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DarkerSolace
 
Home Town: Tullahoma, Tennessee, USA
Living In: Nashville, Tennessee, USA
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Sewing, Walking, Photography, Reading Books, Music, Wine Tasting
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Smoochies!
Someday, I'll be a flower...
About this Cook
I was born and raised in Tenessee, I have been cooking ever since my grandmother would let me help her (it was either that, or go crazy from the sounds of my begging). I've yet to give anyone food poisoning, though my love of the exotic has given a couple heartburn. ;)
My favorite things to cook
My absolute favorite food is Moroccan, and I don't get to make it enough. It's just fantastic stuff. I'd also like to learn more about Middle Eastern cuisine.
My favorite family cooking traditions
The candies and desserts that my Mema (aka, grandmother) always makes for Christmas. Her house would be so full of sweets, I'm amazed I still have teeth. Actually, I always loved to help my grandmother cook-- she uses very simple, Southern recipes with few spices/seasoning-- but everything she makes is just so damned good.
My cooking triumphs
Every time I make a dish and manage to not completely ruin it, I see that as a triumph.
My cooking tragedies
Well, there was this one time.... I had this great seasoning for making blackened salmon, and I decided that, well, it should be okay to make that indoors! .... It took a good couple of hours to get rid of all the smoke in the house. But the salmon was great!
Recipe Reviews 11 reviews
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Classic Peanut Butter Cookies
These are a HUGE hit, people! I decided to whip up some of these last night, and my office is currently raving over them. Because I didn't want to chill the dough before baking I opted to use margarine instead of the butter, but aside from a smidge of vanilla axtract I made no changes to the recipe. I wound up with 32 large, perfectly soft and moist cookies. This recipe is very easy to put together, and I highly recommend it!

3 users found this review helpful
Reviewed On: May 29, 2008
Potato Candy
Okay, this recipe is quite time-consuming to prepare, but it can definitely be worth the effort if you just stick to it! As other reviewer's have already stated, the proportions are way off. I also find the dough is MUCH easier to work with if you omit the butter (you really don't need the milk either, but I add a little anyway). You need to keep adding sugar until your arm is ready to fall off from the stirring (stop before then, and your dough is going to be too sticky). For a little over one cup of potato and 1 tbl. milk, I had to use nearly 4 POUNDS of powdered sugar to get the dough to the proper consistency. But once there, my dough didn't even have to be refigerated -- a little more sugar for dusting, and it rolled out like a dream. I introduced my grandmother to this recipe last Christmas (she loves peanut butter), and she said she ate most of what I made herself!

11 users found this review helpful
Reviewed On: Dec. 14, 2007
Best Buttercream Frosting
Disregarding my unease about the granulated sugar, I followed this recipe exactly. It's actually quite simple, though labor intensive as-is. The milk and flour mixture was very easy -- slowly whisk the milk into the flour, and watch it closely as you heat it. When bubbles start to form around the edges of the pot, watch it closely and don't stop stirring! When it looks like you're stirring library paste, remove from heat and cool (when completely cooled, my mixture actually did sort of "ball up" as I stirred it). I beat the butter and sugar until I thought my arm was going to fall off (approx. 20 minutes), and the mixture was still gritty when I added the milk/flour. The result was incredibly rich and thick yet not too sweet, but there was still the tiniest bit of crystallized sugar remaining. For me that was maddening! LOL I will definitely use this recipe again, but NOT with granulated sugar.

0 users found this review helpful
Reviewed On: Nov. 29, 2007
 
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