OPENDESTINY Profile - Allrecipes.com (1443482)

cook's profile

OPENDESTINY


OPENDESTINY
 
Home Town: Three Hills, Alberta, Canada
Living In: Edmonton, Alberta, Canada
Member Since: Jan. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Italian, Southern, Vegetarian, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Chocolate Trifle with Cheries Jubilee
Chocolat eTriffle with cherries jubilee
Beth's Spicy Oatmeal Raisin Cookies
Best Chocolate Chip Cookies
Delicious cookies
About this Cook
I'm a Bachelor of Science student at the University of Alberta. I love food, and I enjoy trying new recipes when I get the chance. One of my biggest pet peeves is when people use already prepared ingredients (say, cake mix) in a "homemade" recipe.
My favorite things to cook
Anything sweet. I love desserts, and frequently whip up a batch of cookies, brownies, or other delights to satisfy a craving.
My favorite family cooking traditions
Summertime barbecuing and Christmas dinner.
My cooking triumphs
I made "Little Micky's Favourite Cheesecake" and it turned out better than anything else I have ever made in my entire life. It was picture perfect, (and made for a perfect picture.)
My cooking tragedies
When I was five, I mistook salt for white sugar. Needless to say, those cookies were not very good.
Recipe Reviews 47 reviews
Butterscotch Oatmeal
I've never made homemade oatmeal before today, so I used this recipe as a base. I altered the recipe a bit (used 1 c. milk and 1 c. water because I ran out of milk, halved the sugar and added 2T high-quality Medium Grade A maple syrup). Because I followed another reviewers suggestion to up the milk, it is too runny for me - I like my oatmeal thick enough to hold its shape. Next time I think I'll cut the milk back to 1.5C. I must say though, that using half water half milk doesn't seem to have affected the flavour at all (for those of you trying to cut calories).

2 users found this review helpful
Reviewed On: Nov. 28, 2011
David's Yellow Cake
I might try this one again. I've never made yellow cake from scratch before, but something clearly didn't go right with it. I made cupcakes, and they fell by nearly half when I took them out of the oven. They were also dry and crumbly on the outside and dense on the inside. They tasted like overly moist sugar cookies more than they tasted like cake. I followed the directions step by step using all of the exact ingredients called for with the exception of vanilla extract, half of which I switched out for almond extract. I creamed the butter and sugar for about 10 minutes until it was really fluffy, and then added the egg yolks one at a time, followed by flour, milk, flour, milk, flour. It wasn't so much a batter as it was the consistency of cool whip when I spooned it into the cups (is this normal?)

4 users found this review helpful
Reviewed On: Jul. 7, 2011
Orange Cream Frosting
I made the recipe as is, but I halved it. There's not enough of an orange flavour for me, and I feel like its too soft for me - I like to pipe my frosting instead of spreading it. I felt like the orange juice dissolved the sugar once it was added, so even though my frosting was basically a dough before I added it, I just could not get it to be the consistency I wanted. Next time I'll use orange concentrate instead of juice, and just use half of what the recipe calls for.

2 users found this review helpful
Reviewed On: Jun. 16, 2011
 
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Cooking Level: Expert
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