cook's profile


Adventurous
 
Home Town: Pittsburgh, Pennsylvania, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Indian, Middle Eastern, Kids, Quick & Easy, Gourmet
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First Birthday Cake
About this Cook
Full-time student, full-time mom, full-time wife, part-time nurse...so where do I have time to cook? I'm always looking for relatively quick recipes, but nothing bland!
My favorite things to cook
Anything with loads of flavor, and using freshest herbs and veg.
My cooking triumphs
My son's first birthday cake. I never made a birthday cake before and I got so many compliments. I even designed it myself!
My cooking tragedies
when I was 11 I tried to make a blueberry pie. I used fresh-picked blueberries that weren't too sweet. Plus I rolled the crust way too thick. It came out like a terrible blueberry topped cake...and my family still never lets me forget it.
Recipe Reviews 3 reviews
Slow Cooker Stuffing
I have played around with this recipe a few times - since I am making it for Rosh Hashana I added some chopped Granny Smith apples in place of the celery and through in some pecans. In the past I have added pine nuts or roasted chestnuts - both of which add some interesting flavor.

2 users found this review helpful
Reviewed On: Sep. 18, 2009
Clone of a Cinnabon
Just to add my applause to the list - these were fantastic! I also made by hand (no bread machine), and used a quick-rise method - placed the dough in a warm oven for 20 minutes, then when baking, started the oven on a very low temp for 5 minutes (150 F) and then cranked it up to the right temperature for 15 minutes. Amazing! I also used vanilla/cinnamon sugar and dark brown packed sugar for the filling. enjoy

4 users found this review helpful
Reviewed On: Jul. 24, 2007
Maple Banana Bread
I couldn't find my loaf pan so I made these into banana muffins. Fill your muffin tins (with liners) only 1/2 way, as they expand! I baked it for about 15 minutes, at the recommended temperature. I also skipped the maple extract (didn't have any on hand) and added 2 teaspoons of vanilla sugar, and cut back a wee bit on the syrup (to compensate for the added sugar). Divine!

7 users found this review helpful
Reviewed On: Nov. 23, 2006
 
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