Jennifer Profile - (1346822)

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Recipe Reviews 28 reviews
Todd's Famous Blueberry Pancakes
Had to make some substitutions: 1 Tbsp baking powder = 2 tsp cream of tartar + 1 tsp baking soda; 1 egg = 1 Tbsp ground flax seed + 3 Tbsp water; 1 c. milk = 1/2 c. oat "milk" beverage + 1/2 c. coconut milk beverage; 1/2 Tbsp. butter = 1/2 Tbsp. canola oil. I also increased the amount of sugar and frozen blueberries. At first I thought the batter was too stiff, but as the blueberries thawed in the batter, it thinned to the perfect consistency. Not sure if I waited the full hour, but the texture was absolutely perfect! Put this one in the recipe box for next time!

0 users found this review helpful
Reviewed On: Jun. 8, 2014
Fragrant Chicken Curry
Delicious curry! Wasn't sure about the tomatoes and coconut milk together, but they were wonderful! Halved the onion and chicken. Added six carrots (cut into rounds), a head of cauliflower (roughly chopped), a diced sweet potato, and a sliced green pepper. (Green pepper for the last 10 minutes only!) Used regular coconut milk instead of light. Added salt, black pepper, and dark brown sugar to taste. Would've been even better with the cilantro and mango chutney if I'd had it! Regarding the thin broth... this is always how Thai restaurants serve their curries. When served over rice in a bowl, it gets absorbed. Try this one... you'll love it!

1 user found this review helpful
Reviewed On: May 20, 2012
St. Patrick's Chocolate & Mint Cheesecake Bars
As a cheesecake novice, I learned a few things by making this recipe. #1. Mine also puffed during baking & fell in the refrigerator. I read that this is due to overbeating of the eggs causing a "souffle effect." It didn't affect the texture of the finished product, other than the 4 edges remained raised. Next time I will add the eggs as the last ingredient of the batter so as not to overbeat them. #2. There is an art to cutting cheesecake so that the filling doesn't cling to the knife. Use a very thin, sharp blade (steak knife) and dip it into the hot water often to prevent dragging the filling and making messy edges. #3. My grocery store did not have candy flavoring, so I bought peppermint extract. I used 1 tsp. in the batter. They also did not have mint chocolate chips or even mint chocolate candies (Andes)! So I bought dark chocolate chips & white chocolate chips. I colored the white chips with a drop of green coloring in a plastic bag. They somewhat absorbed the color. Pale green mint chips would've been prettier, but this worked fine. Also because of the lack of mint in the topping, I think the batter could've used more than 1 tsp. of peppermint extract to stand up to the strong cheesecake flavor, maybe 1 1/2 tsp. #4. I cut the squares & arranged them on a plate, & then drizzled melted dark chips from the corner of a bag onto each square individually. This prevented smearing the chocolate onto the pale green filling during cutting. LOVE IT! THANKS!!!

18 users found this review helpful
Reviewed On: Mar. 17, 2012

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