puplovincrocheter Profile - Allrecipes.com (14240783)

cook's profile


Home Town:
Living In: Virginia, USA
Member Since: Jul. 2012
Cooking Level: Expert
Cooking Interests: Vegetarian, Dessert
Hobbies: Knitting, Reading Books, Music, Charity Work
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About this Cook
My favorite things to cook
I am a HUGE baker!!!! I love to make pies, tarts, cakes, cupcakes, brownies, cookies, etc. Cupcakes have recently become my news passion. Most of my baked creations go to family and friends; local firehouses, police departments, and nursing homes; church and charity bake sales; and sometimes I cater for small parties
My cooking triumphs
Meringues...needI say more.
Recipe Reviews 3 reviews
Blueberry Crumb Bars
This is a great idea and comes together nicely! Tastey, though not the best I've ever had. I used partially thawed/drained frozen blueberries and it worked nicely. I plan on using it again and maybe trying other fruits?

0 users found this review helpful
Reviewed On: Aug. 31, 2012
Freezer Peach Pie Filling
This is a brilliant idea!! Like others have said, I would double the amount of filling. I'm wondering if I could use frozen fruit in this recipe (if it's all I have)...or would refreezing it be a problem? Any ideas?

1 user found this review helpful
Reviewed On: Aug. 31, 2012
Sturdy Whipped Cream Frosting
This turned out fantastic! Here's what I did (steps changed slightly per posted suggestions and needs): 1. beat the slightly softened cream cheese (I used full-fat...why not, I'm using heavy cream after all), extracts (I used vanilla and raspbery), and sugar (I used powdered). 2. separately whip the heavy cream (and I added a tsp of cream of tartar) to stiff peaks (if you beat it too far, add a little more cream and whip slowly until it is incorporated; repeat until it is back to the desired consistency. also add a little more sugar to balance). I put the heavy cream, mixing bowl and beater in the freezer for 30 minutes before starting. 3. Fold the two mixtures together You can really use any extract flavor to this recipe...I also added 2/3 cup of raspberry jam to step 1. The texture and taste were fantastic! I piped this raspberry cream frosting onto my cupcakes (chocolate cake w/ raspberry jam filling) with a pastry bag and large star tip. It seemed very sturdy and kept it's shape and texture while on my counter for hours. In an air tight containter, it has kept well in the fridge for 3 days (thus far). However, when I refridgerated my cupcakes in their bakery boxes (not air-tight) the frosting did not have as fluffy a texture when thawed (yet were definitely still delicious!). I also froze one in a zip-lock baggie to see if it would work...I will report back when I thaw (and taste test). I highly recommend this frosting! It tastes divine and is quite sturdy!

10 users found this review helpful
Reviewed On: Jul. 30, 2012

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