Laura Rihn Recipe Reviews (Pg. 1) - (16211154)

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Laura Rihn



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Delightful Carrot Cake

Reviewed: Apr. 25, 2011
I used this recipe to make carrot cake cupcakes for Easter and they were a hit! I used two jars of baby food and three small, grated carrots. I also used extra-moist "baking raisins" that I found in my grocery store. Those were the only modifications. This made 24 large cupcakes (bake for 25-30 minutes at 350 degrees). I frosted with the whipped cream cream cheese icing and there were none left. Thanks for the awesome recipe!
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Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 25, 2011
After reading all the reviews on this site, I decided to use powdered sugar. The icing was delicious! I used it on carrot cake cupcakes. The only bad thing is that I felt that my cupcakes needed to be refrigerated because of the frosting. They held up well, though! I was very happy with how they turned out and everyone raved about the icing.
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1 user found this review helpful

Mom's Ginger Snaps

Reviewed: Oct. 25, 2010
By far the best Ginger Snap cookies I have ever made or tasted! I doubled the spices (as other reviewers suggested) and they turned out perfect. My husband loves them too. I will be making these throughout the holiday season. YUM!
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Healthier Broiled Tilapia Parmesan

Reviewed: Jan. 28, 2013
Amazing! And so simple to make! My one-year-old son gobbled it up, too. Thanks for an awesome recipe.
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