AnneMarie Profile - Allrecipes.com (11663951)

cook's profile

AnneMarie


AnneMarie
 
Home Town: New Ulm, Minnesota, USA
Living In: Plymouth, Minnesota, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Scrapbooking, Quilting, Sewing, Photography, Reading Books, Charity Work
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About this Cook
I am a newly wed enjoying married life to a wonderful man. We have a cat named Molly who is probably the worlds most spoiled cat! I've been cooking since I was a little girl- always eager to help out mom in the kitchen. I also worked in a coffee shop and bakery while I was in high school. I like to thank that job for the skills and knowledge that I have today. As well as the desire and joy that I get from cooking and baking. When I'm not in the kitchen I work for a non profit in Minneapolis, MN assisting individuals with a mental illness find competitive work in the community. I also enjoy scrapbooking, sewing and jewelry making- pretty much anything crafty!
My favorite things to cook
You wouldn't be a true Minnesotan if you didn't make hotdish (or casserole for those non Mid-westerners) at least once a week! I love to make them and eat them. I also enjoy baking and making desserts.
My cooking triumphs
Discovering how to make chocolate chip cookies CHEWY! I've been making cookies since I was 12- so about 13 years- and they always turned out cakey. I've finally figured out how to get the perfect cookie. Reducing the baking soda to 1/2 a teaspoon and using a whole egg with one egg yolk made all the difference in the world!
My cooking tragedies
I wanted to make my, then fiance, a layered cake for his birthday. I was used a box cake mix which is a bad idea if you plan doing a layered cake. It was way, way too moist and fell apart as I was frosting it. It was very lopsided and looked like a 5 year old put it together! Needless to say, I'll be making my cakes from scratch from now on!
Recipe Reviews 12 reviews
Curried Coconut Chicken
I made this for dinner tonight after a friend had recommended this specific recipe. It was very good- a tad spicy- but good. I think the next time I make it I will do slightly less curry powder and also add in some garam masala to give it a more Indian flavor. I just didn't think the curry powder alone added enough flavor. I am also going to try slowly adding the coconut milk in to avoid the very tiny white dots. My husband has done this with other Indian dishes he's made- slowly adding the yogurt and/or cream helped to eliminate the little tiny curdeling that happens. It doesn't taste any different it just looks more "professional" and appealing. Oh, I'm also going to add some golden raisins and cashews the next time around! Can't wait to make it again!

3 users found this review helpful
Reviewed On: Feb. 26, 2013
Macaroni and Cheese with Caramelized Onions and Bacon
This recipe looks a little intimidating but there are a few shortcuts you can take to cut down on the prep time. Even with this changes this recipe was delicious and got rave reviews from my family at Thanksgiving. The first thing I did was use real bacon bits instead of frying slices of bacon. These are found in the salad dressing aisle (at leas that's where they are in Cub). I also just used an assortment of shredded cheeses- sharp cheddar, mozzarella, Parmesan and an Italian blend (it's what I had on hand). I didn't add any of the bread crumbs and I also didn't add the caramelized onions because I knew certain family members wouldn't like them because they (gasp) don't like onions! I basically followed the directions for the cream cheese, sour cream, egg mixture and then the roux. Mixed that all together with the pasta, added the spices and the cheese. Then baked until golden brown and bubbling. With a few of those changes it should cut down your prep time. Next time I make it I will be adding the caramelized onions because I think that added sweetness would be delicious! And, adding bacon to anything instantly makes it a crowd favorite! Don't get too scared by the number of ingredients and give this a try- you won't be disappointed :)

2 users found this review helpful
Reviewed On: Nov. 29, 2010
Double Layer Pumpkin Cheesecake
UPDATE: I just made this with a gingersnap crust and it is sooooo delicious. I knew I was going to want to try it so I made a mini cheese cake with one of my small glass Pyrex bowls. It was the perfect size for a snack (this gives me the idea to make half a batch and bake them in those bowls for a treat!) Anyway- I basically made a graham cracker crust only I found gingerbread graham crackers and used those instead. The extra flavor from them made this cheesecake out of this world delicious!! This cheesecake was AMAZING!!!! I've been wanting to try making pumpkin cheesecake so I decided to give this recipe a try based on the great reviews it had. I followed the recipe to a t (minus adding a little more pumpkin and following others suggestions of putting more "plain" cheesecake on the bottom- for more even layers. I also used pumpkin pie spice since I had that and not all of the individual spices). Anyway- it was great, fabulous, amazing! I absolutely loved it!! I'm making it for both Thanksgiving's I'll be going to this weekend. I'm also going to double it and put it in a cake pan to bring for our holiday potluck at work! I think this is the best recipe I've found on here! If you like pumpkin pie but LOVE cheesecake you'll be sure to love this recipe!!!!

13 users found this review helpful
Reviewed On: Nov. 23, 2010
 
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