lovetocook Profile - (10287596)

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Recipe Reviews 17 reviews
Grain and Nut Whole Wheat Pancakes
I have made these pancakes so many times with some alterations (the four stars is before alterations). It's a very flexible recipe, but the one consistent thing I do is to NOT grind the oats, and usually use all soured milk (I wish it was buttermilk, but I never have any, so I just sour the milk with vinegar). These are so perfectly melt in your mouth delicious with a delightful texture from the whole oats, which I think also would resolve the problem people have with them being too heavy and dry. I have subbed banana or butter for the oil (depending on how fat I felt), used white and regular whole wheat flour, subbed pumpkin for some of the liquid, added vanilla and cinnamon/nutmeg/cloves, cut back on the sugar, etc., and these turn out every time. I have had everyone whose eaten them ask for the recipe and it is now their go-to for pancakes. Make these today.

1 user found this review helpful
Reviewed On: Nov. 23, 2014
Big Soft Ginger Cookies
I have made these three times. The flavor is good, but you HAVE to chill the dough for a hour or two before working with it. Even if you were to do what others suggest and just drop the sticky dough into the sugar before balling it, the rest is much flatter and crispy. If you chill, form a ball, and THEN roll in sugar, you get the soft chewy cookie intended.

1 user found this review helpful
Reviewed On: Dec. 18, 2013
To Die For Blueberry Muffins
These were pretty good; raised well, decent flavor, moist, etc. However, I thought they were too sweet AND I left off the crumb topping. I couldn't even imagine how sweet and rich they would have been with that addition. They were also a tad greasy on the bottom of the muffin liners. So if you're looking for a rich, very sweet muffin, definitely make these. If not, you may have to adjust a bit or look elsewhere.

1 user found this review helpful
Reviewed On: Jul. 28, 2013

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