Michelle Profile - Allrecipes.com (18158892)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Southern, Dessert
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Mommy & Baby
About this Cook
I'm a new mom who loves to eat and cook. I've got a huge sweet tooth and as a result, I love to bake. I look forward to cooking and baking with my daughter when she gets older.
My favorite family cooking traditions
My husband and I bake cookies or cakes together for Valentine's Day.
Recipe Reviews 8 reviews
Asian Water Roux White Bread
I've made this bread three times so far and am quite pleased with the results but I disagree that this makes the soft loaves that you get at Asian bakeries. All three of my attempts have produced tasty but still somewhat dense loaves. It is soft but not the cottony crumb that Asian breads tend to have. I love the starter and it is a pleasure to work with. I also agree with other reviews that 1/2 cup water isn't quite enough. To get it to a workable paste, I needed closer to 3/4 cup. I don't let it sit overnight but I do let it cool to room temperature and use it within a few hours. It makes such a beautiful, workable dough! I make this in my stand mixer and it have never found that I need to add more flour.

6 users found this review helpful
Reviewed On: Apr. 18, 2010
Cake Balls
Great, yummy treat. Here's some tips to make it easier on everyone: Don't think you have to drown the cake in frosting, just add enough to make it like a firm cookie batter, just enough to hold a shape. Chill the frosting/cake mixture for at least an hour before forming the balls. Form balls using a small scoop and then roll; I used latex gloves for this for NO MESS! Then freeze the balls for at least an hour before coating. This keeps crumbs from falling off into the chocolate. Homemade buttercreams probably aren't the best frosting for this recipe, try a homemade frosting that's more like canned frosting, something that gets firm but not hard when you chill it.

6 users found this review helpful
Reviewed On: Oct. 29, 2008
Apricot Cream Cheese Thumbprints
I love this recipe! I find it just sweet enough without being overly sweet. I made it with almond extract and cherry preserves which made for a very lovely holiday cookie. This is definitely going to be part of my holiday cookie rotation!

1 user found this review helpful
Reviewed On: Dec. 9, 2007

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