froggiesl Profile - (13554300)

cook's profile


Home Town: Spanaway, Washington, USA
Living In: Vacaville, California, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Charity Work
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About this Cook
I am a working mother of two kids 5 & 9 years old, plus two dogs and an awesome husband that likes to cook too!
My favorite things to cook
I love baking and do best with ovens and slow cookers, my hubby on the other hand is great with anything topside on the stove!
My favorite family cooking traditions
Cooking with each other, no matter how small the kitchen there is no reason to not involve others! Also my mother taught me that measuring things and sticking to recipes is for newbies...we add whatever we want, however much we have, or make whatever subs we want and things usually turn out great anyways!
My cooking triumphs
Baking, I hardly ever seem to mess anything up that I put in the oven. Haha. Also I
My cooking tragedies
Well some stovetop stuff..haha. Can't remember exactly what though? Usually if I think I'm failing I get hubby involved or mom when I was younger and they always help turn it around!
Recipe Reviews 2 reviews
Banana Blueberry Muffins
My 4-1/2 year old son helped me make these and it went great! Both of us and my hubby just loved these. My husband likes breads, cakes, muffins but is not a big sweets fan so these are right up his alley with most of the sugar coming from the fruit itself. I mostly followed the recipe only making the change of using whole eggs instead of whites, and even then I added a couple more eggs to the mix because it seemed the dough was a bit toooo thick when we went to put it in the pan. I have heard that cooking with wheat flour can make cakes/breads more dense and less fluffy so that might be why. The only other change I made is sprinkling some granola cereal and cinnamon on the very tops of the muffins before baking, and I made a double batch which made about two-three dozen depending on how full you filled the cups of the pan. Excellent recipe and will use it many more times in the future!!! Thanks!

1 user found this review helpful
Reviewed On: Aug. 2, 2009
Oatmeal and Wheat Flour Blueberry Pancakes
I made these with my son for both of us and my husband. My husband just LOVED these! Myself I would have liked them a little fluffier but I have heard that cooking with whole wheat flour can make things a little more dense and less fluffy, plus I had to alter the recipe for what I had on hand which could have contributed to it as well. I didn't have soy or buttermilk as the recipie and some of the comments have suggested so I used 1% cows milk which is all that I had on hand. Also out of olive oil so I had to sub whatever veggie oil I had on hand. I also added vanilla and cinnamon to mine, as I have a cinnamon fetish that is only cured by cooking anything possible with it! :) The batter was thin so I added a bit more whole wheat flour until it was a thicker texture that cooked much better then the watery mixture the recipe created. I'm really not sure how soo many people got so many pancakes out of the mix, unless they left the mix thin which would have made many more, but then they would have been thinner and more crepe like. They would have looked nothing like the picture above. My mix with my changes only made about 12 medium pancankes (about the size in the picture above) which this time around made enough with a little left over, but if my daughter was home would have been a perfect amount. I will definately use this recipe again in the future!!!

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

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