Trish Bakes Profile - Allrecipes.com (18159524)

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Trish Bakes


Trish Bakes
 
Home Town: Schleswig-Holstein, Germany
Living In: Kansas City, Missouri, USA
Member Since: Aug. 2005
Cooking Level: Professional
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 75 reviews
Holiday Left-Over Sweet Potato Cake
AWESOME cake. 'Nuff said. :-) Well, I guess I will share my modifications. I did not have plain sweet potatoes leftover. However, I did have some sweet potato casserole...2 cups to be exact. And mine wasn't the marshmallow-topped kind. It had a simple topping of butter, brown sugar, and sugar and cinnamon Ritz crackers. So this is what I used. I did not have beer on hand, so I used some coconut milk instead, which had been hanging around in my fridge for quite a while. And I actually took the salt level up to 3/4 tsp. I ALWAYS used this much salt, sometimes a full tsp., anytime there is cinnamon being used. It enhances the flavor so much, and it helps to cut through the sugar. Cinnamon will make sugary things taste sweeter and sometimes overbearing. I only used about 1/2 tsp. of vanilla. I don't even really think it was necessary, but then again my casserole had vanilla and cinnamon added to it in the beginning. I only used 1/2 C. of oil as well and subbed in 1/4 C. of applesauce, just because. And for the sugar, I used a full cup of white and the rest brown. The cake was so delightfully moist, and it does not need a frosting of any kind. I did put a cinnamon glaze over it just for added pizazz. I'm going to post this on my bundt cake blog. Thanks for sharing this fabulous idea!

5 users found this review helpful
Reviewed On: Nov. 30, 2011
Fluffy Peanut Butter Frosting
I made this recipe written as-is the first time around. It had great flavor but still not the texture/consistency I was looking for. I needed something that wasn't overly sweet but that would still pipe rosettes beautifully around a bundt cake. So the second time around I needed to double the recipe. Here's what I used: One 16-oz. jar of PB, 3 C. sifted powdered sugar, 9 Tbsp. of half and half, 1 stick of butter (1/2 C.), and 1/2 C. of shortening. I first creamed the butter since it was firmer than the other ingredients. Once the PB started to increase in volume and turn lighter, I slowly added in the shortening and PB. Then, one half cup at a time, I slowly mixed in the sugar and a few Tbsp. of liquid at a time. I wanted to try and get this smooth, but at the end it still has a lot of air in it, which is okay since I won't be smoothing it over a large area. So I basically had to decrease the sugar amount by 1/2 C. and increase liquid by 2 Tbsp. if looking at the original recipe. I also added in a cap of vanilla extract. The best way to make an actual frosting is to use a standard butter cream recipe and just simply add in a 1/2 C. of PB. The PB flavor isn't as strong and the frosting is sweet, but it will actually be a frosting you can smooth out and decorate. But the flavor of this recipe is much better. I would def. use it as a filling or frosting for chocolate cupcakes!

3 users found this review helpful
Reviewed On: Nov. 17, 2011
Roasted Roma Tomatoes and Garlic
I was wanting to make some roasted tomatoes after seeing a similar recipe on 5 Ingredient Fix on the Food Network. So glad I found this incredibly EASY recipe. I don't why, but sometimes the simplest things just really hit the spot. No need for tons of vinegars and fancy wines all the time. I changed the method a bit. I minced the garlic, stirred it in wit the olive oil and just let it 'hang out' for a while so the flavors could infuse. I didn't have fresh basil on hand, so I just took about 1/2 tsp. of dried and mixed in the oil and garlic. I then too the tomato halves and gently tossed them with the oil mixture in a plastic bag and then poured into a shallow glass pie dish, making sure to turn the cut side up. Then I seasoned with sale and fresh black pepper. I don't think I needed to roast mine the full time, and they came out super yummy!

11 users found this review helpful
Reviewed On: Aug. 1, 2011
 
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