Melissa T Profile - (1543628)

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Melissa T

Melissa T
Home Town:
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Member Since: Sep. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Charity Work
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Recipe Reviews 32 reviews
Best Brownies
I used this recipe as a basis for my own recipe and it helped result in amazing brownies. I made quite a few alterations though, based on my preferences. I wanted to use my 9x13 brownie pan, so I had to increase the batter. INGREDIENT CHANGES: I used 1 cup of melted butter, 1 cup white sugar, 1 cup of brown sugar, 3 eggs, 2 tsp vanilla, 1 cup cocoa powder, 1 cup flour, and 1/2 tsp salt. IMPORTANT: If you want a more dense and fudgy brownie, OMIT THE BAKING POWDER. Also, as others have said, do not over mix. Just blend to incorporate the ingredients. DIRECTION CHANGES: Melted the butter in the microwave and let cool slightly. I beat the eggs into the butter and added the vanilla. In a separate, large bowl - I added all the dry ingredients and whisked them to break up any lumps, especially in the brown sugar. Then, I mixed the dry with the wet with a wooden spoon. I spread it in my pan (lined with parchment) and baked for exactly 25 minutes. Yum! I did not make the frosting, so I can't comment on that.

10 users found this review helpful
Reviewed On: Feb. 18, 2011
Flourless Peanut Butter Cookies
I was in the mood for something sweet, but didn't feel like taking time to bake anything labor intensive - I came across this recipe and thought it was perfect. Based on previous reviews, I altered this recipe by using 3/4 cup of brown sugar. I am glad that I did because if I didn't, it would have been way too sweet (thanks to previous reviews for the head's up on that). For a peanut butter cookie, I thought these were pretty good, but not great. The key is to use a good quality peanut butter considering that there really isn't anything else to add to the flavor. If I had to rate on the taste of the cookie alone, I'd probably give it 3 stars. But, the prep was so easy - you can't beat a cookie that takes all of 10-15 minutes to prep, bake, and clean-up. For that, I'd give 5 stars. So, in the end, I split the difference and give this a solid 4 stars.

0 users found this review helpful
Reviewed On: Feb. 17, 2011
Donut Muffins
I really liked these donut muffins. They were super easy to make and quite tasty. I will definitely be making these again. Based on other reviews, I did make one change to the original recipe, and I am glad that I did. I reduced the nutmeg to 1/2 tsp. It was perfect...if I used 3/4 tsp as the original recipe recommended, I think it would have been a bit too much. After my first try at these, I will probably make a few more changes the next time I make them. I will continue to just use 1/2 tsp of nutmeg. I will also reduce the amount of cinnamon sugar to half. There was just too much - I still had quite a bit left over and felt that they were still way too sweet. The cinnamon sugar overpowered the taste of the donut muffins - I couldn't even taste the dough...just the cinnamon sugar. Next time, I think that I'll just add it to the tops of the donut muffins, rather than all over. Or, I will brush the muffins with the butter an sprinkle the cinnamon sugar on top of them. Also, watch the baking time. I started with 15 minutes and it was good...20 would have been too much. I am glad that the poster of this recipe gave a pretty decent range for the cooking time.

3 users found this review helpful
Reviewed On: Feb. 3, 2011

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