MunchiesDepudged Profile - (10447547)

cook's profile


Home Town: New York, USA
Living In:
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Walking, Music
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About this Cook
I'm a college student who's always looking to turn a good recipe into a healthier choice. I'm looking to be a nutritionist and pastry chef. I love cooking and baking for others however, I believe I am a better baker than cooker.
My favorite things to cook
Cookies,cakes, bread, muffins, anything with chocolate, and cheesecake.
My favorite family cooking traditions
A lot that I haven't exactly mastered yet.
My cooking triumphs
Baking my first reduced fat cheesecake and whole wheat bread rolls successfully.
My cooking tragedies
Making an undercooked cheesecake with a layer of cake as my crust. It was undercooked so badly that it wasn't edible.
Recipe Reviews 12 reviews
Nana Dot's Irish Soda Bread
I can't really rate the recipe since I modified the recipe a bit to suit my tastes. I used all whole wheat flour 3/4 cup + 3 tbs BUTTERMILK instead of the milk with apple cider vinegar. Eliminated the caraway seed, currants and raisins since I wanted to serve it plain with something savory. Used frozen butter ( to insure it will be flaky) and just cut it in with two knives. Shaped it into 2 round loaves and cut a cross in the middle of each loaf. Before baking, I brushed the loaves with about 1/4 cup buttermilk to get a nice crusty outside. The baking time was just fine for me since I have a convection oven. Hope this helps! =D

3 users found this review helpful
Reviewed On: Mar. 19, 2010
Crystal's Chocolate Chip Pumpkin Cookies
This recipe is great as written! Like another user mentioned. Uses butter and lots of pumpkin. (Almost double the amount most recipes call for) I made some changes to make it healthier and suit my own tastes. I used 2 1/4 cups of whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp nutmeg, 1 1/2 tsp cinnamon, 1/2 cup melted butter, 1/2 cup low fat buttermilk, 1/2 cup BROWN sugar, 5 packets of Splenda, 2 tbs flax+1/2 cup water pureed till smooth (substitutes the eggs), 2 cups of pumpkin, 1 TBS vanilla, and 1 cup of semisweet chocolate chips. I decided to use melted butter to blend in the brown sugar better. The full cup of butter is really not necessary but definitely needed for the wonderful flavor of butter. The buttermilk that substituted for the other 1/2 cup of butter provided the rich flavor that apple sauce/ yogurt won't provide. I didn't use the walnuts but I'm sure they would be delicious. Perhaps even better with toasted pecans. Drop them by rounded tbs on the cookie sheet and flattened them out slightly because they don't spread much. I baked mine at 375 degrees for 19 minutes. They may look done earlier but they are not! The large amount of pumpkin takes a while to cook through. After baking, the result is a crisp outside and soft inside cake-like cookie. Amazing rich buttery pumpkin flavor cookie. My house smelled just like Thanksgiving time when I was baking. Definitely try it this way. Hopefully my review helped. =D

21 users found this review helpful
Reviewed On: Mar. 8, 2010
Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies
I was afraid of the high amount of flour and low temperature at first but went ahead and tried this recipe. I halved the recipe and used all whole wheat flour and milk chocolate chips. I only had to cook them for about 10-12 minutes in my oven. Crispy edges and chewy moist center. Be careful not to over bake and spray your pans with non-stick cooking spray. I cooled my cookies on a cooling rack but couldn't wait 20 minutes to have them. Delicious bakery sized cookies! Must try!

1 user found this review helpful
Reviewed On: Dec. 1, 2009
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