cook's profile


Jackie
 
Home Town:
Living In: Acworth, Georgia, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert
Hobbies: Camping, Walking, Reading Books, Music
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About this Cook
My name's Jackie and I love to bake. I've been making all types of desserts since I was twelve, and it's become quite a hobby for me. When I'm not baking, I love to sing and read comics.
My favorite things to cook
Anything sweet, especially cakes and cookies.
My favorite family cooking traditions
Every Easter, Fourth of July, Thanksgiving, and Christmas, I'm responsible for making the desserts for the family get-togethers. I'll always treasure my time sharing the kitchen with my mom, baking alongside her as she prepares the rest of the food. Those are some of the happiest memories I have.
My cooking triumphs
I usually do my best work when I'm not trying very hard. Some of the tastiest desserts I've ever made came into existence when I was sad, angry, nervous, or excessively giddy.
My cooking tragedies
My biggest kitchen disaster happened when I made a peanut butter cup cheesecake for my boyfriend's birthday. I tried a new baking method to prevent the cake from cracking, but I must not have baked it long enough because when I removed the sides of the pan, the entire thing gushed out all over the counter. I was devastated.
Recipe Reviews 5 reviews
Downeast Maine Pumpkin Bread
Oh, my. This recipe is delicious and turned out GREAT! I followed the instructions to a tee, except I baked two 7 x 3 loaves and a dozen muffins. Moist, spicy, pumpkin-y, and tasty beyond belief. Will be replacing my old pumpkin bread recipe with this one, and will make over and over, I'm sure.

2 users found this review helpful
Reviewed On: Oct. 13, 2011
Chocolate Cherry Cake III
I had my doubts when I saw how simple this recipe is, but WOW. I'm glad I tried it. Followed directions exactly, except added 2 Tbsp. maraschino cherry juice to the icing after removing from heat. Scrumptious.

1 user found this review helpful
Reviewed On: Jul. 1, 2009
Raspberry Sauce
I loved how tangy this was; sweet, but not too sweet. Drizzled it over vanilla bean creme brulee with delicious results. Instead of pureeing, though, I simply strained the sauce through a sieve and didn't encounter a single seed. Just perfect. Will totally make again.

2 users found this review helpful
Reviewed On: Jul. 1, 2009
 
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