torianne31 Profile - (13571453)


Home Town: Harlem, Georgia, USA
Living In: Willow Spring, North Carolina, USA
Member Since: Jun. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Southern, Dessert, Kids, Quick & Easy
Hobbies: Walking, Reading Books, Wine Tasting
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Recipe Reviews 117 reviews
Bread Machine Pizza Dough
I make this recipe all the time. It is so easy. If I have beer, I use it. We keep our beer in the fridge, so I measure out a cup of beer, then microwave it for 30 seconds. Makes it nice and warm and flat. If I don't have any beer I substitute diet cola with no problems whatsoever. The flavor is not quite as "yeasty", but it's still delicious, and a GREAT way to use that last little bit of flat soda in the bottle! For my family, this recipe makes two 16" round pizzas. We don't like a really thick crust. When I make this, I separate the dough into two balls. One, I press out and top/bake immediately and the other I spray with cooking spray then roll up in plastic wrap that has also been sprayed. I then roll the plastic wrapped ball in tinfoil. I freeze the remaining dough. I've kept it in the freezer for as long as 2 weeks, but I'm sure it would keep for a month. When I'm ready to use the frozen dough, I just sit it on the counter to defrost (usually takes about 3 hours) then press out and bake as directed.

1 user found this review helpful
Reviewed On: Dec. 19, 2013
Shrimp Scampi Bake
We really liked this recipe. I made it as written with the exception of using frozen shrimp and adding about a tbs of Old Bay seasoning. It was very easy to prepare. Yes, a cup of butter seemed excessive, but made a very delicious sauce for the pasta I served with the shrimp. I did want to add that I only baked the shrimp/sauce for 8 minutes and the shrimp was somewhat overdone. The next time I make it, I will skip the oven step all together and just toss the shrimp in with the sauce on the stovetop. Will definitely make this again.

0 users found this review helpful
Reviewed On: Oct. 14, 2013
Coffee Butter Frosting
We absolutely loved this frosting. I doubled the recipe to frost a 9x13 inch cake (Black Magic cake from this site, TO. DIE. FOR.). I started off by beating the amount of butter, cocoa and coffee called for. Then I started beating in the powdered sugar and more coffee until I got the consistency / taste I wanted. So delicious and DANGEROUS. I will make this again, but only for special occasions because the temptation to over indulge is just too great.

0 users found this review helpful
Reviewed On: Oct. 13, 2013

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