BakingBits Profile - Allrecipes.com (188851872)

cook's profile

BakingBits


BakingBits
 
Home Town:
Living In:
Member Since: Mar. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Vegetarian, Dessert, Quick & Easy
Hobbies:
Recipe Box 1 recipe
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Cake Batter Ice Cream
The first attempt didn't even make it into the ice cream machine. I did add a 1/4 cup (Pillsbury yellow) cake mix, but followed the recipe instructions exactly. The mixture turned into extremely thick pudding around 140F. I chilled it in the fridge, and in a few hours it had become even more sluggish and a bit separated. It seems that the cake mix acted like cornstarch. But I was determined to make cake batter ice cream, so I ended up remaking the mixture, omitting the eggs and skipping the cooking step all together. I didn't want to waste what little cake mix was left so ended up using close to 1.5 cups of cake mix. Without the heat, this didn't seem to be a problem. The eggless version worked well in the ice cream machine and, although hardened slightly in the freezer, was still workable the next day. I quite liked the taste and texture wasn't bad, although a little bit of grittiness was left from the cake mix. Would make the eggless, uncooked version again. Certainly not using the written recipe again unless I want gelatinous cake batter pudding. If you are set on a cake batter ice cream recipe with eggs, I'd guess your best choices are to either not fully cook the eggs or to add the cake mix after bringing the rest of the mixture to 160F and letting it cool back to room temperature. Also, add the vanilla extract after cooking so you don't loose the flavor.

0 users found this review helpful
Reviewed On: Jan. 19, 2014
Easy Pie Crust
Just as the three stars suggest, this recipe was 'okay'. I really wasn't a fan of the oil smell/taste, or the texture. It really didn't hold together well at all, very crumbly. I used this crust with a coconut meringue pie, and so added a T. of sugar and halfed the salt. I wish I would of added more sugar and even less salt. It is a very simple and no-mess recipe. I'll probably play with the ingredients a bit in the future to see if I can get something that works a bit better. I'm thinking I'll use melted butter instead of oil, very little salt, and quite a bit more sugar.

1 user found this review helpful
Reviewed On: Mar. 31, 2013
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States