Kelly's Kitchen Profile - (12279937)

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Kelly's Kitchen

Kelly's Kitchen
Home Town: Austin, Texas, USA
Living In: Hsinchu, Hsinchu, Taiwan
Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests:
Hobbies: Sewing, Gardening, Hiking/Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Genealogy, Charity Work
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Kelly & Kelly
Kelly & Kelly
About this Cook
Love to cook and entertain for my family and friends.
My favorite things to cook
Baking is my favorite.
Recipe Reviews 4 reviews
Marian's Pumpkin Soup
Followed this recipe precisely and love the spicy rich flavor. The thin consistency was lovely as is. The pumpkin I bought weighed about five pounds at the grocery store and was just slightly more two and a half pounds when I had it cubed and ready. I served with and without cilantro. Being a huge fan of cilantro, I somehow preferred it without it. I'll make this again and again.

0 users found this review helpful
Reviewed On: Nov. 25, 2013
Texas Sheet Cake V
Heavenly, chocolatey, buttery taste! I have an odd-sized pan, 12.5" x 15.5" so I increased the levels accordingly and it fit the pan perfectly. Here were my totals for a slightly larger quantity: 3 cups flour 3 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt (Mix dry ingredients together) --3/4 cup sour cream --3 eggs (Mix eggs and sour cream together to add later) 1 1/2 cups butter 1 1/2 cups water 6 tablespoons cocoa (Heat to a boil, then pour over dry ingredients, then add sour cream and egg mixture.) Bake five minutes longer for larger batch, 25 minutes total at 350. The frosting doesn't need to be changed since the surface area is similar. Thank you, Carolyn, for this incredibly delicious recipe.

2 users found this review helpful
Reviewed On: Mar. 21, 2011
The Ultimate Brownie
I'm glad to have found a good, easy brownie recipe using pantry staples. I appreciate everyone's feedback. Here's what I tweaked slightly: 1. Melt 1 1/2 cups butter in saucepan on low. 2. Stir in 1 1/4 cups cocoa. 3. Remove from heat, add 3 cups sugar, then 1 tsp. salt and 2 tsp. vanilla. 4. Stir in 5 large eggs. 5. Stir in 1 1/4 cups flour, then 1 cup nuts (I prefer pecans). 6. Pour batter into non-stick 9x13 pan. No need to use foil, parchment, or even non-stick spray. 7. Bake in preheated oven (350 F) for 45 minutes. I covered mine with foil the last 10 minutes. Cool briefly on cooling rack and serve warm. Cuts into perfect squares. It's a great standard brownie recipe! Lovely texture and taste. It would be excellent with a vanilla ice cream topped with a chocolate ganache. Thank you.

13 users found this review helpful
Reviewed On: Mar. 2, 2011

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