KATERINAJB Profile - Allrecipes.com (1585384)

cook's profile


Home Town: Norwalk, Connecticut, USA
Living In: Reston, Virginia, USA
Member Since: Apr. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Dessert
Hobbies: Reading Books, Music, Wine Tasting
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About this Cook
I started cooking in college, when I lived in a house with 15 and then 24 other people. It took awhile to learn to cook for only a few people! Would like to learn fancier dinners and also tackle yeast breads.
My favorite things to cook
Desserts, mainly cookies and cakes, and soups, especially anything thick and hearty.
My favorite family cooking traditions
My mother's side is Slovak, so they're always good for Pascha bread and pierogies.
My cooking triumphs
My husband loves my corn chowder and quickbread.
My cooking tragedies
Fat-free pumpkin muffins with every substitution imaginable. They were so rubbery, they bounced!
Recipe Reviews 32 reviews
Peanut Butter Cup Cookies
These are really good and always get compliments. But I doubled the recipe today and only got 58 cookies total. If I'd made them any smaller, there wouldn't have been enough cookie to balance the PB cup. I can't imagine trying to get 80 cookies out of a double recipe--they'd be tiny. Perhaps because they were bigger than the OP's, I baked mine for about 10 or 10 and a half minutes.

1 user found this review helpful
Reviewed On: Jun. 30, 2013
Black Magic Cake
I've made this cake several times, and it's always turned out great. It's really moist and keeps well for a few days. The last time I made it, I added a dash of cinnamon and that was good, but it's great just the way it is. Definitely my go-to recipe for chocolate cake.

5 users found this review helpful
Reviewed On: Feb. 23, 2011
Easter Cheese - Hrudka
The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though lots of people call it Easter Cheese, it's not meant to taste like the cheeses with which Americans are generally familiar. It's *supposed* to be on the bland side in order to complement the salty ham and the bite of the horseradish.

25 users found this review helpful
Reviewed On: Mar. 30, 2010

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