KatCooks Profile - Allrecipes.com (187056130)

KatCooks


KatCooks
 
Home Town:
Living In: Brentwood, California, USA
Member Since: Nov. 2012
Cooking Level: Intermediate
Cooking Interests: Baking
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 5 reviews
Big Soft Ginger Cookies
These might be my most favorite cookie ever! I lost my ancient old recipe card that I had carried with me for 25 years. I was very happy to find this recipe. It's not exact, but darn close and I like the addition of the cloves (not in my original recipe). The first batch I made, I followed the recipe exactly. I felt the cloves were overwhelming and the cookie was a bit flat for my preference. The second batch I tweaked and my family almost didn't get any because I couldn't stop eating them! My Suggestions: 1 1/4 tsp Soda 1/4 tsp Cloves Triple Sift the dry ingredients! Use 1/2 C White Sugar and 1/2 C Brown Sugar Omit Water Refrigerate dough for 3 hours (be sure it is covered) Be sure to follow the directions and allow the cookies to cool on the baking sheet for five minutes before moving to cooling rack. Happy Baking!

0 users found this review helpful
Reviewed On: Jun. 14, 2013
Red Velvet Cupcakes
Excellent Recipe :~) I was looking for a red velvet cake recipe - this was the best reviewed, so I adapted for a cake. Based on other reviewer's suggestions, I tweaked the recipe a bit. My Suggestions: 2 1/4 C Cake Flour 2 1/4 C Sugar 2 1/2 Tsp Vanilla Add 3 MORE Tbsp Chocolate 1.5 oz red food color Sour the milk (1 Tb Vinegar in 1 C milk-let stand 10 min) Separate the eggs. Add yolks as directed. Beat egg whites until soft peaks form. Fold into batter at end. I baked in three 8 in cake pans and used the icing recipe from this recipe. Received rave reviews and the cake was devoured in less than 24 hrs. Happy Baking!

0 users found this review helpful
Reviewed On: Jun. 14, 2013
Corn Muffins
Great recipe as is! My Suggestion: I wouldn't have changed a thing, but by chance, I did not have buttermilk on hand so I used soured milk (1 Tbsp. Vinegar added to 1 Cup Milk - let stand for 10 min) instead. The next time I made the recipe, I used buttermilk. We actually preferred the soured milk in this recipe.... Change-Up: I baked this in a small round cake pan at same temp/time instead. Happy Baking!

3 users found this review helpful
Reviewed On: Jun. 14, 2013
 
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