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Fluffy Pancakes

Reviewed: Jun. 19, 2014
Great recipe I use it all the time. I added 1/2tsp vanilla and 1tsp cinnamon. I also substituted the milk for almond milk and the sugar for unsweetened applesauce still came out the same. I let it rest while the pan is heating up so everything has time to activate in the batter(very important).
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To Die For Blueberry Muffins

Reviewed: Jul. 31, 2012
I love this recipe. i was worried about the batter being to thick but it resulted in a fluffy light muffin. Instead of fresh blueberries i had frozen and just tossed in what looked like enough to me (i love blueberries so it was kind of packed). Because my oven isn't convection half way through I turned them around so they wouldn't get too dark on one side and they came out perectly golden. I also added seeds from half a vanilla bean instead of extract and it had a nice creamy note to them. Now I know the recipe says it makes 8 but instead I made 12 regular sized muffins and they still puffed up over the top. This will definitely become my go to base muffin recipe even if I use something other than blueberry
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Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Nov. 2, 2011
i've made this the last 2 years for my mother in law and she loves it. it's a super easy recipe and i usually make a medium sized loaf and 2 small loaves. the only thing i changed is using 2 1/2 cups of flour because if you use 3 full cups the dough becomes dry and a little tough. all in all i will keep making this recipe every year
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Caramel Brownies

Reviewed: Jul. 14, 2010
this recipe was a hit with my family i even left out the nuts and made my own salted caramel. i recommend this to every one
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