Loladear Profile - Allrecipes.com (1353407)

cook's profile

Loladear


Loladear
 
Home Town:
Living In:
Member Since: Jul. 2001
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 111 reviews
Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever
If you use a yellow cake mix, you need to put MORE OIL than the recipe here states. I made this with a white cake mix and it was terrific, the kids loved it. Just now I made this with a yellow mix and the cake tasted ordinary and a little dry. I lowered the temp a little bit both times I made this when I saw the outer ring of the cupcake was rising faster than the middle. Started checking about 20 minutes into it and usually a few minutes afterwards it's done. I used cupcake liners and didn't have a problem.

0 users found this review helpful
Reviewed On: Dec. 5, 2013
Shahi Paneer
I liked this and so did my husband but the spice level was way too low for us - it didn't taste "authentic" enough. I did add 1 tsp garam masala at the end but next time perhaps 1 Tbs. garam masala along with a shake of cayenne would do the trick heat-wise. A delicious dish - thank you for sharing.

0 users found this review helpful
Reviewed On: Nov. 24, 2012
Sourdough Bread I
I had only tried making my own starter a week ago with just wheat flour and water (following internet instructions) and didn't think it would work but it did. Then after a week I wanted to make bread and found this recipe. I've made bread with my starter and this recipe three times now. All times were successful - this recipe makes lovely bread. The crumb looks just like grocery bread - so professional looking! The only thing I would suggest to newbies is that the six cups bread flour is approximate. The instructions aren't terribly clear but you're to add flour and mix until a dough forms easily. You shouldn't be adding lots of flour after the first rise. If your starter is strong (doubles easily in 6-10 hours) then you should not have problem with it rising when it comes to this recipe. I had a very strong sourdough taste because I let my bread rise 12 hours the first rise it "ate" up the 1/2 cup sugar and I ended up with sourdough bread and it was not too sweet at all. Btw, the suggestion of starting this recipe at night is a good one. It gives the dough time to rise while you sleep. I start it about 7 or 9pm at night.

3 users found this review helpful
Reviewed On: Jan. 21, 2012
 
ADVERTISEMENT

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States