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Member Since: Jul. 2005
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About this Cook
Check out my baking blog
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Baked goods: cakes, cookies, muffins, pies, rolls etc.
Recipe Reviews 56 reviews
Kentucky Butter Cake
This is basically a poundcake with a buttery glaze. I used cake flour & it made my cake have a much lighter & finer crumb than if I had used all purpose. I also sifted all of my dry ingredients before putting them in the mixing bowl (but I didn't sift the sugrar). I think sifting really helps create a soft & fluffy texture. I think it could use a little bigger splash of vanilla or maybe even a vanilla bean but otherwise, this is a great and simple recipe. I DID follow the odd instructions that tell you to place all the dry ingredients in a bowl and THEN add the buttermilk, butter, eggs & vanilla. That is a really strange process for a cake but ya know, it worked well. I don't think it would have worked well if my butter had not been super soft so make sure your butter is very soft. I put my butter in the microwave on defrost. I made my cake in mini bundt pans. They turned out so cute and moist and make a perfect individual dessert. The glaze is buttery and delicious but I'm sure this cake would be great with a berry sauce on top. So for a really basic, easy, delicious pound cake - this is a great recipe to try. Make sure to keep your oven on the low temp suggested in the recipe - 325 degrees.

6 users found this review helpful
Reviewed On: Oct. 3, 2010
Pineapple Coconut Zucchini Bread
This recipe is wonderful but I think it need more spices. Not different spices, just more of what it already calls for. I added almost twice as much and it was still pretty subtle spice flavor. I made some into muffins and some in mini loaf pans. I added walnuts on top of some and left others without. It's definitely ultra moist, it would almost be difficult to overbake this. I like my quick breads really moist and tend to take them out earlier than most people - before the toothpick comes out clean. With this bread, make sure it's all the way done otherwise it turns kind of gummy after sitting overnight but still really really delicious.

6 users found this review helpful
Reviewed On: Aug. 19, 2010
Pastry Cream
I bake all the time - almost every day but I don't often make pastry cream. The only reason I made this recipe was because I had a lot of egg yolks leftover from a cake I had made. This recipe is very simple and rather quick to make. I followed all directions except that I added an extra splash of vanilla at the end. My pastry cream is in a bowl chilling in the refrigerator right now with plastic wrap on top. After I had cooked it, I left it in the pan for a bit so I would not be putting hot pudding directly into the cold fridge but it quickly started developing a skin. So make sure you get that plastic on there quickly. I think I might have to push it through a sieve before I use it. It's certainly not lumpy but I think it could probably be a bit smoother. The vanilla beans are a nice touch - flavor wise and visually. It's nice to see those little dark specks in the cream. I used whole milk and I think it might even be better if you were to use half n half. I can't imagine that 2%, 1% or especially nonfat would be very good. Maybe 2% but not less than that. The pastry cream really benefits from the fat that the milk adds and also the butter. Don't leave out the butter. I can eat this right off the spoon and it's certainly delicious but I don't think it's quite sweet enough to pass as pudding. As a filling it would be great. I'm not sure what I'm going to use it for yet. Maybe as a filling for a Boston cream pie?

7 users found this review helpful
Reviewed On: Aug. 3, 2010

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