chocoholic Profile - (10925719)

cook's profile


Home Town: Beautiful Cowichan Valley, British Columbia, Canada
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Walking, Fishing, Reading Books, Music
Recipe Box 0 recipes
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About this Cook
I am a stay-at-home mom of two. Now that my kids are getting older, I can experiment more and spice meals up a bit. I'm always looking for new recipes to try out, but like to keep things healthy.
My favorite things to cook
I like to bake, but am still searching for the ultimate soft,chewy chocolate chip cookie recipe-like the ones they make in our local supermarket, except minus the trans fat! My family loves pasta and casseroles.
My cooking triumphs
I make yummy Chicken Enchiladas and a tasty Italian Bread in the bread maker.
My cooking tragedies
Pork. Especially pork chops. It turns out chewy, all the time, no matter what.
Recipe Reviews 25 reviews
Simple White Cake
I couldn't decide if I should give this 3 or 4 stars. I made the recipe into cupcakes, for my son's 17th birthday. I filled them with raspberry all-fruit jam, and topped them with lemon icing. My son really liked them, but I agree with other reviewers that the texture was slightly 'gritty', like cornmeal, even though I made sure to beat all ingredients well, until very light and fluffy. I used free range eggs, purchased from a local farm, and the batter was VERY yellowish!

3 users found this review helpful
Reviewed On: Mar. 11, 2011
Nutmeg Refrigerator Cookies
I don't like to give unfavourable reviews, but this recipe just didn't have enough flavour for me. I made the 1/2 tsp. of nutmeg a very rounded one, but the cookies still just weren't spicy enough for me. I won't be making these again.

5 users found this review helpful
Reviewed On: Dec. 28, 2010
Peanut Butter Cup Cookies II
Bet you can't eat just one of these! I increased the vanilla to 1 tsp. and added 2 Tbsp. of milk, but otherwise kept the recipe the same. I used a mini muffin scoop to measure out the dough and cooked it in mini muffin tins. I pressed one frozen mini P.B. cup down into the top of each one, before cooking, and that left an imprint that was easy to fill with the candy cups once they came out of the oven. The bake time for my oven was closer to 10 mins, and they required quite a bit of cooling in the fridge before they would come out without breaking. Make these- you won't be disappointed!

13 users found this review helpful
Reviewed On: Dec. 28, 2010

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