Faeyren Profile - Allrecipes.com (16856641)

cook's profile

Faeyren


Faeyren
 
Home Town:
Living In: Selangor, Malaysia
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Italian, Healthy
Hobbies: Reading Books, Painting/Drawing
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About this Cook
I'm a 17 year old fresh from high school. Though I was brought up with Asian foods of allsorts, my cooking is mostly Western-influenced. ^-^ Unlike most girls my age, I'm more of a cook-er than a baker. =)
My favorite things to cook
Anything that involves pasta, Japanese food, Swedish meatballs, mashed potatoes and arancini (Italian rice balls).
My cooking triumphs
I've managed to bake a series of cookies for my friend who was recently diagnosed with a whole medley of allergies (wheat, egg, nut etc) and all of them were safe for her to eat. ^-^
Recipe Reviews 5 reviews
Lebkuchen VI
Very nice. My friend gave me some Lebkuchen last year's Christmas and I've always wanted to recreate them. These were nice and the spices were perfect. I love the texture. For me, I kept the batter in a bowl overnight in the fridge and the next day, took out half-tablespoonfuls of batter, rolled it up into a ball, place it on some parchment paper, layered another sheet over it and pressed it flat with the underside of a glass until it's 1/4 inch thick. Then, I slowly peel off the layer of parchment between the glass and the cookie dough. Not much of a mess. Will definitely make again.

11 users found this review helpful
Reviewed On: Sep. 13, 2011
Jacky's Fruit and Yogurt Muffins
I love them! They're moist, delicious and perfect. I used half brown sugar and half white, plain yogurt, canola oil and flavoured it with apples and cinnamon. Absolutely fantastic! A very thin crispy crust formed on the top and the insides were soft and flavourful. Will definitely make these again! :)

3 users found this review helpful
Reviewed On: Sep. 13, 2011
New York Cheesecake III
Since I didn't have a 10-inch cake pan and only my 9-inch springform, I decided to halve the recipe. (the volume of a 10-inch is roughly double that of a 9-inch) Call me foolish, but it turned out wonderful. I didn't make any adjustments to the baking time, but looking back, I think I should have. Nonetheless, the cheesecake came out perfect, just a bit more flatter compared to the pictures (maybe I should have made more filling). I left in the oven for an hour after it was baked before placing it in the fridge. Surprisingly, the cheesecake tastes better two or three days after it's been baked. The crust gets less flaky and much more... moist and the taste sort of melds into the cheese. Delightful!

3 users found this review helpful
Reviewed On: Oct. 18, 2010
 
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