bakedgoodness Profile - (12321793)

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Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert
Hobbies: Scrapbooking, Knitting, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 10 reviews
Easy Lemon Cookies
This recipe is very tasty, and very simple to make. A couple of side notes: I didn't have lemon extract, so instead I used about 2 tablespoons of juice from a lemon. The taste of the juice definitely mixed well with the cake mix. Next time I will probably use 3-4 tablespoons, but I prefer these to be very lemony. Second, the cake mix I used was 15.4 oz. (approximately, I don't know exacly how much it was, but it was less than 18.25) and it still came out perfect with the same measurements for all the other ingredients. I did refrigerate mough before baking (as so many others have done) but only for 30 minutes. The powdered sugar stuck very well, and as I said, the cookies came out perfect and delicious. I will probably double the recipe next time though, as I live with 5 other people, these got demolished over night. The baking time as usual depends on your oven, your elevation, as well as other things, so the best advice I can give is to keep an eye on them and they should come out fine. 5 stars because they were perfect: sweet, and slightly crispy on the outside, chewy and lemony on the inside.

3 users found this review helpful
Reviewed On: Jan. 31, 2012
Classic Caramel Corn
I've made this recipe 4 or 5 times during the holidays, and every time I make it, it doesn't last more than a day. This is a very good recipe for home-made caramel, and is a great alternative to melting 40 (or so) individually unwrapped caramels. The way I figure it, it'll take me about as long to make the caramel as it will to unwrap all of those candies, and the quality of home-made items is typically better than store bought. A few side notes (as usual): Instead of measuring out 4 qts., I just use 2 bags of popped buttered microwave popcorn, and it the portioning comes out perfect. I also do line my cookie sheets with foil, the caramel corn comes off easier when scraping it with a greased spatula. I don't find it necessary to bake it for as long... Typically I bake my batch for about 30 minutes, scraping each tray (to prevent burning) every 10 minutes. I allow it to cool on foil, and have never really had the need to spray it with cooking spray. Once its cool, it comes off fine. This recipe received 5 stars in my opinion because it was simple, tasty, and came out perfect every time.

13 users found this review helpful
Reviewed On: Jan. 8, 2012
J.P.'s Big Daddy Biscuits
This recipe is tasty. I've used it twice as a dumpling recipe, and it is perfect. I've doubled the batch and covered enough of the chicken/turkey mixture to fill a "turkey pan". I did make 1 or 2 minor changes: in place of shortening I used unsalted butter (the first time) and margarine spread (the second time) in equal portions, both came out great. I would definitely advise melting your butter/margarine before adding it, otherwise it ends up a bit clumpy. Second note I'd like to make: Not every batch used the same amount of milk. My first batch I made at two separate times, then later combined them. First batch I used the full cup, second I had 1/2 a cup left over. The second time I made it all it once, and used a total of about 1 3/4 cups. Best advice I can give is to just to add small amounts at a time until you get the right texture. Overall I gave this recipe 5 stars because it is easy to make, and comes out great.

2 users found this review helpful
Reviewed On: Jan. 8, 2012

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