Amy Profile - (14045485)

cook's profile


Home Town: California, USA
Living In:
Member Since: May 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Dessert
Hobbies: Biking, Walking, Reading Books
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Recipe Reviews 5 reviews
Dessertlover's Classic Caramel Sauce
May take a couple of tries to get this recipe right, but it's worth it. I have made this recipe half a dozen times and here's what I've learned: 1) It will take way longer than 10 minutes for your sugar to dissolve and caramelize -- just leave it alone until it starts to turn golden brown and has a distinct caramelized aroma 2) SLOWLY pour in the cream -- otherwise you will have a gloopy mess (I usually let the cream sit out and come closer to room temp while the sugar is caramelizing) 3) Use all white sugar -- with brown sugar it's difficult to tell when it has caramelized and it might come out grainy 4) Use 1/4 cup less sugar -- as written, 1 1/2 cups is too sweet. Overall four stars for the misleading directions overly sweet taste when made as directed. Once you decrease the sugar and figure out the right time to add the cream, this is a five-star recipe.

2 users found this review helpful
Reviewed On: Apr. 25, 2014
Key Lime Pie VII
I have made this recipe twice now and I just can't get enough of it. Sooo yummy and sooo easy! The first time I made it I used a store bought graham cracker crust (mistake!) and used Mexican limes because that was all I had. Honestly, other than the crust, I thought the Mexican limes tasted just fine. So, the second time I made it, I used another reviewer's suggestion of replacing one of the cans of condensed milk with an 8 oz. tub of whipped cream cheese. Divine! I will be making it that way from now on...with the homemade graham cracker crust, of course. I can't wait for another "pie" holiday to come around so I have an excuse to make this again.

1 user found this review helpful
Reviewed On: Dec. 2, 2013
Plain and Simple Sourdough Bread
This recipe is outstanding! It is definitely getting added to the recipe book. I had tried "San Francisco Sourdough" from this site, but didn't like the texture -- it didn't seem like a true sourdough to me. I don't have a bread machine, so I took the advice of some of the other reviewers and proofed my yeast in my stand mixer bowl with a pinch of sugar and 1/4 cup warm water. I then added all of the ingredients (adding more flour as needed) and mixed on low with my dough-hook until I had a nice non-sticky texture. I then "kneaded" it on speed 4 for a couple of minutes. I let it rise for about an hour and then made a dozen rolls. I let the rolls rise for about a half hour until I cooked them at 375 for 15 minutes. One thing I did that no one else has mentioned is spray the rolls with water throughout the baking process. Since I cooked the rolls for 15 minutes, I spritzed them every five minutes or so -- that's how you get that nice chewy crust. I can't wait to make these again as my starter keeps maturing. Huge thumbs-up!

2 users found this review helpful
Reviewed On: Dec. 1, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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