sweetgirlsugar Profile - Allrecipes.com (10627785)

cook's profile


Home Town:
Living In: Houston, Texas, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ
Hobbies: Photography, Music, Charity Work
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About this Cook
I'm a young wife with no kids and a plan to open a cafe/bakery one day. Cooking is second nature to me. I love creating recipes and making oldies but goodies even better! With so many recipes out there, there's no need to make any one thing twice, but its comforting to have those great "go-to" recipes on hand too. I love my hubby-he makes me happy to be a girl, I love my family, I love my life, and I can't wait to experience more in this great big adventure called life!
My favorite things to cook
I love to cook anything I can-anything new, any thing old, anything for my family and friends. I love to WOO you through your senses and WOW you with flavor. I have so many faves I can't even pick one, but the dishes that bring me the most satisfaction are like the 26lb turkey I made for Thanksgiving or traditional made from scratch Mexican (pronounced So-Cheel) soup, fall off the bone BBQ ribs, or freshly caught and grilled Talapia or Shrimp kabobs. I've recently fallen in love with Baking! The perfect chocolate chips or the wildly flavorful fun cupcakes, sweet treats like lemon blueberry scones or chocolate amaretto cheesecake. I enjoy the simplicity of potato salad or pasta salads and slow cooked chili. I love traditional handed-down recipes like paella and arroz con pollo. I love to cook all foods, because I just LOVE TO COOK!
My favorite family cooking traditions
Just in the past few years we have begun to take Thanksgiving as a competitive sport! My generation is the generation STARTING the traditions. My brother makes the best cheesecakes EVER and my hubby makes the best sweet potato and pecan pies this side of the Mississippi. I make the bird-a two-day preparation and fete-and momma makes the sides. Christmas is a time for momma’s famous Christmas Lasagna. Superbowl I put together a secret recipe winger sauce I created for the best homemade wings and as soon as Fat Tuesday as come and gone the guys drive down to Kemah for the freshest fish and shellfish the gulf has to offer and we do a big seafood bash to bring on Spring. We have fun and food brings us together. Its always made with love so I guess that is the one true tradition we’ve always had-cooking with love.
My cooking triumphs
The 26lb bird for Thanksgiving was so delicious. I actually made 2 birds last year the 26lb and a 15lb. It was unbelievable! Most of my "on the fly" cooking is triumphant, its the ones where I second guess myself that I trip up on.
My cooking tragedies
So far a horrible horrible strawberry cake with strawberry icing....lopsided and the first time made with real stawberries came out bitter and the second time came out WAAAAAAAAAAAAAYYYYY too sweet....I can't find a good recipe for anything...
Recipe Reviews 10 reviews
Mango Frappe
I liked this as a great base. I used fresh mango and 1/4c mango juice because I only had about 1/2C of orange juice. I did cut the lime by half but I crushed the lime and sugar together at the bottom of the glass sort of like a mojito but used lime instead of mint. Instead of club soda I used diet ginger ale. I also added a little Brazilian rum and 1/2 oz of simple sugar. It was a big hit! Thanks for the base recipe.

11 users found this review helpful
Reviewed On: Apr. 30, 2010
Special Buttercream Frosting
I tried it the first time as written and it was yummy but a too sweet for my taste. I would add 1 tsp butter extract for a buttercream taste and also use pure vanilla extract. It gives you just a bit of ivory instead of stark white icing which I prefer. The consistency was kinda soft too. The second time I made it with the some other reviewers recommendations and Yummy Yummy YUM! I used 1 1/2C shortening and 1/2C butter and used only 5C sugar. I also used real vanilla extract. It was very delicious, but quite soft. I also had an issue with melting. I think I would need to add a few cups of sugar and use less cream to actually make it useful for piping and being intricate with designs. All in all its a good recipe because it tastes great (with the adjustments) and its adjustable. I'll have to play with it a bit more before I commit to only using this recipe.

1 user found this review helpful
Reviewed On: Aug. 12, 2008
Sesame Pasta Chicken Salad
I used linguini noodles and sort of made it into a lo mein. I added mushrooms and bok choy and water chestnuts and an Asian medley from the frozen food section that had snap peas, broccoli, peppers, and baby corn. I added cilantro and green onions for garnish. I also made Traditional Potstickers found on this site and it was a great Asian theme night at my house! My hubby was so impressed! The sauce was great and pretty easy. I made the sauce first and kept it in the fridge while I made everything else and cooked the noodles al dente and sauced them as soon as they came out of the pot so they could soak up the sauce. The more the sauce sits the longer it develops because tasting it this morning right out of the fridge it was an explosion of flavor. Can't wait to eat the leftovers...what little is left!

0 users found this review helpful
Reviewed On: Jul. 29, 2008
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