Kiwi-Veggie Profile - (16392862)

cook's profile


Home Town:
Living In:
Member Since: Sep. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy
Hobbies: Walking, Reading Books, Music
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Recipe Reviews 5 reviews
Best Brownies
So far, I've made these brownies twice this week and my brother has been begging me to make them again. Unlike normal brownies, these are softer and amazing. Tip - make sure to sift flour. it will make the brownies better. I've found they only need to cook for 20 to 25 minutes until ready. This has definitely become my favorite dessert recipe!!

1 user found this review helpful
Reviewed On: Jan. 13, 2011
Mini Cheesecakes III
This recipe was amazing! and extremely easy to follow. The only fix possible would be to spray the inside of the muffin pan liners. That would have prevented the graham crackers from sticking. But I also discovered that it was easier to get the entire cupcake out the day after I made them. This recipe worked perfectly for a friend get together and i will most definitely make it again and again.

2 users found this review helpful
Reviewed On: Jan. 9, 2011
This recipe is authentic. Yes, Injera does take a little while to get down correctly, but it is worth it. For those who aren't familiar with the spongey (yes, it really does feel and taste spongey) bread, it is supposed to be bland. Traditionally, the sponge bread is used in place of silverware to eat stews, curries and things like pickled cabbage. There is even etiquette for eating Ethiopian food (when eating, you have to take care to not place your fingers inside your mouth) So, yes the bread is bland, but you don't just eat the bread. Please keep in mind that if you make Injera, you will also need to make other dishes to eat with the bread.

23 users found this review helpful
Reviewed On: Dec. 14, 2010

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