nursekris Profile - (10509220)

cook's profile


Home Town: Iowa, USA
Living In:
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Healthy, Dessert, Kids, Quick & Easy
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Recipe Reviews 21 reviews
Good Old Fashioned Pancakes
Made these this morning. Very good! I made 2 batches and that fed 2 adults and 5 kids (the kids ate a lot!). Probably the fluffiest pancakes I have ever made. The only thing I did different was substitute a packet of stevia instead of sugar and added a tbsp vanilla to the milk. Excellent!

0 users found this review helpful
Reviewed On: Jun. 23, 2013
Best Chocolate Chip Cookies
Wonderful cookie. I made them exactly as written. For those who have a cake like texture, you are using too much flour. This can happen because of scooping it out of your container with your measuring scoop. You need to aerate your flour first, as it sits in the container and gets compacted. I usually take a fork and fluff up my flour and then spoon it into my measuring cup. Then level off the cup with the back of a butter knife. If you have scooped properly, a cup of flour should weigh 4.5 ounces. If your cookies were too flat, you used butter that was too soft. Also, keep your dough in the fridge between batches. The warmer your dough (and butter)is, the more it will spread. That being said, this recipe is great as written...just use the right technique.

7 users found this review helpful
Reviewed On: Apr. 16, 2013
Sam's Famous Carrot Cake
Made this, based on all of the 5 star reviews. While it was cooking, I read over some of the least favorable reviews, which then had me worried! I made these into cupcakes. I sprayed the tin with baker's joy, and filled each almost full. I made 24 cupcakes and had enough batter left over for 3 or 4 more. I didn't have any buttermilk, so I added 3/4 tsp lemon juice. I tasted these right out of the oven since I was so worried about them, and they were wonderful! I don't even like carrot cake, I was making these for a relative. I baked them at 400 for 10 minutes, then reduced heat to 350 and cooked for 20-25 min more (until top springs back and toothpick comes out clean). Mine were NOT too heavy, and definitely not wet. I did buy a package of grated carrots, and then I chopped them up with my hand chopper. I didn't want that big of pieces of carrot in it. They all cooked up fine and weren't crunchy at all. Only thing I would change next time is to add a little more spice. Maybe a 1/2 tsp ginger and a 1/2 tsp nutmeg.

3 users found this review helpful
Reviewed On: Nov. 21, 2012

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