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YankeeInTX

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YankeeInTX rated and reviewed the recipe Chocolate-Cherry Crisp
Chocolate-Cherry Crisp
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"This is very easy and quick to make. I liked it, but my husband and daughter thought it was a little too sweet. Instead of using semi-sweet chips next time I might try dark chocolate to decrease the sweetness. Also, it seems like this dish could have used more cherries. Next time I'll use and extra can (or half can) of cherry pie filling, and use more cherries and less of the cherry "liquid". (I will reserve the remaining cherry goo for ice cream topping.) It will probably go further that way... I sort of felt like this was not really 9 servings when I made this the way the recipe directed... Just not enough cherries, but maybe that's the brand of pie filling I was using. The recipe says to serve this warm, but don't plan on eating it right out of the oven. You really do need to let it cool quite a bit (about 45-60 minutes) to let it firm up, otherwise it was just a gloppy mess! I actually preferred it at room temperature, or even cold (our leftovers were stored in the fridge)."
Posted on 10/27/2011
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Posted 10/27/2011 5:44:50 PM REPORT ABUSE
Chocolate-Cherry Crisp
Chocolate-Cherry Crisp
Rating:
This is very easy and quick to make. I liked it, but my husband and daughter thought it was a little too sweet. Instead of using semi-sweet chips next time I might try dark chocolate to decrease the sweetness. Also, it seems like this dish could have used more cherries. Next time I'll use and extra can (or half can) of cherry pie filling, and use more cherries and less of the cherry "liquid". (I will reserve the remaining cherry goo for ice cream topping.) It will probably go further that way... I sort of felt like this was not really 9 servings when I made this the way the recipe directed... Just not enough cherries, but maybe that's the brand of pie filling I was using. The recipe says to serve this warm, but don't plan on eating it right out of the oven. You really do need to let it cool quite a bit (about 45-60 minutes) to let it firm up, otherwise it was just a gloppy mess! I actually preferred it at room temperature, or even cold (our leftovers were stored in the fridge).
This reply was: Helpful  Inspiring
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