David Profile - Allrecipes.com (13169160)

cook's profile


Home Town: Clarendon, Vermont, USA
Living In: Burlington, Vermont, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Fishing, Hunting, Reading Books, Wine Tasting
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About this Cook
My favorite things to cook
I work at Lindt, so I do A LOT with chocolate. Chocolate dipped biscotti, truffles, tart, cake, brownies, and my personal favorite creation ever, a seven-layer tart/ganache/chocolate/white chocolate with coconut cream/coconut whipped cream tower that was unbelievably delicious. Believe it or not, I also enjoy making healthy meals. I am very active so I try to eat well and take in as many essential nutrients through my diet as possible.
My favorite family cooking traditions
Finnish bread, my grandmothers rolls, and molasses cookies with peanuts. Those are favorite recipes.
Recipe Reviews 3 reviews
Cathy's Peanut Butter Fudge
On my first attempt, I followed the recipe to the letter. Used my digital instant-read candy thermometer, heated to 238 degrees. My fudge came out very sticky/tacky, not the smooth crumbly texture I wanted. I'm confused as to why you don't let the mixture set like with other fudge, and instead stir immediately. I think I will try it again, omitting the corn starch, letting it set first, and then adding peanut butter and vanilla warmed to 110 degrees (to prevent the fudge from seizing on contact). I gave it 3 stars because it failed for me when I followed the directions exactly.

1 user found this review helpful
Reviewed On: Dec. 21, 2009
Good Old Fashioned Pancakes
Best pancakes I've had in a long time. For those health nuts out there, replace all the butter, sugar, and 1/4 cup of the milk with 2 tsp canola oil and 6-8 oz of apple sauce for some tasty and healty (well, healthy for pancakes) treats.

0 users found this review helpful
Reviewed On: Jan. 11, 2009
So I didn't make them exactly as I was supposed to. I put in zest from satsuma mandarins and used whole anise seeds instead of the extract. Then I dipped some in 70% dark chocolate, which I highly reccomend doing. "Best biscotti I've ever eaten" was the response from about half the people who tried them. Enough said. One suggestion. I would bake them the second time for longer at a lower temperature. It will give less brown biscotti and allow you to get a more even crunch throughout.

0 users found this review helpful
Reviewed On: Jan. 9, 2009

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