Pink J Profile - Allrecipes.com (187911075)

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Pink J


Pink J
 
Home Town:
Living In: Calgary, Alberta, Canada
Member Since: Jan. 2013
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Chocolate Chip Orange Zucchini Bread
This one is a keeper for sure. Extremely moist but not dense- still rises high (but I did increase baking powder to 1 tsp instead of 1/4 tsp). my tips are... 1) 1C brown sugar + 1/2C white sugar (can even cut out white sugar. This bread is sweet already, especially if you are going to add chocolate chips) 2) used 2 medium sized zuccs 3) used 1 tsp baking powder (along with 1 tsp of backing soda) 4) Increased cinnamon to 1 tbsp and used 1 tsp of all spices instead of nutmeg 5) used 1C of whole wheat floor + 2 C white flour 6) used 1/2C oil + 1/2C apple sauce 7) added 1tsp of orange extract since I had it in my pantry ** YUMM. really good and moist. I kept 1 loaf wrapped in tin foil and saran wrap in the fridge for 4 days and it was still perfect 4 days later. This recipe is highly recommended!!

1 user found this review helpful
Reviewed On: Jul. 31, 2013
Chewy Peanut Butter Chocolate Chip Cookies
It's the basic peanut butter cookie that you can alter easily- Add nuts, peanut butter chips, chocolate chips, etc. I made mine using 3/4 C of peanut butter chips + 3/4 C of milk chocolate chips. It tastes pretty good but because the cookie batter turned same golden colour as peanut butter chips, it didn't look as good as 100% chocolate chips- my bad... I followed other people's suggestions and used 3/4 C of peanut butter and only 2 C of flour- result: soft cookie but spread a lot even with refrigeration prior to baking. My guess is that if I followed the original recipe, then the cookies wouldn't have spread as much. Good cookies but nothing that makes it to be superior than others... but still good cookie is still something to be desired. ^_^

0 users found this review helpful
Reviewed On: Jul. 17, 2013
Raspberry Almond Coffeecake
I doubled the recipe and I'm glad I did. The cake dough is very sticky so it would have been impossible to spread it in a greased round cake pan (I only had 9" pan so that's what I used). I added bit of almond extract and used frozen raspberries (that's all I had at the time)- I defrosted it for 30sec in microwave as every review said to thaw berries and drain well before using... well, mine became bit mussy and almost compote-like. The end result was still very good. I made a 9" coffee cake and a small 4" (i think) one as well. Overall taste was great. yum. Not too sweet (I omitted the glaze) and very moist. The only reason I didn't give 5 star is because I had to double the recipe to make this cake work. I'll definitely make it again!

2 users found this review helpful
Reviewed On: Apr. 18, 2013
 
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