joesgirljeri Profile - Allrecipes.com (18084962)

cook's profile

joesgirljeri


joesgirljeri
 
Home Town:
Living In: Pleasant Grove, Utah, USA
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
I'm a work-at-home mom of 2 toddlers. I'm a magazine editor. I love photography. I love to cook and my kids and husband love to eat, they're my best critics.
My favorite things to cook
Anything Italian and I love elaborate desserts.
My favorite family cooking traditions
I love to make Thanksgiving pies.
My cooking triumphs
I can usually pull off any recipe on the first try.
My cooking tragedies
Once (when I was really young) my sister and I tried to suprise my dad with waffles for breakfast. He ended up with 100 waffle halves (they kept sticking to the iron) and the waffle iron had melted and stuck to the can-opener. He dutifully ate as many waffle-halves as he could and joked that we'd created a new appliance: the combination waffle-iron/can-opener.
Recipe Reviews 40 reviews
One Bowl Chocolate Chocolate Cookie
The recipe as-is will make a gooey mess. Needed about 2 1/2 cups flour to make the dough hold together and a pinch of salt to bring out all the flavors. Still, with those additions it made a pretty good cookie. We used peanut-butter chips for a change.

8 users found this review helpful
Reviewed On: Feb. 24, 2008
Fresh Lime Curd
Really good! I used it as a topping for some mini-cheesecakes but I think I might make an entire pie out of it!

28 users found this review helpful
Reviewed On: Jan. 10, 2008
Parmesan Focaccia Bread
Mmmmm, delicious! Thanks to the earlier reviewer who said to add the flour slowly because this didn't take NEARLY what the recipe called for. Substituted 1 cup of flour for wheat flour and I DID use the lecithin. I proofed the yeast, mixed everything in my KitchenAid and kneaded it by hand. Still super easy and a relaxing thing to do on a lovely fall day. I got 2 9-inch cake pan loaves out of the recipe and it was totally enough. Not super-thick but good for sandwiches. Also I didn't add nearly as much oil on top of the bread as it called for and sprinkled Asiago cheese on top. 18 minutes was enough time in the oven for the thinner loaves. Crisp, flavorful and wonderful, it was delicious.

3 users found this review helpful
Reviewed On: Sep. 25, 2007
 
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