marybakes Profile - Allrecipes.com (16840196)

cook's profile

marybakes


marybakes
 
Home Town: Esfahan, Esfahan, Iran
Living In: Rolling Meadows, Illinois, USA
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Hiking/Camping, Boating, Walking, Photography, Reading Books, Music
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About this Cook
I'm a 25 year old who insisted on cooking for myself through out my premed and med school years! I've been married for 2 years now and I enjoy cooking for two more than cooking for one! I'm originally from the Middle East and I love incorporating the cuisine I grew up with into my food.
My favorite things to cook
Any thing sweet!
My favorite family cooking traditions
Making "bakhlava" and all sorts of cookies for "Norooz"-the Persian new year.
My cooking triumphs
I make "the world's best chicken pot pie" according to my husband! But fruit tarts from scratch are what I personally consider a triumph!
My cooking tragedies
Persian Kabobs! They are hard to get to stick to skewers!!
Recipe Reviews 3 reviews
Black Bean Brownies
Very very impressive. I was not sure how this would turn out, but I actually enjoyed it. It did taste a bit different from what you're used to in a brownie and that's why I deducted a star. But for a healthy treat, this is INCREDIBLE! Thanks Elizabeth for this wonderful recipe.

4 users found this review helpful
Reviewed On: May 5, 2012
Cinnamon Belgian Waffles
Call me an idiot but I actually thought these waffles were too airy and fluffy! I mean, you bite into them and poof, they're gone! I loved the taste though. And they came out crisp on the outside. But I suppose my waffle iron deserves the praise for that! Hubby loved every thing about these. I will not be folding in the beaten egg whites next time. I'll just beat everything together to decrease the fluf factor!

1 user found this review helpful
Reviewed On: Feb. 12, 2012
Yazdi Cakes
I usually use 1 1/2 cup AP flour and 1/2 cup rice flour. It just gives it a depth of flavor that you can otherwise only get when buying these from the city of Yazd itself. I don't do the whole eggs and sugar over heat thing either but I make sure that my eggs are room-temperature.

7 users found this review helpful
Reviewed On: Dec. 6, 2011
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I'm a 25 year old who insisted on cooking for… MORE
 
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