Jenny Weaver-Beal Profile - (13495533)

cook's profile

Jenny Weaver-Beal

Jenny Weaver-Beal
Home Town: San Diego, California, USA
Living In: California, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican
Hobbies: Scrapbooking, Photography, Reading Books
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Recipe Reviews 58 reviews
Pumpkin Biscuits
I made these for a late afternoon snack today, and they were simply amazing. They are light and fluffy, and eaten right out of the oven, they don't need any additional butter, honey, or other flavors added. I thought the spice amounts were just perfect; they enhanced the pumpkin flavors without overwhelming them. I do have to say; however, that I can't see how anybody could possibly get 36 biscuits out of this recipe and still have any height to them. I was able to get exactly 18 out of a batch.

1 user found this review helpful
Reviewed On: Oct. 5, 2013
Easy Banana Brownies
These brownies were so delicious that my 6-year old asked me to leave them a fifteen star review! I followed the original posters adjustments (explained under the first review), but doubled the batch. The one thing I changed was to add more cocoa powder (she suggests 1 tablespoon, I used closer to 1/4 cup). These are probably the best brownies I've ever had. They are moist and chewy, and not at all cakey. They have a rich chocolate taste that is accented by the addition of bananas, without the bananas being at all overpowering. I did need to increase the baking time to about 50 minutes, which was an excruciatingly long wait because they smell so good in the oven, but it was totally worth it. I'm already thinking about where I can take a huge batch to share--they're that good!

4 users found this review helpful
Reviewed On: Apr. 27, 2013
Mom's Zucchini Bread
I usually try to follow a recipe exactly the first time, but this one has received enough good reviews that I figured it was a safe enough base and I ought to try the "healthier" fixes before I fell in love with the basic recipe and became too attached to change it. Following the recommendations of numerous reviewers, I increased the zucchini to 4 cups (6 small zuchinni), cut the oil to 1/2 cup and added 1/2 cup of applesauce, adjusted the sugar to a total of 1 cup white sugar and 1 cup brown sugar, and added about half a nutmeg (freshly grated). I also baked these in muffin cups instead of bread just to make them more portable. With the adjustments, this made 24 regular sized muffins and 1 short loaf of bread. It was delicious and moist and a hit with my kids and my coworkers who benefitted from the very large batch I baked. I really liked the flavor and moistness, but I do think I'll add more spices next time...and there will be a next time.

2 users found this review helpful
Reviewed On: Feb. 1, 2013

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