Theresa787 Profile - (1989689)

cook's profile


Home Town: Smithtown, New York, USA
Living In: New Tampa, Florida, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Healthy, Dessert, Kids, Quick & Easy
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Recipe Reviews 80 reviews
Pumpkin Gingerbread
This was our first "pumpkin gingerbread" and we loved it! It's sweet and spicy, it smells delicious and tastes even better. It's fantastic with a cold glass of milk or a mug of hot coffee. We halved the recipe, since I wasn't sure if we would like this. Instead of pumpkin, I used a roasted sweet potato (when mashed it was just shy of one cup). We also used 1 1 1/4 cups white whole wheat flour and 1/2 cup of bread flour, instead of just all-purpose. AND we substituted non-fat Greek yogurt for the oil. Ok, so we made some changes- it's a very forgiving recipe. We loved it. We will definitely be baking it again. We didn't add any frosting or topping, it didn't need it. It's sweet enough on it's own. I may cut back on the sugar slightly next time. Although, it is really good as is. Thank you Frosty for a delicious recipe that my little 4 1/2 year olds and I enjoyed immensely. UPDATE: We have baked this bread SIX times already! My kidabunks keep devouring it. It's a great Kids in the Kitchen recipe. We did cut back on the sugar to one cup (for a half-recipe) and used two tablespoons of orange juice as part of the water. It was still plenty sweet. We have one more sweet potato and only two tiny slices of Pumpkin Gingerbread, I know what we'll be baking today.

0 users found this review helpful
Reviewed On: Dec. 29, 2014
Chocolate Truffle Cookies
These are a chocolate-lover's dream come true! Bursting with chocolatey gooeyness. They are so decadent. Before folding in the last cup of chocolate chips, I divided the batter in two bowls and then folded in bittersweet chocolate chips in one batch and white chocolate chips in the other. I was going to drizzle more chocolate on top, but they came out of the oven with a gorgeous glossy crust. We used a cookie scoop to portion these out, and baked them for 9 minutes. Delicious! Thank you Kevin for sharing!

1 user found this review helpful
Reviewed On: Dec. 26, 2014
Cranberry Sauce
This so much better than the can! I can't believe how easy this was. We only had 1/2 cup of orange juice from our orange, so I used 1/2 OJ and 1/2 water. I cooked ours for twenty minutes and then let it set for three hours. It was perfect! Thank you Toni!

1 user found this review helpful
Reviewed On: Nov. 16, 2014
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