dollbaby 9 Reviews Links recent activity see all dollbaby reviewed matt151617’s Blueberry Cornbread. 07/04/2016 Per the recommendation of others, I made some modifications to this recipe and it turned out dangerously delicious! For the first batch, I just used light brown sugar in place of regular sugar and coconut oil in place of vegetable oil. So yummy!! I literally ate half the pan and had to make a second batch! For the second batch I used light brown sugar in place of regular sugar, used coconut oil instead of vegetable oil, used only a pinch of salt, used 2/3 cup of sour cream instead of milk and reduced the baking powder by approximately 2/3 teaspoon and replaced the 2/3 teaspoon with baking soda, and I added 2 teaspoons of vanilla to cut the tang of the sour cream. Baked at 400 for 15 minutes and then reduced to 350 degrees until done. Thank you so much for your recipe!! Both batches were so amazing, they were all gone in less than 48 hours!! ;) Helpful (0) dollbaby reviewed Inge’s Pfefferkuchen Recipe. 12/14/2015 Made these yesterday afternoon for a company Holiday Cookie Exchange. It actually took me about 4.5 hours to make these cookies, but I'm a slow baker and that's alright; the time and effort was well worth it! This recipe makes a lot of cookies--which is wonderful for larger parties! Anyway, I made a few adjustments to the recipe. Instead of lemon zest, I used half dried lemon peel and half dried orange peel (cut down the amount by 1/3). The amount of spice used was increased (unfortunately, the increase was not measured). One extra egg was added for texture. Instead of rolling the dough, I took enough to fit in the palm of your hand and rolled them into balls before coating them with powdered sugar and baking on a greased cookie sheet for 8 minutes. The cookies turned out soft and chewy with a delightful mix of flavors. So far, everyone seems to enjoy these cookies! Thank you for the delightful recipe! Helpful (0) dollbaby reviewed buffalochef’s Buffalochef's Strawberry Rhubarb Pie Recipe. 06/05/2015 Made this pie yesterday exactly as directed, except that I did not have enough pie shells to make the lattice top; the pie shells I bought were not big/deep enough to hold all that filling! So, I doubled the crumbly topping and baked it to make a streusel topping instead. The pie was delicious and creamy! You could taste the spices--especially the nutmeg. Pretty good for nutmeg lovers, but next time, I might reverse the cinnamon and nutmeg added to the filling as I'm a cinnamon lover. Anyway, when I took the pie out of the oven, it was a little jiggly. So, the pie rested and cooled off for over an hour before we decided to each have a slice. It set nicely and there was no more jiggling! :) Thanks for the yummy recipe! Helpful (0) dollbaby reviewed John Mitzewich’s Irish Shepherd's Pie. 03/14/2015 This is the first shepherd's pie I've ever made and this recipe was followed almost to the letter. The filling was made as directed except I used beef instead of lamb and beef broth instead of water. It seemed to need more flavor (I love flavor!) and it was a little too runny. Perhaps I could add more ketchup, less broth, and some other spices to play around with the flavors next time. For the mashed potatoes, I used red potatoes. They were boiled with garlic and salt. I melted 2 TBSP butter and 3 oz of cream cheese together, adding cashew milk to thin out a bit while still leaving it thick and creamy. Potatoes and creamy sauce were blended in a mixer. Cayenne pepper was added along with salt, pepper, and garlic powder. Forgot to add the cheese before starting to spread on top of the filling...oops! Will definitely add that next time! I will be playing around with the filling flavors, but it's a start. Helpful (0) dollbaby reviewed Laurie Fontaine Bennett’s Downeast Maine Pumpkin Bread. 11/19/2014 This recipe is by far one of the best pumpkin bread recipes ever! I only make two changes: use applesauce instead of oil and add semi-sweet chocolate chips. Amazingly delicious :) Helpful (0) dollbaby reviewed Esther Nelson’s Banana Sour Cream Bread. 