Amy's Kitchen Profile - Allrecipes.com (19981310)

cook's profile

Amy's Kitchen


Amy's Kitchen
 
Home Town:
Living In:
Member Since: Sep. 2011
Cooking Level: Expert
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Emily's Famous Banana Oat Muffins
These JUST came out of the oven and they are great! Subs based on my preferences: used 1c apple sauce instead of oil and 2 bananas, 1 Tbs cinnamon and no ginger, increased vanilla to 1 tsp, increased flour by 1/4 cup to take the extra liquid. Added 1 c raisins and 1 c chopped walnuts. Used small muffin cups and filled almost to the top. Baked for 15 minutes, and they were perfect. Will be making again as they are healthy, easy and delicious! Perfect for breakfast or with a cup of tea.

0 users found this review helpful
Reviewed On: Sep. 29, 2013
Pumpkin Muffins with Streusel Topping
Cont...Ok, have just done some fact finding as I was curious and unhappy about the bitter after taste, which I and a few others mentioned with this recipe. Hope this helps make this a true, 5 star repipe! taken from www.thekitchn.com "When heated, sodium bicarbonate also produces sodium carbonate, which doesn't taste so great. It leaves an unpleasant, alkaline flavor behind. But if you mix baking soda with an acid (like lemon juice or another citric acid carrier) then the sodium carbonate is partially neutralized and leaves behind less aftertaste. This acid also helps the carbon dioxide gas release more quickly. Baking powder is basically just baking soda with acid added in. It has just enough acid to use up the sodium carbonate. Shirley Corriher in her great book Cookwise says that 1 teaspoon baking powder contains 1/4 teaspoon baking soda. The other 3/4 teaspoon contains the acid and cornstarch." So, in future by eliminating the bicarbonate of soda completly and using only baking powder and self rising flour, the problem is eliminated. Most of the other muffin recipes I looked at called for just these two. Happy baking!

0 users found this review helpful
Reviewed On: Nov. 2, 2012
Sam's Famous Carrot Cake
Loved this recipe. Made it tonight and it is gorgeous! I did have to make a few substitutions though based on what I had in the cuboard. Substituted the buttermilk for non fat Greek yogurt and used 1/2 apple sauce and 1/2 oil. Also added the zest of 1 lemon. I did not have the canned pineapple but added 6 oz of orange juice. I under cooked it though, should have kept it in for the full 1 hour, As recommended; panicked as it was getting dark on top! Despite all of this, this recipe is a keeper! Will make it to the letter next time for perfection.

3 users found this review helpful
Reviewed On: May 18, 2012
 
ADVERTISEMENT

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States