MegMouse Profile - (15424645)

cook's profile


Home Town: Albany, New York, USA
Living In:
Member Since: Mar. 2012
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Boating, Fishing, Photography, Reading Books, Music, Painting/Drawing
Recipe Box 0 recipes
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About this Cook
I'm 22, started cooking when I was 13, then discovered that I love to bake. I went to culinary school but changed my major. I still love to cook and bake, and I seem to be the first person people go to for ideas and events. I love the challenge of a new recipe. I'm always looking for new ideas, then changing them to try to make them better. I don't like to fall neatly into the mold, I like to break it!
My cooking triumphs
Made a giant sheet cake for 60 + people...loved by all!
My cooking tragedies
I tried to make this fancy cake from my college professional baking book for my Grandmother's birthday...after two attempts I realized that the one cake I can not make to save my life is a sponge. Ended up having to buy a sponge cake and finished the recipe with that. No one knew the difference...but I try to stay away from sponges.
Recipe Reviews 3 reviews
Best Steak Marinade in Existence
I used this recipe for a thick shoulder steak. Didn't have garlic powder, lemons, or white pepper so I substituted 3 large cloves of garlic (Italian household...need lots of garlic), fresh lime juice, and black pepper. I also added in a little dried oregano and omitted the pepper sauce. I thought 8 hours of marinating was too short, especially for a thick cut, so I went up to 20 hours. After taking the steak out of the marinade I boiled the extra for a few minutes so I could use it to baste portabella mushrooms (also grilled). Amazing! The 20 hours was a good choice, and I think it would have been better if I had let it sit for 24, but I was very happy with the result. Even my husband (the grill master in our family) absolutely loved it! I'll be adding this to my recipe book!

1 user found this review helpful
Reviewed On: Apr. 10, 2012
Party Pinwheels
I had to make a ton of these for a big Birthday party this weekend, so I multiplied the recipe by 3. It told me to use 3 packages of ranch dressing mix...but after reading some reviews about it being pretty salty I decided to use two. I also substituted roasted red peppers instead of just plain bell peppers, and added a layer of thin deli-cut salami after spreading the cream cheese mix. All I have to say is...WOW! These are so addicting! Everyone loved them and I kept getting requests for the recipe! They are a little time consuming if you have to do a lot of them, but it is well worth it! If I could give these 10 stars I would. I will be making these for every party from now on.

4 users found this review helpful
Reviewed On: Mar. 12, 2012
Chocolate Ganache
I've used the recipe twice already. Once for my husband's birthday. Before I get into it, I would like to mention that I have found a way to make this chocolate ganache into the BEST frosting I have ever tasted! Instead of just bittersweet chocolate, I try to get as close as I possibly can to a 50/50 split of dark chocolate and bittersweet. The dark chocolate makes it thicker, but for any serious chocolate lover, it's heaven! I made a layered Devil's food cake (the hubby LOVES chocolate). I used 1 Tbs Malibu Black Coconut Rum, let it cool until thick, then whipped to use it as frosting. First I filled the cake, then with the remaining frosting I folded in some whipped heavy cream to give the frosting a lighter color and texture...then coated the cake with shredded was amazing! I just used this recipe again for my step-father's 60'th birthday last night. We invited 60 people to this mega-surprise birthday party so I had to make a huge cake. Like my husband, he loves chocolate so I came back to this recipe and made it again, but I didn't have any rum this time so I just did a straight ganache. I had a 2" thick 12x18" layered sheet cake to make so I had to multiply the recipe by 5 (LOTS of frosting!), then let it cool and whipped it. Like I said, he loves chocolate, so I did Devil's food cake again. All 60 of his guests loved this cake! And it's so easy! Next will be a yellow cake w/ lemon white chocolate ganache topped with coconut.

2 users found this review helpful
Reviewed On: Mar. 11, 2012

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