bakergirl Profile - (11403785)

cook's profile


Home Town: Atlanta, Georgia, USA
Living In: Seongnam-Si, Kyonggi-Do, South Korea
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Southern, Dessert
Hobbies: Photography, Reading Books, Wine Tasting
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Recipe Reviews 13 reviews
Best Brownies
I made this exactly as written for the brownies, but I had to modify the frosting (more on that in a minute), and they were delicious!!! Even with the frosting, they aren't super sweet, but they are so rich at the same time! I halved the frosting because I was serving them to family who aren't crazy about sweets. While I was trying to mix it up, it was just really clumpy and dry- I couldn't get it smooth. I added a splash of water to make it spreadable. Maybe it would have melted and spread on the warm brownies without the water... It turned out as a nice shiny glaze! Next time I make these, I may add coffee to the frosting...and garnish with a few pecans!

0 users found this review helpful
Reviewed On: Jan. 26, 2014
Baked Oatmeal II
This was just ok to me. If you're trying to eat oatmeal and hate the mushy texture of it made the traditional way, this is a good option. However, there isn't much flavor. I did add a little extra cinnamon and cranberries, but if I make it again, I would add even more to try to make it have more taste.

1 user found this review helpful
Reviewed On: Dec. 13, 2013
Hearty Breakfast Muffins
Delicious!!! I halved the recipe because hubby isn't a big muffin fan. I subbed apple for zucchini, used steel cut oats, used pan toasted walnuts and crasins, (accidentally) doubled the ginger and tossed in about a tablespoon of chia seeds. I had 12 small muffins even though I halved it- I think they would have been way too moist if I had only done 6 muffins. Before popping them in the oven, I sprinkled the tops with a little extra cinnamon. These are great, but next time I may add more flour to make them a little more cake-like.

0 users found this review helpful
Reviewed On: Nov. 8, 2013

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