luvlee Profile - (10002827)

cook's profile


Home Town: Pittsburgh, Pennsylvania, USA
Living In: Austin, Texas, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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Recipe Reviews 4 reviews
Spiced Butternut Squash Muffins
I totally veganized this recipe....and I had started making it when I began ro read reviews and then promptly doubled my recipe when I realized that the whole butternut squash I had boiling was gonna be way too much for the recipe as is, I also added some vanilla extract, used vanilla flavored almond milk, cornstarch to replace eggs, and unsweetened applesauce instead of the oil or was it butter that the recipe called for...anyway baked them for about twenty five minutes or so on 400 degrees and some of them were still a little mushy and chewy on the inside, even though I had tested and they seemed done. I made a dozen and a half and still have alot of batter left over, to it I will add a little more sugar and a little more pumpkin pie spice and I don't have any on hand right now but in the future I will use a little butter flavor extract along with the vanilla extract....they are okay, but there is just a little bit of ummph!!! Missing. But I will make again for sure, I think it's worth it to get it just right.

0 users found this review helpful
Reviewed On: Feb. 12, 2013
Dad's Favorite Peanut Butter Cookies
Totally veganized this recipe substituted 1/8 cup extra virgin olive oil for shortening (I would have used pure coconut or canola, but I didn't have it available) 2 tbsp cold water mixed with 1 tbsp corn starch in place of egg added 1 cup white sugar and 1/2 cup light brown sugar omitted the baking soda, added about 2tsp vanilla extract and used about 3 cups peanut butter(I love peanut butter) and baked as soon as I mixed the dough with no refrigeration if I were to bake these again, I would increase the amount of oil to 1/4 cup ( I didn't find a whole half cup necessary) I would decrease the sugar, my mistake in adding more than called for----and I would read the reviews because 375 was way too hot, I would decrease oven temp to 350 and expect cookies to take only about eight minutes to bake. my cookies were crumbly and they burned, but they were still very good.

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Reviewed On: Oct. 31, 2012
Crazy Chocolate Cake
I just baked this cake, I have been baking vegan cakes from scratch for years although I did tweak this one a bit...I used coconut oil instead of vegetable oil-but way less than the recipe called for, I also added two thirds of a cup of unsweetened applesauce, I used dark brown sugar because I was short on white and I added more cocoa, a little over a cup in total and topped it off with the chocolate glaze for a bundt cake, also found on this site. Again tweaking that recipe and substituting coconut oil and coconut milk in place of milk and butter to make the recipe vegan also I had to add a little salt to combat the over sweetness of the confectioner's sugar in the glaze...everything came out okay, I will keep working with this recipe to get it just "so" for my tastes but it's worth working on make this good recipe a little better.

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Reviewed On: Sep. 14, 2012

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