Becca : ) Profile - Allrecipes.com (10534521)

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Becca : )


Becca : )
 
Home Town:
Living In: Plymouth, Minnesota, USA
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music
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Recipe Reviews 3 reviews
Banana Crumb Muffins
These were wonderful! I didn't use muffin liners, but just sprayed the tin rather, and they just popped right out. I added 1/2tsp vanilla, 1/8 tsp cinnamon to batter, used 2/3 c. sugar, 1/6 butter, 1/6 c. canola oil, 1 c. white flour, 1/2 c. whole wheat flour. I used a couple tbsp oats for the crumb mix on top and doubled the cinnamon. I waited to add the crumb topping until later into cooking. When I make these again, I am going to just put the crumb topping on right away, because I think it will stick better than mine did. These are really special muffins. Thanks for the recipe.

4 users found this review helpful
Reviewed On: Mar. 14, 2011
Eclair Cake with Chocolate Ganache
I made this for my husband tonight, and he said it was the best dessert I've ever made. I agree. The flavor of the filling was perfect and the chocolate on top was so rich. This took me a bit of time, but it was quite easy and worth every minute. YUM. Have a cup of tea ready, because this is so rich and delicious. Thanks for the recipe! It is wonderful!

11 users found this review helpful
Reviewed On: Feb. 19, 2011
Oatmeal Whoopie Pies
These cookies are awesome but they're too big, especially when the filling is pure delicious fat and there's two cookies instead of one. I make mine mini size. They're still super soft and chewy. I just put the batter in the freezer for about fifteen minutes so they don't come apart during baking. They stay nice and tiny in the oven if you chill them first. I never use egg whites for the filling though, too scary. I've made these cookies three years in a row for cookie exchange and they're just unbeatable even though I have to make three hundred cookies... so worth it. Yum! Thanks for the recipe!

3 users found this review helpful
Reviewed On: Oct. 16, 2010
 
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