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breannie

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breannie rated and reviewed the recipe Vanilla Bean and Raspberry Tart
Vanilla Bean and Raspberry Tart
full spoonfull spoonfull spoonfull spoonfull spoon

"Update from 6/17 review: I have since made this again using an 11" tart pan. It works much better for the amount of crust the recipe makes. Also, because of the larger crust, I made 50% more filling (1 & 1/2 the recipe) which fills the crust perfectly. I use vanilla bean paste instead of scraping vanilla beans as it is a timesaver and you still get the quality flavor of vanilla bean for a fraction of the cost (2-3 tsp in place of 1 vanilla bean). I have tried this recipe with blueberries as well and love the result (making a blueberry sauce for garnish). This tart is now probably one of my favorite summer desserts."
Posted on 7/30/2013
breannie rated and reviewed the recipe Lemon-Blueberry Cheesecake Bars
Lemon-Blueberry Cheesecake Bars
full spoonfull spoonfull spoonfull spoonfull spoon

"These were delicious. I made one batch with blueberries & one with raspberries. The raspberry turned out more tart which helped combat the sweetness of the topping. My co-workers LOVED them both. The one issue I had was that the baking time seemed low because the filling was nowhere near set at 40 minutes. Definitely a keeper though."
Posted on 6/26/2013
breannie rated and reviewed the recipe Vanilla Bean and Raspberry Tart
Vanilla Bean and Raspberry Tart
full spoonfull spoonfull spoonfull spoonfull spoon

"This was a delicious recipe. In place of limoncello, I substituted Torani lemon syrup (approx. $10 per bottle) in equal parts. The lemon was noticeable, but did not overwhelm the vanilla flavor. I also made a simple raspberry sauce in place of the raspberry jelly to provide for a more natural flavor. The crust was very thick in a 9" tart pan, so I will probably use a 10" or 11" tart pan when I make this in the future. Definitely a keeper!!"
Posted on 6/17/2013
breannie's Recipes
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breannie's Recipe Reviews
Posted 7/30/2013 12:04:29 PM REPORT ABUSE
Vanilla Bean and Raspberry Tart
Vanilla Bean and Raspberry Tart
Rating:
Update from 6/17 review: I have since made this again using an 11" tart pan. It works much better for the amount of crust the recipe makes. Also, because of the larger crust, I made 50% more filling (1 & 1/2 the recipe) which fills the crust perfectly. I use vanilla bean paste instead of scraping vanilla beans as it is a timesaver and you still get the quality flavor of vanilla bean for a fraction of the cost (2-3 tsp in place of 1 vanilla bean). I have tried this recipe with blueberries as well and love the result (making a blueberry sauce for garnish). This tart is now probably one of my favorite summer desserts.
This reply was: Helpful  Inspiring
 
Posted 6/26/2013 5:00:57 PM REPORT ABUSE
Lemon-Blueberry Cheesecake Bars
Lemon-Blueberry Cheesecake Bars
Rating:
These were delicious. I made one batch with blueberries & one with raspberries. The raspberry turned out more tart which helped combat the sweetness of the topping. My co-workers LOVED them both. The one issue I had was that the baking time seemed low because the filling was nowhere near set at 40 minutes. Definitely a keeper though.
This reply was: Helpful  Inspiring
 
Posted 6/17/2013 4:06:45 PM REPORT ABUSE
Vanilla Bean and Raspberry Tart
Vanilla Bean and Raspberry Tart
Rating:
This was a delicious recipe. In place of limoncello, I substituted Torani lemon syrup (approx. $10 per bottle) in equal parts. The lemon was noticeable, but did not overwhelm the vanilla flavor. I also made a simple raspberry sauce in place of the raspberry jelly to provide for a more natural flavor. The crust was very thick in a 9" tart pan, so I will probably use a 10" or 11" tart pan when I make this in the future. Definitely a keeper!!
This reply was: Helpful  Inspiring
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