Sonya Profile - (11292161)

cook's profile


Home Town:
Living In: San Diego, California, USA
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Dessert, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Reading Books
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About this Cook
I love to eat, bake, and cook, in that order. I am not an intuitive cook, but thanks to good recipes, I am a gourmet cook! I would be lost without my recipes!
My favorite things to cook
My favorite things to cook are desserts. I probably bookmark 50 new dessert recipes for every 1 savory recipe. I love all kinds of desserts equally: cakes, cookies, homemade ice cream, candies, puddings, pies, cobblers... I can't imagine living without any of these kinds of dessert :) I also love all sorts of breads, from sandwich breads to scones, biscuits, muffins, quick breads, cornbread, etc.
My favorite family cooking traditions
We don't have any traditions; it's just the two of us (no kids yet) and I cook everything from scratch. We rarely have store-bought snacks in the cupboard because I'm always dreaming up what I want to cook next!
My cooking triumphs
Probably the more unusual stuff that I never imagined I'd be able to do when I was younger, such as homemade chicken broth or cooking my first turkey :). I make my own pasta, tortillas, pita bread, crackers, yogurt, ricotta cheese, vanilla extract, ice cream, puddings, candies, etc. My most difficult candy recipe was the Snicker's remake from which involved a caramel layer, a peanut nougat, and tempered chocolate, and turned out delicious.
My cooking tragedies
I mostly use America's Test Kitchen recipes, which are tested to be fool-proof and really really detailed in instructions, along with their recommended ingredients and cooking equipment, so with all of those advantages, I rarely have a cooking tragedy. Sometimes the food is mediocre and I don't repeat the recipe, but that's the only bad thing that ever (usually) happens. Once in a while, I have a dud recipe or make a major mistake. I have burned caramel once, and there was a fried zucchini recipe that totally flopped (from The Mixer Bible cookbook), but mostly everything turns out fine. And I still love that cookbook, which has some real hits along with some misses. Some other odd recipes came from King Arthur Flour Whole Grain Baking Cookbook (Tropical Quinoa Custard, anyone?) - lol. But most of the recipes from that book are AMAZING, so I can't complain about a few weird ones, especially in a "healthy" book :)
Recipe Reviews 54 reviews
Mmmm, these turned out so good! I had made another Caramel candy which turned out perfectly smooth, but kind of boring in flavor, and I wanted to try something new. I love the brown sugar flavor in these. I did read at David Lebovitz's blog that brown sugar (b/c of the moisture, I think) can cause the texture to suffer in caramels, but I am either not observant enough or I didn't care. These had the richer, deeper flavor that I was after. I cooked them to 244 degrees per reviewers recommendations, and they are soft and chewy the next day. This will be my go to caramel recipe now. Highly recommended!

2 users found this review helpful
Reviewed On: Oct. 12, 2014
Creamy Carrot With Curry Soup
I LOVE this soup. My husband wasn't quite so sure but said it was "okay". My co-worker said it looked like mustard. Hence the 4 stars. However, it is absolutely delicious to me, and I'll be making it again for myself :)

1 user found this review helpful
Reviewed On: Jun. 9, 2010
Italian Seasoning II
I was really disappointed with this one. Because of the rosemary, you can't use a shaker top or it won't come out. But the sage comes out so quickly it just seems to coat everything. I kept reducing and reducing the amount I used but never ended up liking this one.

4 users found this review helpful
Reviewed On: May 23, 2010

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