ellasequema Profile - Allrecipes.com (18392584)

cook's profile

ellasequema


ellasequema
 
Home Town: Groton, Connecticut, USA
Living In: Jacksonville, Florida, USA
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Raspberry and Almond Shortbread Thumbprints
About this Cook
I live in Jax, Florida with my loving, foodie boyfriend. I'm currently working as a full-time librarian while enrolled part-time as a Graduate student (English literature). In short, I live a busy life! My dad is a cook/baker in the Merchant Marines, and has been for 20+ years. I'm absolutely *addicted* to the Food Network, and have been for years, though it wasn't until I studied abroad in England during my Junior year that I had to give up my Americanized, fast food ways, and try cooking on a regular basis. Surprise, surprise, I actually enjoyed it!
My favorite things to cook
I'm half Mexican, so my tastes definitely tend to lean towards tasty comida. I'm also a big fan of pasta dishes, because they're so flavorful and yet so simple to put together. But my real love is for baking, most probably because of my infamous sweet tooth. Cakes, cookies, pies -- I do them all!
My favorite family cooking traditions
The holidays come to mind, since my parents would actually allow me into the kitchen to help, especially when cookies needed to be decorated. When I grew older, I was put in charge of the pumpkin pies and Christmas cookies, which is something I still look forward to every year.
My cooking triumphs
The first time I made biscuits from scratch while I was in England, I was so proud of myself. I invited a few fellow Yanks over for a truly American meal of fried chicken, mac and cheese, and buttery, flaky biscuits. After six frustrating months of fish and chips, you would have thought we'd died and gone to heaven.
My cooking tragedies
Also while in England, and still honing my new-found talents, I tried a microwavable, mini-chocolate cake recipe. What was I thinking?! It took days for the smell of burnt chocolate to leave the kitchen. Bleh.
Recipe Reviews 66 reviews
Mom's Best Peanut Brittle
Amazing, one of the best successes I've ever had in the kitchen. Making candy sounds so intimidating, but the directions were so easy to follow, and the most complicated thing I had to figure out was how to attach my brand new candy thermometer to my pan! I followed the advice of several reviewers and added a teaspoon of vanilla; I also used raw peanuts with the skins still on, because I think the presentation is better when a little more "rustic". While I didn't take the extra step to heat my pan beforehand time, or even grease it, I DID use a silicon mat on my cookie sheet. No sticking, and easy clean-up! I couldn't live without my silpat, and I know that next time I make this recipe (probably tomorrow), I'll break it out again. Yum!

3 users found this review helpful
Reviewed On: Nov. 19, 2010
Apple Crisp II
Perfect. The only thing I did differently was to soak my apples in a bowl with water and a little lemon juice, to prevent browning while I chopped the remaining apples. When done chopping, I just drained the water out, mixed it with the sugar and cinnamon/nutmeg, and dumped it into the baking dish. With this extra moisture, I didn't need to add any water, and the resulting sauce was heavenly! Served warm with a scoop of ice cream, YUM. So easy, and my husband said (twice!) it was better than any restaurant. :)

3 users found this review helpful
Reviewed On: Oct. 8, 2010
Blueberry Buckle
Outstanding. I had a little more than 2 cups of fresh, handpicked blueberries, and I didn't want to make muffins yet again, so I decided to try something new. I don't think I've ever even had a "buckle" before, but I'm definitely a fan now! This recipe was extremely simple, and the end product is perfect: moist, sweet and satisfying. I only added one ingredient (a dash of vanilla to the wet stuff) and substituted another (water for milk, since I found out only after mixing both dry and wet ingredients that I had just run out). My mixture cooked for nearly ten more minutes than called for, but all fears that it would be dried out and dreadful were put to rest when I tried it -- it's awesome! I'll be making this again for sure.

1 user found this review helpful
Reviewed On: Jun. 2, 2010
 
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