eBee Profile - Allrecipes.com (180018346)

cook's profile


Home Town:
Living In: Temecula, California, USA
Member Since: Oct. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Dessert
Hobbies: Reading Books, Music, Charity Work
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Sweet shortbread fingers
About this Cook
Hi there! I'm 20 years old and a newlywed, happily married to my best friend and the most wonderful man I know since August 3, 2013. My highest goal is to love my Lord and Savior Jesus Christ with all my heart, and to honor God in all that I do. I've loved the kitchen since I was young, and became productively interested in cooking at about 13. I adore cooking for my husband and my extended family. Nurturing my family and others with food--loving others through the act of cooking--speaks strongly to me, and I want to be great at it for all those for whom I am able to cook.
My favorite things to cook
I love to bake--probably a little too much--sweets and pastries. I also enjoy cooking a nice, rustic Italian meal. A pot of simmering sauce was a common sight in my Italian family's kitchen, and I feel so at home in front of one today.
My favorite family cooking traditions
Christmas traditions are probably my favorite. My mother makes the BEST fudge at Christmastime, and Christmas eve dinner at my parents' house is always cheese fondue and artisan bread. My mother also makes amazing potato gnocchi and lasagna entirely from scratch, but those are more legacies than traditions. =)
My cooking triumphs
I'm a little harsh with myself and the dishes I prepare, so I only have a few things I've made that I absolutely love. My biggest triumph, though, was a chicken noodle soup that I didn't find all too remarkable. What was triumphant was watching my family push back empty bowls while declaring "that was the best soup I've ever had." Those are the things about cooking for my family that speak to my heart and stay with me long after the meal is gone.
My cooking tragedies
Since I've been married, I've made only one dish that was really inedible. The dinner I had planned was roasted herb chicken thighs with a side of classic stuffing. I had decided that the best way to flavor the stuffing was to roast the chicken thighs on top of it. By the time I pulled the dish out of the oven, the stuffing was more of a grease soup with bits of bread floating in it. More distant in my memory is a holiday for which my parents and I had family over. Late in the evening, after tramping around the kitchen the whole day, I was about to pull the final portion of food from the oven, a blueberry cake. It was a bit soft when I removed it from the pan, so I put it back in the oven on a cooling rack. When I tried to take it out, the rack slid forward and the entire cake fell face down onto the oven door, spraying cake and blueberries everywhere. I was exhausted, and the day had worn on me so. I just stood there, cake all over the place, laughing myself silly.
Recipe Reviews 1 review
Melt - In - Your - Mouth Shortbread
A simple and enjoyable cookie with a wonderfully fine texture and a slightly sweet, buttery flavor. More of a butter cookie than a shortbread, in my opinion, because the texture isn't at all coarse like traditional shortbread, and they're not quite as full-flavored. Regarding the ingredients and process behind these, I liked them more with an additional 1/4 cup of confectioner's sugar. Powdered sugar is more voluminous than granulated sugar, and 3/4 cup powdered is equivalent to 1/2 cup granulated by weight. I also found that the texture is best when the butter is whipped until nearly white and when the dough is beaten for at least 4 minutes--tough work with a hand mixer, but worth it. Additionally, if one desires to make the dough ahead, it is better to pipe or shape the dough on a cookie sheet and then refrigerate, rather than refrigerating the dough before shaping. The texture of the cookies was a bit heavier when the dough was refrigerated and then shaped and baked. These cookies are decent plain, and probably make a nice companion for hot coffee or tea, but they are a touch plain. I made my second batch more interesting. I drizzled some with dark chocolate and dressed others with melted vanilla chips and jimmies, which created a cookie reminiscent of classic circus animal cookies. Overall, enjoyable cookies, a little forgettable on their own, but quite good with a bit of accessorizing.

3 users found this review helpful
Reviewed On: Oct. 25, 2013
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