Whitney Profile - Allrecipes.com (13822893)

cook's profile

Whitney


Whitney
 
Home Town: Tulsa, Oklahoma, USA
Living In: Okanagan Valley, British Columbia, Canada
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Knitting, Hiking/Camping, Camping, Walking, Genealogy, Charity Work
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
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 5 reviews
Zucchini Cake III
Super moist and sweet--we enjoyed ours without any icing or glaze, which even to my super-sweet tooth would have been too much. I think for "company" presentation I would simply dust the top with powdered sugar. I substituted a cup of dark brown sugar for one of the two cups of white sugar called for (really, try this--ups the flavour immensely, and, if you use a molasses-based brown sugar from the health food store instead of the caramel-colouring "brown" sugar at most groceries, ups the nutrition a tad, too) and I increased the spices. I didn't measure the spices, vanilla, walnuts, etc., but instead eyeballed them, so I probably used about 2 to 2 1/2 tsp of a mixture of cinnamon, allspice, nutmeg, cloves that I had on hand from a previous spice grinding. Instead of vegetable oil, I used coconut oil, which is a functional food (i.e., it has health benefits beyond nutrition) and is firm at cool room temperatures but with beating melts readily. It gives a very, very mild coconut flavour that adds nicely to this cake. This recipe has gone into my allrecipes recipe box! Thanks for sharing, Geri!

6 users found this review helpful
Reviewed On: Aug. 23, 2011
Middle Eastern Cumin Meatballs
Substituted tempeh for ground beef and put all "meat"ball ingredients through the food processor. I found that I needed to bake the "meat"balls after browning, because of the tempeh substitution, and I made the balls about ping-pong ball size or slightly smaller. Baking at 350F for about 10 minutes toughened them up enough (they were quite crumbly even with the egg and bread crumbs, but worth it for vegetarians to enjoy Middle Eastern "meat"balls). Good flavour--consider adding minced parsley to the balls.

3 users found this review helpful
Reviewed On: Jul. 30, 2011
Mmm-Mmm Better Brownies
Extremely good. I made them with spelt flour and they were great. I would, next time, use the 3/4 C sugar already suggested, as I found them a bit too sweet. I used melted/softened butter (the sugar cut up the remaining soft chunks of butter), extra walnuts, and sloshed in a little extra vanilla, as well. Still, I miss the flaky, shiny top that I associate with brownies, so I'm still looking for the 5 star version.

1 user found this review helpful
Reviewed On: Jan. 22, 2011
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me:
 
Published Recipes
 
ADVERTISEMENT

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

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