CC♥'s2bake Profile - Allrecipes.com (10989409)

cook's profile

CC♥'s2bake


CC♥'s2bake
 
Home Town: Calgary, Alberta, Canada
Living In: Alberta, Canada
Member Since: Jan. 2008
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Knitting, Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Charity Work
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Blog...  7 posts
 
Jun. 29, 2010 8:20 pm 
Updated: Oct. 14, 2012 8:13 am
Happy Birthday Canada! When I saw this recipe for ‘Canada Day Nanaimo Bar Cheesecake’, I knew I had to make it to celebrate our nation’s birthday. Even though I can’t stand Nanaimo Bars. Yes, hard to believe, I know. They’re just too rich for this wuss. But I do looooove cheesecake and I… MORE
 
 
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From The Blog:  Wildrosecountry Kitchen
AR Christmas card exchange 2012!
About this Cook
Just a Mom ~ two kids (one husband ;) - love feeding them good healthy home cooked food ~ simple fare, nothing fancy. I love allrecipes ~ this website is invaluable to me in meal planning, and the Recipe Buzz has been a great place to meet other home cooks and learn new things, plus share recipes.
Recipe Reviews 484 reviews
Paleo Tropical Ice Cream
What a refreshing treat this recipe is. I used freshly home-made full fat coconut milk, fresh & very ripe pineapple, and almost black bananas. My result was packed with flavor, super creamy and just lightly sweet. My whole family loved it!

5 users found this review helpful
Reviewed On: Jan. 1, 2014
Vanilla Pear Muffins
I just wanted to mention this recipe works best with a firm fleshed pear such as the D'anjou or Bosc variety as a softer fleshed pear (such as Bartlett) can tend to 'melt' into the batter and may affect the outcome. If you make these muffins, I do hope you enjoy them, and thank you for trying the recipe.

3 users found this review helpful
Reviewed On: Dec. 2, 2013
Vanilla Cherry Ice Cream
The basic aspect of this recipe is great. It is straight up simple and quick and makes an ice cream that's not too rich and not too sweet. To my mind though, to make it truly "vanilla cherry", it needs only a tiny drop of almond extract, and the cherries should be added in near the end of processing. The almond essence essentially wiped out the vanilla, and my very ripe fresh cherries were a little too well blended in. It did have a great cherry-almond flavor, and I would make it again if I wanted a strictly cherry ice cream, but I'd also add in some chocolate chunks to give it some more interest and texture.

2 users found this review helpful
Reviewed On: Aug. 2, 2013
 
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