greenjellybean Profile - (11842630)

cook's profile


Home Town:
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Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
Hobbies: Walking, Photography, Reading Books, Music
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Decorator Frosting
Decorator Frosting
Soft Christmas Cookies
Cinnamon Raisin Bread
Cinnamon Raisin Bread
About this Cook
Hi!I've been baking for about a year. Baking is definitely my favorite hobby; it makes me feel relaxed after a long day in school. :) My blog:
My favorite things to cook
I like to cook, but baking is what I love. I especially like making any kinds of cookies and experimenting with the recipes so they suit my taste. Right now, I'm working on my bread baking.
Recipe Reviews 5 reviews
Cinnamon Raisin Bread I
This bread deserves SO many more stars! It is the best bread I have EVER tasted! Really, it is perfect with just a few changes: 1. Melt the butter when you mix it in with the yeast, or else you will have soft chunks of butter floating around. 2. Add some sugar (a teaspoon or so) to the yeast mixture so that the yeast will have something to make it grow. 3. Let it rise the full amount of time both rises so that the dough is nice and full when baked and doesn't have openings in between the cinnamon swirls. I let mine rise about 1 hour both rises. 4. Add some cinnamon to the dough to make it even more flavorful. 5. I brushed the dough all over with milk before baking it so it would have a tender crust. 6. I baked my bread way less than the time indicated. It was only baked 30 minutes and wasn't gooey or anything inside, (except the cinnamon mixture was). With these minor changes the bread is perfect. Also, I didn't add raisins because I don't like them in baked goods. Following the suggestion of another reviewer I added slices of apple to the cinnamon mixture. One reviewer said that they used brown sugar for the cinnamon mixture. I tried doing that, but I think that the brown sugar taste is overpowering. Maybe light brown sugar would be better, but I think white sugar is best. One more thing: After baking the bread and brushing melted butter over it, I sprinkled more cinnamon mixture. It looked really nice.

16 users found this review helpful
Reviewed On: Jan. 6, 2010
Savory Cheddar Zucchini Muffins
I made these muffins today, and I liked the flavor. I had no problem with them being bland (I added a dash of black pepper, 2 extra slices of bacon, and half an onion fried in the bacon fat). The only problem I did have was that they were too gooey. I used buttermilk instead of regular milk, (you can make it yourself: for every cup of milk add one tablespoon of white vinegar or lemon juice), because the acid in the buttermilk reacts with the baking soda and makes the muffin fluffier. Unfortunately, the batter was too dense for anything too happen. I think that if I make these again I will add more flour and probably drain my zukes. You also need to add the full amount of salt, maybe more. These were good, but VERY heavy and filling. One more thing: I think I would cut back on the cheddar and add more Parmesan just for the flavor. I really wanted to like them. . . Sorry, but these just were too heavy for me.

37 users found this review helpful
Reviewed On: Jan. 4, 2010
Mrs. Sigg's Snickerdoodles
I made these snickerdoodles yesterday, and they were fantastic! My family and I normally don't like snickerdoodles; they are too "eggy" for our tastes. But these were perfect. They were very soft, (and even softer the next day), and their edges are crisp. I baked my cookies for 8 minutes and they were perfect; the second batch baked at 8:30 came out with burnt bottoms. Also, I chilled my dough in the freezer for about 10 minutes, and increased the cinnamon mixture to 3 tablespoons of sugar and three teaspoons cinnamon. I didn't use shortening; I used all butter, and had excellent results!

1 user found this review helpful
Reviewed On: Jan. 1, 2010
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