cook's profile


Chandell
 
Home Town: Bandon, Oregon, USA
Living In: Olympia, Washington, USA
Member Since: Jan. 2001
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Indian, Dessert, Gourmet
Hobbies: Knitting, Camping, Photography, Reading Books, Charity Work
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Sy's use of Butter Frosting
About this Cook
I'm a 28 year old (in 2008) female married cook/baker, and I'm a foodie to the core. I love cooking/baking blogs and websites, and am easily inspired to create my own tasty and beautiful creations that I see here, and on other sites! I have a dream to create a cookbook for those who truly can't cook. Explain everything painfully well, really hold their hands through every step, and every assumption that recipes make that we already know basic things about cooking.
My favorite things to cook
I love to cook or bake nearly anything. What I obsess about is doing it *right*. I read recipe reviews like crazy, and go out of my way to make sure I'm making the food in the most proper way possible. I love to make cookies. I'm getting into cakes, now, and cupcakes, especially. I make some KILLER tamales, but not often, as it's a chore. I need to get that recipe onto this site, actually, hmm.
My favorite family cooking traditions
My family always makes Holiday Cranberry Salad (now on this site) every year for Christmas. It's a classic!
My cooking triumphs
I've made some completely spectacular tamales, roast chickens, beef stews, hard candies, and toffees & Caramels.
My cooking tragedies
Usually involve making something for the first time ever: For guests. NEVER DO THAT, FOLKS!
Recipe Reviews 19 reviews
Sturdy Whipped Cream Frosting
Excellent flavor, as long as you like the flavor of cream cheese! If you do not like any cream cheese tang at all, this isn't the frosting for you. The cream cheese flavor is not overwhelming, but it is present. Personally, I loved it. It beats up very quickly, especially if your cream cheese/bowl/cream is very cold, and I did end up overbeating it my first time, so that it was slightly grainy in appearance (though not in mouthfeel!) I did successfully pipe it out into shapes and it held, but I suspect that it may not have held so rock-solid if I'd whipped it to the proper consistency. In any case, it was very popular, extremely delicious (Definitely use the most expensive cream you can find!) and will be my go-to recipe from now on!

0 users found this review helpful
Reviewed On: Oct. 8, 2011
Beef Stew VI
I added 1 Tablespoon each of Ketchup, Steak Sauce (A1), and Worcestershire Sauce. Also used Red potatoes instead of Russets, to avoid mushy potatoes. I used "Better than Bullion" brand beef bullion (it's semi-liquid) and did add a good bit of cornstarch (mixed with a bit of COLD water!) at the end to thicken it up. This was the best beef stew I've ever tasted, ANYWHERE! I'm holding onto this one. =)

3 users found this review helpful
Reviewed On: Jan. 20, 2010
Scalloped Potatoes and Onions
Very, very good.5 large potatoes for me made 3 casserole dishes worth. They were large russets. Keep this in mind. Maybe 4" white potatoes or something. Either way, it's very tasty, and I won't be making it again soon, since I have a ton now. *grin*

2 users found this review helpful
Reviewed On: Jan. 3, 2010
 
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