Pooch656 Profile - Allrecipes.com (13877885)

cook's profile

Pooch656


Pooch656
 
Home Town: Porirua, Wellington, New Zealand
Living In:
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies:
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About this Cook
I pretty much only get to cook in my spare time on the weekends, I spend a lot of time traveling
My favorite things to cook
I love cooking with chocolate, it's the one thing I've never gotten bored of, and pasta
My cooking triumphs
Making pasta for the first time, its a favourite of mine to do when I have the time
My cooking tragedies
Too many to mention :)
Recipe Reviews 89 reviews
Sour Cream Chocolate Frosting
This is my favourite chocolate frosting recipe, I don't like basic buttercreams as they are too rich and a little greasy to me but this one is nice enough to eat with a spoon. The chocolate I used had 72% cocoa solids (I chopped up a bar) and I just added the sugar bit by bit until I liked the consistency and taste so this recipe wasn't too sweet for me. If I had to guess I'd say I used about half of the amount of powdered sugar. This one is a keeper in my books.

1 user found this review helpful
Reviewed On: Jun. 30, 2014
Mom's Apple Fritters
These came out perfectly for me, crispy on the outside and fluffy and moist on the inside. The only things I changed were to toss my apples in a bit of lemon juice and I added about 1/4t of cinnamon to the batter. I dropped in about a tablespoon of batter per fritter. My apples had a slight bite to them when they were cooked, which I like but if you don't make sure to dice the apples really finely. They are loaded with apple to the point that every bite has some in it, so if you don't like that much then maybe don't make an apple fritter just do plain doughnut style fritters.

1 user found this review helpful
Reviewed On: Jun. 21, 2014
Blitz Puff Pastry
I love love love this pastry recipe. I followed it exactly except I needed a little more water to get the dough to come together initially which sort of ruined a couple of pieces of butter. Instead of rolling into a baking sheet size I did another fold and roll with whichever little piece I was working on and just kept rolling to the right thickness. The results were pretty amazing, very light, buttery and flaky with a lovely taste and even brown. Not quite as good as real puff but a lot easier. And to be fair where I live the pre-made commercial puff pastry is absolutely disgusting compared to this so I couldn't be happier with this recipe.

1 user found this review helpful
Reviewed On: May 11, 2014
 
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