The Decadent Betty Profile - Allrecipes.com (13793039)

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The Decadent Betty


The Decadent Betty
 
Home Town: Toronto, Ontario, Canada
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Low Carb, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Gardening, Photography, Music
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Red Velvet Cake
Photoshoot Cupcakes
Cupcakes in retro oven!
Baking cookies
Baking Cupcakes for Photoshoot
About this Cook
I'm sort of a strange character, I love dark and spooky things but then I love to bake cookies! Ever heard that funny saying, "Come to the darkside, we have cookies" Yeah, that's true. We also have cakes, and all sorts of other yummy things. Okay, so I may look a little strange but I'm actually a really friendly person, and I enjoy cooking and especially baking for people. My husband and I recently purchased a Bed & Breakfast in Niagara Falls, so now I have turned an interest into a career! Here is our website: www.blythewoodmanor.com I love to make homemade chocolates, candies, cookies and sweets.
My favorite things to cook
Cook: Breakfast - Eggs, bacon, pancakes, waffles (with strawberries & whip cream, mmmm!) Dinner - Homemade tacos & mexican rice, chicken fried rice, stir frys, pasta with garlic bread & caesar salad Bake: Cakes of all types, shortbread cookies (often dipped in chocolate) muffins.
My favorite family cooking traditions
I learned to bake at a very young age from my Grandma. She taught me pretty much all of the techniques and tips that I know, and really gave me my passion for baking. I actually enjoy challenging myself and love the decorating and creative aspect when it comes to baking, and go beyond what my Grandma was ever willing to try. But to this day I still call her when I need advice on an ingredient or technique.
My cooking triumphs
I'm not really sure what a triumph would be, most of what I make turns out good (when I follow the recipe properly), I can't think of anything, okay other than my shortbread cookies, that I can say is fantastic. The shortbreads are REALLY good, I thank my grandma for that though, she first taught me how to make them when I was about 8 years old, and I've been making the same recipe ever since. She taught me that it's not so much the recipe as it is the handling of them. I made a Low Carb cheescake that was amazing, even I was surprised. I'll have to look for the recipe and post it here.
My cooking tragedies
Luckily I haven't had too many...tacos that I substituted "No Salt" for salt, and ended up being the nastiest, saltiest tasting tacos ever were probably the worst thing I've ever made. They were completely inedible, I laughed and threw all the meat away.
Recipe Reviews 2 reviews
Red Velvet Cake I
I made this cake for my husband's birthday. It's been years since I've made a cake and the frosting from scratch (I'm more of a cookie and confectionery person), but I decided to give this one a try. I followed other's suggestions and I used 1 cup oil, 4 tbsp Cocoa, and 1 cup sugar. The cake turned out beautiful! Very moist, very tasty, not too sweet, not too chocolatey, really had a flavour of it's own. No problems at all with it rising. The frosting took some time to get thick on the stovetop, I ended up turning up the heat a bit (just under medium) and then stirring continuously, and that made it perfect. Had a nice frothy buttercream texture and was easy to work with. This cake was a hit with everyone who tried it, and I plan to make it again for sure. I give it 5 stars with the alterations to the recipe. I should also mention that I mixed some raspberry pie filling in with the icing in the center of the cake, and it was just fabulous. A suggestion for any raspberry and chocolate lovers out there.

5 users found this review helpful
Reviewed On: Jan. 26, 2010
Homemade Peanut Butter Cups
I made these the other day but I used my own melted chocolate (I run my own little chocolate/baking business from home) and instead of using paper cups I molded them into roses and lips for valentines day. The peanut butter mixture reminded me of peanut butter cookie dough (when warm). When making it I mixed the icing sugar and graham cracker crumbs in a little bowl first before adding it to the melted Peanut butter mixture, and it mixed together perfectly. The first batch I did I let the mixture cool down just a bit in the fridge, then I used it. Tasted good, but the peanut mixture was a little too crumbly in the chocolate. So I put the rest of mixture in the fridge long enough to allow it to harden. I then brought it out and let it get to room temp, and for the next batch I took some crumbly mixture, rolled it into a little ball in my hand, then flattened it and dropped it into the chocolate. This made a much smoother texture to the finished product. Overall they were very tasty...my husband loved them so much I had to hide them from him!

3 users found this review helpful
Reviewed On: Jan. 4, 2010
 
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