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EmilyO

Living In: Newmarket, Ontario, Canada
About me:
 Well, I'm 30 years old, and work for Michaels Arts and Crafts. I'm momma mia to my darling son, step mom to a silly teenage girl, and Hon to my loving fiance.

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Newest Cooks

Alicia

Cooking Level: Intermediate
Living In: Newmarket, Ontario, Canada
About me: I love reading cookbooks, watching cooking shows - especially Gordon Ramsay, Martha Stewart and Jamie Oliver. Love taking cooking classes....tend towards being a picky eater so I…
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ATYL7U

Cooking Level: Expert
Home Town: Scarborough, Ontario, Canada
Living In: Newmarket, Ontario, Canada
About me: My wife is Chinese and my Father-in-law was a cook for many years in Montreals China town. He has been teaching me many Chinese dishes and surprisingly, most of them are really e…
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joakleyjames

Cooking Level: Expert
Home Town: Toronto, Ontario, Canada
Living In: Newmarket, Ontario, Canada
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Pecan Torte

Reviewed on Mar. 17, 2008 by JohannaM
I am the 'birthday cake baker' in our family, and I'm always looking for new and different cakes to try. I followed this recipe almost to the letter and it turned out great. *Note the second mention butter (one cup) is actually 1 cup of buttermilk. I also made the icing the day before, and it kept well in the fridge overnight. Overall a great cake - everyone loved it!
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Triple Cheese Spread

Reviewed on Dec. 22, 2007 by joakleyjames
This is a great easy dip and tastes great with pretzels. We served it warmed because straight from the fridge was too hard to dip or spread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.

Gourmet Guacamole

Reviewed on Oct. 2, 2007 by JENN1C
This recipe was pretty good. Instead of using chili powder I used 1/2 a chopped jalapeño pepper. I like my heat though...others may want to use only 1/4, making sure to remove the seeds and membrane. I added a little extra salsa as well!
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