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christinealling
 
Living In: Denver, Colorado, USA
Member Since: Dec. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Dessert
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About this Cook
I am half Caucasion and half Korean. I love all types of food.
My favorite things to cook
Cheesecake, pies, layer cakes, cookies.
My favorite family cooking traditions
My Korean mother is an amazing baker and she taught me how to bake. Holiday baking is a big tradition!
My cooking triumphs
I walked into a restaurant with a slice of cheesecake and chocolate bread pudding and told them I should be their part time pasty chef. They agreed!
My cooking tragedies
I've been fairly lucky, but living in the high altitude makes it a hit or miss!
Recipe Reviews 8 reviews
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Sugar Cookie Icing
I love this recipe because it hardens quickly (and completely) and it tastes good too. I've used clear vanilla as well as lemon extract to flavor it. You may have to adjust the amount of milk you use, depending on you thick you want it, but if it gets to thick, try warming it. You can buy cookie icing and it's so expensive. This tastes better and it works well. I put the icing in a squeeze bottle and warm it up in the microwave. It's so easy to work with.

3 users found this review helpful
Reviewed On: Nov. 27, 2010
Creamy Blueberry Pie
I had some issues with this recipe. I thought the topping and fillings were way too sweet. They also lacked flavor. I guess I expected a custard like pie with blueberries. It was mostly blueberries with a little bit of unattractive (in texture) custard. I expected the sour cream to have a nice tang to it, but I didn't even taste it. Maybe if there were more custard (with less sugar) and it was a lemon custard, it would have worked.

0 users found this review helpful
Reviewed On: Feb. 2, 2009
Polly Welby's Excellent Chocolate Mousse
This is an excellent chocolate mousse to make for kids (no raw eggs). I have altered the recipe a bit--I make chocolate ganache and fold it into the whipped cream. This prevents the forming of chocolate chips in the mousse because the ganache will not harden like the melted chocolate.

5 users found this review helpful
Reviewed On: Jan. 8, 2009
 
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