Roxybc Profile - Allrecipes.com (10691044)

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Roxybc


Roxybc
 
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Indian, Italian, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Needlepoint, Gardening, Photography, Music
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Marshmallow Fondant
Smores Bars
French Crepes with Salted Caramel Sauce
About this Cook
www.madewithpink.com I LOVE baking, but after moving to the UK from Canada, I've found it can be very difficult to replicate some of my favorite North American recipes because often the ingredients don't exist in the UK. Read about my baking adventures at: www.madewithpink.com
My favorite things to cook
Cupcakes, Cookies, Cakes, Brownies, anything sweet, gooey or chocolatey!
Recipe Reviews 4 reviews
Marshmallow Fondant
This is great stuff! I've been using it for a while now, and love it! It take a bit of work to get to the right consistancy, but you'll have firmer biceps by the end of it which is a bonus! Make sure you don't use too much icing sugar or it will get too dry. I also find I prefer to flavour my MMF with a bit of coconut extract. It tastes delicious!

1 user found this review helpful
Reviewed On: Jul. 19, 2010
Spiced Pumpkin Seeds
This recipe turned out great! I made this the first few times using pumpkin seeds from small sugar pumpkins that I was using for cooking. I enjoyed the flavours so much that I wanted to enjoy these all year round, so instead of using pumpkin seeds I tried making them with chickpeas instead and they were fabulous! Kind of like a crunchy "corn nut" type of snack with the same flavouring of the pumpkin seeds except made with chickpeas. I used chickpeas that were originally dried, so I soaked them overnight and boiled them for an hour and a half before letting them cool. Then I followed the pumpkin seed recipe exactly, but cooked the chickpeas at 350 degrees for 40 minuites. Using canned chieckpeas may require longer cooking time. For more info on roasting chickpeas check out the roasted chickpea recipe on this site, which is also wonderful, although I do like using this recipe better.

2 users found this review helpful
Reviewed On: Nov. 29, 2009
Cake Mixes from Scratch and Variations
I'm an avid cupcake baker and would love to open my own shop one day, but I've always made my cupcakes from boxed mixes. I decided to do a trial run with these and bake my very first batch of cupcakes from scratch! I followed the recommendations from other reviewers and used 2 cups of sugar and an extra half a cup of milk. I also used vegetable oil instead of the shortening and doubled the vanilla. I separated the egg whites and beat them until they formed stiff peaks, then added back in the whipped yolks along with the rest of the wet ingredients and whipped them all together and then added the dry ingredients gradually bit by bit and just beat each bit until the dry ingredients were mixed together and there were no lumps - only about a minute. The batter was quite liquidy, but cooked up just fine. I made cupcakes and baked them for about 23 mins. These cupcakes were very nice and had a great vanilla flavor - overall I think this recipe was fabulous, but perhaps it left just a little floury texture on my teeth after I'd eaten one, but after I ate a second one covered in a nice vanilla butter cream icing the feeling had gone away. I would definitely make this recipe again, and would love to try it in different flavor.

7 users found this review helpful
Reviewed On: Apr. 10, 2009
 
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