vanillalilly Profile - (13587538)

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Cream of Fresh Asparagus Soup II
Cream of Fresh Asparagus Soup II
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Recipe Reviews 6 reviews
Extreme Chocolate Cake
I admit, I have never made a from scratch cake batter. I made this as cupcakes for a birthday party with a soy allergy and celiac's for another person. I substituted the following: coconut oil instead of vegetable, and with gluten-free flour, and just plain old forgot to use boiled water, so it was just regular water. It turned out amazing!!! I added soy-free chocolate chunks too (which I think were the special touch that won everyone over). I didn't follow the icing recipe as I was also making gingerbread cupcakes and wanted it vanilla flavour, so just added cocoa when I was done with that. Divine. They were a massive hit. And as you guessed- everyone could enjoy them! (thankfully no egg allergies!!!) Will be using this recipe again :) If you're interested in doing them cupcake style: I was a bit worried they would stick to the cupcake liners, but they came out just fine with minimal cake loss! Now, I can't guarantee it for everyone as I used a gluten free flour, but I'd risk it!

0 users found this review helpful
Reviewed On: Apr. 5, 2014
Mom's Zucchini Bread
I tried this recipe as a base to start with- and made some big changes. I wanted to stay away from refined sugars, and gluten. I'm not celiac, but I do get sluggish when I eat wheat. These are my changes: I used gluten free flour- same amount, 2/3 cup coconut oil and the rest apple sauce, added 1 healthy tsp of each extra spice- cardamon, ginger and cloves, 2 tsp of yacon powder, and used coconut sugar for all the sugar, with a nice drizzle of agave for added sweetness, added pumpkin seeds and cranberries, and one extra cup of grated zucchini. The other ingredients were left as the recipe stated (salt, baking powder, eggs, nuts etc) I baked at 325 in lightly oiled muffin tins, and the results were amazing! (yield about 3 dozen muffins) As you can see, I changed the recipe a lot, but I figured that I would review this one as a 4 because it gave me a starting place. The "muffins" were perfect- not too dense, still moist, and the flavour was great. My guy couldn't get enough of them right out of the oven!

2 users found this review helpful
Reviewed On: Sep. 21, 2013
Scottish Shortbread II
I made these for Christmas, and melted mint chocolate chips and drizzled over some, and repeated with milk and dark chocolate. The buttery flavored over ruled the milk chocolate, and the dark chocolate didn't complement the type of cookie well. I even added skor bits into some of the dough for skor-bit-short bread cookies- those ones where the biggest hit!! then the mint where the next fav. Only rating it a 4 b/c they were not very fluffy or melt in the mouth for me but sturdy and buttery.

0 users found this review helpful
Reviewed On: Jan. 14, 2010

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