cupcake85 Profile - (16408814)

cook's profile


Home Town: Carlsbad, California, USA
Living In: Rensselaer, New York, USA
Member Since: Nov. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Mexican, Indian, Italian, Mediterranean, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Knitting, Gardening, Walking, Music
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Recipe Reviews 10 reviews
Mistakenly Zesty Pork Chops
Followed exactly as written. Combination of Flavors was inedible for us.

0 users found this review helpful
Reviewed On: Jan. 27, 2014
Tuna Noodle Casserole from Scratch
***Let me preface by saying that tuna noodle casserole (made with or without canned soup) was never something my mom made us growing up, so I didn't really have a bench mark to compare this too.*** Delicious! Added in 2 small carrots peeled and finely chopped with the celery and onion, and added in 4 oz of cream cheese to the cream sauce (because I needed to use it up before it went bad). Came out wonderfully and creamy, without an overpowering canned tuna taste. Oh, I used 1 can flaked albacore, and 1 can chunk light, 5 oz each (what I had on hand). Will be making again!

1 user found this review helpful
Reviewed On: Feb. 24, 2013
Pumpkin Bread
Made this to use up some fresh pumpkin I roasted, pureed, and froze in the fall. Because I wanted to use as much of the 15+ bags of pumpkin taking up my freezer space, I decided to use pumpkin for the oil and the water. I used a total of 4 c of fresh pumpkin puree (the equivalent of 2 regular size cans). It turned out beautifully! I made 1 loaf, and the rest into muffins (I made 12 regular muffins, and I mixed about 1/4 chocolate chips into the remaining batter and got another 6 muffins for a total of 18). On the plain muffins and the loaf, I sprinkled some cinnamon and sugar on the tops before baking. Oh, I also used all whole wheat flour. All the moisture from the pumpkin covered up the "chewiness" that can sometimes present itself in quick breads using 100% whole wheat flour. We ate the loaf with in a couple days, and I froze the muffins to be taken out the night before. Both were very good, and we both seem to like the "day old" better than the fresh (the frozen muffins are included in the "day old"). The cinnamon and sugar kind of melted into a nice sweet cinnamon-y moist glaze. I think that most of the remaining pumpkin will be turned into more loaves of this!

10 users found this review helpful
Reviewed On: Apr. 14, 2011

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