dalittlebear1 Profile - Allrecipes.com (11912182)

cook's profile

dalittlebear1


dalittlebear1
 
Home Town: Anchorage, Alaska, USA
Living In: Girdwood, Alaska, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Quilting, Sewing, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Boston Cream Cupcakes
About this Cook
I live in Girdwood, Alaska, with tons of penguins, polar bears, and sled dogs. My mom taught me to cook when I was teeny-tiny, and I've kept with it ever since!
My favorite things to cook
I am the queen of baking and vegetarian cooking. If you need someone do make a 14 layer death-by-chocolate cake, I'm your girl! If you need eggplant parmesan or a gourmet vegetarian meal, I can do that too!
My favorite family cooking traditions
I have two old cookbooks that were my grandma's and my mom's before they were mine-- the books are filled with notes, crossings-outs, and changes to the recipes.
Recipe Reviews 7 reviews
Outrageously Buttery Crumb Cake
This review is just for the crumb topping-- if you are interested in making the whole cake, read no further. I made this today because I had been dreaming of crumb cake, and really more about the crumb than the cake. I had some cherries on hand that were starting to become questionable in freshness, and so I made a cream-cheese cherry pound cake (recipe from cookrepublic.com) for the cake part. Then, when it was almost done baking, I sprinkled the crumb topping--ALL OF IT-- onto the top of the cake. After baking it for about ten minutes more with the heat turned up to 400 degrees to brown the top, I pulled the baked cake out of the oven and let it sit out for about two hours to cool and set. Then.......... I cut a slice for myself. Delicious! The crumb topping was perfect-- thick, crisp, slightly sweet, and slightly nutty in flavor. A new favorite!

10 users found this review helpful
Reviewed On: Jul. 27, 2011
Spinach Gnocchi with Gorgonzola Cream Sauce
I didn't make the gorgonzola sauce (I used Julia child's cheese enriched sauce bechamel instead), but these gnocchi were still fantastic. They didn't fall apart when I boiled them, which is something that I've had happen before, and they were nice and soft. These gnocchi have a great flavor, and are even better than the those made from the spinach gnocchi recipe in the vegetarian epicure! I'll definately make these again.

3 users found this review helpful
Reviewed On: Feb. 3, 2011
Tempeh Kabobs with Moroccan Couscous
I modified this recipe by switching around the veggies in the kabobs-- I used bell peppers, celery, large chunks of onion, and cherry tomatoes--and by using 2 packs of tempeh rather than one as we have a bigger family. The sauce and couscous were wonderful, but I found that the tempeh cooked up rather dry. However, that's nothing that a bit of sour cream won't fix, and all in all these were quite good. A bit time consuming, but yummy and fun to eat.

6 users found this review helpful
Reviewed On: Feb. 3, 2011
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I had been using AR on and off for over 10… MORE
 
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