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mommyof2angels

Home Town: Whitehorse, Yukon, Canada
Living In: Red Deer, Alberta, Canada
About me:
 Husband of 7 years, Mom of 2 kids, boy age 6 and girl age 31/2

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Newest Cooks

Yumbolt 

Cooking Level: Intermediate
Living In: Whitehorse, Yukon, Canada
About me: A former military Firefighter now following my heart and traveling the world to seek out and experience foreign cultures and cuisines.

wrappinitup62 

Cooking Level: Intermediate
Living In: Whitehorse, Yukon, Canada
About me: I work fulltime, have three young children and I love to fill their tummy's with good healthly food!
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mighty moose 

Cooking Level: Expert
Living In: Whitehorse, Yukon, Canada
About me: I live in Northern Canada, and love cooking as a way of creating comfort during long winters and short daylight. I have food allergies and cook wheat-free and mostly dairy-free. I…
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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.

Katrina's Best-Ever Chocolate Brownies

Reviewed on Jan. 24, 2009 by yukonchicka 
definitely more of a cake than a brownie... they're okay...my roomates will eat anything anyway lol.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.

Chocolate Mayonnaise Cake

Reviewed on Jan. 24, 2009 by yukonchicka 
just used the frosting recipe...not my favorite for frosting...but it makes great fudge! I never knew how to make fudge before, but now i have a fudge recipe, thanks! :o)
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2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 3.52 star rating.

Thai Charred Eggplant with Tofu

Reviewed on Jan. 5, 2009 by philocrates 
I used a bit of Swamp Fire hot sauce in the recipe because it needed something else. I also didn't use Cilantro because the stuff tastes like Ivory soap to me. The flavor with the added hot sauce which had a bit of a vinegar base was actually good. I liked the tang and the heat. I served over a very nice rice pilaf which could stand alone in flavor. Also I didn't grill the Eggplant but broiled it. Worked just fine. In fact it was suprisingly good. It does have a 'bland' color scheme which I spiced up with more colorful veggies in the pilaf and on the side. DO NOT USE SILKEN OR SOFT TOFU for this. You need something waterpacked and firm to extra firm. I used Steak grilled tofu extra firm.
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1 user found this review helpful

 
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