Full-time Mom Profile - Allrecipes.com (10819342)

cook's profile

Full-time Mom

Full-time Mom
Home Town: Orlando, Florida, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Reading Books, Music, Charity Work
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About this Cook
I have a wonderful husband, Kevin, and a sweet son, Benjamin.
My favorite things to cook
New Recipies! I LOVE finding and making new recipies!
My cooking triumphs
I enjoy being able to look at a recipe and "know" what it will taste like. I often make subsitutions and change the recipe before I've ever tried it to make it more to my taste.
My cooking tragedies
Had to be making pancakes to surprise my family when I was nine. The only problem was, my mom had jotted down the recipe in her cookbook and failed to mention it was a recipe for pancake MIX. So I used 9 cups of flour and 1 cup of liquid--it was terrible! My mom made me eat them myself so I wouldn't waste it. Fortunately my older sister declared them to be "biscuits" and ate most of them for me!
Recipe Reviews 18 reviews
Murgh Makhani (Indian Butter Chicken)
This is a very good recipe that I will definitely make again. Next time I'll probably add less salt (1/2-3/4 t), and less Indian chili powder (1/8 t) so it's not quite as spicy. I used a combo of condensed milk and half & half and it turned out nicely. I ended up adding extra half & half just to balance out the salt and heat. But we loved this meal served over jasmine rice!

35 users found this review helpful
Reviewed On: May 20, 2010
Fresh Blueberry Pie I
My DH doesn't usually go for blueberry pie, but he and all our friends RAVED over this pie! Definitely a keeper! I used a 10" pie pan, so I upped the blueberries to 6 c. (3 pints), and added an extra T. of flour. But otherwise kept recipe the same. Amazing!

8 users found this review helpful
Reviewed On: Aug. 20, 2007
Tiramisu Cheesecake
A 5-star recipe with a couple of changes: 4 T. coffee liqr in the crust, and 4 T. coffee liqr plus 8 T. Starbucks espresso in the filling gives the cheesecake a perfect coffee flavor! Coarsely crumble lady fingers for the crust, leaving small chunks of cookie. The extra liqueur makes the crust soft, giving more of a Tiramisu taste and texture. I found mascarpone (made in Vermont) at my local Whole Foods market. It cost $4.99 for 8oz, as opposed to imported mascarpone-$15.49 for 16oz! The mascarpone makes this cheesecake, and is well worth it! I turned off the oven after 45 minutes and left the cake in until close to room-temp. It came out perfectly! If you want an easy way to remove the cheesecake from the pan, line the bottom with parchment paper before starting. Press the crust on top of the parchment. When ready to remove chilled cheesecake, undo the side pan, place plastic wrap and plate over top of cake and flip over. Remove bottom pan and peel off parchment. Place serving plate against bottom of crust and flip over. If you want a softer, tiramisu-like crust, brush some extra coffee liqr across the crust before inverting onto serving plate. I topped it with a layer of Ganache I from this site, soaked two lady fingers in espresso, cut them lengthwise, then in half again, and fanned the small strips in a circle on top of the ganache. I topped the cake with chocolate shavings and coffee beans for decor. This recipe was amazingly easy for such a beautiful and gormet dessert!

190 users found this review helpful
Reviewed On: Jul. 3, 2007

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