crzybrattgrl Profile - Allrecipes.com (10481856)

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crzybrattgrl


crzybrattgrl
 
Home Town: Vallejo, California, USA
Living In: Waianae, Hawaii, USA
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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About this Cook
Well, my mom started teaching me how to cook when I was four. Sounds a bit farfetched, but it's true. I took to it like wild on rice, and have been experimenting, failing, succeeding, and enjoying every aspect of cooking ever since. Some may say I'm an expert at cooking, but I still say novice. There will always be someone out there with a new technique to try out!
My favorite things to cook
I go through fazes with different "tastes". Most recently it was everything ginger! But now I am moving on from that to herbs; mostly tarragon and dill based, but I've also had a bothersome craving for all things curry, lol!
My favorite family cooking traditions
Shopping for supplies before a feast! There is nothing more exciting to me than the hunt for the perfect ingredient.
My cooking triumphs
Getting over my fear of gas ranges. Now, I don't know how I ever lived without it!
My cooking tragedies
1) Mistaking stale baking soda for baking powder in sugar cookies, age 15. 2) Walking away from a French Onion soup project, forgetting where I was, and ending up with "oil onion soup", age 12. 3) Last October, I was making a sugar free pumpkin cheese cake for some friends. Not being able to find Equal in the store I settled for Splenda. The Splenda, on top of anything but ideal cooking conditions, lead to a creation not exactly cheese cake, but something with a pudding texture instead. Tasted excellent though!
Recipe Reviews 1 review
Mom's Pineapple-Carrot Cake
I've used this version of the carrot cake for many years now, and this is by far the best recipie I've found for it. The only thing I change in my version are the nuts; I'm allergic to walnuts so I substitute with macadamia, pine nuts are also a great option. Excellent cake, moist and very flavorful all on its own. IMO this cake stands on its own without a need for any frosting. Also, this cake ships extreemly well. I sent 2 doz cupcakes to my hubby overseas and they made it to him and his buddies moist and fresh as the day I baked them. They absolutly LOVED it (even though they had to settle with canned icing, yick) and cant wait for a seccond batch. Quick, simple, excellent cake for any occasion or need.

1 user found this review helpful
Reviewed On: Sep. 26, 2009
 
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