candlebat Profile - (13403303)

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Living In: San Diego, California, USA
Member Since: Aug. 2009
Cooking Level: Expert
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Recipe Reviews 13 reviews
Asian Coleslaw
My review is mainly for the dressing. Following other reviewers' suggestions, I used toasted sesame oil instead of vegetable oil (that gives a more pan-Asian flavor) and added about 6 drops of lemon juice from the little concentrated ones you buy at the grocery store. Because my son is highly allergic to peanuts and we do not have peanut products in the house, I subbed SunButter (sunflower butter) for the peanut butter. If you are making this salad, I don't think you need to stick to the letter of the law for the greens and veggies. Really what you want is at least a base of a crispy crunchy greens. Then add in whatever else you feel would go with a tart peanut-buttery asian inspired dressing. If you want to go in the Vietnamese / Thai direction, you could serve it over a cup of rice noodles of some sort.

3 users found this review helpful
Reviewed On: Nov. 15, 2012
One Bowl Chocolate Cake III
Made this one exactly by the book as far as ingredients go. However, I used a 9x13 instead of two circulars as I don't have those, so I upped the bake time to ~38 mins. It seems very runny when you first pour it into the pan, which can be disconcerting. Don't worry about that though' it turns out fine. Very moist and delicious. I paired it with "Chocolate Cream Cheese Frosting" from this site.

15 users found this review helpful
Reviewed On: Sep. 8, 2012
Chocolate Cream Cheese Frosting
Super tasty and has that cream cheese tang. I backed off by 1 cup of the powdered sugar at the suggestion of other reviewers. Also subbed half&half for evaporated milk. Turned out fine & dandy when paired with "One Bowl Chocolate Cake" from this site.

7 users found this review helpful
Reviewed On: Sep. 8, 2012

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