giulietta Profile - (15914227)

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Member Since: Feb. 2012
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Recipe Reviews 3 reviews
Sour Cream Cornbread
Rated four stars only because I changed the recipe, so I can't speak to the original recipe. ;) I followed everything to a "t", except made the following changes: halved the recipe, cooked in a 9 x 9 glass brownie pan, mixed half sour cream/half yogurt and brought both the sour cream/yogurt and eggs to room temp before mixing. Instead of sugar, I used 1/3 cup of raw local honey. Baked at 375 for 20 minutes, rotating once for even baking. It was perfect. Super moist, not too sweet and a bit savory. Love it. Will make again!

0 users found this review helpful
Reviewed On: Jun. 13, 2015
All-Natural No-Bake Cookies
This is my one and only review ever, and so it says a lot that I'm choosing to review this deliciously PERFECT cookie. Easy to make, wholesome ingredients and super DELICIOUS. I made some adjustments, however. 1) Substituted brown rice syrup for honey 2) used only 3/4 cup brown rice syrup instead of 1 cup - came out PERFECT 3) added 1/2 tsp of salt 4) doubled the vanilla. Also, I live in Southern California - it gets warm inside my house no matter what season it is. So I threw these in the freezer for 10 minutes and keep it in the refrigerator between taking bites! Just a warning: these melt really quickly, they are wonderfully messy on your fingers! I have now shared them with many people and no matter what the "taste bud" range, they have LOVED them. TRUST ME: SO DELICIOUS! MUST TRY! Thank you for this recipe!

6 users found this review helpful
Reviewed On: Jul. 19, 2013
Sturdy Whipped Cream Frosting
WOW. WOW. WOW. I love this frosting, BUT I feel that I have to mention that I tried this the first time as directed and it came out a little too liquidy and too 'salty'/cheese-tasting, which is ok normally, but it was too overwhelming the first time I made it. Tonight, I cut the recipe in half (only frosting a couple of mini cakes) and used a tad bit more sugar as well as full-fat cream cheese/regular cream cheese. It was PERFECT. Not too salty or cheesy tasting. I also added 1 tsp of beet powder to dye it naturally PINK and it came out awesome! NOTE: I think it also helped that I stuck the mixing bowl, whisk attachment and whipping cream in the freezer for 5-10 mins prior to starting the process. Thank you for an incredible recipe!

4 users found this review helpful
Reviewed On: Feb. 2, 2012

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