brooklynbaker Profile - Allrecipes.com (180752779)

cook's profile

brooklynbaker


brooklynbaker
 
Home Town: Tulsa, Oklahoma, USA
Living In: Brooklyn, New York, USA
Member Since: Sep. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Gourmet
Hobbies:
Recipe Box 1 recipe
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About this Cook
I am in the entertainment industry but love cooking and turn to it as a relief from everyday work stresses, etc. I love entertaining and cooking for friends. I come from a whole family of excellent cooks, and my father actually owned a little lunch counter type restaurant in Chicago in the 1940's. He was in the midst of writing his own cookbook as a retirement project, but never saw it finished before he was gone.
My favorite things to cook
I love baking most of all - oddly, the thing that makes most cooks run from baking is the thing I love the most about it - the precision and the science of it. I like the challenge of knowing that a small misstep along the way could kill a recipe...and the triumph of really getting something right is all the sweeter! I also enjoy summer cooking - grilling and creating fresh salads, etc.
My favorite family cooking traditions
My grandmother was a great German cook and I make some of her cookies, pastries and puddings regularly. I am the youngest in my family, but the responsibility of upholding tradition and recreating all of her Christmas baking fell to me - and I am proud to be keeping her memory alive in all of her amazing baked goods.
My cooking triumphs
I have created multiple cake / cupcake recipes from scratch, and have garnered raves from friends and colleagues who have sampled them. I haven't competed myself, but I passed a cupcake recipe on to my great niece and it won both her division and best in show at a cooking contest! I am more interested in feeding friends and sharing my love of good cooking than winning contests with my recipes.
My cooking tragedies
Anyone who bakes can talk about the strange rubbery cake, the dry hockey puck biscuit, the ultra flat cake...I have had them all in the process of experimenting and creating in the kitchen. I can't say that I have ever set anything on fire or created more dramatic chaos and havoc in the kitchen...yet.
Recipe Reviews 2 reviews
Pumpkin Spice Cupcakes
I read a lot of the comments and adapted still further- so far that maybe I should just print this as a new recipe?! But it worked great. I doubled the spices (but the cloves and allspice should be kept as is- they both overpower if doubled), and changed the fat to oil (but I used olive oil as this spicy kind of cake can take the additional flavor and it is so good for you!). I also decreased the white sugar and increased the brown. I increased the milk to 1 cup and increased the pumpkin to a full 15 oz. can. I also added a teaspoon of vanilla. I feel like the fat ratio is still low, for a standard cake recipe but the cake was moist and good, so...! I also made a Bourbon Brown Sugar cream cheese frosting that was insanely perfect on these. I typically make a "roux" style frosting (starting with a base of cooked flour and milk) and used that technique for this one. I never use confectioners sugar in frostings as they never turn out as silky and light as frostings that use regular sugar- whether you go the route of a Roux style or Swiss or Italian style frostings. Trust me- if you give up on powdered sugar frosting you will never go back!

0 users found this review helpful
Reviewed On: Nov. 18, 2013
Austrian Pancake
This works great, but agree with readers that have substituted part (or all) of the cream. Might as well cut out a few fat calories if it will still work just as well and taste great. I would also advise, as others have, to add a teaspoon of vanilla and a little grating of fresh nutmeg. Those flavors always enhance and enliven any kind of baked breakfast thing like this. I don't know why anyone would make this expecting it to turn out like a regular pancake and complain about the recipe when it doesn't. It is obviously more of a dutch baby style pancake and it SHOULD have a custardy interior.

3 users found this review helpful
Reviewed On: Nov. 12, 2013
 
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