california721 Profile - Allrecipes.com (10585072)

cook's profile

california721


california721
 
Home Town:
Living In:
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I've been cooking and baking since I could reach the counter. When I got to around the age of 10 or 11, I was put in charge of making meals for the family and such. Since I've been living with just my fiance now, I can't cook as big of meals as I used to, and scaling things down to fit just us two is always a challenge. But it is one I look forward to everyday!
My favorite things to cook
I love Mexican food, especially enchiladas and fajitas, so I try to make 'em a much as I can; during the fall and summer is the best, because then I have all my ingredients fresh from the garden! I also LOVE to bake -- anything!
Recipe Reviews 7 reviews
Two Ingredient Pumpkin Cake
I made this with a package of french vanilla cake mix and 2 cups of fresh pureed pumpkin and some spices, such as cinnamon, nutmeg, and cloves. I made it in muffin tins and it came out perfect. They were very dense and moist, almost too much so for my taste, but the flavor was wonderful. My fiance loved them so I am giving them 5 stars instead of 4. I might try adding an egg next time just to see how the texture may change.

2 users found this review helpful
Reviewed On: Nov. 5, 2010
All-Day Apple Butter
I didn't weigh my apples or measure any of the sugar or spices. I just did it to taste. It came out amazing both times I made it! I used fresh picked apples of several varieties,peeled and cored, and cooked them in my crockpot for several hours. After they were mushy I mashed them with my potato masher and added the sugar and spices to taste. The first time I made it, it cooked for maybe 24 hours, and came out a light brown in color, similar to spiced applesauce. The second time it ended up getting cooked for almost 2 days and came out a rich chocolate brown and smelled amazing. I canned it all up and it tastes delicious on everything! Thanks!

3 users found this review helpful
Reviewed On: Nov. 5, 2010
Spiced Butternut Squash Muffins
Yummy! I baked my squash for an hour, scooped out the innards, and pureed it. I used a cup of it for this recipe. I followed the recipe to a T, except for adding a little extra cloves and nutmeg! Oh, and I also added mini chocolate chips! =] I mixed slightly too much the first time and they were kind of tough, but the second time I mixed 'em til just barely moistened and they came out perfect! Will be making these all winter. Thanks for the great recipe!

3 users found this review helpful
Reviewed On: Nov. 5, 2010
 
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