mooncaked Profile - Allrecipes.com (18477860)

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mooncaked


mooncaked
 
Home Town: Seattle, Washington, USA
Living In:
Member Since: May 2006
Cooking Level: Beginning
Cooking Interests:
Hobbies:
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About this Cook
I'm a college student spoiled by parents who send up a basket of home-cooked goodness every weekend. Sometimes when I'm feeling brave, however, I like to try out new recipes and create delicious things to send back to them. :) When working with recipes, I have a tendency to adjust and eyeball as I go along (due in equal parts to a sense of adventure and a reluctance to find the measuring spoons). Sometimes it works out well for me, sometimes I learn NOT to eyeball particular ingredients (baking soda, anyone?) but the key is that I'm learning!
My favorite things to cook
I love desserts-- both making them and eating them! Cookies, cakes, pies, all sorts of sweets. I'm especially fond of French desserts.
My favorite family cooking traditions
Thanksgiving is the BEST.
My cooking triumphs
My family always leaves the steak flavoring up to me, and I manage to make decent omelets despite being a groggy zombie in the morning.
My cooking tragedies
With the exception of steak, I'm at a total loss when it comes to beef. So many cuts! So many preparations! Eek!
Recipe Reviews 4 reviews
Double Chocolate Mint Cookies
Halved the recipe and ended up making some adjustments! Used half a cup of butter and half a cup of Crisco, added half another egg, an extra 1/4 tsp of mint extract, and this is the important part-- let the dough chill in the fridge for 24 hours! It's not necessary, but it made my next night's cookies beautiful and flat and chewy as opposed to the crunchiness of the first night. Already have requests for this cookie lined up for the next get-together :)

5 users found this review helpful
Reviewed On: Oct. 27, 2009
Liquor-Infused Chocolate Strawberries
Roommates barely let the chocolate set before they gobbled them up! I used three different liquors: Grand Marnier, Kahlua, and Bailey's Irish Cream (which we ended up liking the most). Before I injected the strawberries, I used a toothpick to dig a small "well" in the center of each strawberry as previous reviewers have suggested. After I injected the strawberries, I placed them in separate compartments of an empty ice cube tray, which helped keep things neat and tidy. I also didn't add any GM to the chocolate, and opted instead to drizzle the chocolate over the strawberries. Delicious!

18 users found this review helpful
Reviewed On: Mar. 11, 2009
Grandma's Egg Custard Pie
I used a pre-made raw crust that I rolled out, brushed with egg white, and baked for a few minutes to prevent from getting soggy. I tossed the extra egg yolk into the mix and added an extra teaspoon of sugar. I also scalded the milk and slowly poured it into the egg mixed with a hand mixer blending it all together as I went. This created a rather thick frothy layer on top of the liquid, but I was able to scoop out the froth and still have plenty of liquid left over to fill the 9" pie pan. I used cinnamon instead of nutmeg. The texture came out great-- very smooth and silky, great flavor. However, there was a layer of water underneath the custard layer that basically ruined the crust. ): I think it may be because I used 2% milk, I'm not sure. Next time I'll reduce the sugar a little bit because it came out too sweet for my taste, and I'll try different milk variations.

7 users found this review helpful
Reviewed On: Mar. 11, 2009
 
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