moose Profile - (18257170)

cook's profile


Home Town: Alta Loma, California, USA
Living In: Anchorage, Alaska, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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Kitten on Keyboard
About this Cook
I'm a college student who recently moved to Alaska. I'm self-taught in a lot of what a do, and have a lot of fun cooking and baking for my friends.
My favorite things to cook
My cookies are quite popular with my friends. That's easily the best requested item.
My favorite family cooking traditions
A favorite almond thumbprint recipe from my godmother.
My cooking triumphs
Dozens upon dozens of cookies at once.
My cooking tragedies
Forgetfulness in a kitchen when being distracted is a bad combination! That stir-fry vegan chicken may never be the same to my friends..
Recipe Reviews 26 reviews
Vegan Cupcakes
These are awesome. The first time around, I didn't melt the coconut oil all the way, and they came out kinda rubbery. The second time, I used canola oil, and then saved some coconut oil for the frosting. I also use unsweetened Silk soy milk, instead of almond milk, then shake in a little bit of soy protein for good measure. They turned out amazing! I had one friend tell me she was really weirded out by the idea of something vegan, then proceeded to eat three cupcakes. After baking, the cupcake wrappers get really oily, but the cupcakes themselves are nice and fluffy and oh-so-good.

8 users found this review helpful
Reviewed On: May 7, 2011
Fettuccini Alfredo I
This is a pretty good recipe to use as a base, and add to it. This is what I did: In a saucepan, I sauteed some freshly minced garlic, fresh basil, a dash of salt, and some crushed pepper in olive oil. After a few minutes, I poured it into a cup and set it aside. I then made the roux with 4 tbsp butter and 2 tbsp water. I added the cup's contents, the milk, cheese, and then made a bit more of flour and water (probably 1/4 c. flour made into a somewhat viscous liquid, to thicken it up even more, but this can be remedied with more milk if it's way too thick). I let it bubble a bit, then simmered for about 15-20 minutes. While it was simmering, I added more fresh basil, pepper, garlic, salt and even more cheese, because you can never have enough of all of these flavors. This is pretty versatile, because you can make it as strong or mild as you want without really screwing it up. The sauce was flavorful, thick, and went well with whole wheat pasta noodles.

3 users found this review helpful
Reviewed On: May 18, 2009
Mom's Chocolate Chip Cookies
I haven't reviewed this yet, but I've been using this recipe for a couple of years now. This is the greatest, and so versatile. I've even used the base for peanut butter cookies, and a variety of other flavors. This is excellent.

2 users found this review helpful
Reviewed On: Aug. 15, 2008

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