Christina Profile - (18618326)

cook's profile


Home Town: A Few Miles South Of Lala Land, California, USA
Living In: A Place That Was Neverwhere, California, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
Hobbies: Reading Books, Painting/Drawing
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About this Cook
My great passion in life is reading. But cooking, or rather, baking, is a fun hobby of mine that I like to partake of when I have too much time on my hands.
My favorite things to cook
I like to bake things more often than simply cook things. I love baking cookies, breads, pies, etc. In a way, it's easier for me. I don't have to deal with figuring out if the meats cooked through, or if the onions are translucent and whatnot, lol. I'm getting better at cooking though. XD
My favorite family cooking traditions
Don't really have any. Though I guess a tradition when I was little was always helping my mom make enchiladas, but then again, I wouldn't really call that a tradition.
My cooking triumphs
The first time I actually successfully cooked a meat dish. Took me forever, but it ended up tasting great.
My cooking tragedies
Tried making a chicken pot pie once... I misread the amount of milk to go in the sauce, and it ended up being a total wash. I had to redo the sauce from step one. Another time I tried making lemon cookies using splenda and whole wheat flower. The results were horrifying lemon biscuit mountains.
Recipe Reviews 6 reviews
Best Brownies
These were super easy to make, but I was incredibly disappointed with the results. The brownies were far too cakey and didn't have nearly enough chocolate flavor--I even upped the amount of cocoa in the recipe. Perhaps I should have only cooked them for twenty minutes; the best brownies are the ones that are slightly under baked.

0 users found this review helpful
Reviewed On: Mar. 29, 2012
Luscious Lemon Snaps
First off, I'll say that I'm no novice when it comes to cookies. I'd even say that when it comes to baking, cookies are my forte. I just don't know what went wrong this time around. I did what other reviewers suggested: I reduced the oil to 1/2 cup and added a little more lemon juice. I also included twice the amount of rind, reduced the sugar a bit, and processed the rind with half the sugar. The batter wasn't runny at all, though it was a bit sticky. I used a small cookie scoop and baked the cookies for nine minutes and got delightfully soft lemon cookies that reminded me a bit of a sugar (or, dare I say it, the texture of a funfetti cookie). The texture was wonderfully. Unfortunately, the flavor of the cookie left much to be desired. It tasted like flavorless biscuit batter. With all the lemon I put in there, I thought my taste buds would be bursting with lemon with lemon sensation. I've used less lemon zest in other recipes (and no lemon juice) and have gotten much stronger lemon flavors. Perhaps it's the use of oil instead of butter that killed the flavor, but I can honestly say that I'll never make these cookies again. It's a shame too, since they had such a wonderful texture.

2 users found this review helpful
Reviewed On: May 17, 2011
Eggless Peanut Butter Cookies
These cookies were FANTASTIC! Light and airy, but slightly crisp, not cakey at all like I was expecting. I stumbled upon this recipe while I was looking for a way to use up the rest of the plain yogurt I had in the fridge, so I ended up making some small changes. I subbed the yogurt for the buttermilk, added a teaspoon of vanilla, reduced the amount of white sugar (only by a 1/4 cup though... might even reduce it a bit more next time), and added some peanut butter chips and chocolate chips. The results were amazing. This recipe is definitely a keeper.

4 users found this review helpful
Reviewed On: Nov. 11, 2010

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