somethyme Profile - (13166906)


Home Town: Phila, Pennsylvania, USA
Living In: Philly 'Burbs, Pennsylvania, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books
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About this Cook
I like to make real food for my family. Quick is great, but preservatives and over-processing aren't. Canned soup is a deal-breaker, though it's usually pretty easy to make a homemade version in just a few minutes...
Recipe Reviews 24 reviews
To Die For Blueberry Muffins
Great foundation! based on reviews and what I had on hand today, here's what I did differently: First of all I doubled it. Used 1.5 cups all purpose flour, one cup whole what pastry flour, and a half cup of quinoa flour(it was all I had left!). Used 1 cup brown sugar, and 1/2 cup white sugar. I used 1/3 canola oil, and 1/3 cup applesauce; added 1 tsp vanilla to the eggs, and also about 1/2 tsp lemon zest. I was a little shy of the 2 cup mark so I added 3 T yogurt. I used 2 and 1/2 cups frozen blueberries. Did not mix it much at all. Instead of that topping, I just sprinkled some course raw sugar on top of the batter. I made sure to spray the tops and, since I also ran out of cupcake liners, I did a few just right in the sprayed muffin tin and they came out fine. I baked them at 350 for 12 minutes, then rotated the tin 180 (my oven is wonky so I have to do this with everything) and turned oven up to 400 for the remaining 8-10 minutes. They are divine!

2 users found this review helpful
Reviewed On: Mar. 26, 2014
Best Chocolate Chip Cookies
The flavor is good but they spread so much while baking they're thinner and crisper than I want. I even chilled the dough and put them on the parchment paper as tablespoon-size balls. Also, there's so much butter that they're soo rich. I'm still on the search for a really good, every day CC cookie. Maybe I'll try them again using the ground up oatmeal idea- I like that idea. They need more substance. Oh and I did add about 1/3 cup of toffee chips which is nice.

2 users found this review helpful
Reviewed On: Mar. 26, 2014
Baked Teriyaki Chicken
I was skeptical at first, but desperate for a new spin on chicken. It was so good! I ran out of soy sauce (used tamari) so I had to use 1/4 cup soy and then 1/4 cup Bragg's Liquid Aminos (similar to soy sauce). I used thighs and one breast cut into thirds so the pieces were roughly the same size as the boneless thighs. I dumped the sauce over the chicken in a sprayed Pyrex, turned it to coat both sides, covered it with foil,and then baked it at 325 for an hour and twenty minutes- removing the foil after about 50 minutes. It was really really good and flavorful. I'd love to try it on beef and salmon. Thanks, Marian!

1 user found this review helpful
Reviewed On: Mar. 10, 2014

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