NATHALIA Profile - (18166573)

cook's profile


Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Walking, Photography, Reading Books, Music, Charity Work
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About this Cook
I have always wanted to bake but I hate cooking (actual meals, as opposed to pastries, etc.) however, as a student away from home, I learned these skills were necessary to life (and much appreciated by boys ;->) I've since graduated but found that allrecipes has been a fun and fast way of finding new and great recipes to test out!
My favorite things to cook
I love cookies (and all things that contain copious amounts of sugar) but I have started trying to make healthier choices. It's a bit of a balancing act, but the variety and quality of recipes I've found on this site have been an extraordinary asset.
My cooking triumphs
I've really begun mastering sugar cookies and shortbread (from recipes found on this site) and I'm now well-known among family and friends for these particular cookies. I'm not too bad with the peanut butter or chocolate chip (not my fav, but the things I'll do for my friends)kind either ;->
My cooking tragedies
I have, when I first started trying things, taken on jam filled cookie sandwiches (for an elementary school bakesale, when I was the student) which were far beyond my level and my work ethic. I also mixed up ingredients or skipped steps and backtracked with sugar cookies, too, but, it's worked out in the end, if not exactly the way I had hoped.
Recipe Reviews 5 reviews
Classic Peanut Butter Cookies
Following the reviews, I added about a quarter cup to a half cup of extra peanut butter and of flour plus a teaspoon of vanilla and used smooth peanut butter since I don't keep crunchy on hand. The cookies got rave reviews. I took them to work as well as to a girls' night and people were very happy with them. I separated them into half batches - one of which I had in the fridge for barely an hour and the other which was in for 24 hours - both turned out well! Additionally, I baked the first batch a tad under the suggested time (as my oven burns hot) and they were soft for days. The second batch I baked to recommendations and they were much firmer and were crumbly biscuit cookies (though not hard) the next day so depending on what kind you want, watch the baking time!

13 users found this review helpful
Reviewed On: Feb. 11, 2011
J.P.'s Big Daddy Biscuits
I am eating these, freshly made, as I type this. I had no clue if I was doing things right. Having read quite a few reviews, I put in 3-3.5 teaspoons of baking powder and I tried not to knead the dough but it seemed unavoidable (I tried to limit it as much as possible). It was really sticky and I wasn't sure if that was a good thing or not so I wrapped it in foil and popped it into the refridgerator for about 30 minutes - baked them at about 350 degrees for 15 minutes and they are great - soft, fluffy (though not particularly huge), and they taste great. Will def try 'seasoning' them next time!

1 user found this review helpful
Reviewed On: Jan. 11, 2011
Almond Shortbread I
I decided to play around with my usual holiday shortbread and I thought trying a new recipe would be the first step - I kind of like that I don't have to use cold butter, it's so much easier on your arms if you don't use an electric mixer. The texture is much closer to traditional purchased-in-store shortbread and I received positive reviews so I just finished putting a second batch to chill!

1 user found this review helpful
Reviewed On: Dec. 20, 2010

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