Veda'sCookingDinner Profile - (160621)

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Member Since: Apr. 2000
Cooking Level: Expert
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  • Nogtini
  • Nogtini  
    By: cindym
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Recipe Reviews 20 reviews
Fluffy Peanut Butter Frosting
My 5-star rating is based on taste. I followed the recipe exact and absolutely love the rich peanut buttery taste that this recipe lends. I made cupcakes from the Black Magic recipe (here on this site) and wanted to try it with a variety of frostings, Peanut Butter at the top of that list. Since I only made 18 cupcakes, I halved the recipe. What I found is that even using the exact ingredient proportions left the frosting: 1) a bit dry after it sat as it appeared to thicken, which was great; and 2) extremely too thick to pipe (using tip 21). I will definitely be keeping this recipe and will modify the liquid as needed to accommodate my treat (cake, brownies, etc.).

0 users found this review helpful
Reviewed On: Feb. 4, 2013
Lemon Pie Bars
I followed the recipe exact with one exception; based on a suggestion by another user I made 1 1/2 the amount of filling. We love tart and tangy treats! But this simply did not provide me with the lemony taste I was looking for. I used plenty of zest and even a little Niellson-Massey citron extract....still doesnt have the lemony flavor I seek. I will make this again however, I think I may try a variation of citrus to achieve the taste I crave. Maybe I'll use meyer lemons next (I LOVE THOSE!) Thanks for such a simple recipe!

1 user found this review helpful
Reviewed On: Feb. 22, 2012
Mini Cheesecakes III
This recipe is quick, simple & extremely easy to make. If you cant get this right you need NOT be in the kitchen doing ANYTHING! I've made this recipe several times over the past few weeks opting for different variations of flavors. I made the crust with crushed vanilla wafers instead of graham crackers as that is what we prefer =) I like this recipe best as it makes exactly 6 regular cupcake size cheesecakes (PERFECT!!). First batch I added chopped pecans & mini chocolate chips between the baked cookie crust & the filling. Before baking I swirled a little caramel sauce onto the filling & took a toothpick & incorporated it into the filling prior to baking. Once they came out & cooled, I topped them w/more chopped pecans, mini chocolate chip morsels & drizzled w/caramel sauce (the one from starbucks works best in my opinion) DEEE-LISHH! Second batch I pureed some raspberries & swirled that into the filling before baking. Once they were cooled off, I topped w/a few fresh raspberries & a little of the puree. These were dee-lish too. I've also made a key-lime batch using key-lime extract (zest & juice) in addition to the vanilla. The key to a perfect cheesecake EVERY time is a water bath. Your desserts will come our picture perfect & creamy w/each batch. I placed my cupcake pan on top of my cookie sheet (its about 1/2 inch deep) & poured boiling hot water onto the sheet prior placing in the oven. The opportunities are endless with this recipe! Thanks for sharing!!

7 users found this review helpful
Reviewed On: Oct. 3, 2010
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