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 12 reviews
Lemon Souffle Cheesecake with Blueberry Topping
I made it exactly as the recipe is written, though I used a 10-inch springform pan which was the perfect size, and I put some Grenadine in the blueberry syrup for a kick :) This was FANTASTIC and a big hit. The cake is sooooo light and fluffy you can hardly tell it's a cheesecake. It's got a wonderful bright flavor and the blueberry sauce hits it out of the park! I had no problem unmolding this but I wonder if it will cut better frozen...it was a bit messy to cut. If you're serving this to a crowd it might be better to make this into single serve, little cheesecakes. But in the end WHO CARES how it cuts, it was so good and a perfect combination of fluffy and rich nobody will really care...it tastes too good. Just go make it, you won't be sorry.

0 users found this review helpful
Reviewed On: Jun. 6, 2014
Banana Bread I
This was some great banana bread. Very heavy, dense and moist, and I like it that way! We had three bananas that were getting very black and really on their way out the door, as opposed to just yellow or spotted...and that helped contribute a lot of moisture and sweetness to the bread. What's also nice about this is that it doesn't make a huge quantity of bread, it was just enough for my mother and myself to eat over maybe two or three days. The only things I did differently was butter up a ten inch cast iron skillet and put it in there, and used brown sugar instead of white...it came out wonderfully!!! Will keep this recipe handy.

0 users found this review helpful
Reviewed On: May 31, 2014
Amazing Apple Cake
This cake is absolutely fantastic. I made some tiny changes: I subbed light brown sugar for white sugar. I only put in one tsp of cinnamon. I subbed melted butter for oil. This is a very very apple-y, superdense, moist cake...just how I like 'em!!! Yes the batter looks bizarre when you have everything in there but the apples, but just DO IT and put the apples in...it works. I cut the apples into really tiny pieces and that made it moist. To save some time, I used a corer/sectioner that divides into 12 pieces then sliced the sections very thin and small. I used I think 3 medium Granny Smiths and one red delicious. I baked it in a 10-inch Lodge cast iron skillet. This recipe will be in my permanent collection. It's everything I love in a fruit cake!!

0 users found this review helpful
Reviewed On: Apr. 28, 2014
 
 
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