Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Tuesday, January 30, 2018

Rosy's Test Kitchen #5: Cooking Successes and Cooking Conundrums - "Eggs!"

Opinions are like....


Everyone has the best method.
(You thought I was going to say something else, didn't you?)

I think that eggs are probably the perfect food.  

They are low in calories, full of protein and it turns out that eggs were not the cause of our high cholesterol.  It was our overindulgence in everything else! They are also versatile because you can prepare them in many different ways and, yes, everyone has their own way of doing it.

As you know, I love to read and collect cookbooks, and I have noticed that many cookbooks tackle the issue of cooking eggs. I am amazed at how different many of the methods are.  And everyone is certain his or her method is the right one.

So I thought I would share with you how I have been cooking eggs these many years and then test a couple of alternative methods and report back and then throw in a couple of my favorite egg recipes as well. 

I want you to know that I took this assignment that I gave myself very seriously. This was a week-long investigation and I have eaten a LOT of eggs!

And I look forward to what your research has discovered:  your methods and tips when it comes to preparing eggs.

So let's get started.

I am going to compare my techniques with some techniques recommended by "Cooking Light," Joy the Baker, and from the book "How to Break an Egg" by the editors of "Fine Cooking."

First, Hard Boiled Eggs.

Here is my method: I place four eggs in a sauce pan in cold water and when the water starts to boil, I turn the heat off, put the lid on the pan, and let the eggs stand for 25 minutes. Then I drain the pot, rinse the eggs with cold water and add ice to the water.  The ice bath makes the eggs easier to peel later.  However, that's how I did it when I had an electric stove which means that when I turned off the burner, there was still some residual heat.  Now I am cooking with gas (yeah, baby!) and wasn't sure how that method would be affected but just tried it and it still works fine.

Here are some methods from the experts and note how confident they are with titles like "foolproof" and "perfect" - we shall see:


"Foolproof Hard-boiled Eggs"
(Cooking Light March 2017)

Use two quarts of water (not sure why it has to be two quarters - I just cover the eggs), add eggs and bring to a boil.  As soon as the water boils, turn off the heat, move the pan to a cold burner.  Let stand for 12 minutes.  Meanwhile, fill a bowl with water and ice and as soon as 12 minutes has elapsed, drain the eggs, and plunge the eggs into the ice bath. Let stand 5 minutes if using immediately, 10 minutes if saving for later.

"The Secret to Perfectly Boiled Eggs"
("Over Easy" by Joy the Baker)

Bring a saucepan of water to a full boil (she doesn't specify an amount).  Wait until the last minute to remove the eggs from the refrigerator and gently place them in the boiling water.  Reduce the heat to medium and boil 8 minutes for soft-boiled or 11 minutes for hard-boiled.  Remove the pan from the heat, drain and fill the pot with water and a handful of ice cubes.  Let the eggs rest for 5 minutes.

"Perfect Hard-Cooked Eggs"
("How to Break an Egg" by the Editors of "Fine Cooking")

Warm the eggs for 4-5 minutes in warm tap water.  This is supposedly to prevent cracking.  Add salt - 1 T. per two quarts of water (no cooking time was recommended so I boiled for 11 minutes as per Joy the Baker).  When finished drain pain and submerge in ice bath.

TIP:  For easy peeling, leave the eggs in the pan after cooking and draining. Put the lid on and shake vigorously.  Once the sound of smashing eggshells stops, remove the pan lid and lift the eggs out of the loose strips of broken shells.

What I learned: In all cases, at least one egg cracked during the cooking process whether there was salt or not, and all of the methods, except mine, of course, produced yolks that were too soft and whites that were slimy, so even though the "foolproof" method was very similar to mine, letting the eggs stand for just 12 minutes did not produce a firm, hard-boiled egg.

Oh, and shaking the eggs in the pan as an easy way to peel them?

You decide.

Verdict:  My method works best for me.  Produces firm whites and firm yolks every time.  And shaking the eggs in the pan?  Not recommended.  The ice water method works best for easy peeling.

Scrambled Eggs:

My method: Crack the eggs into a bowl, add a little water and salt and pepper, whisk the eggs and dump them into a pan of melted butter.  Whisk them around a bit until they are of a consistency I like (soft) and then remove from pan.

