Wendy T Profile - Allrecipes.com (10856190)

cook's profile

Wendy T


Wendy T
 
Home Town: Palm Desert, California, USA
Living In: San Jose, California, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Photography, Music
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Chef John's Chocolate Lava Cake
About this Cook
Moved to Northern California in 2004 and am loving it here! I live with my love and our bull terrier puppy SADIE.
My favorite things to cook
I actually prefer baking and am much better at it! But don't get me wrong, I can definitely cook good food!
My favorite family cooking traditions
My dad is Filipino, so we use to have (before my parents divorced) our festivals with the whole roasted pig and 1000 other side dishes (I love my filipino family/heritage) but since moving to the USA my dad use to love cooking "Dinuguan" and invite all our family over, that's my favorite memory/tradition as a child with my fam.
Recipe Reviews 33 reviews
Tiramisu II
I've been making this for YEARS! Everyone that has ever tried it, has LOVED it and always asks me when I'm making it again :). I followed the recipe as written for a long time. Only the last 2 years I've changed it ever so slightly. My new changes have been; making my own ladyfingers using the "Savoiardi I" recipe from this site (I've tried all the ladyfinger recipes from this site and found this is the closest to store bought crisp Savoiardi). Instead of sprinkling cocoa powder, I buy a high quality 70% cacao bittersweet chocolate bar and use a micro plane grater for super fine chocolate shavings. I fold my whipped cream into the mascarpone mixture so I can have one less bowl on the counter during assembly (limited counter space!), and I prefer the texture this way. I sometimes use rum, sometimes not. It all depends on if I have any handy or not (usually not). And in my opinion, I think it is best 24 hours after it's been made. 4-6 hours is just not enough time for all the flavors to really soak in. I know it's hard to wait! But I promise, for this recipe - patience TRULY IS A VIRTUE!

2 users found this review helpful
Reviewed On: Dec. 24, 2014
Whipped Cream Cream Cheese Frosting
So amazing! It has a very nicely balanced flavor of cream cheese, and light as a cloud. I also used 1 3/4 cup of powdered sugar as others have mentioned. Powdered sugar has a hint of corn starch, which in turn stabilizes the whipped cream more. As you can see in the photo I posted, it piped beautifully! I even topped each cupcake with a whole strawberry! The strawberry did not fall off, or droop to the side. It stayed put - even through a 20 minute car ride on my lap! I also used the frosting to fill each cupcake... Used a small round cookie cutter to pop out the center of each, diced up strawberries, fold berries into the frosting to "thin it out" some, bagged it, piped it in the center, covered it with the cake cutout, piped on frosting (without the chopped strawberries), and topped with a whole strawberry. The end result - a lot of "ooohs and ahhhs" and many requests for the recipe.

0 users found this review helpful
Reviewed On: Aug. 13, 2014
Rich and Creamy Beef Stroganoff
In one word, AMAZING. I doubled the recipe, as we were having company over. The only thing I did differently was halve the amount of meat to two, 2 pound roasts (that's a lot of meat that the original recipe calls for!), sauteed a little over 3 cups of sliced mushrooms, only used 1 tsp. of crushed red pepper, and didn't use yellow mustard (didn't have any on hand). The hardest, most tiring, part was the cutting and preparation of the two roasts. The rest was easy, peasy, lemon squeezy! The dinner table was quiet, as we all just inhaled the food (not the awkward kind of quiet -- the loud, fast, munching kind of quiet lol)! Everyone had seconds, and we still had enough left overs for lunch, enough for 4 people.

1 user found this review helpful
Reviewed On: Jun. 24, 2014
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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