artisanrox Profile - Allrecipes.com (13548958)

cook's profile

artisanrox


artisanrox
 
Home Town:
Living In: Pennsylvania, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Genealogy, Painting/Drawing, Wine Tasting
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About this Cook
I'm a computer chair potato who cooks whenever I'm not exhausted from work.
My favorite things to cook
Anything sweet
My favorite family cooking traditions
I remember my grandmother's Slovak Egg Cheese. Yum, I'm going to try to make that someday.
My cooking triumphs
Every time I made Juila Child's Marquis de Chocolat with butter cream frosting and chocolate glaze, it IS a truimph. That is one hard recipe (expert level) but it's worth it every time.
My cooking tragedies
I tried to made classic Black and White cookies once, and had no experience with using a sugar thermometer. It was a very HOT and HUMID day in Pennsylvania and the icing totally tanked. It was awful! Next time I try to do anything with sugar it'll be in the middle of winter!
Recipe Reviews 22 reviews
Black Magic Cake
This classic, decades-old recipe is my favorite cake in the universe. One note, though...due to the chemical composition of this cake, the batter rises A LOT when baking. When making small forms like mini-bundt cakes, fill the forms no more than halfway or the batter will expand and spill all over your stove.

0 users found this review helpful
Reviewed On: Jan. 14, 2015
The Best Rolled Sugar Cookies
There's no other way to say it. If your dough isn't right, you're doing it wrong. I didn't change anything at all about this recipe and it came out great. I'm taking a half batch with me to work (I didn't have time to roll out and cut the whole batch...this makes a loooot of dough!) today to share. The dough is a bit wet when you begin working with it, but it's OK because as you are rolling and adding all that extra flour, the dough doesn't turn into a brick. I even tried doing some letterpressed cookies with it and even they turned out great!! I was surprised how the details in the letterpressed cookies were pretty intact through baking. I didn't have time to decorate these either, and I am looking forward to having the time to actually decorate some of these beautiful and wonderfully tasty cookies! POST NOTE: I brought these to work, and becaise I was worn out from the holidays I had no time to do anyhting fancy with them. Served them totally plain, just cut into cute wintery shapes, and they STILL disappeared on me. No color, no decorations, no icing. So there ya go!

2 users found this review helpful
Reviewed On: Dec. 24, 2014
Old Fashioned Onion Rings
Oh what light through yonder window breaks? It is my happy self after eating these perfect onion rings!! And i've never tried to make onion rings before. Are they messy to make? Yup...and you should expect that with ANY fried food. Are they worth five stars after 950+ reviews? Yup! I did the breading in three bowls for this...the dry, the wet, and Panko crumbs so I can sorta do this assembly-line fashion. My wet batter was about as thick as heavy pancake syrup, because I just like a lot of breading on my rings. To season the wet and dry breading parts, i threw in some pepper, some paprika, some onion flakes to both, and some freeze-dried garlic pieces to the wet part. I used a 5qt cast iron dutch oven with about an inch of peanut oil to fry these. It worked great although it was annoying regulating the stove temperature, but that's just how glassceramic stoves work as opposed to other kids of stove and not this recipe. Don't fry any more than two or three pieces or the temp doesn't regulate well. And just make these. Really, GO and make them. They are fabulous even without dipping sauce to go with them. Make them, eat them, love them, make them again and again!

2 users found this review helpful
Reviewed On: Dec. 16, 2014
 
 
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