BreeMurphy33 Profile - (16635782)

cook's profile


Home Town: Small Town, Colorado, USA
Living In: Northern, California, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Gardening, Camping, Photography, Reading Books, Painting/Drawing
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About this Cook
I'm a homemaking stay at home mom with a bachelor of art degree that loves anything creative and anything to do with the kitchen! My two year old daughter always pulls up a chair and loves to cook with Mommy :D My weakness is cheese, and my new aspiration is to learn to cook Thai food for our family.
My favorite things to cook
Italian, desserts, canning/preserving, comfort food... hmmm what don't I like to cook?
My favorite family cooking traditions
Pulling recipes from my dutch/indonesian ancestry. Making hot and spicy tao-cho for over rice and potato croquettes for Christmas.
My cooking triumphs
When I try a new recipe and it turns out great, or becomes a family favorite. My specialty: white chocolate raspberry creme brulee.
My cooking tragedies
Making "garbonzo bean dinner" an attempt at curry had WAY TOO MUCH!!! turmeric and wasn't even edible or tweakable into a keeper. My poor husband was trying hard to choke it down and not complain until I pushed my plate away and said, "Babe I don't think I can eat this!" to which he promptly replied, "oh good! me either." : P
Recipe Reviews 1 review
Whipped Cream Cream Cheese Frosting
This turned out perfect! I love cream cheese frosting, but sometimes it can be a little heavy. This is the absolute best of both worlds... a light fluffy icing with the great cream cheese taste. After chilling in the fridge overnight I piped it on top of cupcakes and it didn't melt in the heat of the afternoon, even after sitting out for 3 hours during our birthday party. After reading a lot of the reviews I only used 1 c whipping cream and whipped it until very stiff in a chilled bowl and set aside in the fridge while i was mixing the cream cheese mixture. I used a separate bowl for the cream cheese mixture. Brought the cream cheese to room temp and substituted sugar with 1 3/4 powdered sugar, almond extract for vanilla (since we were using a strawberry cupcake, YUM!), and added the food coloring in. I mixed it very very well until it was super smooth the GENTLY folded in the whipped cream and chilled overnight. I loved it, but it must have been really good because half of the guests wanted the recipe : )

4 users found this review helpful
Reviewed On: Oct. 9, 2010

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