klhpensil Profile - Allrecipes.com (11567471)

cook's profile


Home Town: Evanston, Wyoming, USA
Living In: Idaho, USA
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work
  • Title
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Gluten-Free, Extra Pumpkin-y
Rose cupcakes
About this Cook
I'm a cook, what can i say? I love cooking and baking...and of course eating! I have four siblings and I'd often cook for the family. I'm sensitive to milk, sugar, and fat, so I try to come up with healthy and tasty inventions that make me feel good. I also love to write (if you couldn't tell), sing, and everything outdoors. I can't wait to have a house full of children to cook for.
My favorite things to cook
I love both baking and cooking. My special knacks are in baking and seasoning. I love to take simple means and produce gourmet flavor. A few of my favorite things to make are cookies (all kinds), pastas, and bean dishes. My husband and I eat a lot of fish, pasta, beans, and rice.
My favorite family cooking traditions
Almost my whole life, homemade ice cream has been a tradition. At every family party with my mom's side, my grandparents would whip out the ice cream maker. My grandma always made custard over the stove, and then my grandpa would chip up an ice block and run the ice cream maker.
My cooking triumphs
I don't usually follow recipes. If I've never made something, I look up a bunch of recipes for it, study them, and then cook it how I see fit. My favorite thing to do is improvise. I have a tendency to make the most delicious meals out of very simple, inexpensive ingredients.
My cooking tragedies
I make a LOT of mistakes. It's funny, some people think that for a great cook things go smoothly (which for many, i'm sure they do). For me, however, my talent comes when I make a mistake and then fix it so no one knows the difference. I cook with simple ingredients. Put me in a fancy kitchen with top-of-the-line ingredients and I don't know what to do with myself!
Recipe Reviews 8 reviews
Pumpkin Chocolate Chip Cookies III
First of all, AWESOME proportions (for the most part) in this recipe. However, I made some essential changes for flavor. I used half butter/half oil to add some richness (I know it's not as healthy) ;). I added nutmeg, allspice, ginger, cloves, and about 1/2 cup more pumpkin for a much improved flavor. I prefer hazelnuts to walnuts, but either is great. Some other reviews suggest adding red food-coloring. WHY? I wouldn't unnecessarily give kids red food coloring (especially kids like my 7-year-old brother)! The extra pumpkin I added improves color as well as taste. You could also use a little red beat juice. I also made these gluten-free by using 1 cup brown rice flour, 1 cup potato starch (could also use tapioca or corn starch), and 1 tsp guar gum in the place of the all-purpose flour. BEST pumpkin chocolate-chip cookies I've ever tasted!! They really are best right out of the oven, and also very good refrigerated. Don't store them on the counter, they're not as good.

4 users found this review helpful
Reviewed On: Oct. 13, 2011
Sweet and Sour Chicken I
Orange food coloring? That's silly. I see absolutely no reason to use it. Also, this recipe needs soy-sauce! It wasn't very good...until I added the soy sauce, then it was great! I suggest adding a few dribbles of soy sauce (to taste) to the finished sweet and sour sauce. This will not only DRAMATICALLY improve the taste, it will also add a nice, natural, authentic color so you won't need any food coloring.

0 users found this review helpful
Reviewed On: Mar. 28, 2011
Crazy Crust Pizza Dough
This recipe makes the most amazing gluten-free pizza crust! As soon a I saw it was egg-based, I wanted to try it. I cut the recipe in half because it was just for me. I made it using a flour combination of 3 parts brown rice flour, 2 parts potato/corn starch, 2 part refined corn flour, and 1 part garbonzo/fava bean flour, and I added 1 1/2 tsp guar gum. For seasonings I used just a pinch of black truffle salt (yum!) instead of the 1/2 tsp salt it calls for, garlic powder, basil, freshly ground black pepper, and red pepper flakes. I DID use the the full amount of egg the recipe calls for. When it comes to gluten free, extra egg=extra good. I used Almond Breeze instead of milk because of dairy intolerance. I cooked my half-batch in a glass pie pan and it fit perfectly. As others have mentioned, I baked the crust alone for about 10-12 mintutes, added the toppings, then cooked it about another 1-10 minutes. I used red sauce, mozzarella, and pepper-jack. For a topping I re-fried some black beans in a pan with a little canola oil and lots of chili powder, taco seasoning, garlic powder, onion powder, basil, and other seasonings. It was amazing! My husband tried making it the regular way (not gluten free). He said his was ok, but mine was better. So this recipe works BETTER for gluten free than it does for normal wheat flour! That doesn't happen often!

9 users found this review helpful
Reviewed On: Jan. 13, 2011

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