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Carrot Cake Cupcakes with Cream Cheese Icing

Reviewed: Apr. 4, 2012
Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over.
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Slow Cooker Coconut Curry Chicken

Reviewed: Oct. 7, 2012
I read all the reviews before beginning, so I also added julienned carrots when I added the chopped red pepper. I also veganized it by using Butler's Soy Curls. I used a tiny bit more water as I did not know if the soy curls would soak up more liquid (I had re-hydrated them first). I did NOT add in the corn starch as I wanted the rice to soak up all the goodness. I did add 2T of brown sugar, which was unnecessary if you used the raisins. Would make this again with tofu it is delicious!
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Spinach Brownies

Reviewed: Feb. 2, 2014
Second time I have made this. This time I used the 1/2 cup of butter and it is sinful and delicious. I did not cook the onions and I think it made it moister this time. Only variation was 1 teaspoon of granulated garlic and a sprinkle of freshly grated Parmesan on top. Mozzarella was Italian blend. Did bake it for 50 minutes. I used my stoneware 9x13. First time I made this I used what I had in the house which was feta, added dill, and made it more like crust less spanakopita.
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