Great, easy recipe!!! I have made it several times. Some tips are: not just mix but mush oreos and cream cheese for a smooth interior. mix for a more crunchy touch. When melting chocolate make sure to melt a little at a time, too much will make it solidify and unable to be melted again. White chocolate will make it prettier and then design with a darker chocolate.
Pancakes are sooooo FLUFFY! I have made it several times and each time it was so good! Some tips are to sift the dry ingredients for less lumps but it is okay if you can't...as you keep mixing it will become smooth. If you want that brown coloring on the pancake use low heat and no oil. If you want a crunchy edge to the pancakes, oil or bacon grease will create a delicious texture.
SO GOOD! First dessert I've ever made and it's always gone in a couple mins!!! I followed a lot of the other comments and for a more lemony flavor 2/3 cups lemon and a tablespoon of flour to balance the liquid in the filling. For more zest use 1 1/2-2 lemons. More tips...leave the egg out until it is room temperature, microwave lemons for 15 seconds to get juice rolling, if not just roll the lemons a bit for the same effect.
The sauce was perfect! Timing is very important because you don't want the potatoes too soft, or onions too hard. I added more pepper for a kick and It looks more like clam chowder but it was very delicious :]
I didn't have a lot of the ingredients but it still turned out very good. Mix well as egg substitute will make it really wet. Add extra bread crumb if necessary, I bumped it up to 3/4 cups or cook longer. Also, meatballs will stick to foil so add oil to the bottom or pasta sauce. Only problem with using pasta sauce is the meat will bake out the meat juices but it moistens the meatballs very well!
I followed people's advice about 1 tablespoon sugar and 1 tablespoon oil. The pastry bag will be extremely hot if you shift the dough straight from the pan to the bag so let it cool for a minute or two. I found my bag broke but i just squeezed out a roll of dough each time and floured my hands and rolled it out. it was exactly the same. I found i had to make the churro very thin as the dough wasn't cooking on the inside. I guess i couldn't get the temperature correctly. it was too doughy even on lower heat. when i finally got the right temperature it was still not as fully cooked as i think it should be and i ended up with only 1/3 of the servings correctly. the rest had to be thrown away
