vatech90 Profile - (1063981)


Home Town:
Living In: Fishersville, Virginia, USA
Member Since: Jan. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Reading Books, Music, Painting/Drawing
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About this Cook
Mother of two. Work in the engineering field. Have a TON of interests including home remodeling, writing, recycling/re-purposing crafts, sewing....
My favorite things to cook
I love to bake any kind of desserts. I've decorated cakes for family and friends and I love trying anything new...especially chocolate!
My favorite family cooking traditions
I come from a big family so we have lots of traditions from eating fried oysters on Christmas morning to coconut cream cake at Easter. Everyone has their favorite cakes for their birthday so I try to make each day special.
My cooking triumphs
I made a three-tiered wedding cake for my parents' 30th year wedding anniversary.
Recipe Reviews 95 reviews
Marshmallow Fondant
I've never really tried to work with fondant before and I wanted to make a cake for a bridal shower so I gave this recipe a try. It was really easy and turned out great for a first timer. I did as another reviewer suggested and used marshmallow fluff and used my Kitchenaid mixer with the dough hook and it came together quickly. I added the gel color to the marshmallow fluff then added the powdered sugar. I popped it into the freezer for about an hour then kneaded it on a mat with a little cornstarch and it was pretty smooth sailing. I did put a crumb coat or "dirty ice" my cake and put the layers in the freezer to set up while I made the fondant so it would have something to adhere to and the cake would be firm enough to play around with. All-in-all not a bad experience for my first foray with fondant.

2 users found this review helpful
Reviewed On: Jun. 23, 2014
New York Italian Style Cheesecake
This cheesecake is wonderful! I've been making another recipe from this site, but decided to try a more "authentic" one. I'm glad I found this one! I'm not sure why others had a problem with the texture or it being too runny. Mine came out smooth as silk and set up perfectly. I turned the oven off after one hour and let it sit for the additional two and when I went to remove it from the oven it was still quite hot. I baked mine in a 10" springform pan and it barely fit. The only thing I did differently was use 16 oz of non-fat greek yogurt instead of the sour cream. I put a triple berry reduction on top with fresh strawberries and dollops of fresh whipped cream. It wasn't overly sweet and the berries were a nice addition.

0 users found this review helpful
Reviewed On: Jun. 2, 2014
Chef John's Quiche Lorraine
This is by far the best quiche I have ever tasted. I was a little nervous after reading some of the reviews and seeing people describe the texture as soft or loose. When I think of soft or loose eggs I envision runny egg whites which I agree are gross, but the texture of this quiche is NOT loose like an undercooked egg, it's smoother like a cream cheese. I made it exactly as substitutes and no omissions. I did; however, use Applewood smoked Gruyere. Everything went together quickly and after watching the video (which was quite helpful), the ingredients were perfectly distributed throughout. My daughter took the inaugural first bite and her expression said it's a winner! Thanks, Chef John, for a fantastic addition to my recipe file.

3 users found this review helpful
Reviewed On: Mar. 27, 2014
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