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Chicken Makhani (Indian Butter Chicken)

Reviewed: May 4, 2014
Very good, but needed a little fresh cilatro stirred in at the end. Also, as another reviewer mentioned, sauce is thick enough but if you wanted to add the water and a thickener, go with ground cashews. I like my Indian dishes fairly hot, so I increased the cayenne and I also added an additional tsp of Garam Masala to intensify the flavor. All in all, a very nice recipe that I will definitely make again.
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Lynda's Zucchini

Reviewed: Jun. 23, 2013
I sauteed the zucchini in coconut oil rather than butter, and I enjoyed the delicate taste that the coconut imparted. Followed the rest of the recipe to the letter. The broiled cheese was a nice variant on the typical fried zucchini dish, will serve this again.
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Murgh Makhani (Indian Butter Chicken)

Reviewed: Mar. 4, 2013
Wonderful - made a substitution of 2 bay leaves for the fenugreek, but otherwise stuck to the recipe exactly. Perfect dish with just the right amount of heat.
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Tiramisu Layer Cake

Reviewed: Jun. 18, 2012
Delicious. My variations: (1) I omitted the third layer (didn't have any instant coffee/espresso powder on hand) and just did 2 white layers. (2) Instead of adding coffee liqueur to the frosting, I whipped the cream and sugar and then folded in the reserved filling. It tasted perfect as is and I thought adding more liqueur might have been overpowering. It was a hit with our friends and my very picky husband - everyone had seconds!
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Simple White Cake

Reviewed: Jun. 7, 2012
I just recently got into baking from scratch and this is a delightfully fast and tasty cake batter! I made it last night as cupcakes, and yes, I taste wonderful sugar cookie as the barely crunchy top (after icing, it will soften right up) and moist delicate cake inside. I can't wait to make it again as a 9x9 cake to have as the base for summertime strawberry shortcake. Thank you for a great recipe, with ingredients so readily on hand.
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