hansberryd Profile - Allrecipes.com (11546423)

cook's profile

hansberryd


hansberryd
 
Home Town: Glenview, Illinois, USA
Living In: Decorah, Iowa, USA
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
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About this Cook
I'm 21 years old and a senior at Luther College in Decorah, IA. I've been baking since I was a teeny tiny child. I live in town with my husband Aiden. In an attempt to avoid eating processed foods as often as possible, we try to homecook most of our meals. We've also decided to only eat sweets we've made at home (except for chocolate and ice cream!). Since I'm the designated baker (and he the cooker), I like to find different things to bake to keep it interesting!
My favorite things to cook
anything sweet! I like making brownies, cookies, scones (my husband is Australian!), cakes, fudge, etc. I also like to help my hubby cook dinner - things like steak, breaded chicken, pastas, etc. are always fun, as well as different vegetable dishes to keep the meal interesting!
My cooking triumphs
I made fudge two or so years ago, which is probably the most difficult thing I've ever made. I'll try to make it sometime again in the future when I have 3 hours to kill haha. A few weeks ago, I made scones for the first time (again, hubby = Australian!), and my husband loved them! I was so proud!
My cooking tragedies
I guess I don't have too much experience, not enough to have any cooking experience be considered "tragic." One time, I totally scorched chicken nuggets when I was in 4th grade?
Recipe Reviews 12 reviews
Chef John's Baked Mushroom Risotto
I loved this recipe. I like cooking but I've never made risotto. This risotto was so easy and it was ready to eat pretty quickly too. I used arborio rice because I couldn't find carnaroli rice anywhere. I used low-sodium vegetable broth because I'm a vegetarian. I forgot to add the Parmesan (and 2 TBSP of cream) at the end, so I just sprinkle the cheese on top each time before I reheat it. This keeps well in the fridge and actually tastes better the next day. This will definitely be on my regular menu, thanks!

0 users found this review helpful
Reviewed On: Apr. 7, 2015
Lentils and Rice with Fried Onions (Mujadarrah)
This is really good. I like that the recipe makes a lot of food and that it was relatively easy and required few ingredients. I would agree that the longer you caramelize the onions, the tastier the whole dish will be. Next time, I'll probably use two onions because to me, the onion makes the dish. I put in a dash of cumin while the rice was cooking, but next time I'll add more plus some cinnamon too.

1 user found this review helpful
Reviewed On: Apr. 1, 2015
Magic Peanut Butter Middles
I followed some suggestions from other reviewers, which made assembly very easy. I cut down the white and brown sugar in the cookie dough to 1/3c each. I also added two TBSP sour cream into the wet ingredients so the dough wouldn't be too dry. I used natural peanut butter because I don't like the kinds with the added sugar and emulsifiers. I transferred the cookie dough into a container and put it in the fridge while I made the peanut butter centers. Cool dough is easier to handle and more elastic. I put the finished peanut butter centers in the freezer for 5-10 minutes. I formed 30 cookie dough balls so I wouldn't have any leftovers. To assemble, I put a ball into my palm and flatted it with my other palm. I put the peanut butter center inside the flattened circle, then wrapped the edges of the dough circle around the peanut butter ball. I then rolled the ball inside my hands to smooth it out. I posted pictures. Assembly was easy and not too time-consuming. The cookies don't spread when you bake them so you can jam a bunch onto one cookie sheet. However much you flatten them before you put them in the oven is how flat they'll be when you pull them out, so be sure you like how they look before you put them in the oven.

1 user found this review helpful
Reviewed On: Feb. 15, 2015
 
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