DAYR Profile - Allrecipes.com (18053712)

cook's profile

DAYR


DAYR
 
Home Town:
Living In: Central Region, Singapore
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Dessert, Quick & Easy
Hobbies: Photography, Music
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Red Velvet + Vanilla Cream Cheese
Lemon Cream Cupcakes
The Best Rolled Sugar Cookies
About this Cook
My favorite things to cook
snacks/appetizers, cookies, cupcakes,
My cooking tragedies
i tried to make choux pastry with savoury filling and well, the pastry tasted like shoe. :(
Recipe Reviews 8 reviews
Red Velvet Cupcakes
Made these cupcakes once before and had beautiful pictures of them. I'd forgotten which recipe I used and had been trying a few, trying to recreate the moist dense cake type taste with the cream cheese that was an excellent pairing. Finally decided to try this one, thank goodness. Managed to get the same rich, moist cake and the redness was just right. I used red colouring paste and just about 1/2 teaspoon. Also doubled the amount of vanilla. My baking time was about 18 minutes at 180 degrees Celsius. Made half the amount of cream cheese which was just enough for a dollop for each cupcake. I added the icing sugar bit by bit to the cream cheese mixture and found that I was okay with the sweetness by the time only half the icing sugar amount was added. - This may be an option for those who don't like their cheese too sweet or for some reason, are trying to be a little healthier. This recipe also turns out well for mini cupcakes (about 1 inch diameter) without losing the moistness. These baked for about 14 minutes. Next time I will add some dessicated coconut to the frosting! Just a few flakes per cupcake should be yummy.

0 users found this review helpful
Reviewed On: Jul. 17, 2013
Roasted Vegetables
I never thought skinning butternut squash would be so tedious! Otherwise, this recipe is a breeze. Ended up using 1/4 squash, 3 fist-sized potatoes and similar sized sweet potatoes. Made the mistake of using an average-sized onion instead of a large one. I cubed all the vegs into about 2cm blocks, so the onions ended up quite overcooked, but still tasty anyway. I used the 1/4 cup of olive oil and 2 tbsp of balsamic and the vegs were not too oily. The herbs gave everything a great earthy taste. Will definitely use again!! Brought it for a dinner party with rather discerning cooks, and they were pleased.. thankfully!

3 users found this review helpful
Reviewed On: Feb. 3, 2013
Buttermilk Pancakes II
had some buttermilk to use up. last batch of buttermilk pancakes i made (recipe from the buttermilk box!) were really THICK and dense, not my type of pancake. I cut down the amounts to 1/3 = 1 cup flour, 1 tbs sugar etc etc, came up with 1/6 up of milk (v hard to measure). I followed the instructions properly - combined the batter at the last minute, and only until just mixed, quite lumpy looking batter, the lumps were air bubbles and lumps of flour (like the other user said). Also, my butter happened to be contaminated with cinnamon powder (left over frm some muffins) so i added a few dashes of cinnamon powder (about 1 teaspoon) and one teaspoon vanilla bean paste. First pancake was SUPER THICK so I added another 1/6 cup of milk (2x the recipe amount) - i had accidentally poured out too much anyway. Batter became quite abit more liquid and pancake turned out lighter and fluffier. Quite yummy, and easy to eat. I made mine quite thin, not crepe thinness, but thinner than your average hotcake. Also re-heated them (they cooled very fast) on the pan so they had very slightly crisp outside layer :) Thank you for sharing!

1 user found this review helpful
Reviewed On: Sep. 4, 2011
 
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