SkippyMom Profile - (11421013)

cook's profile


Home Town: Virginia, USA
Living In: Virginia, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Camping, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing
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Potato Broccoli Cheese Soup
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Recipe Reviews 23 reviews
Flourless Peanut Butter Cookies
This is a well loved, well used recipe at our house. No changes needed to be able to give it five stars. Since I am on a no/low sodium diet I DO use all natural peanut butter which is sodium free and they come out great. I also use Nevia [similar to Splenda, I guess] to cut the calories and still...FANTASTIC! I have also made them with regular peanut butter, regular sugar and crunchy peanut butter - heck I even made them with PEA-nut butter which is a nut free butter that simulates peanut butter and they were fabulous tasting. And a nice gift for the kids in my daughter's marching band that have nut allergies. They couldn't believe they could have "peanut" butter cookies too. Don't be shy- use what you have - but you honestly can make them exactly as written and they come out fabulous. Gotta go! I have a batch coming out of the oven soon. Peanut butter chocolate chip. YUM!

1 user found this review helpful
Reviewed On: Apr. 13, 2013
Heavenly White Cake
Great recipe. It makes a lovely cake. Not being a fan of almond extract I still enjoyed it, but the family LOVES it and insists I make it again [and again, and again, and again. . .]. It has a great crumb and I didn't find it dense at all. The trick is to make sure your eggs whites peak and that they are folded in, so be gentle. If you are unsure of how your egg whites should look or how to fold them in the video is a great reference. I made it as written and with an additional 1/2 cup of milk. The batter is a bit thicker without the added milk, but I could barely tell the difference in the end results. Both were wonderful. It's a keeper. I am anxious to replace the almond with other extracts, such as lemon or orange, and add some zest. I am sure it will be a great base recipe to play around with and make your own. Thanks for sharing!

3 users found this review helpful
Reviewed On: Apr. 12, 2013
Chocolate Cakes with Liquid Centers
This cake is INSANE. And easy? OMGoodness, so easy. I tell my friends if you can turn on an oven you can make this cake. WOW. It is as good, if not better than the ones you buy at the finer restaurants. Boy, did they have us fooled. We CAN make them at home. I wish I could give it more stars as I made it exactly as the recipe states, but knowing my crotchety old oven I did increase the baking time by mere minutes [10 minutes total] as everything takes longer in my 20 year old oven. I also used cocoa powder instead of flour to prepare the ramekins but that is simply a personal preference. Flour would work great too. A dusting of powdered sugar and a little homemade whipped cream and it's heaven on a plate. WOW! Thank you, thank you, thank you!

2 users found this review helpful
Reviewed On: Mar. 20, 2013

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