Nikolette T Profile - Allrecipes.com (10751864)

cook's profile

Nikolette T


Nikolette T
 
Home Town: Northeast, Missouri, USA
Living In: San Diego, California, USA
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Outside of Bonnaroo Music Festival
A nice day at the lake
About this Cook
I just recently moved across the country from the north east coast (Boston) to the south west coast (San Diego). I like to say I'm half scientist and half artist. As such cooking is a perfect mix of my loves and passions. I enjoy trying new things and absolutely live for traveling. I enjoy spending outdoors and with my loved ones.
My favorite things to cook
I love to transition country cooking and/or unhealthy recipes into low-fat, more nutritional recipes. I also have a fondness for trying to make home-style american classics into vegetarian dishes. Aside from that I love to bake anything sweet and enjoy cooking American, Mexican, Italian and Middle Eastern food. I've recently started to dabble in Indian and Thai cooking too!
My favorite family cooking traditions
I grew up in a family of great cooks. I've tried to continue their recipes and traditions by cataloging the recipes as well as the techniques involved. One of my very favorites is homemade noodles. My grandmother Easley always served that with Thanksgiving and Christmas meals and I learned to love and cook them at a young age.
My cooking triumphs
My biggest triumphs have been involving my family. Every now and again I host a major holiday and put out a big spread. The hugest undertaking was when I cooked for 30 people for my Grandma Easley's last Christmas. She thought it would be her last and was very sad she couldn't cook a big dinner. I cooked for a week straight to get all the family favorites there full a full spread including a couple meat-entrées and many many sides and several pies and cookies. Everyone loved it and I was so pleased I could labor out of love for her.
My cooking tragedies
I've always been challenged by baking bread. I still give it a shot every now and again but I've come to learn each cook/baker has an area of weakness that is difficult for them to master and that is mine. The other thing that comes to mind is the time I made a pan of sausage gravy and mistakenly picked up a bag of salt instead of sugar. I added a bit more and a bit more and it just didn't get sweet. FINALLY I realized what was going on. Ahhh well. I was only 10. ;)
Recipe Reviews 60 reviews
Amazing Pecan Coffee Cake
I wasn't a huge fan of this coffee cake but no one complained about it. It came out moist but a little heavy-ish. Just a LITTLE though. I also added 2 teaspoons of vanilla to the cake batter due to other reviewers feedback about flavor of the cake. Other change I made was to line the bottom of the pan I used with parchment instead of foil, just personal preference, I find things bake better that way and are easier to cut out. I also used melted coconut oil instead of butter for the pecan topping because I ran out. And I kept the topping sugar amount the same but almost doubled the pecan amount and it was for the best. In our household we love nuts so I would TRIPLE the amount of pecans if I made this again. And I'd probably use 1/4 cup less butter in the batter to see how that went. All in all I probably wouldn't make this again but would try something new first.

0 users found this review helpful
Reviewed On: Feb. 17, 2014
Oatmeal Peanut Butter Cookies
I and everyone I gave these to loved them. I used all butter because that's all I had. I also added 2 teaspoons of vanilla. I reduced the sugar by half a cup and used 1 cup of chopped peanuts and half & half crunchy and creamy PB. Added 1/2 cup more oats too. So, yeah I'm being one of those people who fiddle then review. I think that the basic recipe is ideal for experimental changes. One thing to note is that the recipe gave little directions for the end. I found that pulling 2 T balls of dough size cookies out at 10 minutes, when they're golden on the edges and a little the tops and letting them rest for 3-5 min on the pan allowed them to set perfectly. And still be chewy in the middle a little crisp on the edge. 9 minutes baking with 3 min setting up still on the cookie sheet resulted in a more chewy and tender pb cookies.

1 user found this review helpful
Reviewed On: Feb. 12, 2014
D's Famous Salsa
I made some alterations based on what I had on hand. I drained the tomatoes to avoid a salsa that is excessively loose. I also used frozen cilantro cubes instead of fresh. I had no lime or lemon juice so I used grapefruit juice and didn't really notice a difference. I also used an entire onion because it was on the smaller side. Plus I added a wee bit of ground pepper. This was pretty good and I'll make it again sometime. I think the garlic is part of what makes it SO good. I'd like to try it with roasted tomatoes and roasted garlic next time to see how that changes the flavor. I bet with fresh cilantro and fresh chili peppers it would be even better!

3 users found this review helpful
Reviewed On: Mar. 4, 2012
 
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