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Feb 5, 2013 on Food.com
"I loved this cake as a base for the chocolate chip banana cake with peanut butter glaze that I made. I followed the recipe exactly but made the following changes:
My bananas weren't as ripe as I'd like them so I added two tablespoons of light brown sugar and a tablespoon of bourbon to the mash. I also added 1 1/2 cups of mini semi sweet chocola..."
Feb 28, 2012 on Food.com
I'm originally from Michigan so I have a lot of good midwestern comfort food experience. I live in New Orleans now.
I've been cooking since I was about 6 years old. My very first baking experience consisted of short cakes my mom had baked, chocolate sprinkles and a microwave. I guess I started out being creative. I knew I was destine for great things when my mom yelled at me for taking her avon lotion to make my mud pies outside.
My favorite cookbook growing up was the classic fanny farmer. It had everything from dinner to dessert. Over the years I started not using recipes as much. I kinda play my recipes by ear.
I love spicy food. I'm not talking burn your mouth off stuff. I'm talking about stuff with flavor. A lot of the stuff I make isn't the quick and easy short cut way. I believe that you can make things the short cut way, but I like to mix and match.
My most famous dish is my seafood stuffed pork chops. It's a complete stunner.
Because I eye ball most of my recipe ingredients there will be times when I have been afraid to put down more or less creole/cajun seasoning than needed. This is mainly because some creole/cajun seasoning have more or less salt in them. So try and eye ball things. If there is a lacking of salt or a large amount of salt in the seasoning that you use, than you might want to add more or less salt based on that. I also like things pretty spicy and am afraid to list as much cayenne pepper, garlic or hot sauce as I personally use.