RantingsOfaGirl Profile - Allrecipes.com (16010335)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet
Hobbies: Walking, Photography, Reading Books, Music, Genealogy
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About this Cook
I'm an author, writer, artist, inventor, and entrepreneur. I'm about to self publish my debut novel, the first book in my series, about my life's journey with my Parent's to go for our Dreams despite our financial hardships, and the loss of our Family Farm from foreclosure. After over a year without a kitchen and living in a hotel room, being uninspired about eating or food and dealing with health issues from the never ending stress, I am reborn. I'm starting over. And now I have the use of a kitchen! I have been cooking since I was child, being brought up around good food from professional cooks and former restaurantuers. It isn't until now that I find myself passionate about food and cooking. I look forward to my new adventures in cooking! Who knows where it will take me! I'd encourage cooks to share their goodies with others, and donate to their local shelters and food pantries. A little baked goodie, a helping hand, a warm smile, can go a long way in helping others!
My favorite things to cook
Big on baking. Though I would like to get better at grilling. I tend to cut the sugar that most recipes call for in half. I think there's way too much sugar then the taste buds need, it ends up over powering the whole recipe, and not in a good way. I also try and work more wheat flour in for baked stuff, to have a steadier impact on my fuels levels for the day. I'd rather make it from scratch then buy in pre made (I.e. refridge biscuits, pie crust, etc.). I read the ingredient labels on those products, and its nasty all the unhealthy stuff they shove in there. I can't even pronounce some of the ingredients! If I can't pronounce the ingredient, it can't be good for me! Hahaha I always read ingredients because I don't trust the "healhty" labels on the front package. I've also started using alternative sugars (like stevia), and flour (oat flour).
My favorite family cooking traditions
Every year my Parent's and I do our own Thanksgiving (minus one year when we didn't have a kitchen). We decided after a few Turkey Days at other people's homes, that we'd rather do our own, we'd do a better job our way, at home (they both have experience in commercial kitchens). Plus that would give us left overs! And we love to make turkey curry, turkey soup, and mexican turkey colorado. I normally make the desserts and handle the mashed and sweet potatoes for our feast. There's no comparison to me, with a home made feast at home, cooked to perfection, relaxing and enjoying the day without having to travel.
My cooking triumphs
Following my instincts to go off of a recipe and make alterations to it. I work at allowing myself to be more creative and adjust as I go, or as the spirit moves me. The first time I made yeast cinnamon rolls was pretty great! And every time I made a new recipe that challenges my brain and my skills is an accomplishment to me!
My cooking tragedies
The whole idea with cooking is to try new stuff out and learn and advance your skill, and oh have some fun along the way and eat really well! No total disasters that I can recall. I'm sure I've had a few flops. A recent one, wasn't a total goner, but I did forget to cut in the butter of my new pie crust recipe before I added the liquid. It still came out, but it was a tad harder then it should have been! Had a few things I won't be making again too!
Recipe Reviews 8 reviews
Sour Cream Apple Pie Deluxe
Overall I thought this was VERY addictive!! Alterations I made, reduced the pie sugar to 1/4 c (from 3/4 c), reduced the topping sugar to 1/4 c (from 1/3 c), added 1/4 c oats (that I ground in a food processor) in the topping. And I used fresh Pippin apples with the skins on. Otherwise, followed the recipe!

0 users found this review helpful
Reviewed On: Apr. 18, 2011
Spring Lime Tea Cookies
Overall a fantastic base recipe for any citrus light cake-like cookies! Go wild! Lemon, orange, lime, and all the different types and extracts! I opted for a more wintery orange cookie. I used a Cara Cara orange for the juice and rind. Seemed like a mellowy orange flavor. My alterations, I reduced the sugar like always, this time to a 1/2 c, increased the zest to 1 T, increased the baking soda to 1/2 t, subbed 1/2 c wheat flour for a little texture, added 1/2 t salt. For the glaze, I increased the juice a tad, added 1 T zest to it as well. I don't know if my glaze was more runny or not, but I prefered a looser glaze. I used a spoon to apply the glaze, put about a teaspoon in the spoon, then slowly circled it around the top of the cookie, allowing the glaze to slightly slide off the spoon onto the top of the cookie, continually moving the spoon in a circular motion. Be sure to let the cookies cool first before you put it on otherwise, depending on your glaze consistency, it will slide right off. If you want your glaze to harden sooner, pop the cookies into the fridge for a few minutes right after you put the glaze on. Otherwise allow them to harden slighly, naturally on the counter (unless your kitchen is really hot or your house it). Go forth and BAKE!

4 users found this review helpful
Reviewed On: Nov. 8, 2010
Applesauce Bars
Overall a very easy recipe that's tasty and moist! Treat yourself with a sweet goodie that isn't packed with guilt calories, or fat! My alterations, I reduced the sugar, like I always do, by half tp 1/3 c, added 1/2 c freshly roasted walnuts (just harvest a few months ago from a neighbor) that I pulsed in my mini food processor for a few seconds, added 1 t ground cinnamon, 1 t ground ginger, 1/2 t allspice, 1/8 t ground cloves. I used fresh applesauce from a fresh and ripe Pippin apples, and also added 1 ripe Pippin apple that I shredded to oblivion in the food processor (with skin on). I baked it in an 8x8 pan for about 26 min. It tasted really good, the mixing of flavors. I chose not to do the icing, as I feel it didn't need for my tastes. If I had used the frosting, I probably would have reduced the sugar in the icing, so it didn't overpower the flavors in the cake.

0 users found this review helpful
Reviewed On: Nov. 8, 2010
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