Brandilynn7 Profile - (19646800)

cook's profile


Home Town: Wheeling, West Virginia, USA
Living In: San Diego, California, USA
Member Since: Aug. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert
Hobbies: Reading Books, Wine Tasting
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About this Cook
I have loved cooking ever since I was a little girl. I started helping my mom or grandmas in their kitchens when I was very young and many of my favorite recipes were ones that I learned simply by watching and helping them over the years.
Recipe Reviews 8 reviews
Mom's Zucchini Bread
The first time I made this, I made it just as the recipe stated (with the tiny exception of switching the walnuts for pecans.) It turned out perfect! Moist, with a delicious sweetness (definitely not too sweet), dark golden brown in color. The second time I made it, I skipped the nuts, per the request of a family member who doesn't like them and added mini chocolate chips. That loaf turned out perfect as well- the mini chocolate chips melt into the bread and make it even more moist with all the delicious little pockets of chocolate. The next go around I did pecans and mini chocolate chips- best loaf yet. This is my new go to recipe for zucchini bread. Side note- do not drain the zucchini. That is where the moisture comes from. Before you add the zucchini, the dough will resemble cookie dough in constistency- the second you start to stir in the zucchini it thins out and you can pour the batter into the pans. And you can really pack in the zucchini when measuring. The more the better. Yummy!

1 user found this review helpful
Reviewed On: Oct. 21, 2013
Sweet Corn Cake
I was looking for a copycat recipe for the sweet corn cake you get at El Torito Mexican restaurants and I found it with this! I absolutely love this side dish. The flavor is phenomenal. Usually I make a creamed corn casserole for Thanksgiving, but I am skipping it this year and I am going to have to make this instead.

11 users found this review helpful
Reviewed On: Aug. 21, 2012
Honey-Mustard Macaroni Salad
I love making this the healthy way, using whole wheat noodles. I use fat free mayo, skim milk, and don't use the egg yolks. I also up the veggies (and sometimes add diced carrots and/or apples) and up the honey mustard to 1/2 a cup when I make it low-fat, to give it a little extra zing. Using fat free mayo does change the flavor, which is why I up the honey mustard. People don't even know it's low fat when I make it this way.

48 users found this review helpful
Reviewed On: Jun. 30, 2012
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