BGChef Profile - (13853478)

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Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 11 reviews
Mouth-Watering Stuffed Mushrooms
I don't write many reviews but these are just AMAZING. I didn't even measure anything, just eyeballed it..still turned out fabulous. They were all gone in minutes. Even people who normally don't like mushrooms were raving about these. I did add some finely chopped onion while sautéing, as someone else suggested. I highly recommend doing that.

0 users found this review helpful
Reviewed On: Dec. 22, 2011
Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.
This seems to be the hottest recipe lately so I was really excited to try it. I froze my cookie dough balls until they were rock solid, but they still baked completely inside the cupcake and you could hardly tell that there was cookie dough in there. The idea itself is really good so I didn't feel like giving it a low rating, but it seems like a lot of people are having this problem. I was expecting the cookie dough to be doughy/chewy inside. Anyway, I used devils food cake mix and cream cheese frosting. I thought this was a good combo with the cookie. Any other tips on how to prevent the cookie from baking??

4 users found this review helpful
Reviewed On: May 14, 2009
Blueberry Buckle
This is an excellent recipe AS IS. I can understand changing things like brown sugar in place of white sugar for the topping, but the amount of flour, the use of shortening, etc. are essential components of the recipe and if changed, it becomes an entirely different recipe. This cake is just perfectly soft, moist, and delicious. Just the right amount of sweetness and amazing blueberry flavor. A lot of people have stated that the blueberries sink to the bottom, but a lot of those same people thinned out the batter by reducing the amound of flour. This batter is supposed to be very thick, as that's what holds up the blueberries, and trust me the finished cake is not lacking in moisture AT ALL. That's probably due to the shortening, so if you used butter instead, you changed the recipe and ended up with a drier cake and blamed it on the flour :O Stick with the recipe and you'll do fine. The only thing I had to do differently was double the baking time. I did dredge the blueberries in flour just in case, but I doubt they would've sunk either way. Add some flaked coconut or lemon zest to this cake for a yummy variation.

59 users found this review helpful
Reviewed On: Mar. 5, 2009

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