Leanne Lovie Profile - Allrecipes.com (13188477)

cook's profile

Leanne Lovie

Leanne Lovie
Home Town: Coos Bay, Oregon, USA
Living In: Portland, Oregon, USA
Member Since: Dec. 2008
Cooking Level: Beginning
Cooking Interests: Baking
Hobbies: Gardening, Hiking/Camping, Music, Painting/Drawing
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About this Cook
OK I like good food . . . and I'm learning that to get food the way I like it I'm going to have to make it myself. I often find cooking tedious. I hate waiting and guesswork, but I like being able to have what I want when I'm done.
My favorite things to cook
Cookies. They're an active and best cooked a minimal amount of time in my opinion.
My favorite family cooking traditions
My mother is an amazing cook. She started when she was really young, so I could never quite follow when she tried to teach me to. I hope someday to have the skills to learn some of her skills
My cooking triumphs
I make awesome cake, specifiacally buttercream frosting. I can improvise with flavors and make fillings and everything else.
My cooking tragedies
Venison flipped too often and cooked but still white with flour and corn served raw because my instructions were "cook until yellow." I'm lost without a recipe and pretty intimidated by the stovetop.
Recipe Reviews 3 reviews
Honey Butter Zucchini Bread
Wonderful recipe. It was the best zucchini bread we had ever had. I grated two 8" zucchini's, so I estimated that part. I only used a1 1/2 cup sugar -- which was good. I added a little extra honey to compensate -- which was completely unnecessary. I chose not to use coconut because it seemed too dry & am happy with that decision. I substituted pumpkin pie spice for nutmeg & it was pleanty good. I probobly heaped my spice spoons. The other really interesting thing is the walnuts. I grated them in a food processer instead of chopping them. They ended up powdery with the occasional crunchy bit & the nutty taste was mixed in all the bread. I was really happy with this.

7 users found this review helpful
Reviewed On: Nov. 22, 2009
Snickerdoodles III
Alright, I took some suggestions -- Doubled the vanilla, added 1tsp cinnamon, used a little less flour (I ended up throwing some in tward the end so I'd say it was somewhere between 2 1/2 and 2 3/4 cups.), and baked for 9 min at 375. What I got was flat and crunchy yet chewy snickerdoodles. It would be interesting too try the recipe again and see if they are fluffier when followed exactly (although I can't imagine not adding the extra cinnamon, especially since I like a lighter cinnamon sugar mixture for rolling). I know that others said they got a rounder snickerdoodle, but my experience is that with these alterations it makes a perfect flat one.

0 users found this review helpful
Reviewed On: Dec. 26, 2008
Gingersnaps III
I'm not sure if it's the recipe or me that made these cookies alot cakier than how I like my gingersnaps to be. (My perfect gingersnap has a soft stiffness and a melt in your mouth middle.) I got confused by the discription that the dough should be soft and a little sticky and thought I'd accidently skimped on the flour when it was alot sticky. In the future I WILL NOT add more flour. I will scrape the dough off of the spoon into the sugar and use the sugar like flour to help roll it into a ball. I also should mention that I subbed brown sugar for white sugar and margerine for shortening. I would be interested to know if this made my dough stickier than those who didn't substitute

0 users found this review helpful
Reviewed On: Dec. 23, 2008

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