Destiny Cooper Profile - (19557374)

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Destiny Cooper

Destiny Cooper
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Member Since: Oct. 2011
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Recipe Reviews 9 reviews
Frosty Strawberry Squares
LOVE it!!!!!like homemade ice cream cobbler... Super delicious- it's like a refreshing tangy slightly strawberry thin cobbler. The only few things I would tweak is that it really doesn't make that much filling- I wanted/expected really thick bars- but its more like a thin even layer. Also I think it's not enough strawberries for me. Next time I will add more strawberries or some strawberry nectar. Also -I didn't get the pretty pale pink color others did; which kinda bummed me out. I took a couple other suggestions and diced the berries thin/small, cut down on the lemon juice and I increased the crust by 1/2. I definitely recommend at LEAST a 1/2 increase- since I had difficulty covering it with even that amount- but I also wanted a double crust or sandwich feel. If you just want a bottom and sprinkled top adding the extra 1/2 should work. I also added vanilla to my whipping cream and I really like the added flavor. All in all next time I make it I will double the filling and double the crust and maybe even put in a smaller container. I think the 9 X 13 is not necessary. (but again I want thick filling) have fun with this recipe!!! oh and it's MESSY to make.

0 users found this review helpful
Reviewed On: Jul. 25, 2014
Mini Cheesecakes
I think the cake recipe is better suited to a full sized pie since the batter doesn't hold up very well it just kind of mushes. Also they need to be baked longer at least 20 minutes for the centers to not fall in- I topped mine with home made caramel- yum. Over all the flavor is ok.

1 user found this review helpful
Reviewed On: Jun. 11, 2014
Ooey-Gooey Cinnamon Buns
I experimented a bit- I really like substituting butter with coconut oil so I was exited to try. Everything went fine except the sauce & filling.(I split this recipe into 3 separate batches after the first proof (i.e. bread rising) My first batch with coconut oil instead of butter separated so had to dump it- the next caramel sauce and filling I did with butter and I used half a cup for both the filling and the topping sauce unfortunately I misunderstood the instructions and prepared my filling sauce the same way as the pan sauce-merely adding cinnamon-this resulted in a LOT of mess and most of the filling baked out:( so I used the rest of that as my topping sauce for the next batch. also the sauce on the first batch came out more like toffee than caramel :( started hardening even while still pretty hot. Also only needed to bake about 20 minutes- The next batch I spread softened butter onto the roll & covered in the sugar mix. they rolled up nicely, & filling stayed in place but I had the same problem with the sauce and adjusted cooking time again. The third I mixed the sugar mixture with a bit of softened coconut oil instead of melting it and used it like a paste for the topping which I spread over the tops and bottoms. for the filling I treated the coconut oil like the butter in the last one. the filling came out ok sauce not so much. Bottom line- I would NOT cook with the sauce and instead make caramel sauce separately with the addition of milk. base dough = awesome

0 users found this review helpful
Reviewed On: May 31, 2014

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