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Raspberry Almond Coffeecake

Reviewed: Aug. 28, 2012
Wonderful. Not too sweet, so it's especially wonderful with the glaze. I made a little less of the glaze for the sake of cutting back on sugar and that was fine. I doubled the recipe, used white whole wheat flour, coconut palm sugar and almond extract in both the cake and glaze. I really like using various extracts, even when the recipe doesn't call for it, because it's the way my mom always baked. She's old world European and her cakes are the best! Don't mean to ramble, but this cake rocks, especially with the flavors of the almond and raspberry. Thank you for the beautiful recipe!
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6 users found this review helpful

Slow Cooker Tapioca Pudding

Reviewed: Jun. 22, 2012
I prepared a double batch of this pudding and it was pretty good. When it was warm, the texture was like scrambled eggs. I believe that adding the eggs later in the process and also tempering them will make it better next time. When it was cold, it hardened so that you could cut it with a knife and serve it by the slab. However, it no longer had a scrambled eggs texture. I added some vanilla at the end which was nice. The flavor is good overall, but I would also use less sugar next time. The tapioca pearls don't stand out from the pudding and the pudding isn't creamy in texture. These are the two main reasons I like tapioca pudding. Regardless, I would try it again with the suggestions mentioned above. Some reviewers indicated that they would rather just make it the old fashioned way standing over the stove for 30 minutes. If I want it to be perfect, I would also do this. However, I was cooking up a week's worth of meals this evening and the ease of simply checking on the pudding for a few seconds every half hour made it possible for me to make it in the first place. Although it requires this periodic babysitting, it's better than strictly spending 30 minutes on pudding alone. It's a pretty good recipe overall if you just want pudding and aren't terribly picky. I do believe that with the proper modifications it could be very good.
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5 users found this review helpful

Jacky's Fruit and Yogurt Muffins

Reviewed: Aug. 15, 2012
Very good. The recipe is wonderful as is, but I made some changes based on my family's dietary needs and preferences. I made these using all white whole wheat flour, coconut palm sugar and plain yogurt. I also used 2 Tablespoons of butter and 2 Tablespoons applesauce instead of 4 Tablespoons butter. I used 2 cups blueberries, 1 banana mashed, 1 Tablespoon almond extract in addition to the vanilla, and 1 teaspoon cinnamon. I also made a crumb topping with whole wheat flour, oats, coconut palm sugar, 1 T butter and cinnamon. The topping was a nice addition, but not entirely necessary. These muffins make a sweet hearty breakfast or snack. Thank you so much for the recipe.
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4 users found this review helpful

Overnight Coconut Pecan Steel Cut Oats

Reviewed: Jul. 22, 2012
Wonderful flavor, but not with steel cut oats. I soaked them for two days and they were still hard and very chewy, but not in a good way.I put the whole thing in a pot on the stove, added some water, and cooked it for 20 minutes. It still wasn't cooked thoroughly. Old fashioned oats would be fantastic though. I look forward to trying it that way next time.
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4 users found this review helpful

Tropical Muffins

Reviewed: Aug. 2, 2012
Really delicious. My husband said that I "hit a home run." I made a phone call and he ate half of them when I was chatting in the other room! Maybe I'll add a little less sugar next time because they were plenty sweet. Not too sweet, but whenever I can cut back I always do. I doubled the vanilla and almond. For some reason I don't use almond extract all that often, but that's changing now. Loved the flavors and textures. Very unique and worth a try.
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2 users found this review helpful

Mediterranean Lentil Salad

Reviewed: Jul. 5, 2012
I made this using all the ingredients as listed, but I didn't cook all the veggies with the lentils. I only cooked the garlic,half of the onion, bay leaf and thyme. The rest was raw, which I think is best for this salad. I tripled the fresh parsley because it needed it. It also needed a lot more lemon, so I added the juice of one whole lemon. I tried it at room temp and it was very good. I'm looking forward to trying it tomorrow once the flavors meld.
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2 users found this review helpful

