DAYR Profile - (18053712)

cook's profile


Home Town:
Living In: Central Region, Singapore
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Dessert, Quick & Easy
Hobbies: Photography, Music
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About this Cook
My favorite things to cook
snacks/appetizers, cookies, cupcakes,
My cooking tragedies
i tried to make choux pastry with savoury filling and well, the pastry tasted like shoe. :(
Recipe Reviews 11 reviews
Sugar Cookie Icing
I used this on a sugar cookie recipe from all recipes and also on Martha Stewart's Gingerbread Snowflake. Worked like a charm. I started with the amounts from the recipe, but substituted the almond extract (allergic) for vanilla. Almost forgot to add in the extract, because the frosting tasted pretty good without it anyway! The consistency seemed too thick so i added about half teaspoon of milk and half teaspoon of corn syrup, stirred, then let it sit for about a minute and that was about right for me. If the frosting gets too runny, add about a teaspoon of icing sugar and keep stirring. The best part about this recipe is that the icing sugar dissolved really fast and there were no eggs! Totally kid and mum safe. I made one batch thicker than another batch so I could make lining (is that what its called?) icing and filling icing..

0 users found this review helpful
Reviewed On: Dec. 25, 2014
White Chocolate and Cranberry Cookies
The cookie wasn't packed enough for me. Otherwise, the taste is real YUM. I am a BIG white choc FAN. Followed the recipe exactly except for swapping a teaspoon of vanilla extract for the tablespoon of brandy to make it kid-friendly. Baked for 10 minutes at 180*C after preheating at 200*C - my oven doesn't have a 190*C setting! At 10 min, they are browned at the edges and cakey when they are just out of the oven. After cooling 5 minutes on the pan, they settle and show the shape of the choc and cranberry chunks. However, I felt that they spread abit too much for my liking. Next time I will add 1/4 cup more cranberries and choc chips each. I would use whole or half cranberries to make the cookie chunky and use chunky chopped white choc instead of chips. Some other reviewers add nuts, but I'm not a big fan of nuts, so just more of the toppings would suffice for me. I'm also considering adding abit of cinnamon or a pinch of nutmeg to add to the christmassy feel. I think it would be great! Oh, I have to confess, I use 1/2 light brown and 1/2 dark brown sugar to get that depth of taste, but with the mix of brown sugars, I could probably use less total sugar. I'm still on the look out for a good crispy choc chip or any no-nut cookie recipe, if you have one, please let me know!

2 users found this review helpful
Reviewed On: Aug. 19, 2014
Red Velvet Cupcakes
Made these cupcakes once before and had beautiful pictures of them. I'd forgotten which recipe I used and had been trying a few, trying to recreate the moist dense cake type taste with the cream cheese that was an excellent pairing. Finally decided to try this one, thank goodness. Managed to get the same rich, moist cake and the redness was just right. I used red colouring paste and just about 1/2 teaspoon. Also doubled the amount of vanilla. My baking time was about 18 minutes at 180 degrees Celsius. Made half the amount of cream cheese which was just enough for a dollop for each cupcake. I added the icing sugar bit by bit to the cream cheese mixture and found that I was okay with the sweetness by the time only half the icing sugar amount was added. - This may be an option for those who don't like their cheese too sweet or for some reason, are trying to be a little healthier. This recipe also turns out well for mini cupcakes (about 1 inch diameter) without losing the moistness. These baked for about 14 minutes. Next time I will add some dessicated coconut to the frosting! Just a few flakes per cupcake should be yummy.

0 users found this review helpful
Reviewed On: Jul. 17, 2013

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