Heather Profile - Allrecipes.com (11161759)

cook's profile


Home Town:
Living In: Jackson, Michigan, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Low Carb
Hobbies: Walking, Reading Books, Music, Painting/Drawing
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About this Cook
New to the world of cooking and baking, I'm a post-bariatric patient that is learning to use meats and veggies in new ways day after day. I'm always on the lookout for a good dessert recipe using natural, unrefined sugars and I love turning family favorites into something spectacular.
My favorite things to cook
Anything with mushrooms!
My favorite family cooking traditions
Baking peppermint candy cane twist cookies with my mom and sister during the holidays.
My cooking triumphs
Converting anything to sugar-free and being able to pass it off as "normal" to the family.
My cooking tragedies
Overdone chicken casserole. I still can't talk about it...
Recipe Reviews 6 reviews
Butter Frosting
This is hands-down the BEST frosting I've ever used! The ONLY change we made is the addition of about a tablespoon of milk, but other than that, it's perfect as-is. Just sweet enough, and not buttery or greasy, like some of the shortening-based frostings. I'll use this recipe forever!

2 users found this review helpful
Reviewed On: Dec. 11, 2010
Three Bean Slow Burn Chili
I followed the recipe pretty closely and it turned out great! It's spicy, but it's not face-melting. I improvised and used ground turkey in place of ground beef, added a can of light red beans, added mild (vs. hot) salsa and used low-sodium taco seasoning. But those are the only changes I made...this is a fantastic recipe!

4 users found this review helpful
Reviewed On: Oct. 17, 2010
Classic Peanut Butter Cookies
These are GREAT, but like most reviewers, I took creative liberty with the recipe. I increased the flour to 2 3/4 cups, added a teaspoon of vanilla and used an entire 18 oz. jar of Jif crunchy peanut butter. I also threw in a bag (10 oz.) of Reese's peanut butter morsels at the end and rolled them in sugar before criss-crossing the oversized handmade dough balls -- lightly -- with a fork (we like our cookies big and chewy). Baked for 15 minutes at 350 degrees and cooled on stoneware for 3 minutes before transferring them to the cooling rack. Everyone is raving about how moist and chewy they are! This (modified) recipe is a keeper!

5 users found this review helpful
Reviewed On: Mar. 12, 2010
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