Cooking Light's (March 2017) versions:

"Diner-style Scrambled Eggs:"

  • 1 t. butter
  • 2 large eggs
  • 1/4 t. black pepper
  • 1/8 t. salt

Melt butter in 8-inch skillet over medium high heat until butter is bubbly.  Break eggs into a bowl and beat them with a fork until slightly frothy.  Stir in salt and pepper.  Add egg mixture to the pan and start pulling the eggs from the sides of the pan into the middle.  Big, fluffy curds will start to form.  Keep pulling the eggs for about 3 minutes.  As soon as the runny eggs are fully set remove from heat.

"Creamy Soft-Scrambled Eggs"
Same ingredients, skillet and egg beating as above except this time you will be using medium-LOW heat and when the butter melts and you add the eggs, you will quickly start stirring with a rubber spatula and keep stirring.  After a few minutes, steam will rise and the eggs will thicken and small curds will form.  If you start to get large curds lift the pan from the burner to cool it down, stirring all the while.  Cook stirring constantly until the eggs hold together like a soft-custard that can spread slightly like risotto.

Here is what Joy the Baker thinks is

"The Secret to Fluffy Scrambled Eggs"
Whisk 3 large eggs, 2 T. milk and 1/2 t. soy sauce (soy sauce?) in a small bowl.  She also uses clarified butter (1 T.) in a skillet set over medium-low heat.  Add eggs and let them sit in the hot pan for 10 seconds and then using a rubber spatula, push and flip the eggs around the pan stirring constantly for four-five minutes until the eggs are just cooked through.  Squeeze with fresh lime juice (lime juice?) just before the eggs are done.

Joy also likes to make "Folded Eggs" to use in a breakfast sandwich.

She uses a ratio of 6 eggs, 6 t. whole milk, 6 splashes of soy sauce (she really likes that old soy sauce in her eggs), 1/4 t. black pepper, 6 t. black pepper and 3/4 c. grated sharp cheddar cheese BUT she only cooks one egg at a time so this recipe makes 6 sandwiches so cut this recipe down as you see fit.
Basically you pour the egg mixture into a 6-inch skillet tilting the pan to create a very thin, almost crepe like layer. Add the cheese and using a very thin spatula fold the sides of the egg over the cheese creating a small square.
This is what it's supposed to look like:

Not as easy as it looks. 

Here is what mine looked like:

What I learned: Adding soy sauce to the eggs gives them a little smoky flavor but I didn't find that it substituted for salt and there wasn't enough of it to really make much of a difference.  The eggs still needed salt.  The "fluffy scramble" only took 2-2 and a half minutes to cook.  If you go 4-5 minutes, I think they will be too dry and I never really got the fluffy part. Also didn't think I would like the soft scramble but it was really good.  You can actually spread the eggs on the toast.  Oh, and I learned that I wasn't very good at folding eggs. 
Verdict: Soy sauce is an unnecessary distraction, didn't like the lime juice and except for the folded eggs, no matter the method, they all kind of came out the same depending on whether or not you like your scrambled eggs soft or dry. And milk or no milk?  Couldn't really tell the difference.  So you might as well just whisk your eggs, dump them in the pan and scramble them until they are the consistency you like.  You can't really mess up scrambled eggs - unless you try to fold them!

Fried Eggs:

My method: Whether sunny side up or over easy, I just crack the eggs on the edge of the pan and dump into the pan and let them sizzle until they look good (flipping the egg over at the last minute for over easy), season and then slide onto a plate.

But of course, the experts think otherwise:
"Frizzled Sunny-Side Up Eggs"
(Cooking Light March 2017)
You might want to use a splatter screen for these.
1 T. canola oil
2 large eggs
1/4 t. black pepper
1/8 t. salt
The pan needs to be really hot.  Break the eggs into the pan, sprinkle with salt and pepper and let them sizzle and pop.  Don't move the eggs at all for about 4 minutes or until the edges are crispy and beautifully browned and the whites are set.
"Pristine Sunny-Side Up Eggs"
(Cooking Light March 2017)
Same ingredients as above except this time you don't want the pan to be as hot.  You want the heat to be medium-low.  Crack the eggs into the pan and you do NOT want to hear crackling and hissing.  Cook 3 minutes.  After 3 minutes tilt the pan and let the oil pool on the edge and baste the egg whites (not the yolks) with the oil.  Sprinkle with the salt and pepper.
"The Secret to Great Fried Eggs"
("Over Easy" by Joy the Baker)
Basically her recipe is the same as the "Pristine" eggs above but she uses clarified butter.  I suppose there could be a debate on the merits of butter over oil - I prefer butter though I don't go to the trouble of clarifying it like she does.  However, she cracks her eggs into a fine-mesh strainer which supposedly keeps the watery part of the egg white out thus creating a nicer looking and more compact fried egg.  Nope.  Too much trouble.
Tip: For a delicate fried egg, once you have the eggs in the pan and seasoned, add 1 t. water to the pan and immediately cover with a lid.  As the eggs, cook, they will steam.  Cook until the egg whites are set and the yolks are to the desired doneness, about 3 minutes for over easy.
Tip: For a crisper egg, once you flip the eggs, use the spatula to press down on the edges of the egg as it cooks, which will create a crisp egg-white edge.  Cook to the desired doneness about 3 minutes for over easy.
If you want an over easy egg, just flip the egg after the three minutes.

