Tea's Profile - Allrecipes.com (12483415)

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Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Slow Cooking, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Reading Books
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Recipe Reviews 24 reviews
Pumpkin Apple Streusel Muffins
This made perfect muffin-top muffins with only the following changes: I used fresh pumpkin, not pureed. I use the medium roasting ones; maybe they're not so fibrous to need puree. Also added one egg. This muffin is very sweet with the struesel topping; I'd save this recipe for special occasions (autumn tidings, pot-lucks, etc). I wonder if the topping is necessary to achieve that perfect muffin top I got, or if it was the egg. I used paper liners to deliver these in boxes. They were a hit. Noting that I also used organics: cane sugar, pumpkin, coconut oil and organic apples.

0 users found this review helpful
Reviewed On: Oct. 31, 2014
Cranberry Bars
Super-good five-star hit. These were a great consistency that made perfect bars for wrapping/carrying as a mobile snack in a lunch bag. Not only that, the taste and texture of these put me in mind of the store-bought breakfast bars . . .only these are much more flavorful and more substantial- not to mention, more economical. Be patient, spread the first layer evenly and thinly across the entire bottom of pan, and be likewise patient as you spread the next two layers. This made attractive, even layers for me. I used a square pan. So good.

1 user found this review helpful
Reviewed On: Jul. 5, 2014
Best Brownies
Basic cocoa brownies- eat them right (let 'em cool some) away or they'll be dry! Under-cook a bit for more moist brownies- much more. These are pretty "fudgy" when under-cooked. It's a fine base recipe, when you need chocolate in a few snaps. I make these without icing, for use with ice cream and other desserts. This recipes stands out by making a fine biscotti. (Instead of a square pan, bake in a loaf pan for easily-sliced "fingers" to lay on a sheet and bake-to-biscotti crisp at low temp. Double-up and use two, for variety flavors.) *If baking for biscotti, it's preferable to NOT under-cook them very much . . .they may not lift so cleanly from the first bake. For the second bake, lay pieces on their sides- on a sheet- after cutting into fingers.

1 user found this review helpful
Reviewed On: May 6, 2014

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