Cary Amelia Profile - Allrecipes.com (13181774)

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Cary Amelia


Cary Amelia
 
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Member Since: Dec. 2008
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Recipe Reviews 4 reviews
Best Brownies
As a self-proclaimed Chocahloic I must say that this is my go-to recipe for fudge brownies...no more boxed brownies for me!:) I have to eat a wheat-free diet (not glutten free though) and I was able to tweek these for my diet and to my liking... I don't like things too sweet so I cut the sugar down to 3/4c & used Raw Sugar instead of white. I used 1/4c Extra Virgin Coconut oil + 1/4c butter instead of all butter and 1/2 c cocoa (more choc flavor). I used Oat flour instead of wheat flour. Omitted the baking powder and increased the amt of salt to 1/2-3/4 t. Instead of icing them I added 1/2 semi-sweet choc chips...can I just say A-MAZ-ING! My hubby even loved them and he usually doesn't like "healthy" baking:) After making them the first time I started doubling the above recipe but only used 3 eggs as others recommended. I also use some essential oils (doTERRA brand b/c they are ingestible) for flavoring baked goods and have used a combo of Peppermint and Wild Orange oil in this batter (about 6 drops ea),and baked them in mini-muffin pans w/papers omgosh these were sooooo good! We took these to a friends house her hubby (also Chocaholic)LOVED them, in fact everyone did, I only came back with maybe 5 mini-muffin size brownies and I made 48!:) THANKS FOR ANOTHER AWESOME RECIPE!!!!:) I will be making these for a VERY long time to come...

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Reviewed On: Jul. 8, 2012
Restaurant-Style Spinach Casserole
I tweaked this recipe to suit what I had on-hand....Here's what I did in lieu of returning to the store I used both fresh as well as frozen spinach (b/c I did not have enough of either) total it was approx 16oz...I sauteed 1 center stalk of celery LEAVES included (wanted celery flavor but couldn't use canned soup) along with the onion, 2 T fresh minced garlic as well as 1/2 pkg fresh Baby bella mushrooms (cut in bite size pcs). I also sauteed both types of spinach w/this mixture. While I was cooking the moisture out I mixed the following b/c I don't use canned soups due to a special diet: 1/2c Sour Cream, 1/2c Roasted onion Greek Yogurt, and 1/2c Olive oil mayo...1 c shredded sharp cheddar cheese, 1/2 c shredded Parmesan cheese, 1/4 c Feta Cheese small crumbles (hubby and I LOVE cheese)...plus 1 beaten egg. No French's onion on-hand either so I toasted 1c of my own bread crumbs and added 1/4 c Parmesan cheese, 1t Fine Herbs, 1t Dried Shallots and 1/2t Garlic Powder Mixed in 1-2 pats of melted butter. When veggies were free of moisture I added these to the cream mixture along w/ approx 1 T dried Shallots. Salt and Peppered to taste...sprinkled w/bread crumbs and baked 25-30min @350...It was a lil tangy b/c of the Sour Cream and Greek Yogurt so next time I will omit 1 and so a lil more mayo! This is a keeper:)

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Reviewed On: Apr. 7, 2012
Cream Cheese Tart Shells
These are fab-u-lous!!!!! I have never made mini quiche before but after reading someone's review on here about this tart I decided to give it a try...my mini quiches turned out perfectly! :) They looked like a professional chef had made them and they tasted wonderful! I was worried about getting them out of the mini muffin pans after cooking but it was a snap! Soooooooo simple and DE-LISH! I WILL USE THIS RECIPE FOR THE TART SHELLS FROM NOW ON! I made both a Spinach& Mushroom mini quiche as well as Quiche Lorraine minis with these and both were amazingly professional looking! Thank you for sharing this recipe! Bon apetit!

1 user found this review helpful
Reviewed On: Dec. 11, 2009
 
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