I use the internet personally and professionally, like the following people, but there is one place I refuse to go unless I request it for work: Comment Thread.
Toxic. Negative. Whimpering. bad. They give me mood cancer. I avoid them like the plague.
Excludes recipes.
On cooking sites, comment threads are places where generous culinary explorers, those who have boldly gone to places I don’t have, stories of success and failure, and advice to those considering the same adventure, save them from the pitfalls of the formula or promote it to new heights.
Comments can be made in all forms, from ingredient alternatives to interesting additional suggestions. And for this incredibly popular pick (Sopapilla Cheesecake Pie), they contributed to my amazing results with AllRecipes.com (nearly 3,000 likes with a solid five-star rating).
National Cheesecake Day is July 30th. And this baffles me, but why do we celebrate the richest cakes in the world with what the hectic day of the year? ! – I felt it deserved a nod. People love cheesecake. But I’ve done a few takes over the years.
A few years later, plum delicious ricotta cheesecake remains one of the most beautiful things I have ever made.
Sugar plums in July? Cheesecake Day presents a surprise for this dessert
And two recipe columns from the pumpkin cheesecake bar appeared on other news sites around the country, including the Providence Journal, Burlington Records, and the Boston Herald, when they Googled it now to grab the link – with its comical and tragic backstory.
New England apparently digs up autumn recipes.
But I’m off track.
I was looking for something new. Something fun. Something is (if possible) easy. And I first landed on a recipe from another site at Sopapilla cheesecake bar. This encouraged me to explore further, and every recipe was called pie, and its higher ratings fascinated me.
But I don’t do anything until I read the comments. And there were some great tips under this, so although the recipes posted below are exactly the same as those I read on the website, I am offering you my version of meat. Do what you do.
First of all, I don’t like sweet things too much, so one user suggested that I reduced the sugar content to about 3/4 cups with cream cheese filling and cut the cream cheese factor using a total of three 8 ounce packages. I also thought they looked good with the thick stripes of paint. They did.
Adding one egg to the mixture (additional commenter) was solid, adding richness and a bit of colour.
Pumpkin Spice Holiday Celebration for Cheesecake lovers
With additional tips, I was pounding my eyes on publix with the skin and searching for a Pillsbury dough sheet. This perfectly fitted a little stretch into a 9×13 pan and didn’t have to put together those pre-cut crescent roll triangle chunks.
The reviews were excellent overall, but some users partially baked the base sheet for about 13 minutes instead of creating a recipe right away, as the bottom layer of the dough unfortunately achieved a water-soaking result.
And here is my own tip for you: I wasn’t sure how long it took to bake it, but using a glass pan really helped.
Allowed to cool while preparing the remaining ingredients. This included not the recipe’s suggested Mexican vanilla but the basic pure vanilla extract that I already had in the pantry.
For the butter topping, I cut down on the sugar (using less than half a cup) as well as the butter itself. A full stick is required for recipes. I used about 2/3 of them. Honestly, I think I might have gone even lower. Because one of the best advice was to spread the melted butter using a brush during the cooking process.
This helped to prevent the pool and ended up with an absolutely gorgeous, super buttery skin. I loved the effect it had on the corners and bottoms as the butter soaked into the seams against the bread and baked beautifully.
The result was similar to French toast filling, but the firmness is better.
What about honey? I didn’t even measure it, I let it rain a bit per piece.
To me, thick strips looked better than cutting heavy, clunky squares (people can always have multiple people if they like it!), but if they serve it with a precut, stacked high, precut platter, the big cut would be beautiful if they were charming.
And you want them to temporarily cool the room, but I think they might just be even brighter and warmer to match the incredible cinnamon butter smell in your home when they’re roasting.
I know some of you will like to be chilled out of the fridge. There’s no wrong way. However, the Pillsbury dough is definitely similar to freshly fried sopapira, and I think it’s best to eat it pretty close soon. If you’ve been refrigerated in advance, it’s when you’re allowed to approach temperature for optimal flavor and texture.
Is it a scoop of vanilla or salted caramel or maple ice cream on top? Syrup drizzle? Some crushed sugar-like pecans? Are all this input recipes overkill?
“For everyone who dislikes when people post changes they made… I don’t agree,” one home cook said in a thread. “Looking at how others have adjusted their recipes can help you decide how to adjust them to your taste. I always rate them based on written recipes, but I would like to share the changes if someone else finds them useful.”
Those who found it “helpful” had 198 thumbs.
199 to build a mine.
No one forced you to read the comments. But that all made this the perfect addition to Potluk Arsenal.
Find me on Facebook, Tiktok, Twitter, Instagram @Amydroo, or Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more food fun, join Let’s Eat and Orlando Facebook Group.
Sopapira cheesecake pie
Courtesy Allrecipes.com (allrecipes.com/recipe/169305/sopapilla-cheesecake-pie)
material
Cooking Spray
2 (8 oz) Package Cream Cheese, Softened
1 3/4 cup white sugar, split
1 teaspoon of Mexican vanilla extract
2 (8 oz) Canned Refrigerated Crescent Roll
1/2 cup butter, room temperature
1 teaspoon ground cinnamon
1/4 cup honey
direction
Collect all the ingredients. Preheat the oven to F (175°C). Grease a 9 x 13 inch baking dish with cooking spray. Extract cream cheese, 1 tablespoon sugar and vanilla extract in a bowl until smooth. Remove the crescent fabric and use pressure reming pins to form each sheet into a 9 x 13 inch rectangle. Push one piece onto the bottom of the prepared baking dish. Spread the cream cheese mixture evenly over the top. Cover with the remaining crescent fabric. Mash with the remaining 3/4 cups of sugar, butter and cinnamon. Dot mixture on top of the dough. Bake in a preheated oven and bake for about 30 minutes until the crescent dough is bulging and golden brown. Remove from the oven and drizzle with honey. Chill the cheesecake completely in the bread for about 2 hours before cutting into 12 squares.
