Kitten72581 Profile - (13672625)

cook's profile


Home Town: Moore, Oklahoma, USA
Living In: Denver, Colorado, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Chef Julie
About this Cook
I'm Julie, 32, living in Colorado. I'm a total foodie. I love cooking and eating my creations!
My favorite things to cook
Desserts are my specialty. I did receive a diploma in Pastry Arts from Platt College. I'm also good at making wacky marinades for chicken and steaks.
My favorite family cooking traditions
Good southern home cooking! We do the whole Thanksgiving Turkey, deviled eggs are a must! And of course the pies! For Christmas Eve we strictly eat appetizers and finger foods. It's a tradition.
My cooking triumphs
I have made one awesome Asian inspired Wedding Cake for my final in school. I also made a sad looking Tres Leches cake but it tasted so good I had no complaints on its exterior!
My cooking tragedies
Plenty. In school I made a raspberry framboise cake, but balls of flour were still in it! Oops! I once microwaved asparagus until it was nothing but a burnt exoskeleton! I've burned the buns and cookies tons of times.
Recipe Reviews 1 review
Best Chocolate Chip Cookies
The pic of these cookies doesn't represent the actual product. I made these, the dough looked and smelled great. They came out flat and chewy however, they hardened quickly and went stale super fast despite keeping them in an air tight container. I read the reviews and did some searching and found that dissolving the baking soda could make the cookies flat. I didn't really see why we needed to dissolve it in the water in the first place. I would recommend that if you use this recipe just add the baking soda dry and the cookies should puff up like the ones in the pic. Good luck!

5 users found this review helpful
Reviewed On: Mar. 10, 2013

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