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WILLOW4ME

Cooking Level: Expert

Home Town: Westland, Michigan, USA
Living In: La Mirada, California, USA
About me:
 I am happily married and have two children, nearly all grown up at this point. I am finishing up school myself again in a couple months. I love to do a variety of crafts and love to cook. I am sure I will be able to do lots more of that when I am done with school soon.

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foodiemom

Cooking Level: Intermediate
Home Town: Redford, Michigan, USA
Living In: Westland, Michigan, USA
About me: I'm a happily married working mom of 2. My son Adam is 11 and has Down Syndrome and my daughter Nikki is 10. Both kids love to help me cook. I love trying new recipes. I also have…
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jodilee

Cooking Level: Intermediate
Home Town: Westland, Michigan, USA
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healthymom627

Cooking Level: Intermediate
Living In: Westland, Michigan, USA
About me: I'm a happily married mother of four. I am constantly taking regular recipes and trying to make them lighter and healthier for my family.
 

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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.

Baked Teriyaki Chicken

Reviewed on Oct. 5, 2008 by joy-of-jesus-smileymom
I believe the flavor of this depends on the use of good soy sauce. Choose LITE (less sodium), and avoid one with caramel color, which has a very inauthentic/odd taste. I made several batches of sauce, varying the ingredients each time. The recipe made exactly as directed was very sweet and *extremely* spicy-- was it the pepper or the ginger? I finally settled on the combo of LITE soy, FRESH grated ginger (world of difference!!), rice vinegar (cider v. wasn't awful, but rice was better), and half the sugar for the most pleasant taste and aroma. Added a bit of red pepper flakes for zip. Thighs had the best taste and texture, tenders were next, and boneless breasts came in last. Glad I used foil, 425 baking temp. WAS perfect, but next time, I will dry chicken very well, and baste as directed instead of dumping all the sauce on (too soupy).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.

Cream Cheese Pound Cake I

Reviewed on Oct. 4, 2008 by joy-of-jesus-smileymom
Very good. I used 2.5 cups sugar. I was doubtful, but I think the almond extract adds a "wow" factor as well, but I would only use 1/2 tsp. for a more subtle flavor. This reminded me of angelfood cake. (I think this cake also takes the full 1 hour and 15 minutes, and maybe longer, as there were moist spots when sliced. I think underbaking accounts for the reports of cakes that fell.) For a less heavy texture, beating the egg whites until stiff and folding them in separately would be the answer, but I like the characteristic density.
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Chocolate Chocolate Chip Sour Cream Pound Cake

Reviewed on Oct. 4, 2008 by joy-of-jesus-smileymom
Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for tender cakes. The texture of this cake was phenomenal, not as dense as typical pound cake. I would call this a "cocoa cake", though, because the ONLY change I made was to add twice the amount of cocoa, and it still wasn't very chocolatey. Chocolate ganache from this site topped it well. I wonder what substituting melted bittersweet chocolate for cocoa (2-4 squares) and cream cheese for sour cream would do. At least, DO add more chocolate chips!- 2 cups if you really like chocolate; just don't refrigerate it, or the chips will be hard. I'm savin' this recipe =)
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