I'm a stay-at-home mother of 2. I have two daughters-Josephine (4) and Rosetta (16 months). I'd rather be baking than doing almost anything.
My favorite things to cook
Uncomplicated recipes with accessible and fresh ingredients. My philosophy is simple is better. I don't think you need a lot of ingredients or steps for a recipe to be delicious. I also try to stay away from processed food (i,e,. "velveeta", and other "foods" with unrecognizable ingredients), refined sugars and carbs. My family and I eat a lot of veggies and fruit, whole grains, and healthy baked goods. I'm crazy about breakfast foods-especially healthy muffins. Although any form of baking is appreciated by me, baking bread and muffins is what I do most.
My favorite family cooking traditions
I have a strong Italian family. I grew up eating homemade pizza, pasta, and fish-among many other traditional Italian dishes. Italian tradition and food is very alive in my home now as an adult. I hope to pass on the tradition of cooking together and preparing family recipes that have been revered in my family for decades. Growing up Italian not only meant wonderful food but quality time in the kitchen with my mother, grandmother, grandfather, aunts, uncles, cousins-you get the picture. Cooking was a way to bring the family together and celebrate birthdays and holidays. I'll always cherish that.
My cooking triumphs
My "triumph" isn't one particular food but the fact that I can now "create" recipes as opposed to always following a recipe. Also, thanks to Chantal's NY style cheesecake (on this site) I can now make a killer cheesecake. That is one area of baking I was pretty weak but now I will never ever follow another cheesecake recipe. I subbed Baileys for the milk and added chocolate chips on the top of the cheesecake and over the crust and it was heavenly.
My cooking tragedies
I'm on the search for the perfect, creamiest, most luscious cannoli filling. I've never tested a recipe and held it to such scrutiny as I have with cannoli fillings. There is a restaurant in Cleveland that makes their filling unlike any other filling I've ever had. It's perfection-not necessarily traditional though. The filling is SUPER creamy and thick-like velvet. It's not grainy like traditional ricotta. I've tried draining, processing, adding mascarpone, heavy cream..I just can't duplicate it. If you have any ideas-send them my way PLEASE!