littlemissbaker Profile - (187327201)

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Living In: Princeton, New Jersey, USA
Member Since: Nov. 2012
Cooking Level: Intermediate
Cooking Interests:
Recipe Box 3 recipes
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About this Cook
I am a thirteen year old cook and have a passion for food!
Recipe Reviews 3 reviews
Sam's Famous Carrot Cake
This is a fantastic recipe! I used this recipe with a 9x13 inch pan and came out perfectly fine. I did add 1/8 teaspoon of nutmeg after reading other reviews. I cut the sugar down to only 1 cup instead of 1 1/2 and took out the coconut and raisin for personal preferences. As for the carrots, 3 medium sized ones should be enough. Topped with Cream Cheese Frosting II, this cake is a definite show stopper!

3 users found this review helpful
Reviewed On: Mar. 23, 2013
Cream Cheese Frosting II
This is a great recipe- highly recommend it. For a 13 by 9 inch cake, I cut the recipe in half to frost the cake. I added less sugar and still tasted phenomenal. This is now my go-to cream cheese recipe!

1 user found this review helpful
Reviewed On: Mar. 23, 2013
Apple Pie by Grandma Ople
This is a completely legit recipe, and not only did I love the process of making it, but my friends and family ate it up- declaring that it was the best pie they had ever tasted in their life! Here's the little tweaks I did with the pie. I used Pillsbury's pie crust, which comes with two. Follow the instructions with the bottom pie layer, but for the top layer, take out the pie crust (don't worry if it breaks! You can roll it our yourself) Then cut it and make a nice little lattice. For the pie, make sure you use Granny Smith apples, and don't cut any sugar from the recipe, because there is a reason for it. I put the butter to simmer at low heat and then added the flour. Since I also added 1 tablespoon of vanilla extract and 1/2 a teaspoon of nutmeg and 1 teaspoon of cinnamon, take out 1 tablespoon from the water to compensate for the liquid. You can also add cloves if you want. I baked my pie for 350 degrees the whole way and it worked out fine for me. I hope you enjoy this recipe as much as I did!

6 users found this review helpful
Reviewed On: Nov. 21, 2012

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