utooley Profile - Allrecipes.com (13995186)

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utooley


utooley
 
Home Town:
Living In: Greenbelt, Maryland, USA
Member Since: Jun. 2009
Cooking Level: Beginning
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first attempt at fondant
gingersnaps
prolly doing dishes
About this Cook
My cooking tragedies
Well, this is very minor but it was recent so I just thought about it because my sis is testing it now. I made a rice pudding recipe late one night a week ago, little less. It used instant pudding and I used too much milk but i thought it would firm up in the fridge even though the box says it will become firm at room temp. in 5 min. Well, it's been in there for quite some time now and its still soup... it has a nice flavor but not really pudding....
Recipe Reviews 5 reviews
Too Much Chocolate Cake
This cake was amazingly delicious!!! It was really late last night and i decided i wanted some cake after my dinner, but i didn't want to take the time needed to make a scratch cake. So i had a dark chocolate cake mix (which we don't usually have cake mixes) and i found this recipe. I used plain yogurt instead of sour cream, which i always do, 1/2 cup of oil and 1/3 cup of milk and only about 1 1/4 cups of choco chips. Also, my pudding mix wasn't instant, it was some weird one that your supposed to make with tofu but it worked and i used dark chocolate cake mix. And wow!! did it turn out!! Out of all the chocolate cakes i have made, and I have been searching for a good from scratch one for a while, this has blown them away!!! I've given some to friends and friends parents and guess what? They have all loved it too! I am exited for this recipe, thank you Denise!

4 users found this review helpful
Reviewed On: Apr. 11, 2010
Caramel Frosting V
I don't know what i did wrong, i followed the advice and chilled it in the fridge, then beat it with 2-3 tablespoons of heavy cream. But i tasted it and it was super gritty! I have about 20 minutes to come up with a frosting and i am desperate!

1 user found this review helpful
Reviewed On: Nov. 19, 2009
Vanilla Crepes
I used two whole eggs, 4 tablespoons of butter and added a tad more milk, because you don't want it too thick. It should be soupy. Make the crepes as thin as possible, and spray or grease the pan before each crepe. I found this to allow them to cook more evenly. Using a ladle to put the crepe batter in the pan works well, and i also didn't use a crepe pan, as i didn't have one. Lemon juice and sugar is delicious inside, as is nutella with bananas. If you don't sift the flour, whisking the batter works just as well, and is also easier cleanup.

2 users found this review helpful
Reviewed On: Oct. 17, 2009
 
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