NutellaBznss Profile - (13655413)

cook's profile


Home Town: Morristown, New Jersey, USA
Living In: Nyc, New York, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Photography, Music, Painting/Drawing, Charity Work
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About this Cook
I'm a Social Worker in NYC, formerly of Los Angeles.
My favorite things to cook
I'm a fan of Mexican and Asian cooking. I care about ethically sourced meats but since those are expensive I usually just eat vegetarian.
My favorite family cooking traditions
I like to throw things together and call it a new recipe so I can justify photographing it and posting it to Allrecipes.
My cooking triumphs
My Japanese Winter Squash and Leek soup was fantastic, but then again that's my own opinion. Also, the gluten-free oreos I made were scrumptious, a perfect replacement for the real thing, which I did miss terribly when I went gluten-free.
My cooking tragedies
I just need to master the skill of actually making food that OTHER PEOPLE would like to eat. *le sigh* College cronies are not huge fans of my cooking. Not sure how I feel about that. Also, I tend to use the microwave much more than I ought. It's just so darn EASY and I didn't grow up with it, so I've become very attached to it in college. But it's what one puts in the microwave that counts, and trust me, I never put any microwave dinners in that puppy. It's just a means to melting (vegan) butter, to melt chocolate, to heat up frozen vegetables, or to cook potatoes or squash. And make tea. (I love tea.)
Recipe Reviews 8 reviews
Radish Top Soup
Quite good! I also made it without cream or milk. Added red pepper, which I think was a mistake, but also added mushrooms and rosemary, which were apt. Also added garbanzo beans for protein, meh. Very pleased to have something to do with radish tops, like many others.

3 users found this review helpful
Reviewed On: Mar. 23, 2011
Russian Tea Cakes I
Recipe worked just fine the first time. Great basic cookie, delightful to nibble at.

6 users found this review helpful
Reviewed On: Mar. 4, 2011
Ghirardelli Chocolate Raspberry Cheesecake Hearts
A number of things: -Don't overcook your cheesecake if you can help. It's done if it's still jiggly in the center when you shake it gently. -Make sure you semi-cover your cheesecake as soon as you get it out of the oven to prevent cracking. -Don't put your cheesecake immediately in the fridge, let it sit either in the open-but-turned-off oven or in another warm place (like the stove above the oven, if you have that) for about two hours. Then let it chill in the fridge for about four more hours (or overnight) before you do any decorating. -There's a LOT of raspberry left over if you put it through a mesh strainer like instructed. What I did with it was mix it into a basic buttercream frosting with a bit of the raspberry juice and some red food coloring, and I coated the top of the cheesecake the morning after baking. Then I decorated with some additional uncolored buttercream frosting (flavored with almond extract) and, after that was done setting, I topped it off with the rest of the raspberry juice mixed with rice flour (about 2-1 ratio rice flour to raspberry) and used that as my final topping. If you prefer chocolate, you could use cocoa powder and a little water instead of the raspberry for that final decorative bit.

13 users found this review helpful
Reviewed On: Feb. 14, 2011
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