bibi Profile - Allrecipes.com (13193730)

cook's profile

bibi


bibi
 
Home Town: Comerio, Puerto Rico
Living In: Clearwater, Florida, USA
Member Since: Jan. 2009
Cooking Level: Beginning
Cooking Interests: Stir Frying, Mexican, Italian, Middle Eastern, Low Carb, Quick & Easy
Hobbies: Biking, Walking, Photography, Music, Charity Work
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About this Cook
I'm a mother of two beautiful girls; Brianna who is 10, and Arelis who is 16 months; they're the biggest blessing in my life. I'm a child of God, and try to honor him in all that I do. After a turbulent 2008 year with my baby's health, I'm now very involved with different non-profit organizations, such as the bone marrow foundation, the NMDP, the Ronald McDonald House, The Histiocytosis Association of America and others to help promote awareness and/or do anything I can to help, whether it is a fundraiser, or cooking for a group of parents staying at their children's bed side in a hospital room, I've found deep satisfaction in working with these great organizations. I looove music, love singing, love to dance, love going out with my girls getting down to their level and just having fun period.... Love theme parks and video games, I'm just now at 32 getting into fitness and exercise, I never liked it before, lol - I guess some things in life do change. =)
My favorite things to cook
Puerto Rican food, desserts, cakes, cookies.
My favorite family cooking traditions
Always use "sofrito" - "Sofrito" is a blend of pureed red/green peppers, onions, garlic, cilantro, "ajies" (which are very small sweet peppers sort of) "recao" (long green leaves not sure what they're called in english) salt, pepper, - This blend is the base of pretty much all Puerto Rican dishes.... Your food will never taste the same, It's amazing!
My cooking triumphs
Nothing out of the ordinary, I cook the regular every day foods we eat at home, no Gourmet stuff, but everyone seems to like it, or maybe they're just very hungry.... hahahaha
My cooking tragedies
My first cake from scratch was an upside down pineapple cake which I made for a family dinner to celebrate the birth of my youngest daughter, this was in November 2007, I put about 1 1/4 cups of baking powder instead of 1 1/4 teaspoon (because the previous ingredient had the word "cup" in it I read half of the top sentence which said "cup" and half of the bottom sentence which was talking about 1 1/4 of baking powder.... My Lord, that batter was really nasty, thank God I tasted it before putting it in the oven, I don't want to know what would have happened if I had actually baked that cake.... YUKKKKK! LOL
Recipe Reviews 6 reviews
Marshmallow Fondant
DELICIOUS!!!!! I had never tasted fondant period, but I've heard stories of people saying it looks pretty but tastes awful, so after reading many reviews, I decided to go with Kiele's recipe for marshmallow fondant, and OMG this fondant is simply delicious, easy to make, yes, a bit sticky, until it gets to the right consistency, and then is just dough. My husband loved it!!! I made two batches, on the second one (I didn't use my hands to knead, I used a fork, it kept my hands clean, and once it was no longer sticky, I used my hands) I just hate the sticky feeling (that's why I don't eat mangos, unless my husband peels and cuts them for me) LOL - Great recipe!!!!! Thanks Kiele!

0 users found this review helpful
Reviewed On: Apr. 6, 2011
Rick's Special Buttercream Frosting
WOW!!!!! This recipe is OUTSTANDING! I followed it to the "T" just the way Rick posted it!! I always made the Wilton "decorating class buttercream" I never fell completely in love with it, because it was waaay to sweet to the point we would sometimes scrape it off our cakes/cupcakes, but this one is amazing, the sweetness level is perfect, it spreads easy, and it is very easy to make. (the only thing is that is too thin for flowers and stuff, I don't think it would be good for such decorations, maybe if you put a little less heavy cream so is not as "thin" - I will try that and will let you know) {That's just my opinion, maybe it works for flowers just the way it is, I just got the impression that it probably wouldn't.} This recipe is a keeper, thanks Rick!!! :)

3 users found this review helpful
Reviewed On: Apr. 4, 2011
Chantal's New York Cheesecake
BLUE RIBBON RECIPE!!!!! This was my first cheesecake ever, Wow, it is delicious, and so easy to make. As some reviews say, YOU CAN NOT MESS THIS UP IF YOU FOLLOW THE INSTRUCTIONS STEP BY STEP, trust me! After reading some other reviews, I used "cinnamon-graham crackers" instead of plain graham crackers, and added some white sugar, about 1/4 cup, I also thought the crust needed a little more butter, so I added an extra tbspn for a total of three. I sprayed the pan with "bakers joy" spray making sure I sprayed the sides, as I read some people had trouble with the cake sticking to the pan sides. I always heard about the water bath and cheesecakes, and I had no clue as to how to "do the water bath" - nothing to it, I covered the bottom of my spring-form pan with two layers of aluminum foil and added boiling water to lasagna pan, and placed the spring-form pan right in the middle. As the instructions say, I had it baking for exactly 60 minutes at 350 degrees. I then turned the oven off and left it in there overnigt, about 8 hours, although it says 6 hrs is enough, I went to sleep and took it out in the morning, placed it in the fridge for about 3 hours; and..... Wow!!!! What an amzing cheesecake, no cracks, sinking, or nothing.. Thanks Chantal, and thanks to all of the reviewers for your tips!!!

2 users found this review helpful
Reviewed On: Apr. 2, 2009
 
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