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Lara

Chocolate Cheese Frosting
Rating: Unrated
Lara's rating

This is an excellent frosting and I have made it a few times in the last few months before writing this review (wanted to give it a fair shake). I have found that if you eat it the same day you make it, the flavors have not had time to "blend," and the powdered sugar can destinctly be tasted. So, frost and wait a day to allow the cream cheese and sugar to meld together. A lovely, rather expensive-tasting (so be sure the cake deserves it!) frosting.

Banana Sour Cream Bread
Rating: Unrated
Lara's rating

I modified a little: Strudel on top and white/wheat flour split. I'll make them completely whole wheat from now on, since I'm finding that whole wheat flour is virtually indistinguishable from regular white in this recipe. I add a basic strudel on top: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/3 cup pecans 2 teaspoons ground cinnamon 2-3 tbls butter I have tried these as large loaves, mini loaves, mini muffins (325 degrees for about 25-30 minutes) and extra-large muffins (325 degrees for about 45 minutes) and have had no problems. Use the time as a guide, but it's not the time, it's the dough - you know it's done when you have can pull a clean toothpick/knife/fork... The most fantastic thing about banana bread is the ability to freeze bananas when they go past ripe and be able to actually USE them in something yummy. I take bananas that are past the "my kids will eat them" stage and let them sit on the countertop until they go pretty close to black - you can let them get pretty heady. Then I stick them in a ziplock and pop in the freezer. When I have enough (6-7) then I pull them all out, let them defrost a little on the counter and then peel them while they are still fairly frozen (makes it MUCH easier to peel them when they are slightly frozen).