chef noelle :) Profile - (183766122)

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chef noelle :)

chef noelle :)
Home Town:
Living In: Honolulu, Hawaii, USA
Member Since: Jan. 2014
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
I'm a homeschooled student in Honolulu, HI and I've always loved eating sweet food. I started baking with the mixes in which you add water and an egg or two (is that even baking), and discovered how much I enjoyed it. I started making cupcakes and cookies next, and I now I make cakes, and I bought a kit with a piping bag that lets me make elaborate frosting designs. I bake anything from key lime pie to alsatian pizzas, and I have great fun doing it!
My favorite things to cook
My cooking triumphs
Key Lime Pie, White and Dark Chocolate Terrine, Chocolate Profiteroles, Macaron, Alsatian Pizza, Meringue, Madeleines, and many more
Recipe Reviews 7 reviews
Double Layer Pumpkin Cheesecake
This was so delicious! I made it for Boy's Day, and everyone in my family loved it. I once used a prepared graham crust for a key lime pie and it tasted terrible, so now I always make my own. Here is a recipe for a perfect graham cracker pie crust: a little bit less then 1/2 cup unsalted butter, melted, 1 1/2 cup crushed graham crackers, 1/4 cup granulated sugar. Preheat oven to 375 degrees, melt butter, and crush graham crackers by putting about 12 crackers into a plastic bag, sealing it, and rolling a rolling pin over the crackers. Combine in a bowl or food processor, then press into a 9 or 10 inch pan. Make sure it is evenly spread, with no gaps or holes. Bake for 8-10 min., or until the edges become slightly brown. Let cool before filling. I made my pie in the morning and ate it that night. It was delicious, but the next morning it was even better!

1 user found this review helpful
Reviewed On: May 6, 2014
Mouth-Watering Stuffed Mushrooms
This recipe is delicious! I followed the recipe except for omitting the onion powder and the cayenne pepper, and adding instead crushed red pepper. I also added a bit more parmesan cheese. At first I was worried because my chopped mushroom stems and garlic's moisture didn't go away, but I just drained it, and it came out fine. Because my mushrooms were small, I have a lot of leftover filling, which I plan to use with other vegetables. :)

0 users found this review helpful
Reviewed On: May 6, 2014
Zucchini and Potato Bake
This recipe was awesome! I just used all the vegetables I had in my garden and refrigerator, here is my variation of this recipe. 3 zucchinis, 3 small and skinny peeled eggplants, 1 tomato (not peeled). Tossed this together, with 3/4 cup plain breadcrumbs, salt, pepper, about 1T and 2t of garlic from a jar (I didn't have fresh garlic), and 1/3 cup olive oil. I put it into a 9x13 pan, and sprinkled a lot of pecorino romano cheese on top. Baked this for 55min, which was slightly too much (next time I will bake it for 45-50min.). It made a dinner that was perfect for five people, I also added some ravioli to my dinner. The cheese adds a very good taste, and I would recommend to anyone who is reading this to use it. :)

0 users found this review helpful
Reviewed On: May 2, 2014

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