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NMCook's Profile

NMCook

About NMCook
NMCook's Recent Activity
NMCook rated and reviewed the recipe Red, White and Blue Poke Cake
Red, White and Blue Poke Cake
full spoonfull spoonfull spoonfull spoonfull spoon

"I made this recently for snacks after our church service. It was a huge hit! I took the suggestion of another reviewer and used the wide end of a chopstick to poke the holes. Even with the bigger hole, I didn't get the wide stripes shown in the picture. I think the original recipe has a type error in the amount of milk it calls for. I'm not sure Betty Crocker reads these reviews, so I will send that info directly to them. I was making a big cake, 14x14, so I used two puddings and started with 2/3 cup milk adding the pudding to the milk instead of the other way around. It was too thick, so I kept whisking in milk, maybe about 2 tablespoons at a time, until it was about the consistency of peanut butter and beating until the lumps were gone. I then folded in the Cool Whip. I'm being encouraged to make this cake again, so I most likely will. I love these cakes because they are not overly sweet. "
Posted on 7/1/2013
NMCook rated and reviewed the recipe Impossibly Easy Breakfast Bake (Crowd Size)
Impossibly Easy Breakfast Bake (Crowd Size)
full spoonfull spoonfull spoonfull spoonfull spoon

"In response to a question about the fact that this recipe only contains 4 eggs, I haven't made this yet, but I suspect that the eggs act as a binder and not intended to be like scrambled eggs where you would have so many eggs per person. "
Posted on 4/16/2011
NMCook rated and reviewed the recipe Chocolate-Topped Sea Salt Caramels
Chocolate-Topped Sea Salt Caramels
full spoonempty spoonempty spoonempty spoonempty spoon

"I tried these caramels for the first time this year and was very disappointed. I may have cooked them a couple of degrees more than the recipe called for, and they got too hard. My bad. However, after they cooled in the fridge I spread the chocolate over the top and put them back in the fridge for the chocolate to set. When I took them out of the fridge I tried to cut them and the caramel were rock hard. I let them come to room temperature and they were still very hard to cut. When I was finally able to cut the caramels the chocolate chipped off. I consider these a waste of time, money and ingredients. I will stick to another tried and true recipe I have for killer caramels. "
Posted on 12/20/2010
NMCook's Recipes
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NMCook's Recipe Reviews
Posted 7/1/2013 11:04:52 AM REPORT ABUSE
Red, White and Blue Poke Cake
Red, White and Blue Poke Cake
Rating:
I made this recently for snacks after our church service. It was a huge hit! I took the suggestion of another reviewer and used the wide end of a chopstick to poke the holes. Even with the bigger hole, I didn't get the wide stripes shown in the picture. I think the original recipe has a type error in the amount of milk it calls for. I'm not sure Betty Crocker reads these reviews, so I will send that info directly to them. I was making a big cake, 14x14, so I used two puddings and started with 2/3 cup milk adding the pudding to the milk instead of the other way around. It was too thick, so I kept whisking in milk, maybe about 2 tablespoons at a time, until it was about the consistency of peanut butter and beating until the lumps were gone. I then folded in the Cool Whip. I'm being encouraged to make this cake again, so I most likely will. I love these cakes because they are not overly sweet.
This reply was: Helpful  Inspiring
 
Posted 4/16/2011 10:24:37 AM REPORT ABUSE
Impossibly Easy Breakfast Bake (Crowd Size)
Impossibly Easy Breakfast Bake (Crowd Size)
Rating:
In response to a question about the fact that this recipe only contains 4 eggs, I haven't made this yet, but I suspect that the eggs act as a binder and not intended to be like scrambled eggs where you would have so many eggs per person.
This reply was: Helpful  Inspiring
 
Posted 12/20/2010 10:39:19 AM REPORT ABUSE
Chocolate-Topped Sea Salt Caramels
Chocolate-Topped Sea Salt Caramels
Rating:
I tried these caramels for the first time this year and was very disappointed. I may have cooked them a couple of degrees more than the recipe called for, and they got too hard. My bad. However, after they cooled in the fridge I spread the chocolate over the top and put them back in the fridge for the chocolate to set. When I took them out of the fridge I tried to cut them and the caramel were rock hard. I let them come to room temperature and they were still very hard to cut. When I was finally able to cut the caramels the chocolate chipped off. I consider these a waste of time, money and ingredients. I will stick to another tried and true recipe I have for killer caramels.
This reply was: Helpful  Inspiring
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