Cublove Profile - (13096300)

cook's profile


Home Town: Roseville, Illinois, USA
Living In: Bloomington, Illinois, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Hiking/Camping, Biking, Photography, Music
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About this Cook
I grew up eating "homemade" food only. I never knew that food could come from a "box". I am usually found in the gym, outside running, or playing with my dog or daughter. As a family of former collegiate athletes, and current triathletes, we are always trying to find new and exciting cuisines and new places to travel. We'll attempt ANY recipe if it sounds appealing to us, and we love lower fat recipes bursting with flavor.
My favorite things to cook
I am much better at baking than I am at cooking. I make pasta at least once a week (after working in Italian restaurants for years!) I bake muffins and cookies at least twice weekly. I LOVE making Thai food and pancakes.
My favorite family cooking traditions
My mom taught me to bake bread when I was well under 10. I loved being in the kitchen and learning to be patient.
My cooking triumphs
Risotto from scratch.
Recipe Reviews 4 reviews
French 75
I'm a fan. Through and through. Tweak it to your personal taste...but my family, friends and myself love it as is. Dreamy.

0 users found this review helpful
Reviewed On: Aug. 23, 2014
Flourless Oatmeal Blueberry Pancakes
Just knowing that my kids think they're getting to eat cookies for breakfast makes these a wonderful addition to our recipe box. I only had old fashioned oats on hand, but also had baby oatmeal. I mixed some of the baby oatmeal in for a binder and it worked perfectly. Used an additional teaspoon of almond extract. Loved them! I will try lemon zest and juice in them the next time. These are a keeper!

0 users found this review helpful
Reviewed On: Jun. 3, 2014
French Macaroons
Amazing. I have searched the web top to bottom to find the simplest and most fool-proof recipe for these. I started with this one, and couldn't be more thrilled that I did. I followed recipe exactly as recommended. I used parchment paper, as they stuck to my silpat. A couple comments: I made two batches: Batch #1, I didn't beat the egg whites and castor sugar as long and baked exactly as recommended. They turned out vibrant in color, and not overcooked, a bit chewy and got rave reviews. Batch #2, I beat the egg white and castor sugar a bit longer (it was a bit more stiff) and then baked on convection. These were very crisp, not as vibrant in color, but still maintained a great flavor. The texture was extremely different. These also got good reviews, but cracked more and weren't as pretty as my first batch. They also weren't as easy to fill with the buttercream b/c they were more delicate. They did, however, fall right off the parchment paper with no issues! I made yellow lemon with a raspberry buttercream, green mint with a dark chocolate buttercream and purple almond/vanilla with rasp on some and chocolate on others. Went off beautifully for dinner party. MMMMMMMMmmmm…:-)

8 users found this review helpful
Reviewed On: Nov. 15, 2013

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