Beauty Profile - (19751039)

cook's profile


Home Town: Kentucky, USA
Living In: Kentucky, USA
Member Since: May 2011
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Reading Books, Music
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Recipe Reviews 5 reviews
Cafeteria Carrot Souffle
We're vegan and count calories so we replaced the eggs with flax, the butter with applesauce, and the sugar with Stevia. We also cut out the flour and instead upped the baking powder to two tablespoons. 1/4 cup Stevia + 1 tbsp cornstarch in the blender made a fine calorie-free sweetener for dusting the top. Delish!

1 user found this review helpful
Reviewed On: Nov. 21, 2012
Apple Pie Filling
I scaled this recipe down to one pie's worth of filling. It sounded pretty bland, so I doubled the cinnamon and quadrupled the nutmeg. I also used sweetener instead of sugar to axe calories. Overall, I found: 1. There was not enough apples for the amount of sauce, and 2. there was not enough filling (apples AND sauce) to fill one pie. Despite having to add more apples, and make a whole extra batch to fill my pie, I'll give this recipe five stars. I'm an absolute novice cook- engaged, and trying to build my recipe repertoire. This filling is very easy to make, and it seems like it would lend itself well to other pies, if one substituted different fruits and spices- a real keeper. Thank you for posting!

1 user found this review helpful
Reviewed On: Sep. 9, 2012
Pumpkin Cake III
I'm a vegan, and also trying to eat healthier, so I made some substitutions and cut some ingredients. I used a flax seed and water mixture for the eggs, and used a gluten-free flour. Had no baking powder, so substituted baking soda. Added a ton more cinnamon and some ginger as well, since the first try came out rather bland. Also axed the 1/4 cup of vegetable oil and made it an even 1 cup. Texture was fabulous on both tries, though I find the 30 minutes suggestion a bit odd- mine had to bake for a full hour before it wasn't gooey, but that could very well be because of my substitutions- I'm a really new cook, and this has boosted my confidence- will be bringing this to Christmas!

4 users found this review helpful
Reviewed On: Oct. 14, 2011

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