What I learned:  I need to get used to my new gas stove.  I seem to burn everything!


That's not a piece of toast that egg is sitting on.  That's the white after sizzling and frizzling!

Verdict: Forget the sizzling, frizzling egg at four minutes, the clarified butter or putting your eggs through a strainer- three minutes on low heat seems to fry a perfect egg sunny side up. 

Poached Eggs:

My method: Boil the water in a shallow pan, crack the eggs into the water and boil on a medium heat for three to four minutes and then using a slotted spatula, remove the eggs and place on a piece of toast or some fancy schmancy dish I have made.

Cooking Light (March 2017) has a "Swirl" method and a "Shallow pan" method:
For the "swirl," bring a pot of water with a T. of vinegar in it to a gentle simmer.  Using a whisk, create a little whirlpool in the simmering water and slip in the egg.  Using a slotted spoon, swirl the water around the edge of the pan, gently shaping the egg white.  Cook about 3 minutes.
For the shallow pan method, pour about 2 inches of water into a shallow pan (add vinegar) and bring to a gentle boil.  Add the egg and cook for 3 to 3 and a half minutes and remove with a slotted spoon or spatula.
What I Learned: Despite the fact that I thought the swirl method would be too time-consuming it actually worked.  The egg came out looking much better than when I just let the egg white take its course.
Verdict:  When I feel like having a pretty poached egg, I will adopt the "swirl" method but otherwise, shallow pan, boil the water, crack the eggs and three to four minutes later, I have poached eggs.

Final Verdict:

When compared to the experts, when all is said and done, even though my egg making is very basic and I eschew most of the steps and tips that many cooks adopt such as cracking the eggs into a separate dish and sliding them gently into the pan or adding vinegar to the water, I think I do OK in the egg-making department.  Like life, I tend to just crack the egg on the pan and let things fall where they may and that has worked out fine so far.

Finally here are a couple of my favorite egg recipes:

"Egg and Tater Bake"
(Woman's Day Magazine)

  • 4 c. frozen tater tots
  • 2 T. olive oil
  • 1 medium onion, finely chopped
  • Kosher salt and pepper to taste
  • 1 red bell pepper, cut into 1/4-in. pieces
  • 8 oz. cremini or white mushrooms, halved
  • 1 clove garlic, finely chopped
  • 3 plum tomatoes, cut into 1 in. pieces
  • 1/2 bunch fresh spinach, roughly chopped
  • 8 large eggs
  • 2 oz. extra-sharp cheddar cheese, coarsely grated
Heat over to 400 degrees.

Arrange the tots on a rimmed baking sheet and bake for 20 minutes.
Meanwhile, heat the oil in a large ovenproof skillet over medium heat.  Add the onion, season with 1/2 t. salt and pepper, cover and cook, stirring occasionally, for 5 minutes.
Add the red pepper and mushrooms and cook, stirring occasionally, until the vegetables are just tender, 5-6 minutes.  Toss with the garlic and tomatoes and cook for 1 minute.  Fold in the spinach and tots.
Make 8 small wells in the vegetable mixture and carefully crack an egg into each.  Spring with the cheese and bake the eggs to desired tenderness, 15 to 18 minutes for slightly runny yolks.
What I Learned:  The yolks were not runny at 15 to 18 minutes so if you like them that way watch your oven.
Verdict:  Yum!

