katinahat Profile - Allrecipes.com (13762442)

cook's profile


Home Town: Boulder, Colorado, USA
Living In: Virginia Beach, Virginia, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Reading Books, Music, Charity Work
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Brownie Chocolate Chip Cheesecake
Myself and a Few Friends
About this Cook
My husband and I are living in Virginia with our daughter, who is a little over one year old. I love hiking, reading, volunteering, cooking, and watching movies.
My favorite things to cook
My cooking passion is baking, but I realize that I can't just live off of sweets. I always love trying new recipes and challenging meals. I'm still learning the art of cooking meat and fish, but I've had pretty good results so far. I love rich, hearty meals with lots of flavour, and I tend to do all of my cooking from scratch.
My favorite family cooking traditions
My family's not a huge cooking family, but every once in a while when they cook, it's excellent. My father's side tends to stick to more meat-based meals with a lot of German and Czech influences, since that's where our family came over from. My mother's side cooks more Midwestern, veggie-filled meals. Still lots of meat, but different kinds of dishes.
My cooking triumphs
Apple pie, pumpkin pie, pumpkin loaf, sugar cookies, oatmeal cookies, beef stew, baked sweet potatoes, and meringue. I've cooked a number of things fairly well over the years, but I'm definitely still learning and improving. Each time I make something, it turns out a little better, so that's reassuring. I like to think that eventually, I'll end up as a great cook.
My cooking tragedies
Multi-layer cake, kabobs, grilling, cooking with an open flame, and cooking at altitude. I just recently moved to live at 6,000 feet. It makes a huge difference from what I'm used to, so it's a learning experience. Also, I have problems cooking things with grills and open flames; I have a tendency to either cook the outside too much and the inside not enough, or just overcook the entire thing.
Recipe Reviews 4 reviews
Brownie Chocolate Chip Cheesecake
Great recipe! This was my first cheesecake. I followed the recipe exactly, with a water bath, and my cheesecake turned out wonderfully. I coated the outside edge of the cheesecake with fudge frosting and mini chocolate chips for extra flavour and to hide my cracking sides (we all have our tricks).

1 user found this review helpful
Reviewed On: Dec. 26, 2008
Basic Flaky Pie Crust
Excellent! This was the first time I made my own crust, so I was nervous about how it would turn out. No worries though, it came out BEAUTIFULLY! I used butter-flavoured Crisco instead of normal, since I was making a sweet, apple pie (Apple Pie by Grandma Ople). Also, I added 1 tsp of white sugar to further compliment the contents of the pie. After all of the intense warnings of stickiness, I had my wax paper ready, but it was unnecessary. Since I didn't have any pastry equipment, I just used my hands to combine everything. Next time I'll have to flour my hands first-- that was the time when the dough was really sticky! But after it was all combined, it wasn't sticky at all. It was very easy to work with and handle. I refrigerated it for about 15 or 20 minutes before putting it into the pie dish. I lightly coated the bottom crust in egg whites and put it in the oven for 2 minutes at 400 degrees to prevent sogginess. I used a lattice crust for my pie which, for the most part, went very well. HOWEVER-- this crust tears fairly easily, so be very careful with how thin you press it while you're working with it. Overall, a big thumbs up! I will be using this crust again and again :)

4 users found this review helpful
Reviewed On: Nov. 24, 2008
Apple Pie by Grandma Ople
What a wonderful pie! I used the Basic Flaky Pie Crust with Butter-Flavoured Crisco instead of normal Crisco, with 1 tsp sugar to compliment the apple pie. Also, I brushed the bottom crust with egg whites and put it in the oven for 2 minutes to prevent sogginess. For the pie itself, I followed the ingredients exactly, except for one variation: I added 1 tbs cinnamon, a dash of ground cloves, and a dash of nutmeg. As for the syrup, be careful! It thickens VERY easily to the point where you can't just dump it over the pie anymore. It attains a molasses-like consistency a lot faster than I thought it would. I put the sliced apples in a bag and shook it to evenly coat them. Then I mounded the apples into the crust. It may seem like a lot, but you WILL need all 8 apples! I ended up having to prepare a couple more when I saw how small 6 was. I then covered it with a lattice crust and had JUST finished with that and a leaf decoration I'd made with the left-over dough when I realized I hadn't added the spices! I mixed them into the remaining syrup that I was going to pour over the top crust, and made it into a spice "glaze" of sorts. I was kind of worried, so I kept tin foil over the entire pie until 15 minutes before the end of the cooking time. My worry was unnecessary-- it turned out perfectly! All of the crust was just perfectly cooked, even the part with the glaze on it. My boyfriend and his friends loved it, and were really impressed. I will DEFINITELY be making this again so

6 users found this review helpful
Reviewed On: Nov. 24, 2008

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