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RDAYK
 
Home Town: New York, New York, USA
Member Since: Dec. 2001
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Camping, Biking, Reading Books, Charity Work
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About this Cook
I have always loved cooking, ever since I was a kid. My mom used to let me cook dinner once a week and that was always my favorite night! Professionally, I'm a Webmaster. In addition to cooking, I enjoy martial arts, volunteering to help animals, writing, computer programming, and needlecraft.
My favorite things to cook
Vegetarian food, soups, appetizers, and baked goods.
My favorite family cooking traditions
I've strayed a little from family traditions in that I am vegetarian and my family eats meat, but I hope to start my own traditions.
My cooking triumphs
I'm quite good at soups and baked goods. I guess one of my triumphant moments would have to be this "Babette's Feast" style dinner party I threw for my birthday about ten years ago.
My cooking tragedies
I have had nothing but disaster with my attempts to cook Borscht!
Recipe Reviews 17 reviews
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Oatmeal Blueberry Muffins
This is a superb blueberry muffin recipe. I like that it's low in sugar and uses oil instead of butter. I used olive oil and Splenda since I'm watching the calories, and olive oil is very healthy, as are the oats. I soaked the oats in the milk as recommended as I was afraid they might be too dry otherwise. I am not sure if this made a difference but they did turn out fantastic. The tops were nicely browned and crunchy from the oats, but the insides were tender and fluffy. They were plenty sweet so I might reduce the sugar to 1/4 cup next time. Definitely a keeper.

1 user found this review helpful
Reviewed On: Jan. 26, 2009
Blueberry Crumb Muffins
Surprisingly good muffins - I had some doubts as the recipe uses oil instead of butter. They taste just as rich, light, and fluffy as the butter versions of blueberry muffins. I did use a little less blueberries than the recipe called for - next time I might coat the blueberries in flour as the batter turned purple, but they were no less delicious. I'd also cut down on the crumb topping as there was way too much - the topping probably needed a little less butter as it was more moist than crumbly. Overall fantastic recipe and it's my new favorite for blueberry muffins.

0 users found this review helpful
Reviewed On: Oct. 1, 2008
Banana Bread VIII
Well, this is not bad considering there's no egg. A little heavy, maybe some baking powder or more baking soda would have lightened them up? Or it could be cause I added some chopped walnuts and chocolate chips. I also used half white sugar, half brown, and butter instead of shortening. Not a bad emergency recipe when you're out of eggs but the egg versions are definitely more light and tender.

2 users found this review helpful
Reviewed On: Sep. 17, 2008
 
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