"Brunch Strata"
("Taste of Home" January 2013)

  • 1/3 c. canola oil
  • 1/2 lb. sliced fresh mushrooms
  • 3 small zucchini, chopped
  • 2 med. onions, chopped (about 1 1/2 c.)
  • 1 med. green pepper, chopped
  • 2 c. cubed cooked ham
  • 2 garlic cloves, minced
  • 2 pkg. 8 oz. cream cheese
  • 1/2 c. half and half
  • 12 eggs, lightly beaten
  • 4 c. day old cubed bread
  • 3 c. shredded cheddar cheese
  • 1 t. salt
  • 1/2 t. pepper

In a Dutch oven, heat oil over medium heat.  Add the veggies and ham; cook and stir until the veggies are tender. Add the garlic.  Cook 1 minute longer.  Drain and pat dry.

In a large bowl, beat cream cheese and half and half until smooth.  Gradually beat in eggs.  Stir in the remaining ingredients and vegetable mixture.

Transfer to two greased 11 x 7 in. baking dishes.  Bake uncovered at 350 degrees for 35-40 minutes or until knife inserted near the center comes out clean.  Let stand 10 minutes before serving.

What I Learned:  This recipe can easily be halved and it also makes a great vegetarian dish - just leave out the ham.

Verdict:  When entertaining guests, make this dish the night before and have it ready to just pop in the oven in the morning for an easy and fast but elegant breakfast dish.  Your guests will say, "DIVINE!!!"

Hope you enjoyed this latest installment of "Rosy's Test Kitchen."  I would love to hear your tips for the best way to prepare eggs and for you to share some of your favorite recipes.

Oh, and if you like my new apron, you can thank my daughter and her Hubby.  It was a well thought-out and lovely Christmas present.  And speaking of presents, anyone who gets the Housewives homage from the picture should get a special present (that doesn't mean you will, but you should)!

Until next time, you fill find me here this coming Friday for my usual reviews.

Thanks for reading!


See you this Friday 


for my review of 

"The Post"

The Week in Reviews

(What to See or Read and What to Avoid)


 and the latest on


"My 1001 Movies I Must See Before 

 I Die Project." 



If you enjoyed this post, feel free to copy and paste or click on the share buttons to share it on Facebook, Twitter, Pinterest and LinkedIn, email it to your friends and LIKE me on Facebook at









Tuesday, August 8, 2017

Rosy's Test Kitchen #4: Cooking Successes and Cooking Conundrums - "Sweets!"

OK, I admit it.  I love sweets. 

You are not going to find me writing a post about giving up sugar any time soon, and that probably explains why I am not thinner, but as my mother used to say about things she deemed I couldn't help, "You come by it naturally."  That's a Midwest expression for such things as being fat because being fat runs in your family or being a good singer because your Dad was a singer or being a gifted athlete because someone long, long ago in the family was a professional football player.

I come by loving sweets naturally because both of my parents had sweet tooths (or is it sweet teeth?), and there wasn't a week that would go by without a trip to Mill's Ice Cream for an ice cream cone or a taffy apple (that's what we called caramel apples) or my mother whipping up some fudge in the evening or her having a homemade coffee cake ready for Sunday morning before church.  My Dad's hot fudge sundae recipe was amazing (Pet Milk was supposedly the key ingredient but the recipe has been lost to the ages), and no one has ever replicated the light golden crust sprinkled with sugar that graced my Mother's gorgeous and delicious homemade pies.  

My Grandmother had diabetes from a fairly young age and my Dad used to say it came from her and him going to the movies together several times a week and devouring whole bags of candy.  I don't think you can get diabetes from that, but it's a good illustration of the power of sugar in my family. So, yes, I come by my love of sweets naturally because I come from a long line of sweets lovers.

So I guess it's only natural that Rosy's Test Kitchen would take on some recipes for sweets.

Here are some of my favorites with my usual successes and missteps so you can get some tips and learn from my mistakes.

Mint Cookies-And-Cream Fudge
(Redbook Magazine Dec. 2016-Jan. 2017)
If you like mint-chocolate and Oreo cookies, this is the most delicious fudge you will ever eat and it's so easy, even I can't screw it up!  Well, I kind of did the first time but came up with a solution that made these even more scrumptious!

  • 16 oz. white chocolate, finely chopped
  • 1 - 14 oz. can sweetened condensed milk
  • 2 - T. unsalted butter, diced
  • 1/4 to 1/2 t. peppermint extract
  • 1/4 t. kosher salt
  • 3 cups chopped Oreo Mint Thins

Melt the chocolate with the milk, butter, extract and salt your favorite way to do that, though the recipe says to set a bowl over a medium saucepan filled with 2 in. of simmering water over medium-low heat which should take about 8-10 minutes but I get you could melt all of that in the microwave too.

