EboFly Profile - Allrecipes.com (13400692)

cook's profile

EboFly


EboFly
 
Home Town: Minneapolis, Minnesota, USA
Living In:
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Italian, Middle Eastern, Vegetarian
Hobbies: Biking, Walking, Reading Books, Music
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Me being a nerd, hehe. ^^
About this Cook
'Ello. ^^ I'm Angel (or Ebofly.) I'm a first-year collage student and I've been juggling this with still being able to cook. I began cooking seriously when I was 12 years old after becoming a vegetarian. I prefer cooking healthy meals, but at the same time my favorite "food" is sugar. ^^; Let's just say my cooking record is conflicted. TT.TT I've been a member of the community for a few years now, but I've always been shy and have just began posting. ^^
My favorite things to cook
Korean and Italian. My favorite to cook from each is ddeokbokki and tortelli di zucca.
My favorite family cooking traditions
Baking and decorating Christmas cookies with my mother and grandmother.
My cooking triumphs
Tortelli di Zucca from scratch and without a pasta roller. O.o
My cooking tragedies
Gingerbread men....one year I was under the impression that you added the sprinkles before baking. I ended up with a stained-glass cookie pan and gingys that appeared to be encased in lava. ^^;
Recipe Reviews 1 review
Eileen's Spicy Gingerbread Men
I just made these to give away as Christmas gifts and they turned out really well. ^^ I cooked them exactly according to the directions except I made a double batch, one with honey instead of molasses and one with blackstrap molasses instead of milder molasses. I made maybe 12-14 cookies in total from each batch (I made them really thick) and baked them for about 8 minutes. They just came out of the oven a half hour ago and are still soft, but I can't judge their fully cooled softness. I will mention one thing though: the dough is pretty dry. When rolling out I recommend adding a slight bit of water to the dough. Also, give a good few hours for the dough to soften to roll out after refrigerating it. My honey one softened fairly quickly, but the molasses took about three hours to soften enough to roll. >

0 users found this review helpful
Reviewed On: Dec. 24, 2012
 
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