My Passionate Palate Profile - Allrecipes.com (13240911)

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My Passionate Palate


My Passionate Palate
 
Home Town: Flint, Michigan, USA
Living In: Lakewood, Washington, USA
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Biking, Fishing, Reading Books, Music, Painting/Drawing
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At home with Christ.
About this Cook
I am a 44 yr. old female "Steeler Fan" with one 19 yr. old son whom is my pride and joy (him loves his momma's cookin'...yes him does). He attends CMU going for--wait...let me get this right..."Environmental--- Biological...Engineering". Whew! What a mouth full! I have a sweet husband who (until he met me) ate only what I call simple basics: Hamburgers, hotdogs, chicken (baked or fried) and some "cave man stew" he swore was 'good stuff' (looked more like...well...umph!) So when he married me, he married a cookbook on legs. I must put my signature on anything I make. I had to laugh at my hubs once because he said, "Bey (short for "baby" for those who don't know)...can I just have a PLAIN hotdog this time.."??? Now that's funny. Anyway...The kitchen is my favorite place in my house. It is my sancturary...my "padded room" so to speak. I been coming to AR for about 7 years so it was time to join. I suppose.
My favorite things to cook
Cakes. I love experimenting with them and even with mixes, you can create wonderful, tasty and beautiful 'hunks of love' with a love for the kitchen and a creative mind. Oh...and of course a well stocked pantry.
My favorite family cooking traditions
You want a family tradition....??? Eat what I cook. Per Donna Summers "I work hard for tha' flour". Wait...ummm...she said money...didn't she?
My cooking triumphs
Making cakes. They use to defeat me. For me, I felt like a poor cook since my cakes were not up to par. I could cook most anything I attempted with good end results but cakes...I hated. I despised (with humor that is) those who could produce such fluffy layers. Oddly enough a "ghost Chef" by the name of Steve online (yep a real chef) actually answered my cry for help via email. Come to find out...I wasn't really doing anything wrong he just showed me how to get the results I was looking for. Now, I could make a cake everyday! No sweat. That's how much I love how they turn out. They are as tasty as a Julia Childs cake, fluffy as a fresh bag of Kraft Marshmallows and tall as my son who is 5'9". Well...not that tall.
My cooking tragedies
Pie Crust. I get "Vertigo" (ummm...not to be confused with "Vitiligo") when I attempt to make a pie crust. I start sweatin', my palms get all extra moisty (yes, that's a word--mine), I get dizzy and crossed eyed and it all ends in a fit of "Tourettes". I don't even want to discuss it. Makes me cry like a wimp. It just hurts my little cooking heart. Thank goodness for Pillsbury. Everytime, I go to make a pie crust they....never mind--my eyes are gettin' all watery again and the floor is startin' to move. Vertigo I say...VERTIGO!!!
Recipe Reviews 13 reviews
Dark German Chocolate Cake
This cake is BOMB!!!! Rises beautifully. Layers freeze very well (though because of how moist it is...I suggest lining both sides with wax paper and then wrap thoroughly in plastic wrap). Yes...this IS..my new go to chocolate cake. And I am giving five stars on both the original recipe as listed here (used first for my supervisors birthday cake I made for him) as well as my second making. My alts were: using 2 tbsp of black cocoa powder for 'depth' & 1 cup of regular cocoa (both Hershey) and 1/2 cup of Kahlua 'infused' coffee and 1 cup of water. Everyone needs this cake in their life. GOD BLESS.

0 users found this review helpful
Reviewed On: Aug. 26, 2014
Strawberry Cake from Scratch
I reeeeeeally wanted to love this cake but I couldn't. The cake was so fracken moist which was terrific but the addition of the flavored gelatin--left that 'Jello-yee', factory, processed, 'distinctive Jello-yee' chemical taste. Whyyyyyy??? Oh whyyyyy? Such a pretty color though and like I said--very, very soft and moist. I am going to attempt it again (followed recipe exact first time) WITHOUT the gelatin. See how that works. That flavored gelatin...just ruins it. At least for my taste.

36 users found this review helpful
Reviewed On: Jan. 11, 2011
Peach Pie
Very, very good recipe and simple. I had NO runny nor over-flow issues at all and I used canned peaches because the fresh selection was poor. Off the bat, I went with the advice to leave the pie in oven after baking and that may have helped. I added NO CORNSTARCH or flour for a thicking agent. Take her advice (first review)--it works definitely. I used 3-30 ounce cans of freestone peaches (which I drained overnight), added 1 1/4 tsp. of cinnamon, 1/8 tsp. of ginger, 1 tsp of real vanilla and a dash of nutmeg into the crumb mixture. Brushed my crust with egg (I like gloss) and followed the rest of the directions for baking. Butter--NOT margerine makes a difference as well for taste. NOTE: 3 cans (if you use) makes for a nice FULL deep dish pie. Meaning no air pockets between crust and pie layer. Next time will try fresh peaches when I go to my local specialty fruit market (8 large). Fantastic pie. Thanks!!

11 users found this review helpful
Reviewed On: Jan. 8, 2010
 
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