fairygothmom Profile - Allrecipes.com (13578561)

cook's profile


Home Town: New York, USA
Living In: New York, USA
Member Since: Jun. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Low Carb
Hobbies: Knitting, Gardening, Reading Books, Music, Charity Work
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
Cap day! 5/2/09
About this Cook
Been baking and converting recipes since I was a kid due to food allergies. Now putting my talents to use converting Peruvian recipies and fancy desserts for my diabetic in-laws. I WILL create low/no sugar Dulce de Leche!
My favorite things to cook
Anything fast and easy. If I can use frozen or pre-cut veggies, even better! Love to use up whatever's in my fridge and pantry.
My favorite family cooking traditions
Epinards a la Reine beats Creamed Spinach every time.
My cooking triumphs
Chicha Morada made so easy Girl Scouts can make it. :) Melt-in-your-mouth beef shanks that weren't overseasoned.
My cooking tragedies
My new electric oven runs a bit colder than my old gas one, so I'm still getting used to it and things have gotten burnt. :(
Recipe Reviews 8 reviews
Oat Applesauce Muffins
I've made so many variations of this I've lost count! Instead of buttermilk I use 2 T plain yogurt mixed with milk to make the amount needed. I add 1 1/2 t vanilla extract and spices to the oatmeal - today I used 1/4 t cardamom, 1/2 t cinnamon and 1/4 t nutmeg. After it soaks about 1 hr I add the rest of my wet ingredients, INCLUDING the brown sugar and 1 T EVOO (I like Goya). I've added chocolate chips and raisins to different batches and made them plain, too. I make these as large muffins so I only get 6, which is perfect for my teenage daughter's breakfast for a week.

0 users found this review helpful
Reviewed On: Dec. 2, 2013
Mom's Zucchini Bread
First time I made this recipe for muffins I used 1/2 c. butter and 1/2 c. plain yogurt in place of the oil and 3 xl eggs, and they came out delicious if a little flat. Today I used 1/2 c. oil and 1/2 c. yogurt and only 2 jumbo eggs, and the muffins are stuck to the oiled non-stick pan, and the 8x4 loaf pan I put the other half of the batter into is a liquid mess that won't stop overflowing out a fist sized hole while the rest of the top burns. The muffins are yummy, but I've lost half my recipe and my oven is a mess!

0 users found this review helpful
Reviewed On: Jun. 26, 2013
Thumbprint Cookies I
Normally I wouldn't leave a 5-star review for something I had to tweak, but this cookie is SO worth it! I got 3 bakers dozen from this recipe, measuring my dough about 2 tsp per cookie. USE BUTTER. I cannot stress this enough. This is a shortbread cookie. It is not sweet, it will not spread, it will crumble slightly if cooked properly. Also, cream vanilla into butter/sugar/yolk. Most bakers already know to mix their wet, then mix the dry in a separate bowl and add to wet, but a novice baker might not. CHILL FINISHED DOUGH before shaping into balls. ALLOW COOKIE BALLS TO WARM to room temperature before pressing your fingerprint. Cold dough will crack and make your cookie brittle. FILL BEFORE BAKING. After cooking for 5 min, my cookies had a crust that broke and left a brittle cookie with ugly bare streaks. When I pre-filled, the cookies were smoother, but had no coating because my daughter needed a nice looking batch for her bf. I will test this again with black sesame for good photo contrast and because it's yummy. :) BAKE FOR 15 MIN AT 300. I also lined my pan with ungreased foil, it makes it easier to move to cooling rack and keeps the bottom from burning. COOL THOROUGHLY BEFORE TOUCHING. The filling is HOT. YOU WILL GET BURNED. And it's just not fun to run to the sink with jam hardening onto your skin. These would be a great project for kids over 3 to help with. Just make sure they don't poke through the bottom!

5 users found this review helpful
Reviewed On: Feb. 13, 2013

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