My goal is to inspire you with delicious, doable recipes through my writing and photography. Recipe sources on the site are from various cited sources, including my own recipe development and testing. The food within the pages of this journal are dishes I enjoy making and serving in my own home. I would love to hear from you when you’ve cooked and baked some of these dishes in your kitchens and are enjoying them for yourself and with the special people in your life.
I’ve gathered some reader feedback and testimonials from guests who have tried recipes from TeenieCakes.com and found the tips from the Teenie Notes helpful – and verified delicious ! I appreciate your taking the time to share experiences, tweaks and changes you may have made that other readers could find useful. Feedback sources are from comments of the noted recipe and the Teenie Cakes Facebook page.
“I made this. I didn’t have a springform pan so I just used an 8 x 11 in glass baking dish. I had an abundance of huge purple plums so I chopped up enough to make 4 cups. It was absolutely delicious!”
Marcie
–Plum-Almond Cake – Torta di Prugne E Mandorle
“Actually I took the figs from tree in the backyard (NJ), but swapped out the hazelnuts for pecans, cut back on the butter and added olive oil. Also used blue cheese, which I love with figs. My wife suggested sage in place of the basil, also from the garden, but we went with the basil. So while the recipe is moderately changed we still loved it. Also, had a Montepulciano which went along nicely with the slightly stronger taste of the blue cheese.”
Paul D
–Fettuccine with Figs, Brown Butter and Hazelnuts
“We grow chickpeas at school and the kids eat them fresh. My four year old won’t eat lettuce or peas or beans (not even snowpeas), but he WILL eat these green, fresh chickpeas! If you can grow wheat in your area, you can also grow chickpeas. Sow them at the beginning of the rainy season.”
Lemongrass1
–Fresh Green Garbanzo Beans – Chickpeas
“Just saw your blog for the first time this afternoon and made these tonight – they’re awesome!! Followed the recipe exactly and they came out just like the pix online. This is a great way to use up ripe bananas besides making endless loaves of banana bread. Next time I’ll try with even thicker or more banana slice(s?) – the flavor is perfect, and friends who tasted them all liked that they’re sweet but not not overly rich, i.e. can easily eat 3 in a row.”
Nell
–Banana Cinnamon Roll Bites with Pecans
“Everybody loved them! Even my mom said, “you made these?” They are triple threat with muffin, filling, and topping…”
Michele from Squirrels n Sweets
– Pumpkin Cream Cheese Muffins with Pepita Crunch
“I had heard of Chile Rellano all the time, but was intimidated to prepare them, particularly as it related to the charring of the Anaheim peppers. I can’t believe what I missed out on. This dish is fantastic and simple!…”
Naomi from The Pub and Grub Forum
– Chile Relleno Casserole
“I’ve been making Fideo for years now, but I made your recipe a few days ago and it turned out fabulous! Even the boys loved it, and they’re not big fans of veggies in soup! I think I’ll make another pot today! 🙂”
Nessa
– Pasta Soup (Sopa) with Chicken and Vegetables
“The Chile Relleno recipe was a hit. Growing Polano Peppers in our garden this year and used them in this recipe. Fresh tomatoes,onions (from our garden) for the sauce. Added Chitpole pepper to tomatoes,onions and garlic…nice flavor. Thank you for a wonderful recipe. Next time I will add chorizo and see how that goes. Thanks.”
Cindy
– Chile Relleno Casserole
“Made these last night and they were a big hit, moist and tasty!”
Michelle
– Lemon Ricota Muffins with Almonds
“I made your chile relleno casserole recipe this morning (x-mas) for my family. They all loved it. My husband actually went in for thirds! Thanks so much and Merry Christmas.”
HD
– Chile Relleno Casserole
“LOVE these cookies! Just made a batch of them and posted a recipe review on my blog… The Sexy Knitter“”
Sarah
– Carrot Cake Cookies with Oatmeal & Macadamias
“I’ve made this recipe a few times and can confirm that it is delicious! Thanks for sharing”
Pat
– Greek-Style Bread with Feta and Kalamata Olives
“Thank you for creating this website. I just purchased some fresh garbanzo beans to start a healthy diet. Yours is the only website I found with any great info on these delicious emerald delights. Keep up the great work!”
Amy
– Fresh Green Garbanzo Beans – Chickpeas
“Thank you so much for the recipe, the muffins turned out better than I was expecting, even my picky husband loved them. Definitely a keep-sake recipe!”
