teacherscook Profile - Allrecipes.com (18408444)

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Recipe Reviews 7 reviews
Harvest Pumpkin Cupcakes
I made these last night with my 3 year old. I made some changes to make them a bit more figure friendly. I kept most of the dry ingredients as written in the recipe. I tweeked the wet ingredients by doing this:to the eggs, I added 1 cup of sugar. Instead of the oil, I browned one stick of butter until it turned brown (adds an intense flavor while cooking out some of the butter fat), I added 1 1/2 cups of applesauce to the egg mixture. The cupcakes came out moist, flavorful, sweet, and wonderful. It wasn't dense and hard to eat. They were moist and sooooo yummy! I recommend the changes; I wrote the modifications on my copy of this recipe for future usage. I didn't have pumpkin spice, so i sprinkled in cinnamon, ground cloves, nutmeg, mexican chili powder, and a pinch of salt. WoW

2 users found this review helpful
Reviewed On: Nov. 11, 2011
Beef Bulgogi
my husband liked it and so did the kids. i think it was okay; i wasn't wowed at all by it. i was really expecting something sweeter and more caramalized that what I got. I followed the recipe to a T. Since I've never had real Korean beef, I don't have anything to compare this recipe to.

4 users found this review helpful
Reviewed On: Apr. 24, 2011
Oatmeal Pancakes II
These were yummy!! They were a great alternative to the box mix that I've always used. I had oatmeal pancakes for the first time last week at a little diner and I thought, "I can make these myself." I liked the ones that I was served so much that I made some myself. I took advice and lightened up on the salt. I used 1/4 tsp. I used 1/2 tsp of baking soda. I included almond extract along with the vanilla, since I had them both on had. The almond was really flavorful. I doubled the recipe because others said the single batch didn't make enough. With the doubling, I had 8 pancakes to serve to a family of 4. They weren't huge pancakes. Probably more like medium sized. I added 1 1/2 cups of oats because after doubling, I feared the batter would be too watery. Everything fluffed up perfectly. I cannot wait to make these again soon. I didn't have buttermilk, so I made my own by including 1 TBL of lemon juice in the milk.

0 users found this review helpful
Reviewed On: Aug. 15, 2010

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