sarah Profile - (10285661)

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Recipe Reviews 4 reviews
Brown Rice Breakfast Porridge
This is a great way to use brown rice, and a nice alternative to oatmeal. I used almond milk, left out the blueberries (didn't have any), used more cinnamon (I am a cinnamon fan!), and used a little Stevia as a sweetener instead of honey - turned out fantastic. This would be good with a variety of fresh or dried, such as apples, bananas, raisins (more like rice pudding!), so it is very versatile.

1 user found this review helpful
Reviewed On: Jun. 4, 2012
Mmm-Mmm Better Brownies
I always wondered what "from-scratch" brownies would taste like, and since making these I've decided there's no reason to go back to boxed mixes! What I love about this recipe is that it is cocoa-powder-based instead of melted-chocolate-based, so if you don't have a huge amount of chocolate chips on hand, you can still throw together some brownies. The recipe turns out great as-is, but I like to make a few small modifications to make it even better. I usually add about 1/3 cup semi-sweet chocolate chips to the batter, which enhances the dark chocolate flavor - getting little pieces of chocolate in your brownie definitely heightens the YUM factor. I usually substitute light brown sugar for half of the white sugar. I've also added about 1/3 cup walnuts, substituted half of the oil with applesauce, substituted the oil with melted butter, and added instant espresso powder - it always turns out nicely. Give this recipe a try, and you can impress people by claiming that you even make *brownies* from scratch! :)

2 users found this review helpful
Reviewed On: Jul. 3, 2010
Sugar Cookie Frosting
The BEST cookie frosting recipe I've found. Turns out well and actually tastes good too! Most sugar cookie "icings" are dreadful concoctions that taste like a confectioners' sugar nightmare (that stuff just doesn't taste good) and are too shiny or transparent. This frosting, because of the shortening, turns out softer and doesn't attack you with the flavor of powdered sugar so you can actually enjoy the taste of the cookie. And, amazingly, it still dries. It takes a little longer than more glaze-like icings - I let mine sit about 30 min., and they're ready to pack. Also, halving the recipe is a good idea if you're not making a huge batch of cookies. Have made it twice and it worked great both times!

3 users found this review helpful
Reviewed On: May 29, 2009
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