carleym Profile - (16371531)

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Home Town:
Living In: Seattle, Washington, USA
Member Since: Sep. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 22 reviews
Grandma Johnson's Scones
These are pretty tasty! Followed the recipe mostly. Subbed plain nonfat Greek yogurt for the sour cream, and added 2 tsp cinnamon to the dry mix, and 1 tsp vanilla. Divided the finished "batter" in half, adding 1/2 cup walnuts (finely chopped) and 1/2 c chocolate chips to one half, and 2 tsp lemon extract and 1 c frozen blueberries to the other half. Each half made about seven nicely sized scones; I just rolled the dough into balls and pushed them flat with my hand. Baked at 350 for 23 minutes. Yum!

4 users found this review helpful
Reviewed On: Nov. 2, 2013
New Duchess Spice Cake with Maple Buttercream Frosting
Having read many reviews that this cake was dry, I tweaked it a bit. Used 1/2 c unsalted butter, cut the white sugar to 1/2 cup, creamed the butter and sugars together first, and after adding the eggs I added a cup of applesauce (half unsweetened plain, half cinnamon). I didn't have buttermilk so I used 1 c milk with 1 tbsp lemon juice. Doubled the spices. Baked for 35 min in a 9x13 glass pan and it was PERFECT. For the frosting, I also took reviewer recommendations and cut it to half. Used 1/2 c butter, 2 c powdered sugar total, 1 tbsp plus 1/2 tsp of milk, and 1 tsp maple flavoring. I also added 1 1/2 tsp cinnamon to the frosting and it was delicious. To everyone complaining about a dry, crumbly cake, ADD APPLESAUCE! And don't over-mix! Still moist and delicious the second day, though there isn't much of it left...

0 users found this review helpful
Reviewed On: Feb. 23, 2013
Triple Berry Crisp
This was SO EASY. I used others' recommendations and cut the (unsalted) butter and brown sugar to 1 c each. Doubled the spices, added 1/2 tsp of sea salt. 3 c frozen blueberries, 3 c frozen chopped peaches, omitted the extra sugar in with the fruit. Softened/melted the butter before mixing it into the dry mixture in my KitchenAid. Allowed the frozen fruit to sit out for about an hour on the counter. Baked for 35 minutes. The verdict: delicious, especially still warm with vanilla ice cream. A bit too sweet, though - next time I'll cut back on the brown sugar even more, maybe all the way to 1/2 c.

2 users found this review helpful
Reviewed On: Oct. 14, 2012

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