DANCINGQUEENBROOKE Profile - Allrecipes.com (18852293)

cook's profile


Home Town: Stoughton, Wisconsin, USA
Living In: Minneapolis, Minnesota, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Middle Eastern, Mediterranean
Hobbies: Sewing, Reading Books, Music
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Recipe Reviews 7 reviews
Cake Balls
These are delicious and I can't wait to give them as gifts. They are, however, time consuming and a bit tedious to make. I just finished making a ton of them, and I have some helpful tips: Let the cake cool completely and cut off any hard or dark edges before crumbling. Crumble the cake as fine as you can before adding frosting - using your hands works best. I found I needed the entire can of frosting to make them moist enough. Mix cake and frosting very well. Chill cake & frosting mixture overnight. When rolling balls, wet your hands - it will help the balls stick together and will keep the cake from sticking to your hands as badly. Don't make the balls too big! Insert a toothpick into each ball, place on a cookie sheet, and freeze for 30-60 minutes. When dipping (this is KEY!) dip as much of the top part of the ball as possible and don't worry about getting coating all the way to the bottom around the toothpick. Stick the toothpick into wax paper covered styrofoam (I used the packing from an old stereo), add sprinkles, and let the coating set up. Then take the ball off the toothpick and dip the bottom in coating to cover and place on wax paper lined cookie sheets. If the ball slid down the toothpick, just touch up the hole in the top with some coating dipped in a toothpick. I used Wilton candy coating, and I managed to cover about 42 balls per bag. The recipe made WAY more balls than that though, so plan accordingly.

14 users found this review helpful
Reviewed On: Dec. 12, 2011
Corn Dog Muffins
So delicious! Made really great lunches for me to take to work. I just warmed them up for about 30 seconds in the microwave, and they tasted like they were fresh from the oven. I cut up my hot dogs and distributed them throughout the batter, and added some finely chopped jalepeno -maybe 2 or 3 TBS. It was the perfect amount. It gave them a little kick without being overpowering. I used Jiffy mix, didn't add any sugar, and just kind of eyeballed the cheese. It's a forgiving recipe and you could do lots of variations. It fit exactly into 18 miffin tins. I'm not a baker at all, but they came out perfect and it was so easy. I'll be giving this recipe to lots of friends who I think will enjoy it. Thanks!

2 users found this review helpful
Reviewed On: Jul. 29, 2011
Pork and Shrimp Pancit
So delicious! This recipe was a great jumping off point. I made a few minor changes/additions based on other reviews--subbed chicken for pork and cabbage for bok choy. Also added more garlic, and a little bit of honey, fish sauce, hot sauce, white pepper, and rice wine vinegar at the end to punch up the flavor of the sauce. I also just stirred the noodles in with everything else. That way they absorb the flavors better. I couldn't believe I had made something so tasty. It tastes like something from a restaurant. I will make this again and again.

6 users found this review helpful
Reviewed On: Jan. 31, 2011

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