Brenda Profile - (13988430)

cook's profile


Home Town: Illinois, USA
Living In:
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Walking, Fishing, Hunting, Music, Painting/Drawing, Charity Work
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Recipe Reviews 14 reviews
Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.
OK, first of all, I cannot believe in all of the reviews I read, not once did anybody not have problems with these running over. I questioned if I should use regular sized paper liners or the jumbo ones. I'm so glad I went with the jumbo's. They would have definitely ran over using regular size liners. I followed the recipe exactly, except I used a devil's food cake mix (liked the looks of other's examples) and I baked for 22 min. At 16 min., the batter was still soupy and at 20, tooth pick, still not clean. Looked beautiful when I took them out of the oven, but after cooling, the centers sank, but I will ice to cover that up. I ate one about 20 minutes after taking them out of the oven w/o icing. The mix of the cookie dough and the choc. cake was super gooey and yummy. Made me want 3 more w/ a glass of milk. The cookie dough was still dough; not overcooked. I can't wait to share these w/ the people I made them for. Rated them 4 instead of 5 stars, simply because had I put them in regular size cupcake liners, I would have had 24 ugly, run-over cupcakes in my oven.

2 users found this review helpful
Reviewed On: May 12, 2011
Chicken Tetrazzini IV
I read a few reviews before making this and then went back and read them more closely after I made it. I realized that many of the higher ranking reviews added extra seasonings to give it flavor. I didn't add anything extra and found it very bland. I used a chardonnay instead of sherry (whatever difference that makes, I don't know). This might be a good base recipe, but I don't feel it deserves this high of a rating as is. In my opinion, it needs garlic, onion, more salt, pepper, etc. I would not recommend making this as stated or you will most likely be disappointed.

0 users found this review helpful
Reviewed On: May 26, 2010
Clone of a Cinnabon
I cannot believe how EASY it was to make these cinnamon rolls using the bread machine. My eggs weren't at room temperature and I didn't measure the milk's temperature, but there is no sign that those 2 factors had any negative effect. I did follow one reviewer's advice to mix melted butter, brown sugar and cinnamon together and spread over the dough. It wasn't a spreading consistency and was impossible to get evenly spread, but the end result was fine and it didn't run out into the bottom of the pan using this method. I did not use wax paper in the bottom of the pan or flip them out as soon as they were done. I left them in the pan for several hours and they came right out. I don't know for sure if this is because of using the melted butter/sugar mix or not, but I had no problems in this area whatsoever like some other reviewers have had. This was my first attempt at cinnamon rolls and I'm hooked. I've never had a Cinabon, but if this is what they taste like, they're great. I have had Grands cinnamon rolls with cream cheese icing, which I love and I would put these in the same gooey, texture category as a Grands...minus the "canned" taste. I also thought the amount of butter/sugar was perfect and the amount of icing was perfect also. The only thing I don't like is that by using the bread machine, I'm limited to making a batch of 12 rolls. SUPER RECIPE!!!

0 users found this review helpful
Reviewed On: Feb. 10, 2010

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