MalenaSoquel Profile - (10228822)

cook's profile


Home Town: California, USA
Living In: Soquel, California, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Italian, Mediterranean, Dessert, Kids, Gourmet
Hobbies: Hiking/Camping, Reading Books
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Entered cooking school at age 18, switched to Hotel Management where I worked in the hotel biz in San Francisco for a few years, then onto a major in accounting where I practiced as a CPA for 8 years until becoming a stay-at-home mom. I now do non-profit accounting part time, take care of my kids, and still enjoy cooking.
My favorite things to cook
Anything new and interesting I haven't tried before.
My favorite family cooking traditions
My husband eschews anything white (except soy milk and plain yogurt) so my challenge and family traditions involve making interesting and edible meals with whole grains, such as spelt, whole wheat, quinoa, etc.
My cooking triumphs
Made my first Baked Alaska at age 10.
My cooking tragedies
Used baking soda instead of baking powder (or was it the otherway around?) when making Madeleines for my daughter's school birthday celebration. They rose really domed in the middle, and were tough and dry as sponges! At 15, pulled a cherry pie out of the oven where it promptly tipped over and landed, face down, on the inside of the oven door! Boo hoo! (I think I may have even cried.)
Recipe Reviews 4 reviews
Blonde Brownies IV
This recipe was delicious! We put in a mixture of butterscotch and chocolate chips and it was great. the batter tends to be very thick, and it is important to spread it evenly in the pan so it cooks evenly. I also cooked the blondies for 30 minutes instead of 15 because they were still a bit mushy at 15 minutes. Instead of just sprinkling the butterscotch & chocolate chips on the top, we also mixed them in with the batter. -Madeleine & Julia

0 users found this review helpful
Reviewed On: Jan. 4, 2013
Flourless Chocolate Cake I
This recipe pulled me in with the 18 oz of chocolate it called for. Oh how I love chocolate. Oh how I had such high expectations for this cake. And while I have rated it four stars, it was a bit disappointing. First, why 4 stars. Well, it cooked really well. Conceptually, a flourless chocolate cake baked in a water bath could be a real disaster, and this definitely was not. The directions were easy, it was easy to remove from the pan (which is not always the case with flourless cakes), and it definitely tasted very rich and chocolatey. Now, why I was disappointed. Because of the fact that it had SO much chocolate (and I should have thought of this), the texture and taste very much resembled a fabulous recipe I have for chocolate satin icing that has been refrigerated. That is to say, it almosts tastes like a piece of chocolate rather than a cake or torte, and the texture is dense. Now I know this is all the qualities you are supposed to like in a flourless chocolate cake, but it was just too much for my taste. I would have liked it to be a bit lighter, and I think a recipe with less chocolate would be more to my liking. As far as modifications I made that worked well: I used a 9" deep cake pan, and it was fine (had trouble finding a 10" pan). Also, I used a combination of Scharffenberger chocolates - the bittersweet (around 80%) and a few midway bars at about 60% and a few bars which gave it a rich flavor. If ultra dense and superchocolatey is what you want, t

6 users found this review helpful
Reviewed On: Nov. 1, 2008
Missy's Candied Walnut Gorgonzola Salad
Very tasty. I have made this salad twice now. It is good with spinach as well. Re: the gorgonzola, I would recommend using domestic rather than imported as imported tends to be creamier and less clumpy and therefore does not incorporate as evenly into the salad. Also, I found the candied walnuts to be a bit sweet and would probably in the future make it using 1/2 cup walnuts and a little less than 1/4 cup sugar. Overall, an excellent, elegant salad.

49 users found this review helpful
Reviewed On: Dec. 6, 2007

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States