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Thai Pumpkin Soup

Reviewed: Dec. 6, 2009
A great recipe when you make these changes: 1. Use more garlic (6-8 cloves) 2. Use lots of fresh lemongrass. Take a spike of lemongrass, hammer it to release the flavor, add to the oil and remember to strain it out in the end. 3. Fresh ginger works great also, add to the oil and strain out in the end. 4. Use a Thai oil like peanut oil. You can skip the butter. 5. Spice the soup towards the end using your favorite Thai spices. I used tumeric, paprika, curry, etc.) 6. When serving, squeeze a few drops of lime juice and zest some lime peel (Keffir lime works amazing if you have access to a specialty produce store, but regular limes will bring out a lot of flavor too). 7. Enjoy!
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Pumpkin Pancakes

Reviewed: Dec. 6, 2009
Really good recipe, but I made some changes: I used 1 cup milk and 1 1/4 cups flour, but left all the other measurements as they are (except brown sugar I used maybe 2 1/2 tbsp). I also used apple cider vinegar, which worked great. The result was a more moist and fluffy pancake with a terrific, juicy pumpkin flavor (I always use fresh, boiled or roasted pumpkin). I also put some nutmeg in and of course, added more cinnamon. In some of them I also added 100% pure cocoa chocolate chips, which are very bitter, and are absolutely delicious when combined with the spicy pancake and the sweet maple syrup. Mmm-hmm!
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Caesar Wedge with a Kick

Reviewed: Feb. 4, 2009
Not too much thought put into this one.
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Grandmother's Buttermilk Cornbread

Reviewed: Mar. 31, 2007
This is a tasty dessert cornbread. I love the buttermilk, which adds tartness. However, I like cornbread to be less sweet, and so I would use less sugar next time. In fact, I might try a no-sugar recipe. I added a dash of cayenne which brought a nice spicy touch for the pepper lovers. I used a bread loaf pan, so I had to add about seven minutes of cooktime. The edges will get dark brown.
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Chocolate Ganache Icing

Reviewed: Mar. 31, 2007
this is my favorite icing ever! you can use it on so many things! it went incredibly well on jan's chocolate cake. i used amaretto instead of brandy, which turned out delicious, and you can pretty much substitute any licquor. highly recommended.
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Coconut Macaroons III

Reviewed: Mar. 31, 2007
These were average macaroons. next time I'll try to use egg whites instead of sweetened condensed milk, which can be a little too sweet. Also, I substituted one third cup buttermilk and two thirds sweetened condensed milk instead of one whole cup sweetened condensed milk, to add tartness which turned out nicely. I also added cinnamon.
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Jan's Chocolate Cake

Reviewed: Mar. 30, 2007
Absolutely butt blowing! I loved it! I made it for my mother, for my boyfriend, it rules! I used chocolate ganache, a rich icing, which complements very well the moist texture of this butt blowing cake. Fun for the whole family! One thing I should mention - it took nearly an hour and fifteen minutes for this cake to cook. I ran the toothpick test a few times until it was just right. Don't be afraid to leave it in the oven until it is done!
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