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Cooking with Kel
 
Home Town:
Living In: Allentown, Pennsylvania, USA
Member Since: Nov. 2005
Cooking Level: Expert
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About this Cook
My favorite family cooking traditions
One of my first memories is standing on a chair next to my mom, helping her cook. We have many cooking traditions, mostly thanks to my mom's Italian heritage. Most of our traditions are centered around holidays, and my favorites are making Easter "Pizza" and Christmas Pepper Cookies. Now my little girl cooks and bakes next to me and I look forward to making meals with her for many years to come.
My cooking triumphs
It's always a triumph when you make a great meal that is thoroughly enjoyable!
My cooking tragedies
When my husband and I were first dating, I wanted to make him his favorite cake for his birthday. It was my first time making Boston Creme Pie (he cheated, if you ask me) and it turned out horrible! I'm still not sure why, although I think I may have written the recipe down wrong. Luckily, he didn't judge my baking abilities on that one dessert.
Recipe Reviews 54 reviews
Butter Rich Spritz Butter Cookies
These always are delicious and they're extremely easy to use with a cookie press. I've made them numerous times now and I have never had a problem from the first pressing to the last, as with other recipes that soften way too much with time. They come out crispy on the bottom but have a light, airy texture. My husband's grandmother always made cookies like these but would never give me the recipe. Well, ha! I found it!

0 users found this review helpful
Reviewed On: May 29, 2012
Eclair Cake with Chocolate Ganache
This cake is amazing. It's one of the first desserts I've made that was completely finished by my family. It is even better the next day, so I would recommend making it the day before you plan on serving it so that the flavors really meld. The ganache should be properly chilled in order to get the eclair texture. I used semi-sweet chocolate chips and the ganache tasted great. Please don't substitute anything else for this crust, either. The pastry shell stays firm enough to support the filling without getting soft or soggy. I have tried other eclair cake recipes that call for graham cracker crumbs in layers and they do not have the delicious and realistic eclair taste that this recipe has.

6 users found this review helpful
Reviewed On: Mar. 1, 2012
Scalloped Potatoes and Onions
This recipe is even better than those recipes made with milk. I used boullion mixed with hot water. Adding hot water to the flour mixture makes it thicken much faster, too. The chicken broth adds an extra oomph that I never realized was missing from using milk.

1 user found this review helpful
Reviewed On: Dec. 8, 2011
 
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