Quick and Easy Brownies

Reviewed: May 7, 2012
They were easy and very fast to make, but they lacked the right texture for some reason. More like chocolate cake with a brownie top. I followed the advice of other reviewers and used less flour and more chocolate. The taste was good, but not fudgey or decadent like a brownie. Turned out like very sugary chocolate cake. Maybe even less flour next time? I'll try this again some other time and see if they turn out better.
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2 users found this review helpful

Chocolate Chia Seed Pudding

Reviewed: Sep. 3, 2013
This was very good, but it seems like a lot more chia seeds than I expected. I've made overnight oatmeal with a Tablespoon of chia seeds, but that's an entirely different thing than this. The texture is smooth like pudding with a chia type of crunch. It's a bit different than I thought it would be, but it's very delicious. I used high grade cocoa powder which gave it a very deep, rich flavor, along with coconut sugar. It's also very filling, which is nice for a hearty snack. Try it and see what you think!
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1 user found this review helpful

Peanut Noodles

Reviewed: Sep. 3, 2013
This is really good, but VERY peanut buttery! I followed the recipe, except that I made an entire 13 ounce (or so) package of whole wheat spaghetti and I used less soy sauce and more vinegar, red pepper flakes, and sugar to taste. I also added toasted sesame seeds, sliced snow peas, carrots, and cilantro. The sauce was a bit thick, so I also added more water until I got the consistency I liked. It's a great recipe that can be changed according to your preferences.
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1 user found this review helpful

Bird Seed Energy Bars

Reviewed: Aug. 29, 2013
Heavy, dense bricks! I made half the recipe and used a smaller pan (9x11), which I thought was appropriate. Well, with even half the recipe I should have used a cookie sheet because they were much too thick. I cut them into 20 very small bricks instead of 12 because I can't imagine trying to eat a larger piece of something so dense. I wrapped them in plastic and put them in a bag in the freezer. Since they are nutritious, they will get eaten for breakfast or snacks. I will give this one more try and next time I will spread them out paper thin and see if they turn out better.
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1 user found this review helpful

Red Cabbage Salad II

Reviewed: Aug. 23, 2013
This was excellent! It sounds really simple, but the flavor will really surprise you. I made it as written, except I added a little garlic powder to the dressing. I also added a few thinly sliced carrots, dried cranberries, and some feta cheese because it was in danger of spoiling soon. Even without these additions, the salad would be perfect. However, it's also easily adaptable to whatever you have on hand.
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1 user found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Jul. 29, 2013
The cake was delicious, but instead of following the directions and using a towel, I listened to one of the top reviewers of the recipe. My mistake! I know better than to do that instead of trying the recipe as written first. I followed the advice of allowing the cake to cool while still in the pan, flipping it onto another sheet of parchment paper, spreading on frosting, and then rolling the cake. It sounded too easy to be true, and unfortunately the cake cracked in several places because it should have been rolled in a towel while warm instead. Next time I will follow the instructions and I'm sure it will turn out better.
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1 user found this review helpful

Pineapple Salsa

Reviewed: May 31, 2013
This recipe is a good start, but not great as is. First of all, the orange juice makes the whole thing taste like dessert because it's much too sweet. The pineapple is plenty sweet as is. Lime is a must and I added the juice of two. I might even add lime zest next time to increase that citrus-y element that makes salsa good. It also needed garlic because flavors this fresh need some warmer elements for balance. I added garlic powder to taste, which made this a four star recipe along with the lime. I did not add corn or beans because I don't like those ingredients in salsa. This is a good base recipe that becomes great with some tweaking.
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1 user found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Apr. 16, 2013
These are so filling! I can eat pancakes made from white flour and still feel hungry after three of them, but I could hardly get two of these down! They are so light and delicate, but very nutritious and satisfying. What a great combination. After reading many reviews, I decided to just put 2T oil and 2T applesauce in place of the full amount of oil. Due to this, it was a little thick, so I added more buttermilk until it was a consistency I like. I topped them with sliced strawberries, a dollop of plain yogurt (a must for pancakes in my opinion) and some maple syrup. The plain yogurt might seem weird, but mixed with some syrup and fruit it's not only delicious, it also adds some extra nutrition to your meal. I will most definitely make these pancakes again soon!
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1 user found this review helpful