Roxana
– Savory Polenta-Herbed Muffins
“I stumbled upon your website a couple weeks ago, just in time to find this recipe which I figured would be perfect for my parents’ Memorial Day breakfast potluck in Kensington. (I live in SD, too, so it makes it even more awesome that I accidentally found your website via Google.) I made a batch of these and, sure enough, everyone told me how much they loved them. I said “thanks” but gave credit for the recipe to you. Next year I’ll have to make 2 batches because the first batch went so quickly…The banana slices really add a lot of flavor to these mini treats. Thanks a million!”
Karen
– Banana Cinnamon Roll Bites with Pecans
“I just made this soup for dinner. It was AMAZING! I found popovers to be the perfect accompaniment. 🙂”
Russ (Facebook comment)
– Roasted Mushroom, Beef and Barley Soup
“It appears as if none of your respondents made this soup. Drooling over photos and descriptions is fine, but hellllloooooo people, MAKE IT ALREADY! You won’t be sorry. The notes are great. One benefit not mentioned: roasting the shallots, mushrooms and beef makes the house smell much better than making soup in the conventional manner. I pulled them out 8 min. early so the meat wouldn’t overcook, parboiled barley (who buys quick cooking anything???), threw in extra mushrooms, had my butcher cut fat off and pre cut the meat to save me the time and trouble. Fresh thyme is a great addition, 1+ C more broth and more salt & fresh pepper. Overall a great recipe w/ crusty bread and a side salad for cold winter nights.”
Susan
– Roasted Mushroom, Beef and Barley Soup
“My sister and I made this as a gift for our brother, since he loves bacon. The recipe was easy and fun, and it smells SO GOOD cooking! The flavor was a bit too sweet, and not quite savory enough, for my tastes, but I think my brother will like it!”
Kelley
– Bacon Jam
“I made this recipe for our quarterly block party in our neighborhood – it is truly delicious! I used fresh roasted New Mexico green chilis – yum!!!! I try lots of recipes I find on line and in magazines and most I never make again, but this one is a keeper!!! I love your website.”
Pat
– Chile Relleno Casserole
“During a long day of jury duty (ugh) I stumbled upon your site from Foodgawker and immediately had to make these whoopie pies – and they were DELICIOUS! Absolutely wonderful and made me (temporarily) forget about how awful it will be to go back to jury duty tomorrow!”
Anna
– Petite Pumpkin Whoopie Pies with Cream-Cheese Filling
“Made one tonight 🙂 Not as tart as I would have expected, but my husband thinks it’s very tart, so I’m guessing you should make it per recipe and then tweak it to taste. I do however feel slightly detached so potent enough 🙂”
Michelle
– Maraschino Splash Tini
“Just made these and they’re delicious! I used 1/4 cup of candied ginger and only 1 tsp of ground ginger. I also replaced half the oil with applesauce and used only 1 1/2 cups of sugar. They turned out great! Nice and moist, and lots of flavour!”
Jess
Carrot-Zucchini Muffins with Candied Ginger
“I need to start cooking!!!! I used your enchillada recipe I need more practice but everyone liked them. Mom loved the spanish rice 🙂”
Heather (Facebook comment)
– Chicken Enchiladas
– Spanish Rice
“Christina always has great recipes, this is the first one I’ve tried (been following her blog for over a year :/). Even though I have the cookbook this recipe comes from, her helpful tips made the recipe a lot easier to make successfully 🙂”
Michelle (Facebook comment)
– Pumpkin Pie Ebelskivers
“Just made these… and they’re absolutely delicious! I added maple syrup to the filling, cut the butter a little… made them taste even more like fall!”
Reilly
– Petite Pumpkin Whoopie Pies with Cream-Cheese Filling
“This cake looked sooo good; I had fresh cherries; it was meant to be. And it was wonderful. I say WAS because my daughter showed up with two friends and before you know it, before a photo, it was almost gone.
Glad their tummies were happy; not so glad that my grown children continue to ignore my mantra. PHOTO first, eat second!
Shoot, means I have to make it again…maybe this morning?”
Barbara
– Warm Cherry Upside-Down Cake
“I’ve actually tried to make these whoopie pies together with the 6-year-old girl I bake with every week and they turned out really good! In my post I will directly link to your recipe because I made very minor modification and you deserve the merit for the great adaptation to a tiny size (I also made them small). Good and adorable!”
Sara
– Petite Pumpkin Whoopie Pies with Cream-Cheese Filling
