EMMITSKA Profile - Allrecipes.com (18841017)

cook's profile


Home Town: Rueil-Malmaison, Île-De-France, France
Living In: Sacramento, California, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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My Red Velvet Cupcakes
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Recipe Reviews 8 reviews
Cranberry Upside-Down Coffee Cake
Excellent excellent excellent cake! I replaced the sour cream with greek yogurt and the cake is so fluffy and less fatty. I agree about the advice on the cooking time. I lowered by 25 degrees and added 15 minutes of cooking time.

4 users found this review helpful
Reviewed On: Nov. 8, 2011
Cranberry Orange Cookies
Each year I bake cookies for the Holidays and each year they turn out dry. I think the 2 sticks of butter help here but don't tell anyone ;) This recipe is incredible; The cookies turned out so moist. Color/texture is exactly what you would expect. Usually, if you want a little color, they tend to be dry. Not those cookies. I love that fresh cranberries are used and add kick to the sweetness of the cookies. I did not do the glaze and I think they are moist enough to enjoy like that. Thanks!

9 users found this review helpful
Reviewed On: Dec. 13, 2010
Old Fashioned Pineapple Upside-Down Cake
This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. It is also easier that way when you mix in the dry ingredients to the batter because there is always enough liquids. I also pour the juice from the can on the cake after taking it out of the oven. It makes it so moist and even more pineapple cake.

31 users found this review helpful
Reviewed On: Aug. 5, 2010
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