ChicanaCoqueta Profile - Allrecipes.com (16462051)

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ChicanaCoqueta


ChicanaCoqueta
 
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Member Since: Dec. 2010
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Recipe Reviews 6 reviews
Peanut Butter and Bran Cookies
I was impressed at the good reviews, and I read through them for tips (tip: always read at least a few reviews). This recipe uses some really good ingredients, and can easily be made even a little healthier (which I always do: substitute some butter for applesauce, use less refined sugars, and white whole wheat flour). Anyway, I doubt those minor changes made a big difference in the taste, while fairly healthy already, these cookies need a little something. The bran is not overpowering, but I can tell it's there, and it takes away from your typical sweet and peanuty peanut butter cookie. So maybe add a little more peanut butter, a little bit of salt, and/or chocolate chips, and/or cocoa powder. I made a batch without, then added some later, and I'm so glad I did. I'll be working on this recipe, as I do want to use up my bran and I love peanut butter cookies.

0 users found this review helpful
Reviewed On: Feb. 17, 2014
Blueberry Zucchini Bread
I'm so glad I had an abundance of both blueberries and zucchinis from the farmer's market last summer, otherwise I would have never thought to put these two together, which is a shame, 'cause they are great together! I did make some adjustments though, to make it a little healthier and feel better eating it :) used white whole wheat flour, substituted apple sauce for half the oil, and decreased the sugar a bit. Also, I used a little more blueberries and zucchini, mostly because I didn't want to waste it after I had shredded it and because I like blueberries :)

1 user found this review helpful
Reviewed On: Feb. 14, 2014
Sophie's Zucchini Bread
I really enjoyed this recipe, but had to make it a little healthier: instead of a whole cup of oil, I used 1/2 c. applesauce and 1/2 c. oil, cut the sugar down to 1 c. "white" sugar (just less processed natural sugar) & 1/2 C.rapadura (least processed sugar, includes the molasses and nutrients from sugar cane), and I used white whole wheat flour (less dense than red wheat, but still whole wheat!). Very moist and yummy!

0 users found this review helpful
Reviewed On: Feb. 14, 2014
 
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