03/13/2010 Absolutely loved this recipe! Made this recipe one night and brought one of the loaves in to work the next day... The whole loaf was gone in an hour! A couple of changes were made, though. I added in some cloves and a little allspice for a spicier taste. Also used reduced fat sour cream instead of the regular. Before baking, I dusted the loaf pans with a mixture of cinnamon and sugar. This is the best banana bread recipe I have found! :) Helpful (0) Ratings & Reviews 9 see all Roasted Brussels Sprouts 12/02/2017 Helpful (0) Baked Zucchini Chips 08/04/2016 Helpful (0) Blueberry Cornbread 07/04/2016 Per the recommendation of others, I made some modifications to this recipe and it turned out dangerously delicious! For the first batch, I just used light brown sugar in place of regular sugar and coconut oil in place of vegetable oil. So yummy!! I literally ate half the pan and had to make a second batch! For the second batch I used light brown sugar in place of regular sugar, used coconut oil instead of vegetable oil, used only a pinch of salt, used 2/3 cup of sour cream instead of milk and reduced the baking powder by approximately 2/3 teaspoon and replaced the 2/3 teaspoon with baking soda, and I added 2 teaspoons of vanilla to cut the tang of the sour cream. Baked at 400 for 15 minutes and then reduced to 350 degrees until done. Thank you so much for your recipe!! Both batches were so amazing, they were all gone in less than 48 hours!! ;) Helpful (4) Pfefferkuchen 12/14/2015 Made these yesterday afternoon for a company Holiday Cookie Exchange. It actually took me about 4.5 hours to make these cookies, but I'm a slow baker and that's alright; the time and effort was well worth it! This recipe makes a lot of cookies--which is wonderful for larger parties! Anyway, I made a few adjustments to the recipe. Instead of lemon zest, I used half dried lemon peel and half dried orange peel (cut down the amount by 1/3). The amount of spice used was increased (unfortunately, the increase was not measured). One extra egg was added for texture. Instead of rolling the dough, I took enough to fit in the palm of your hand and rolled them into balls before coating them with powdered sugar and baking on a greased cookie sheet for 8 minutes. The cookies turned out soft and chewy with a delightful mix of flavors. So far, everyone seems to enjoy these cookies! Thank you for the delightful recipe! Helpful (0) Buffalochef's Strawberry Rhubarb Pie 06/05/2015 Made this pie yesterday exactly as directed, except that I did not have enough pie shells to make the lattice top; the pie shells I bought were not big/deep enough to hold all that filling! So, I doubled the crumbly topping and baked it to make a streusel topping instead. The pie was delicious and creamy! You could taste the spices--especially the nutmeg. Pretty good for nutmeg lovers, but next time, I might reverse the cinnamon and nutmeg added to the filling as I'm a cinnamon lover. Anyway, when I took the pie out of the oven, it was a little jiggly. So, the pie rested and cooled off for over an hour before we decided to each have a slice. It set nicely and there was no more jiggling! :) Thanks for the yummy recipe! Helpful (2) Irish Shepherd's Pie 03/14/2015 This is the first shepherd's pie I've ever made and this recipe was followed almost to the letter. The filling was made as directed except I used beef instead of lamb and beef broth instead of water. It seemed to need more flavor (I love flavor!) and it was a little too runny. Perhaps I could add more ketchup, less broth, and some other spices to play around with the flavors next time. For the mashed potatoes, I used red potatoes. They were boiled with garlic and salt. I melted 2 TBSP butter and 3 oz of cream cheese together, adding cashew milk to thin out a bit while still leaving it thick and creamy. Potatoes and creamy sauce were blended in a mixer. Cayenne pepper was added along with salt, pepper, and garlic powder. Forgot to add the cheese before starting to spread on top of the filling...oops! Will definitely add that next time! I will be playing around with the filling flavors, but it's a start. Helpful (1)