kitsl Profile - Allrecipes.com (19817180)

cook's profile

kitsl


kitsl
 
Living In:
Member Since: Jun. 2011
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Scrapbooking, Knitting, Camping, Biking, Walking, Photography, Reading Books, Music
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kyle and kitty
About this Cook
Hi, I'm Kitty. I'm 20 years old.
My favorite things to cook
Just about everything.
My favorite family cooking traditions
Chinese.
Recipe Reviews 7 reviews
Perfect Pumpkin Pie
I've been making this recipe for the past few years. The only changes I made to the recipe was using pumpkin spice mix and an extra dash of cinnamon, and sometimes I'll bake it in individual tart shells rather than one 9 inch pie crust. Everyone loves it. It's the perfect ratio of sweetness to pumpkin mixture.

1 user found this review helpful
Reviewed On: Oct. 19, 2013
Zucchini-Chocolate Chip Muffins
I'm giving this recipe 5 stars even though I changed the recipe around to make it healthier and lower in calories. I've been watching my weight and craving for sweets at the same time. I made the following changes: 1 cup whole wheat flour, 1/2 cup all purpose flour, 1/4 cup "I Can't Believe it's not Butter" (all I had at the time), 1/4 cup unsweetened applesauce, 1/4 cup almond milk (also all I had), omitted the walnuts because I'm not a nuts fan, and I completely forgot about the lemon juice. It still turned out amazing!!! Tasted great! I have no doubt that had I followed this recipe 100%, it would be absolutely amazing.

0 users found this review helpful
Reviewed On: May 27, 2013
Janet's Rich Banana Bread
I finally found a banana bread recipe that came out moist! I wasn't fond of the idea of slicing bananas into the bread so I mashed them up. I also ended up using 4 bananas since my bananas were on the smaller scale. I omitted the walnuts because I don't like nuts and used half a cup of whole wheat flour instead since I was out of all purpose. The cooking time took a tad longer than 60 minutes and the top was browning a bit too much so I just covered it with tin foil and lowered the temperature to 325 for another 15 minutes. I brushed a simple sugar syrup onto the cake once it came out of the oven. I'll be coming back to this recipe for when my banana bread cravings kick in!

0 users found this review helpful
Reviewed On: Mar. 31, 2013
 
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