sweetserenade Profile - Allrecipes.com (15980585)

cook's profile

sweetserenade


sweetserenade
 
Home Town: Portand, Oregon, USA
Living In: Portland, Oregon, USA
Member Since: Jan. 2012
Cooking Level: Not Rated
Cooking Interests: Baking, Dessert, Gourmet
Hobbies: Photography
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Pumpkin Cream Cheese Muffins
Harvvest Pumpkin Cupcakes
Delicious Blueberry Sauce!
Stabilized Whipped Cream Icing
Black Forest Cake Slice
About this Cook
I am a single mother of one child and am baking for friends and family, mostly. I've had three businesses so I am looking forward to retiring soon.
My favorite things to cook
I love baking and creating desserts for the fun of it. I've been offered to open my own shop, but that would take the fun out of it for me. :)
My favorite family cooking traditions
My mother didn't like to bake or cook but my Grandmother was a fantastic baker. I can remember sitting on the counter watching her bake with 50 lb sacks of flour beneath my feet sitting on the floor of our kitchen.
My cooking triumphs
??? Not many triumphs but a few successes.
My cooking tragedies
I sometimes forget ingredients and though others don't notice, I do and it makes me crazy! No one has ever turned away from a cookie or cupcake I've made. HA HA!
Recipe Reviews 87 reviews
Macaron (French Macaroon)
I have made these now about half a dozen times and they come out a little better each time I try it. I have a few suggestions to make them fool proof. Start with room temperature eggs, add 1/4 tsp Cream of Tartar when whipping the eggs, (it stabilizes the mixture). I used superfine sugar or Castor sugar to make the meringue smooth, and sifted the almond meal and powdered sugar through a sieve to get out the pieces of almond that were larger. (A hand sifter cannot sift the meal properly.) When making slightly larger Macarons, add extra minutes to the time. I have even turned off the oven and cracked the door and left the cookies in the oven for 15 to 20 minutes to assure they come off the pan easily. I used a Silpat for some and parchment for others. Both are good! Once you see the results? you'll be hooked! :)

11 users found this review helpful
Reviewed On: May 29, 2013
No Bake Lime Mousse Torte
I made mini cheesecakes with this recipe and they were a perfect end to a great meal. Everyone thought I baked them. I love lime and this fit the bill as far as flavor. I added strawberries for color, but they tasted great with the cakes too.

3 users found this review helpful
Reviewed On: Feb. 19, 2013
Candied Apples I
These came out beautifully. First of all, I added 1/4 of red hots and a touch of red candy coloring at the end of cooking. When you reach around 250 degrees, add your candies then take it up to around 300 degrees. Stir carefully when you take the pan off the stove and work quickly. My apples in the picture are green granny smiths and you can clearly see the candy coating covered them beautifully. I will use this recipe again and again. Thank You All Recipes.

7 users found this review helpful
Reviewed On: Oct. 15, 2012
 
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Cooking Level: Intermediate
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