Can't Tell They're Low-fat Brownies

Reviewed: Mar. 24, 2013
Adding to my previous review, I forgot to mention that I baked this in a mini muffin pan and ended up with 21 servings. This makes it easier to keep with the 24 servings idea, although I usually eat between two and four per day since they are so tiny. I actually separated the recipe into four mini muffins per ziplock bag and threw them in the freezer. I take out one bag per day so that I don't over eat them because they are pretty wonderful. Also, baking them in the mini muffin pan creates more chewy edges than baking them in a bigger pan, which is always a good thing.
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1 user found this review helpful

Real Strawberry Cupcakes

Reviewed: Oct. 27, 2012
These are fantastic! They have a nice crisp outside and a fluffy inside. I added more strawberry, but a little too much so they had to bake for 15 more minutes. However, they were wonderful. I also added chocolate chips and skipped the frosting just to cut back on some of the sugar and fat. But I'm sure the frosting would be great. I will make these with raspberries next time since I have some in the freezer. Thanks for the outstanding recipe!
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1 user found this review helpful

Lighter Banana Muffins

Reviewed: Oct. 13, 2012
I've made these at least a dozen times and they are great! They are great as is, but even better with vanilla, dash of cinnamon and some chocolate chips. I also add 1 T of coconut oil which makes them a little less "rubbery." However, it's not really necessary if you don't want the fat. If you want to take things even further, top each muffin with a sprinkle of walnut, cinnamon and cocoa powder. Excellent! Thanks for a great recipe.
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1 user found this review helpful

Whole Wheat Blueberry Muffins

Reviewed: Aug. 27, 2012
These were wonderful. I made changes only because I didn't have blueberries and I wanted to cut down on fat. This is what I did: I used dried cranberries and some mini chocolate chips in place of blueberries. I used plain yogurt in place of the oil (since there's fat in the chocolate chips). I also subbed some of the flour with wheat germ and flax meal, which I always do in every muffin recipe for extra nutrition. I also added a touch of vanilla and cinnamon for extra flavor. And also an oatmeal crumb topping with 1 T sugar, 1 T butter and cinnamon. OK, so I basically made ENTIRELY different muffins, but I used this recipe as a base to work with. When I get some blueberries, I will most certainly try the recipe as written. However, I think this is a great base for all sorts of fruits/nuts/etc. Thank you for the recipe!
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1 user found this review helpful

Mrs Espy's Enchilada Sauce

Reviewed: Aug. 2, 2012
I had no idea it would be so easy to make my own enchilada sauce from scratch! While I keep away from cans and mixes for most everything else, I always use canned enchilada sauce. Not anymore! Within 3 minutes of starting it on the stove, my husband commented that it smelled really good. It was then that I knew it would turn out well. Our enchiladas are in the oven right now, but the spoon of sauce I tried was amazing and quite spicy. Instead of regular tomato sauce I used the El Pato yellow can and some pureed tomatoes since I was tripling the recipe and needed more tomato. I also added some cumin and paprika just for good measure. The flavor was so much more complex than canned sauce and worth the few extra minutes to put together. I can't wait to try the enchiladas! I know that I probably should have waited to write the review until AFTER eating the finished dish, but what I already tasted was incredible, so I can only imagine how great dinner's gonna be!
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1 user found this review helpful

Chocolate Eclair Cake

Reviewed: Jun. 26, 2012
Don't make this unless you want to become very, very fat! It's like heroin. I'm telling no lies. It's really wonderful,especially the chocolate topping. I used Ghirardelli cocoa powder and that's the only way to go. It only takes a few minutes to make the topping, so please don't use store bought frosting. The topping is the best part. I also omitted the cool whip and made fresh whipped cream with heavy cream. This helped to cut the sugar and all the other junk in cool whip. However, it made the cake a little too soft this way. In my opinion, if you serve it for company, use the cool whip so that it holds together better. But if it's for home, then make it with the real stuff. I need to wait at least another month before making another one unless I want to buy new jeans! Everyone else, enjoy!
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1 user found this review helpful

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