cook's profile


litgirl24
 
Living In: Boston, Massachusetts, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Southern, Nouvelle, Healthy, Vegetarian, Quick & Easy
Hobbies: Walking, Reading Books, Wine Tasting, Charity Work
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Perfect Ginger Snaps!
Chewy Peanut Butter Brownies with Semi-Sweet Chocolate Chips
Maple Whole Wheat Bread
About this Cook
I'm a psychotherapist who loves to cook. Cooking and baking provide me with an inner and outer sense of organization, clarity, and comfort, and a feeling of abundance in the many delicious ingredients, and in the potential for great meals! Once I mastered the basics of cooking, I now have a sense of delight in what I can create, and love to create new recipes...What a joy cooking is!
My favorite things to cook
I love to cook and bake fresh, simple comfort foods with a Californian/Foodie edge. I rarely if ever use canned or frozen goods, and choose predominately organic ingredients from local farmers and small grocery stores whenver possible. It costs more but I believe that local farmers and small businesses deserve support in providing fresher, healthier options.
Recipe Reviews 20 reviews
Best Brownies
Melt-in-your-mouth AMAZING! Thank you, Angie! These were incredible, and, so easy to make! We beat by hand (rather than with a beater) the chocolate mixture, which we felt would keep the texture chewy and crumbly (rather than tough). And, we didn't make the frosting. These brownies were the perfect mixture of sweet, rich, (but not too rich), and crumbly (while holding together). We made them in minutes, with minimal ingredients (but, used very good unsweetened chocolate: Ghirardelli's), and couldn't stop eating them! 10 Stars!

0 users found this review helpful
Reviewed On: Nov. 20, 2009
Roast Chicken with Rosemary
We also stuffed this with lemon wedges, onion wedges, garlic cloves, and rosemary, and slathered it with olive oil, crushed garlic, and rosemary, put chunks of potato, parsnip, and carrots beneath it, and poured chicken stock over it, baking it for 1 and 1/2 hours. The skin was crisp and flavorful, the chicken was moist and delicious, and the potatoes, etc, were done perfectly. An amazing meal!

1 user found this review helpful
Reviewed On: Oct. 16, 2009
Easiest Peanut Butter Fudge
Like other reviewers, we used 1 cup peanut butter and 2 cups brown sugar. The fudge was wonderful in taste but not texture (hence, the 3-star rating). The texture was dry and somewhat flaky. We'll look for another recipe for peanut butter fudge, because creaminess (along with taste) is highly important to us.

0 users found this review helpful
Reviewed On: Jun. 22, 2009
 
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