Danielle Profile - Allrecipes.com (10162595)

cook's profile


Home Town:
Living In: Southern, California, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Healthy, Vegetarian, Dessert
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Recipe Reviews 7 reviews
When I saw the description of "quick, easy," I was immediately drawn to the recipe. It definitely was both quick and easy. When I was making the batter, it seemed a little thick, so I added an extra tablespoon of milk. I also used whole wheat flour for some extra fiber. After making one, I was told they were a little bland, so I added 1 tablespoon of Splenda. I also added 1/2 cup of chocolate chips, which was great for a chocolate-lover like myself, but I probably would only add 1/3 cup next time. I was able to make 7 average-sized pancakes. I think the recipe is a good base to start with and then get creative.

0 users found this review helpful
Reviewed On: Jul. 26, 2008
Land of Nod Cinnamon Buns
Absolutely delicious. I even used frozen whole wheat rolls. You absolutely have to use the wet cloth, otherwise the rolls will become really dry before baking (a mistake I made). I put them in the refrigerator like another reviewer had suggested, and then set them out for 45 minutes before baking. A fantastic treat on Christmas morning. Nothing needs to be added or taken away. My dad said that they tasted like I bought them from a bakery! :)

17 users found this review helpful
Reviewed On: Feb. 11, 2008
Eggless Chocolate Cake II
I decided to make a few cupcakes instead of one big cake. It's amazing how moist these turned out! I even substituted applesauce for the oil since I was out, Splenda in place of sugar, and whole wheat flour in place of white flour. The texture was very soft, and a little sticky, and very chocolaty. I don't think they tasted too floury or doughy like others have suggested. ***UPDATE*** I decided to experiment a little with this recipe. I still used applesauce, whole wheat flour, and Splenda. I made it the 2nd time around as a regular cake in a 9x13 pan. I omitted the cocoa powder and substituted an extra cup of Splenda. I used 1 TBS almond extract in place of the 3 TBS vanilla extract. The cake was done in about 45 min. I let it cool, and then turned it into a Jell-o poke cake by using a fork to poke holes 1/2-inch apart all over the cake. I then dissolved one large pkg. of sugar-free black cherry Jell-o in 2 cups of boiling water. I poured over the cake and refrigerated for 3 hours. Anyone with complaints of the cake not being most can do this and it turns out GREAT.

3 users found this review helpful
Reviewed On: Feb. 11, 2008

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