Kelsey Elizabeth Profile - (10559652)

cook's profile

Kelsey Elizabeth

Kelsey Elizabeth
Home Town:
Living In: Lafayette, Indiana, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Gourmet
Hobbies: Reading Books, Music
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About this Cook
My dad always used to tell me he would feel sorry for my husband whenever I was married, because as a younger child I joked that we would just eat cereal 3 times a day so I would never have to cook or do dishes. That was when I hated both. All that changed when I volunteered in the kitchens at a summer camp for a few weeks during high school; suddenly, I loved to cook. I came home and started cooking up a storm, baking cookies and bread and fixing supper as many times a week as my mom would let me. I've slowed down a bit since then, but my view of cooking has been forever changed. Rather than viewing it as boring work, I now think of it as an exciting chance to create or remake. Currently I'm a university student, trying to figure out what to do with my life. I'm not yet sure what God has for me, but cooking will always be in my future.
My favorite things to cook
I like to change things up every time I cook. I never make the exact same thing twice, even if I'm using a recipe. I love salvaging old soups from the freezer and putting a new spin on them with some fresh vegetables or different spices. Mostly I love cooking with no accountability, simply experimenting and creating.
My favorite family cooking traditions
Every Christmas Eve we have the same menu: stake on the grill, sautéed mushrooms, Joe's Potatoes (Joe being my father, who actually took the recipe from someone else), and homemade rolls with homemade jam. All of this is eaten by candlelight. It is a wonderful family tradition which we look forward to each year with much anticipation.
My cooking triumphs
My Junior year of high school I decided to try and make a little side money by baking cookies and brownies and selling them at school. I was already very busy with homework, church, family, and cross country (which was why I didn't have time for a real job) so the venture ended after a semester, but while it lasted I built up a little reputation and was never strapped for cash.
My cooking tragedies
Many cooking tragedies have occurred in my brief career as a Chef, most due to lack of patience and over confidence in my ability to cook without a recipe. During my time in the cookie business I had many batches come out flat or just plain gross. However, I learned to disguise my failures by turning them into granola. The BEST granola I've ever had came out of a failed batch of Cran-raspberry pinwheels (a type of cookie). The Cran-raspberry granola was delicious and I guarded a bag of it in the freezer for a few months slowly snacking on it when I thought no one was looking.
Recipe Reviews 9 reviews
Easy Morning Glory Muffins
I haven't compared this Morning Glory recipe to others on the site, but I definitely enjoy these muffins! I used all whole wheat flour, all brown sugar, and added dried dates and cranberries as well as raisins. I also added another apple and substituted applesauce for the oil to make these even healthier. I did about 3 cups of shredded carrots to make these moister and toasted the coconut before adding it to the batter to enhance the flavor. This recipe easily makes 18 large muffins, more than 12 as stated in the recipe. Enjoy!

2 users found this review helpful
Reviewed On: Dec. 21, 2011
Spicy Sweet Potato Soup
I made this recipe as directed minus the sour cream/lime zest garnish; I made it to freeze and pack for lunches so the garnish seemed unnecessary. I tried a small bowl before freezing the rest and was unsurprised to find the ginger flavor a bit too strong. I had suspected 2 tablespoons would be too much. Ginger, but decided (since this was my first time making it) to follow the recipe. Next time I will likely only add 1 tablespoon and taste the soup before making additions (adding teaspoon by teaspoon after that point). All in all, however, I think this is a good recipe and would certainly make it again.

2 users found this review helpful
Reviewed On: Nov. 27, 2011
Persimmon Pudding
I altered this recipe slightly, but I loved it. Very pudding-like, less cake like, but that's how I prefer it. Here are the changes I made to make this recipe a little healthier. I used only 2 cups of sugar instead of 2 1/2, 1 cup white sugar and 1 cup brown sugar. I used 1 1/2 cups white flour and 1/2 cup whole wheat flour rather than 2 cups white flour. I couldn't even taste the whole wheat flour, next time I'll probably try half and half. Final change: light butter instead of regular, but I wish I had tried 2 tablespoons applesauce and 2 tablespoons light butter. Also, I did about 3/4 teaspoon cinnamon and think more spices could still be added. All in all, though, I'm very happy with this recipe. It is certainly delicious.

8 users found this review helpful
Reviewed On: Oct. 17, 2011
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