Elle Profile - Allrecipes.com (13782458)

cook's profile


Home Town: The Suburbs, New Jersey, USA
Living In: The Middle Of No Where, Texas, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Gardening, Camping, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I love food and the scale confirms it! :D I enjoy baking for friends and family, and especially love decorating the things I bake. If I make dinner, I do go all out making it not just taste good, but look good, too! I've never been to cooking school but was hired as a baker's apprentice at a gourmet restaurant in February 2009. It's awesome!
My favorite things to cook
Cookies and cakes are my favorite things to cook, and I never use a box! Everything tastes better when it's made from scratch, in my opinion.
My favorite family cooking traditions
My husbands' family makes nut rolls every Christmas. I mean, a LOT of nut rolls. It's an all-day thing, and by the end of the day, every thing's covered in flour and dough.
My cooking triumphs
For an office party, I was asked to make a going-away cake for a coworker who was going into the funeral business (of making monuments). I whipped up a standard vanilla cake, and decorated it to make it look like a tombstone, including crumbled-cookie dirt on the bottom, and colored icing accents. The cake had accidentally cracked at the top (a big crack, too!), so I decorated the crack with black icing to make it look totally natural and intended. Everyone at the party kept asking at what bakery the cake was bought! The coworker was very delighted when he found out it was baked especially for him by another coworker.
My cooking tragedies
On my third date with my now-husband, then-boyfriend, I decided to make gourmet hamburgers. Everything was going great until I went to broil them. I was at college, and I guess the broilers were not up to par. When I put the hamburgers in, they caught on fire after less than a minute! I was so scared that I would set off the sprinkler systems in the dorm that I grabbed them out of the oven, raced out of my dorm room, and threw the pan in the snow! We had a good salad that night, though. :)
Recipe Reviews 17 reviews
Macaron (French Macaroon)
I am the original submitter of this recipe, so here are some tips to follow, since All Recipes changes the recipe a bit when they approve it. 1.) You have to measure the ingredients by weight. They've put the weights in the footnotes. If you measure out, say, three egg whites instead of 50g of egg whites, you might be off enough to mess up the cookie, and it won't puff up correctly (or at all). 2.) YES YOU DO HAVE TO SIFT THE INGREDIENTS! I'm so lazy. I've tried to do it without sifting. It never works out, trust me. Sift that powdered sugar and almond powder together. You won't regret it. 2.) The "silicone baking mat" in step one was originally a Silpat. I have tried making these on every surface known to man, including my cookie favorite, parchment paper. You need the Silpat or you won't be able to get the cookies off the sheet. 3.) People debate on whether it's necessary to let them set for an hour before baking. We tried setting them from 1 to 240 minutes. One hour is perfect. 4.) It is possible to mix it too much, and the cookie won't puff up when baked. Use as few strokes as possible when folding the almond into the egg whites. 5.) I highly recommend finding already-ground almonds, rather than grinding them yourself. It was our experience that grinding our own almonds resulted in an inferior cookie. They have to be ground to a very fine powder, and it's nearly impossible to do with regular kitchen equipment. Good luck!

1184 users found this review helpful
Reviewed On: Aug. 22, 2012
Grandma Jane's Kicked Up Tomato and Cucumber Salad
This is really good! Creamy with a nice kick, it was a pleasant way to use up our garden cukes and tomatoes. We will definitely be making this again!

2 users found this review helpful
Reviewed On: Jul. 30, 2012
Thick Cut-Outs
The people who've given this cookie one star must be inexperienced with baking, which is more than just popping things in the oven. You have to know how to mix dough, remember to do wet ingredients first, then dry. If you over-mix anything with flour in it you will have a bad cookie--you want to mix it just enough to incorporate the wet and dry ingredients. I'm so glad I ignored the bad reviews on this one. Anywho, I was looking for a Cheryl & Co. style cookie, and this is IT. I halved the recipe, and ended up with two dozen Cheryl & Co sized cut-out cookies. They are soft and delicious and everyone who tries them thinks they are wonderful! If you are looking for a sugar cookie that tastes like sugar, this is not for you. These are traditional sugar cookie cut-outs, that have just a hint of vanilla/sugar sweetness if you don't add the icing. Great with tea or hot cocoa. The dough was incredibly easy to work with, not messy AT ALL. I had it in the fridge over night prior to rolling it out. I greased the pan with butter spray on parchment paper, and had no issues at all--nine minutes in the oven. I can honestly say it was one of the LEAST sticky doughs I have worked with. If the dough is sticking, pop it back in the fridge until it is chilled, like the recipe says.

10 users found this review helpful
Reviewed On: Dec. 24, 2011
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