Spy Glass Profile - Allrecipes.com (13741260)

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Spy Glass


Spy Glass
 
Home Town: Boston, Massachusetts, USA
Living In: Los Angeles, California, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Reading Books, Painting/Drawing
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Recipe Reviews 11 reviews
Red Velvet Cupcakes
These cupcakes were good--at first. The night I made them, they were so soft, moist and delicious...BUT the next day, they were dry and hard to swallow. I even brushed the tops with simple syrup, an old baker's trick to keep cakes soft. Whatever happened between the time they were baked and the following day rendered them a 3-star cake as opposed to their 5 star status out of the oven (they were stored in airtight glade containers at room temp). I followed the recipe almost exactly-- The only modifications were decreasing the flour by 1/4 cup, which is supposed to moisten cakes, and putting in 3 tsp of vanilla, rather than 2 (not big modifications). The frosting was a 2-3 star frosting, and it was not cake frosting. I followed the frosting recipe exactly. It was way too thin & I hadn't anymore confectioner's sugar to thicken it. I may make the cake recipe again, but next time might replace 1/2 the butter with oil, which will ensure long-term moistness, and sub some of the sugar for corn syrup, which also adds moisture. I will likely never make the icing again, unless it were to drizzle onto cinnamon buns, which is a more suitable application for a frosting this thin. Or add 1-2 more cups of confectioner's sugar, which would thicken it. It is disappointing, because the ingredients for this cake were expensive, and things I don't usually keep in the house (s. cream, cream cheese, food color).

2 users found this review helpful
Reviewed On: Feb. 16, 2011
Chicken Paprikash II
This recipe is great! I've made it 6 or 8 times now, and wow, what a great sauce. EXCEPT, I change it up quite a bit: I add 2 chopped red bell peppers, 1/2 tsp black pepper, substitute sherry for water (a Hungarian aunt of mine insists on using sherry or wine- this part is key), omit flour, use chicken breasts, sub olive oil for bacon fat, double the garlic, and serve with egg noodles. Thanks so much for the recipe!

6 users found this review helpful
Reviewed On: Jan. 17, 2011
Mardi Gras King Cake
I have made this king cake recipe twice now, and it comes out wonderfully. The only thing is I double the filling, omit the raisins and make 3 rolls, which are then braided. If you do a braid, the cross section of slices looks extra pretty. I also double the frosting and a brick of cream cheese (my DH, from Louisiana, insists on cream cheese frosting). Great recipe:)

5 users found this review helpful
Reviewed On: Jan. 7, 2011
 
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