Once melted, transfer the mixture to an 8 x 8 baking pan lined with parchment paper with a 2 inch overhang and coated with cooking spray. Top the mixture with the cookies pressing them into the fudge.  Chill for at least 2 hours, then lift from the pan and cut into 24 squares or how ever many you want or just leave it a big hunk of fudge and break pieces off as you devour it.

What I liked:  Who doesn't like fudge? And it's super easy to make!

What I didn't like:  I didn't have any peppermint extract so I didn't use it. I mean who has peppermint extract lying around?

What I learned:  You do not have to use the peppermint extract.  I didn't and the fudge was still delicious.  BUT HERE IS THE MAIN THING I LEARNED: the first time I made this, no matter how long I chilled it, it was still kind of mushy (I probably screwed something up along the way).  So in a bit of pique, I stuck the whole thing in the freezer and guess what?  That just made the fudge even more delicious. It's almost like a frozen ice cream. You can keep the fudge in the freezer and just break off a hunk whenever you want something chocolatey, minty and delicious.

VERDICT:  My favorite fudge recipe!

Chocolate Cherry Clusters
(Martha Stewart)
The combination of chocolate and cherries is one of my all-time favorites.  That probably came from the fact that my Dad used to bring home a box of Brach's chocolate-covered cherries every so often.  I know Brach's is not considered a high-end line of chocolate.  I mean, you can buy them at the drug store, but back then, it was a delicacy, for my family anyway.  This recipe fulfills my craving for chocolate-covered cherries without the calories.

  • 3 cups cornflakes
  • 1/2 cup dried cherries
  • 1 and 3/4 cups bittersweet chocolate, finely chopped

Crush the cornflakes in your fingers into a bowl and add the cherries tossing them all together.

Melt 2/3 cup of the chocolate your favorite way (but again, bowl over simmering water advised but you can also microwave it in 30 second increments stirring after each 30 seconds). Remove from heat and add the remaining chocolate until that chocolate is also melted (not sure why she just doesn't have us melt all of the chocolate together!)

Pour the chocolate over the cornflake mixture and gently fold it all together until the cherries and cereal are completely coated with the chocolate.

Drop by heaping tablespoons onto two parchment-lined baking sheets and leave to set in a cool dry place for an hour. Voila!

What I liked:  I adore cherries and chocolate together and this recipe is SO easy!

What I didn't like: I hate melting chocolate and cleaning it up later is a pain.

What I learned: If you melt chocolate in the microwave, do it in 30 second increments and watch it carefully because that method can lead to gummy chocolate before you know it.

Verdict: Foolproof (except for the microwave part, if you are not careful).


Frozen Chocolate Monkey Treats
(Taste of Home June/July 2014)
A virtuous version of eating chocolate - I mean, it's fruit!

  • 3 bananas
  • 1 C. dark chocolate chips
  • 2 t. shortening
  • Toppings of your choice: chopped peanuts, flaked coconut, whatever.  Go for it!

Once again we are melting chocolate.  Do you get the idea that I love chocolate?

Cut each banana into six pieces, insert a toothpick and freeze.

Meanwhile melt the chocolate and the shortening in the microwave and stir until smooth.  Dip the bananas in the chocolate, add your toppings and freeze at least 30 minutes.

What I liked:  This is about as low in calories as you are going to get for a chocolate treat!

What I didn't like: The name is stupid.

What I learned: You don't need to use the toothpicks.  In fact, the toothpicks make this recipe harder.

Verdict: Easy but why not just call these "Chocolate Covered Bananas?"


Eggnog Blondies
(Redbook Magazine Dec. 2016-Jan. 2017)
I first discovered blondies when I used to go to a foreign film movie theatre in Santa Cruz, CA (I think it's still there).  The ritual was to get a soda and one of their delicious blondies.  I had always been a chocolate brownie girl until I ate one of those.  Now blondies are a favorite and this recipe puts an interesting twist on the classic.

  • 2 C flour
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • 1/2 t. ground nutmeg
  • 1/2 t. salt
  • 1 C. unsalted butter at room temp
  • 1 1/2 C light brown sugar
  • 1 large eggs
  • 2 T. bourbon, whiskey or rum
  • 1 1/2 t. vanilla
  • 1-12 oz. bag white chocolate chips

Whisk together the flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, using an electric mixer, beat the butter and sugar until fluffy, about 3 minutes.  Then beat in the eggs one at a time, then the liquor and vanilla.  Stir in the dry ingredients until just combined and then fold in the chocolate chips.  Transfer the mixture to a greased 9 x 13 in. baking pan lined with parchment paper leaving a two in overhang on two sides.

