Kate Profile - Allrecipes.com (10808597)

cook's profile


Home Town: Connecticut, USA
Living In:
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Sewing, Gardening, Walking
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Vegan Cupcakes
About this Cook
I grew up the youngest of six children and my house was always filled with people and chaos. Meals oftened varied depending on who was cooking and who was eating. Somehow I was the only one that ending up eating everything, probably out of survival haha. My siblings are pretty picky in my mind considering we all grew up eating the same things. I branched out as I got older and was the type willing to try anything. I've been making meals for myself since I was a kid but it wasn't until I first lived alone that I began experimenting and really enjoying to cook. Luckily I had enough skill to get me by but I give AR a lot of credit for all the ideas and inspiration I could draw from others. I'm the type of person that likes to have a recipe to follow. And while I've become much more comfortable and knowledgeable over the years I still like having a plan and direction.
My favorite things to cook
I love baking the most. My mother was a good cook considering she could feed a family of eight on a budget and do it quickly. But it is her baking recipes that my sisters and I call her for. One of my favorite smells to this day is homemade bread which my mother baked constantly and effortlessly. Her mother was also a great baker who taught her as a child which was then passed down to me. I loved helping my mother and learned invaluable information and techniques from her long before I knew what it all meant! If I'm going to a friends house or a party I always come with a sweet treat. I love making cupcakes, pies, cookies and breads. I have plenty of recipes I keep in my arsenol but I also love the opportunity to try something new. Especially a new twist on something old. My house is always stocked with unsalted butter, flour (AP, WW and bread), white and brown sugar, baking soda and powder, chocolate chips and baking squares, cocoa powder and an assortment of nuts.
My favorite family cooking traditions
Every Sunday my family always got together for dinner. Even long after my older siblings moved out they would bring their children over and we'd all eat together. My mom always made it and it was usually served early around 5 or 6pm (that was very early to us). Birthdays were also celebrated on Sundays and we always got to choose our favorite meal and cake. I loved roast beef with mashies and gravy. I also loved my grandmother's banana cream pie. Sundays were always spent in the kitchen with lots of laughter. Most of my favorite memories were created there.
My cooking triumphs
I'm proud to say my cupcakes are my most prized accomplishments. Over the last few years I've been experimenting more and more trying cool variations like cocktail cupcakes. I've made strawberry daiquiri, lime margarita and italian rum cake to name a few. I've also had great results with healthier versions like vegan lemon cupcakes and zucchini chocolate chip. Bringing cupcakes to a birthday party or just because is always a way to excite people. And a great way to impress! My mom taught me young that you never go somewhere empty-handed so if you invite me over I'm bringing dessert.
My cooking tragedies
Over the years I've had a few! If I were just serving myself or my friend or boyfriend I usually didn't mind if something flopped. I would just say "oh well, I tried" and move on. It's a different story tho if I'm bringing a dish somewhere for people outside my immediate family or closest loved ones. I once brought a key lime pie (one of my favorite desserts) to my boyfriends' friend's house. It was the first time I tried this particular recipe. Tastes often vary when it comes to how creamy or tart one likes this pie. This recipe was way too tart and borderline inedible. I had tried the mix before baking and it seemed to have promise. But it all came together a sour mess. The silence that feel upon us as we sat there eating said it all. I was especially mortified because these friends are foodies with high standards. I quietly tried to explain and apologize for the sub-par results. It was definitely one of those dishes/moments you still wish you could un-do. But you live and learn!
Recipe Reviews 62 reviews
Pumpkin Cake III
Wow, this one surprised me. I was expecting a nice moist cake that many would enjoy. But I didn't think I'd receive so many rave reviews for what I figured was a simple cake. I frosted with cream cheese II frosting so it was very similar to a carrot cake IMO. I opted for no nuts because I wasn't sure of possible allergies but some chopped walnuts would have been great on top or on the sides. I used 1 1/4 cups white sugar and 3/4 cups brown sugar. And also took the advice of using only 3/4 cup oil and 1/2 apple sauce instead. I baked two 9" rounds at 375 for 15 minutes and then dropped to 350 and continued for another 12-15 minutes. They came out a lil too brown on top because my kitchen timer failed me but were still very moist. First time using "bake even cake strips" and I'd highly recommend to any cake baker. They help distribute heat throughout the pan so no hard crusty edges or domed centers. Made it much easier to decorate since no leveling was needed. A great Thanksgiving dessert cake!

6 users found this review helpful
Reviewed On: Nov. 27, 2011
Red Cabbage and Apples
Good but not as great as I was hoping. It made a ton and the leftovers weren't very appealing so I felt guilty for being wasteful.

3 users found this review helpful
Reviewed On: Nov. 8, 2011
Curried Butternut Squash and Pear Soup
Wow, can't agree more with other great reviews. I was excited to make this soup but wasn't expecting it to be this good! I had a very large butternut squash so in addition to the two pears I also added a diced Granny Smith (to the sautee) to offset the sweetness. To keep the texture from ending up like baby food, I only blend two or so batches in my blender on high. The rest I lightly pureed with my stick blender on low. That gave it a smooth creamy base along with some small bits of squash/fruit. I wouldn't rule out blending in the blender completely. The squash has a stringy consistency on its own. I only added a splash of half & half and it was just right for me. My boyfriend and I taste tested two samples with added 1/2 tsp of spice; one with cinnamon and the other with pumpkin pie spice. We preferred the cinnamon. The result - a wonderfully flavorful soup with a touch of sweetness and cream. Not too heavy but it will fill you up!

2 users found this review helpful
Reviewed On: Nov. 8, 2011
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