cook's profile


Gabby
 
Home Town:
Living In:
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Healthy, Dessert
Hobbies: Camping, Photography, Reading Books, Music, Charity Work
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converse and polka dot socks
renovations.
About this Cook
i am a recent graduate from college, and am now a video freelancer. i love to cook for my boyfriend (he doesn't eat fruits or vegetables so it makes it very challenging!) and make dinner for friends. music and hot chocolate are my passions!
My favorite things to cook
i love to bake and i make exquisite chocolate chunk cookies! i bought The Complete Canadian Living Baking Book and it has become my personal bible!
My favorite family cooking traditions
whenever my mum makes a pie crust, i will always take the leftover dough and make pet-de-soeur (translated to "nun farts"). it's almost like a mini cinnamon roll.
My cooking triumphs
for thanksgiving with friends 2009 i made a great homemade pumpkin pie and was very proud of myself.
My cooking tragedies
i decided i would make muffins for a bake sale at school and left out sour cream (i was thinking, who in the world puts sour cream in muffins!?) and they basically exploded in my oven, oozed all over the sides of the pan, onto the bottom of the oven, and then i had to clean it up! *note to self, don't leave out two cups of wet ingredients ever again*
Recipe Reviews 8 reviews
Cinnamon-Roasted Almonds
the perfect snack that we took camping! it's great to munch while at the beach or taking a hike. make sure to stir them often and absolutely use parchment paper; saves you a lot of mess.

1 user found this review helpful
Reviewed On: May 5, 2011
Banana Cupcakes
yum yum yum! these are super tasty! i didn't have any fresh bananas on hand, so i used frozen ones; i'm thinking that's why they are more dense than they should be when i make them. i wouldn't describe them as cupcakes, but i wouldn't say muffins either. it really seems like a banana BREAD in cupcake form. i'm making them for the second time today (they're in the oven) because everyone loved them! i halved the icing amount because i thought it would be too much and even with half i still had a bit leftover. i piped a criss-cross design on it and sprinkled with walnuts. i imagine that with fresh bananas it would be a lot more cupcake-y but with frozen ones, you get a moist, dens-ish cupcake. still SUPER delicious though!

1 user found this review helpful
Reviewed On: Feb. 2, 2011
Hazelnut Chiffon Cake
i am SO surprised this recipe does not have more reviews! it's delicious!!! i put it in three regular, round, 9" pans, because i was making it for a friends birthday and decided that a bunt shape wasn't really appropriate. doing it this way only takes about 30 minutes in the oven, so WATCH IT. unfortunately, my egg whites wouldn't stiffen (i don't know why, but i was beating them on high for ten minutes straight and got nothing) so i put them in anyway because what else could i do? when it came out, it was pretty dense, but still tasted great. now the icing!!! WOW! i doubled it because i was using more to put between the layers, and added way more coffee than it called for. i think it was just texture preference. either way, this cake was amazing and my mum has demanded i make another one today for the family (except this time, she can handle the egg whites!).

1 user found this review helpful
Reviewed On: Oct. 3, 2010
 
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