ERINUNC Profile - (1588531)

cook's profile


Living In: Raleigh, North Carolina, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Dessert, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Reading Books, Music, Wine Tasting
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Asian Style Spicy Green Beans
Kentucky Derby
About this Cook
I've always considered cooking to be my creative outlet. Often, when I'm bored, I find myself leafing through cookbooks or browsing this website to discover something new to create. My hubby is my inspiration to keep rediscovering myself in the kitchen -- he is always eager to test my new dishes and is excellent at quality control. ;-) When I'm not creating in the kitchen, I'm experimenting with new crochet techniques, learning ballet, and earning a master's degree in sociology.
My favorite things to cook
I love to make appetizers -- fancy little canap├ęs -- and baked goods.
My favorite family cooking traditions
I'm not sure if it's actually a tradition, but I love to outdo myself everytime I cook for an event. Each event's food (and presentation of the food) has to be better than the last. I figure if I constantly challenge myself, I'll improve each time. Baking is also in my genes. My great grandmother was a fabulous baker, and being of Dutch descent, always make rich, decadent desserts. From her, I learned never to sacrifice flavor for the sake of saving a few calories. Dessert is meant to be enjoyed thoroughly, in all its caloric glory.
My cooking triumphs
I hosted a bridal shower, and handled all the food -- appetizers, beverages, dessert, etc. Not only did I receive compliment after compliement for the beautiful spread and tasty provisions, but I was also asked to cater one of the attendee's next party. I have never catered before, so this opportunity could either be my next cooking triumph...or tragedy! ;-)
My cooking tragedies
Ugh...I had some baaaaaad luck with flan. I attempted to make it for a Mexican themed party, and figured it was easy enough. But when I went to serve it, I couldn't remove it from the pan. I tried to soften the caramel layer on the bottom by holding the pan over the stove burner, but that only scorched my pan. When I finally got the flan unmolded, it spread out in a half lumpy, half liquid pile of goo, and the caramel layer was burnt. I'm still not sure what I did wrong. I just trashed the whole thing -- pan and all -- and told the hostess that if she wanted dessert, I'd be right back -- there was a donut shop next to her apartment.
Recipe Reviews 13 reviews
All-Day Apple Butter
This was fantastic. I am just letting the butter cool down now, but I did sneak a few tastes. I did cut the sugar down a bit -- 2 cups of white sugar and 1/2 cup of brown sugar...and it was still very sweet (perhaps b/c I used super-sweet apples). So, I just squeezed the juice from a whole lemon into it, and then blended the whole thing with my immersion blender. The little bit of lemon juice didn't change the consistency, but did cut the sweetness perfectly. Thanks for a delicious recipe! Not only does this taste amazing, but my house smells heavenly too!

2 users found this review helpful
Reviewed On: Sep. 20, 2011
Scottish Butter Tablet
Absolutely delicious! A good friend of mine from Scotland brought some of her mom's tablet back to the US, and this is totally on par with her mom's. I didn't have a candy thermometer, so I just cooked the mixture for 40 minutes while stirring with a wooden spoon. Then I cooled the mixture while stirring with a whisk for 5 minutes. I didn't wait until the mixture began to feel grainy. I just stopped whisking once it reached the consistency of brownie batter. It set perfectly and has a smooth, glossy finish and a knife literally glides through the firm tablet just like butter. The texture is smooth and velvety, and absolutely to die for! I used whole milk, as I didn't have cream. I also didn't have unsalted butter, so I used regular, lightly salted butter and omitted the salt in the recipe. Perfect!

12 users found this review helpful
Reviewed On: Aug. 10, 2011
Pumpkin Cream Cheese Muffins
Absolutely awesome! Thanks for sharing this recipe. I pretty much adhered to the recipe; my only changes were cutting down on the white sugar (I used 1 1/2 cups) and chopping up CANDIED pecans for the streusel topping (they make it that much more decadent). I also topped each muffin's center with a whole candied pecan -- they looked gorgeous. I was also able to get 24 muffins out of this recipe, so just be aware that you might need to have a few extra paper liners handy. Definitely a keeper. Thanks again!

1 user found this review helpful
Reviewed On: Oct. 27, 2010

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