LauraAnne Profile - Allrecipes.com (13648253)

cook's profile

LauraAnne


LauraAnne
 
Home Town: Biloxi, Mississippi, USA
Living In: Crystal Lake, Illinois, USA
Member Since: Mar. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Southern, Mediterranean, Dessert
Hobbies: Gardening, Hiking/Camping, Camping, Fishing, Photography, Painting/Drawing
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About this Cook
They don't have an AVID BEADER option in Hobbies but that about sums it up. I work full time but live for my jewelry. I own Knot Your Mamma's Pearls, a soon to be on the web jewelry store, LOVE to do custom pieces so when it's up and running drop me a line. When I'm not beading or working, I'm eating! I love food! I love everything about food. I especially love trying new recipes! I actually have more cook books than beading books, but don't tell anyone. lol I cook for myself to eat but ask anyone at work and you'll quickly find I'm known for my deserts! I'm from the South so, of course, I live to feed people and I've never met a desert I didn't like. My boyfriend doesn't mind when I practice, either! :D
My favorite things to cook
DESERT!! I make the BEST Pecan Pie in the world! I've made it for family gatherings since I was taught how at the tender age of 13-14. As soon as I knew how to make it my mom said, ok good! You can do the deserts from now on.. and it just sorta stuck!
Recipe Reviews 3 reviews
Joanne's Super Hero Sandwich
This is THE best Italian sandwich I've ever had! It really is an amazing amount of meat and cheese and bread but it is so worth breaking whatever diet you were attempting before coming across this recipe. I don't put the full amount of olives it calls for because while I KNOW it would be amazing.. my boyfriend doesn't like olives. Lame, I know. SO instead I double the mushrooms. I also tried it once w/ rice vinegar as it was the only vinegar I had on hand. Just added a touch more lemon juice to balance it out and it was still absolutely fantastic! If you're just starting cooking or you're not really sure of yourself in the kitchen this one is a no fail recipe! No matter what corners you need to cut it'll be just fine. :) My only small problem is I brought a few pieces for some friends at work and now every time I make it half the office is asking if I can bring a piece for them next time! lol Thank you for sharing!

4 users found this review helpful
Reviewed On: Jan. 2, 2011
Raspberry Sauce
Perfect! Took out a little of the sugar because I wanted it a little more sour. (Used only about 2-3 tbl. total) and just eyeballed the OJ but this turned out amazing!! I wanted it to have more tang than sweet because I served it with Chocolate Decadence Cake II, also from this site! WHAT AN INCREDIBLE COMBINATION!! Thank you so much for posting, it was EXACTLY what I was looking for!

2 users found this review helpful
Reviewed On: Apr. 7, 2009
Chocolate Decadence Cake II
Fantastic! I made this for one of the girls at work and it was a HUGE hit! It does only make one small cake but to be frank, it's VERY rich (as if the 4lbs of chocolate doesn't give THAT away!) so almost everyone in the office was able to snag a little piece. (I filled a pan w/ six little tulip-shapped slots and about a half a bread pan) One thing I did notice, anyone with a strong aversion to DARK chocolate gave a 'too rich' answer. To answer some questions added by a previous reviewer on instructions. When you whip (Unless you're looking for a REALLY good work out use a mixer, not a whisk!) sugar and egg the color will actually lighten a bit to a very soft yellow and it will about double in size. Basically blend the out of it and when it won't poof up anymore, you're there. :) This cake is also VERY easy to over bake which is what would make it dry! You can't do the toothpick test on this one since there is SO much chocolate, most of it won't completely solidify until it has cooled. As the instructions say use the poke test, it shouldn't be hard but as soon as there is resistance, take it out, you're done! I'm not sure about refrigerating, however, I had to because I baked it a day in advance and I didn't trust to leave it out w/ the dog all day but I FULLY Suggest warming it up when you serve it! It will be very fudge/brownie like when cold but softens right up again if you heat it up a little. I do also agree on the suggestion for using raspberries with it.

32 users found this review helpful
Reviewed On: Apr. 7, 2009
 
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