SELUNE13 Profile - (18358950)

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Home Town:
Living In: Troy, Illinois, USA
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Dessert, Quick & Easy
Hobbies: Gardening, Photography, Reading Books, Music
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Recipe Reviews 12 reviews
Conchas (Mexican Sweet Bread)
Easy to make, but didn't care for the dough or the topping. To me, I think the dough should have been slightly sweeter and less dense. The topping was okay, but the texture was a bit odd. Put together, it was pretty flavorless. I would not make again.

2 users found this review helpful
Reviewed On: Mar. 4, 2012
Made exactly as recipe stated. I didn't care too much for the preserve filling and it leaked all over the place. I think the one reviewer had a good suggestion in cooking down the preserves a bit before baking. I crimped pretty well and didn't overstuff and they still leaked out. I think next time I will use apple pie filling. I think that would be fabulous. The dough was very easy for me to work with. I didn't have any sticking problems as some reviewers have stated. Very unusual to use cream cheese, but it turned out great.

2 users found this review helpful
Reviewed On: Mar. 4, 2012
Irish Cream Bundt Cake
I've made this numerous times now (see initial review below) and have some tips. First, use 1 cup of Irish cream liquor instead of 3/4 Irish cream and 1/4 water; and use cake mix WITHOUT pudding already in it. After cake is done, cool for 10 minutes in pan, invert, pour 3/4 of the sauce into the cake pan, put cake back into pan, tilt pan around to distribute sauce. Poke holes into the bottom of the cake and pour remaining sauce onto the bottom slowly, letting the holes absorb some of the sauce, sprinkle with nuts. After 10 minutes, take the cake back out and spoon any sauce still in the bottom of the pan over the cake. VARIATION: chocolate cake mix, chocolate pudding, and caramel Bailey's (yum!). OLDER REVIEW: Followed the recipe exactly as written except did the thing with soaking the cake upside down in the pan. While the cake was nice and moist, it pretty much tasted like a yellow cake. I didn't catch any hint of Irish cream except through the glaze. The texture of the cake was a little more akin to pound cake, in my opinion. Very dense and moist. Not bad, just not super great. I think next time I will use 1 cup Irish cream instead of water and Irish cream. Maybe try it with caramel Bailey's for a little more kick in the taste department. It's a recipe I will make again, but definitely needs modifications, otherwise to me, it's just a waste of good Bailey's if it's just going to taste like yellow cake.

24 users found this review helpful
Reviewed On: Jun. 5, 2011
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Cooking Level: Intermediate
About me: I was born in Hong Kong but moved to Toronto,… MORE

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