iamscaredofflies Profile - Allrecipes.com (10904777)

cook's profile

iamscaredofflies


iamscaredofflies
 
Home Town: Tracy, California, USA
Living In: Manteca, California, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Photography
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 13 reviews
Pumpkin Pie Squares
I have been making this for a few years and realized I haven't rated it yet. I have made often with whole wheat flour in the crust and am picky about what tastes okay or not with whole wheat flour. This one is great and I actually prefer the way it tastes with the whole wheat. I have doubled it before but always used a bigger pan for that. I do increase the crust by 1/2. So for a single batch I do 3/4cup butter, 3/4c brown sugar, 3/4c oats and 1 1/2c flour. This does throw off the proportion of crust to filling though and recommend doing the same thing to the filling. The crust is a nice change from regular crust. It is a little sweeter if you don't pack the b sugar and much sweeter if you pack it (like oatmeal cookie sweet). We don't use dairy milk in our house (we still use butter though) and for the filling I used 1/2can of coconut milk in stead of evaportated milk. This makes the filling thicker and it sets up really nicely. If you refrigerate this it may be hard to get the crust off the pan so I recommend letting it sit out for at least 1/2hour before serving to let the crust become more pliable. If you don't remember to do this you could place it in a hot oven for a couple mins just to soften the outsides and bottom of the crust to help it release from the pan. Hope you enjoy it as much as we do!

0 users found this review helpful
Reviewed On: Nov. 14, 2012
Urban Legend Chocolate Chip Cookies
My fave chocolate chip cookie...I always sub course chopped dry unsalted roasted almonds for the walnuts...makes the best dough ever!

3 users found this review helpful
Reviewed On: Aug. 24, 2010
Peanut Butter Bars I
The bottom part has the right texture and taste is not far off from Reeses but I would try this with milk chocolate next time. Semi sweet was too bitter.. unlike most pb cups.~ just noticed I was to add 4T peanut butter to chocolate chips. (I had misread and added regular butter to the chips) That might help. I will try this next time or go milk chocolate.

0 users found this review helpful
Reviewed On: May 26, 2010
 
ADVERTISEMENT

In Season

Chocolate Chip Cookies
Chocolate Chip Cookies

Have you made a batch lately? They're everybody's favorite.

Spring Salads
Spring Salads

Freshening up the salad menu for spring has never been so delicious.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States