Westie's Girl Profile - Allrecipes.com (10684986)

cook's profile

Westie's Girl


Westie's Girl
 
Home Town:
Living In: Los Angeles, California, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Photography, Music, Painting/Drawing, Wine Tasting, Charity Work
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Over the beach at home...
About this Cook
I used to be Martha Stewart, now I'm a busy entertainment executive with lots less time. I still do get on cooking jags and bake, cook, and keep up with the house when I'm not on set or eating out...
My favorite things to cook
I love to bake! But I do a really great chicken with a bottle of dark beer...
My favorite family cooking traditions
I'm not my mother's cook!
My cooking triumphs
I can make a real cheesecake that doesn't crack...that, my dears IS a triumph!
My cooking tragedies
Recently I have been distracted and my husband's new motto is "Everything tastes better with a little burn on it...." How pathetic is that????
Recipe Reviews 6 reviews
Apple Crunch Pie I
I made this for Christmas dinner and wanted to thank all my peeps on AllRecipes.com! Your reviews have NEVER steered me wrong. :) This pie was a hit with the MIL, SIL (who is super picky about her food...) and my husband (who hates apple pie, no joke). The recipe was great, I didn't modify it all, but I did jack put he temp to 400 the last 15 minutes to get those apples to fall down and the juices to get thicker and bubbly. Perfect. Won lots of compliments and preserved my cred. Thank you for posting it!!!

0 users found this review helpful
Reviewed On: Dec. 25, 2013
Creme Brulee II
I've only tried to make creme brulee at home once (pumpkin creme brulee). It wasn't a disaster, but it wasn't super good... This one, WOW! I made it last night and let it chill over night. The custard is nice and stiff, but still perfectly creamy. I baked mine at 300 degrees for 35 minutes. The tops stayed uncracked and the taste and texture are spot on. (Unlike the pumpkin which took longer to cook and was still a little loose) I also like that you don't need a ton of egg yolks to get that texture. 3 works just fine and you don't get that "eggy" taste you do with some other bain marie custards that call for more yolks. (I try to tell my self this makes this recipe a little "light" LOL!) I did heat my cream with a vanilla bean thrown in, just because I love vanilla. I didn't scrape the seeds, but did also add the extract. I don't know if this made it more vanilla-y, but I'd like to think it did. This recipe is definitely a keeper! Thanks for posting it!

0 users found this review helpful
Reviewed On: Nov. 13, 2013
Chantal's New York Cheesecake
Makes perfect plain cheesecake

0 users found this review helpful
Reviewed On: Dec. 14, 2012
 
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