Julia Profile - Allrecipes.com (10319848)

cook's profile


Home Town: Kelley, Iowa, USA
Living In: Madison, Wisconsin, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Camping, Biking, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I'm 28, and some of my favorite childhood memories are of helping my mother in the kitchen. She started my brother and I on the cooking path as early as she could, with the "here, stir this" school of helping. By the time I was 9, I was sharing dinner duties with my brother. By the time I hit high school, I was cooking for the family every other night! I've always been fascinated with how to make things from scratch; our meals had to be made in 30 minutes or less when I was growing up, so I had to cut corners. Now, I'm looking to learn all the basics; to really get into the art of cooking!
My favorite things to cook
I love cookies in all their infinite variety, and I'm a huge fan of stir-fry. My favorite entree to make is "Meal in a Loaf", which has never failed to please even the pickiest eaters!
My favorite family cooking traditions
I grew up helping my mother in the kitchen; on both sides of my family, cooking has always been a convivial occasion! My favorite family tradition is definitely the holiday potluck: it's the perfect time of year to try out any new recipes, and to bring in the tried-and-true favorites everyone loves! My mother and her friends would also have themed potluck nights, with each guest bringing a dish corresponding to a certain theme: traditional German dishes, Mexican entrees, Mediterranean nights. It's something I hope to do with my friends, now that we're all at that age when cooking becomes an adventure!
My cooking triumphs
I have learned how to make biscotti! I had no idea it was so easy...Next up: pie crusts from scratch.
My cooking tragedies
Ohhh, don't get me started on bread baking. The biggest tragedy is the kitchen I work with right now, but that will be changing once we move in August!
Recipe Reviews 7 reviews
To Die For Blueberry Muffins
This would have gotten 5 stars had it not been needing just a tiny bit of tweaking to come out right. If I could rate it 4.8 out of 5, I would. :) The amount of milk listed is not *quite* enough to make this into a batter. I still had a sizeable portion of dry mixture after mixing the original amounts, so I added 1/4 cup rice milk (I'd used up my milk) and that was all it needed. I also decreased the sugar from 3/4 cup to 2/3, substituted unsweetened applesauce for the vegetable oil, omitted the streusel topping (because these are already delicious!) and instead added 1/4 tsp cinnamon to the dry mix. Seriously, these turned out like the giant decadent bakery-style muffins you see in the grocery stores. Amazingly tasty!

3 users found this review helpful
Reviewed On: Sep. 22, 2013
Classic Bran Muffins
A simple, stellar recipe with so much room for creativity! Since we're a dairy-free home, I substituted 1 cup of unsweetened vanilla rice milk + 1 Tbsp lemon juice for the buttermilk and vanilla extract, replaced the oil with unsweetened applesauce (to cut down on fat), decreased the brown sugar to 1/3 cup, and added 1/2 cup of dried cranberries instead of raisins. These turned out so wonderfully moist, with just the right touch of sweetness! I'm definitely adding this to my weekend breakfast rotation...I think next time I might switch the applesauce for pumpkin and add shredded carrot, nutmeg and allspice for a wonderful fall breakfast. :D

1 user found this review helpful
Reviewed On: Sep. 30, 2012
Burger or Hot Dog Buns
Oh wow, this is definitely going to be my go-to recipe for buns! Having tried some other recipes, these are far more what I think of when I think "hamburger bun" or "hot dog bun": light, fluffy and flavorful! I'd have given a full 5 stars, except the recipe definitely needs a bit of tweaking: namely, a full double-rise will give much better results. Made a half-batch for hot dogs, followed the mixing instructions exactly (I did end up needing almost 1/4 cup more flour than recommended, even after liberally flouring my counter), and then set the dough in a greased bowl to rise for an hour. I punched it down, shaped it into hot-dog rolls, covered it with a paper towel and let it rise for 35 minutes more before baking. Absolutely worth the extra time, though: these turned out DELICIOUS!

0 users found this review helpful
Reviewed On: Jun. 28, 2012

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