cook's profile


Kristina
 
Home Town: Seekonk, Massachusetts, USA
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Dessert, Quick & Easy
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About this Cook
I am 21 years old and an accounting major at Bryant University in Rhode Island. I love to make desserts but I am slowly getting the hang of making meals. Email me if you tried any of my suggestions or recipies and liked them! kristina521@comcast.net
Recipe Reviews 9 reviews
World's Best Lasagna
So delicious! Followed to a T and came out perfect! MMMmmmm

0 users found this review helpful
Reviewed On: Feb. 17, 2007
Aunt Teen's Creamy Chocolate Fudge
TRY THESE FUDGE FILLED COOKIES!!!! You gotta try this recipe: Make the Award Winning Soft Chocolate Chip Cookies (find on this website) as directed but don't bake it just yet! Make Aunt Teen's fudge as directed but don't let it harden all the way in the fridge. Now you are ready to assemble...Put a little bit of the cookie dough on the sheet and then put a little spoonful of the fudge on top of that and cover it with some more of the cookie dough. Make sure you close up the sides so you can't even tell that there is fudge in the middle. Bake as directed. These cookies are AWESOME. They have a fudgey suprise in the center that no one is expecting!!!! I made this one up myself :) you gotta try it!!!

4 users found this review helpful
Reviewed On: Feb. 3, 2007
Chocolate Mousse Cake II
The mousse part is delicious, but the cake part is rather bland. I would recommend making the base out of a brownie or cake mix (you will probably only need to use half of the box), and making the mousse as directed. Also, I didn't like the idea of using raw eggs in the mousse so I melted the butter with the egg yolks over the stove until it came to its safe temp (160 degrees), and then continued to make it as directed. I also used pasteurized egg whites. This worked out well, just make sure you don't scramble the eggs!

1 user found this review helpful
Reviewed On: Jan. 5, 2007
 
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