Tonina_mdc Profile - (13642225)


Home Town:
Living In: Ohio, USA
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Mediterranean, Dessert
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Melting Snowmen PB and Chocolate Cookies 122012
Toninamdc monkey cupcakes
About this Cook
I'm a full-time student and mom, and my journalist husband works odd hours, so regular meals can be a challenge for us. I tend to make foods that last well and can be easily reheated and transported for normal days and save the more delicate and creative cooking for days when we're all at home all day.
My favorite things to cook
I love to bake!
Recipe Reviews 23 reviews
Surprise Muffins
On the good side, these are a healthy way to make muffins but still keep a fun bit of yum to them. I didn't have any problems with my muffins bubbling over, but I made mine a bit small because they were destined for my preschooler's class. I made mine with homemade strawberry jam and that seemed to work well. On the bad side...come on, 20-25 minutes at 425*F for muffins? Who does that?? I put mine in at 400*F for all of 18 minutes - against my better judgment given the normal baking temp for a muffin recipe - and they came out overdone, though still reasonably edible. I wish I'd listened to myself at put them in at maybe 375*F. Also, the batter was bland when I mixed it up, so I added 1 tsp vanilla and 1 tsp cinnamon before baking. Overall, I'd rate this at 2.5 stars. I might try this recipe again with some adjustments, but I wouldn't really recommend it as written. There are better ways to make a healthy muffin.

2 users found this review helpful
Reviewed On: Sep. 28, 2010
Soft Oatmeal Cookies
I'd give these about 4.5 stars. They were a nice snack for my son's class: kid-friendly but not chock full of sugar! I did cut back on the sugar a bit and I bumped up the cinnamon and added just a little nutmeg. They were nice and soft for about a day after I baked them, but they hardened fast - so eat them quickly! If yours turn out as well as mine did, they won't last long. Thanks for sharing this recipe!

0 users found this review helpful
Reviewed On: Feb. 7, 2010
Spicy Garlic Lime Chicken
We really enjoyed this recipe, although I changed it a bit. I tripled the given spice mixture for 4 quite large breast halves and used fresh thyme and parsley (substituting tablespoons for teaspoons for all fresh herbs), along with jarred garlic instead of garlic powder. I made the spice mixture into a paste with about 2 T of lime juice. Instead of cooking it on the stovetop, I baked the chicken into a 9"x13" pan. I coated the pan with a tablespoon of olive oil, put in the spice-coated chicken, put about a T of butter in small chunks around the chicken, and put a center-slice of lime on each chicken breast. I covered it with foil and baked it at 350F for 10 minutes; then poured a mixture of a half a cup of chicken broth, 1 T lime juice, some paprika, garlic, crushed red pepper, black pepper, and onion powder mixed together over top of it. I baked the chicken for another 30 minutes and it came out wonderfully moist and delicious, with a lovely spicy but not hyper-hot taste. I do think I may add a bit more lime juice next time, but my husband and I both really enjoyed this. There was plenty of sauce left to dress our rice and veggies!

1 user found this review helpful
Reviewed On: Nov. 11, 2009

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