Kristina Profile - (10735933)

cook's profile


Home Town: Victorville, California, USA
Living In: Scott Afb, Illinois, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean
Hobbies: Walking, Reading Books, Music, Genealogy, Wine Tasting
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Recipe Reviews 12 reviews
Pumpkin Chip Muffins
I rate these a solid 5 with added changes recommended by previous bakers. Instead of 15oz. pumpkin, I used about 2 cups. Rather than 1.5 c. oil, I used 1/2 cup. I also added 1 tsp. pumpkin pie spice, 1 tsp. roasted cinnamon and approx. 1/4 tsp. ground cloves. I might double the spices next time! Yummy, moist muffins! I recommend mini semi-sweet chocolate chips or even cinnamon chips!

0 users found this review helpful
Reviewed On: Dec. 19, 2013
French Breakfast Muffins
Not bad! The texture more resembles an American biscuit than a muffin, though. Still, this is a quick, easy recipe for little morsels that go well taken with coffee or tea!

1 user found this review helpful
Reviewed On: Jan. 11, 2012
Cream Cheese Frosting II
Loved it with the few minor changes based on a review below: 1 block of softened cream cheese, 1/4 cup of butter, 1&1/2 cups sifted powdered sugar and 1 tsp vanilla extract. Preparation followed the original recipe. I only needed it to frost 2 dozen cupcakes and I did have about 1/3 cup left over. (Guess where that went?!) Tip for those of you having a problem with consistency: After preparing your frosting, refrigerate it for about a half an hour before stirring it and then spreading it over your baked good(s). If you need it to keep its form after that, you will have to refrigerate your frosted product. If it is too thick, let is stand at room temp before frosting. Good luck and happy baking!

13 users found this review helpful
Reviewed On: Jan. 5, 2012

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