Bake at 350 degrees for 30 minutes.  Cool for 20, then lift the brownies out by the overhang and let cook completely.  Cut into however many pieces you want.

What I liked:  I adore blondies.

What I didn't like:  Waiting for them to cool!

What I learned: There's no eggnog in eggnog blondies - it's whiskey!

Verdict: Very good with a GLASS of whiskey!


No-Churn Cherry Cheesecake Ice Cream
(Woman's Day Magazine June 2017)
I shared my Aunt Laura's recipe for caramel ice cream in my blog post "A Baby Boomer's Food Memories - With Recipes From My Mother's Kitchen" back in 2013.  I have never tasted ice cream so delicious as that, and we didn't make it much because you had to get the salt and the ice and use the old crank ice cream maker.  Just seems like such a pain these days.  So if you are in a hurry, there are some good recipes out there where all you need to do is throw some ingredients together and freeze them.  Yes, the texture is not as creamy, but it does satisfy that need for something sweet, icy and cold. 

  • 3 C heavy cream
  • 1 - 14 oz. can sweetened condensed milk
  • 1 t. vanilla
  • 1 C. hand-crushed graham crackers (about 4)
  • 1 C cherry pie filling

Use an electric mixer to beat the cream in a large bowl on medium high speed until stiff peaks form about 2 to 3 minutes.  Fold in the sweetened condensed milk and vanilla and then add the graham crackers.  Transfer the mixture to a large 10 x 5 in loaf pan.  Dollop 1/2 cup of the pie filling over the top, then swirl!  Add the remaining cream mixture and pie filling and swirl!

Freeze until firm, at least 8 hours, lightly covering with plastic wrap for the last four hours.  Serve with additional graham crackers if desired.

What I liked:  I didn't have to buy an ice cream maker.

What I didn't like: Two to three minutes to form those stiff peaks?  More like a half hour! And I hate using an electric mixer!

What I learned: If, when beating heavy cream, you want it to form stiff peaks in a reasonable amount of time, make sure that not only the cream is VERY cold but the bowl and the mixing blades are as well.  I also learned just how many calories there are in sweetened condensed milk (save yourself the scream that I let out and just don't look). 

Verdict:  It's yummy but I suspiciously get gas after eating this! Must be a reminder of all of those calories in the sweetened condensed milk!

Caramel Apple Dump Cake
This is one of those recipes that appears from time to time on Facebook, so I thought I would give it a try.

It's called a Dump Cake because you basically dump everything together.

  • 2 cans apple pie filling
  • 1 box yellow cake mix
  • 2 sticks melted butter
  • 1/2 C. caramel sauce
  • 1/2 t. cinnamon (optional)
  • 1/2 C. chopped pecans (optional)
  • Whipped cream for garnish (optional)

Stir the pie filling and the caramel sauce together and place in a greased 9 x 13 pan.  Pour the cake mix over that and spread evenly.  Top with the melted butter.

Bake for 45-50 minutes at 350 degrees.

What I liked:  It's a little hard to wreck a recipe where you just dump everything into a pan and bake it, right?

What I didn't like: I did wreck it! It wasn't done after the 50 minutes so I decided it needed to spend more time in the oven and then my short-term memory loss kicked in and I forgot about it!

What I learned:  I have short-term memory loss.

Verdict:  All in all, this didn't work very well for me.  It is a very sweet dessert, and despite the cake mix, the consistency turned out more like a topping so beware of those FB dump cake recipes. But maybe that's how it turned out because I forgot about it and baked it too long!  Let me know if you have a better result!

Well, that's it for Rosy's Test Kitchen for this month.  See you soon!
I think I will tackle eggs and breakfast recipes next!

Thanks for reading!

See you next Friday as usual 

for my review of  


 The Week in Reviews

(What to See or Read and What to Avoid)

 and the latest on

"My 1001 Movies I Must See Before 

 I Die Project."


If you enjoyed this post, feel free to copy and paste or click on the share buttons to share it on Facebook, Twitter, Pinterest and LinkedIn, email it to your friends and LIKE me on Facebook at