MARIAN88 Recipe Reviews (Pg. 1) - (18117469)

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Chocolate-Zucchini Cupcakes

Reviewed: Nov. 23, 2005
Thanks to reviewer Henry Smith for his suggestions on using 4 oz of unsweetened chocolate (I used 1 ghirardelli unsweetened chocolate baking bar), substituting a half cup of unsweetened applesauce for a half cup of oil (didn't miss it!), and adding 1 tsp of cinnamon was a way nice complement to the chocolate. I don't think you need any extra sugar if you are using frosting on these babies. I also left out the nuts and they were so light & chocolately. Rather delicious & fun to eat!--for kids or adults.
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9 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Nov. 23, 2005
This recipe appears easy, but even with a thermometer I still screwed it up. It's not just the temperature you need to watch for, but the cooking time. I was so focused on reaching the correct temp that I did not cook it long enough. End result: the fudge never set up! But here is a yummy saving suggestion: stir in confectioner's sugar and use as fudge frosting for the Chocoate-Zucchini cupcakes! A better end result on what could've been a total waste of quality ingredients. Lesson: So next time you screw up, invent a new recipe.
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11 users found this review helpful

Adrienne's Tom Ka Gai

Reviewed: Jun. 14, 2005
This thai chicken soup is delicious. It's definitely a keeper! Nice heat. I used baby bok choi (the green leaves as well as the white stalks). The addition of bean thread, sea kelp, or rice noodles would be a plus. My partner wasn't keen on the texture of the lemongrass, so next time I may just smash the stalks & add them whole--so the flavor infuses the soup, but no tough bits at the bottom of the bowl.
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3 users found this review helpful

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