Kat Profile - Allrecipes.com (13008454)


Home Town: Etobicoke, Ontario, Canada
Living In: Toronto, Ontario, Canada
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Photography, Reading Books, Painting/Drawing, Charity Work
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About this Cook
I'm a fiscally challenged student living with my boyfriend and two fur-babies in a tiny shoebox full of furniture. I'm vegetarian while my boyfriend isn't, but I do try my best cooking meat when budget permits. I'm a total foodie and constantly into trying a new technique or combination of flavours! My number one focus in the kitchen these days is budget food that I'd be willing to show off. Poor but not hungry! :)
My favorite things to cook
I love baking, and those satisfying clean-out-the-fridge-and-pantry concoctions are always really fun (when they're successful! lol) I really like making food pretty too, so something I can style is really fun. Breads are my vice, and we love homemade pizza and sandwich bread/rolls. Lately I've been diving into vegan food as well. Being super healthful in my cooking is very interesting to me -- all those crazy nuts and seeds! Pile 'em on! :P
My favorite family cooking traditions
A severely over-supplied dessert table at holiday dinners! lol I always get carried away and when I'm allowed to bring something, I will likely bring several somethings. It's not my fault I can't decide between pie and cupcakes... :P
My cooking triumphs
The first time I properly decorated a layer cake without the filling squishing out or the top layer leaning horribly. lol. A nice picturesque birthday cake was a really proud day for me.
My cooking tragedies
Re: toppling cakes. Trying to frost in a warm kitchen and having the icing melt. D: Tragic!
Recipe Reviews 30 reviews
Dutch Babies II
The first time I tried this recipe, I ended up with a pretty uneven "lift" puffing only one side of my skillet. It was still tasty, but having made it three times now I have finally mastered it. First, I use my handheld electric mixer and make sure my eggs are extra fluffy. I was nervous to over-beat the mixture but I went for it and once everything was added I made sure it was still getting fluffy. I used to use my hand whisk and didn't get the same results. I do pull out the hand whisk after I add the flour but I'm pretty sure I could get away with using the mixer on low even at that stage. I find the vanilla suggested by other reviewers to be kind of perfect in this (you can really taste it!) and a bit of sugar in the batter -- a teaspoon is fine -- really gets it nice and golden. Oh, and tons of powdered sugar to serve! :D

0 users found this review helpful
Reviewed On: Aug. 18, 2014
Easy Egg Drop Soup
I made this last night and we loved it! I had to use vegetable broth over chicken to make the dish vegetarian, and I also added a bit of cubed medium firm tofu to the pot. I think the concept of "a bunch" of green onions must vary, I used only one little stalk and I think if I had used more than two it would have been onion soup! Nevertheless, it turned out very tasty. I added a bit of chili sauce to my bowl and I think next time I will add a couple teaspoons of it to the whole pot. It was a very flavourful "chicken-y" tasting soup, which I haven't had since I went vegetarian 10 years ago. Excellent for when someone is feeling a bit under the weather -- it was also simple/cheap to make! Will make again.

0 users found this review helpful
Reviewed On: Jul. 3, 2014
Cake Balls
I find this recipe makes A LOT of truffle-sized balls; I prefer to make these for larger gatherings or when I know I'll have someone to take the surplus balls out of my house! lol. These are very good though, very simple. Definitely chill mixture when forming the balls, and keep a bowl of cold water for your hands in between rolling the balls. Melting wafers are probably the best way to go with these, too. Great recipe!

2 users found this review helpful
Reviewed On: May 15, 2014

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