the4taals Profile - (18661697)


Home Town: Mississauga, Ontario, Canada
Living In: Owen Sound, Ontario, Canada
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Low Carb, Healthy, Vegetarian, Dessert, Kids
Hobbies: Gardening, Walking, Reading Books, Charity Work
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Blog...  8 posts
Jun. 18, 2015 11:22 am 
Updated: Jun. 20, 2015 12:31 pm
This month for our Allrecipes Allstars Canada project #VirtualReality, we received a gift box from a company in British Columbia, called The Missing Ingredient. is a subscription service where you receive a box every month with delicious goodies in it!We… MORE
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From The Blog:  Musings of a stay at home Mom
About this Cook
We sold everything 3 years ago and moved to a small town 2 1/2 hours away. My sons have flourished in their new environment. My husband has started a new business, so I have gone back to college to do my Bookkeeping Certificate to take over the accounting part of his business. I love traveling, baking and trying new recipes.
My favorite things to cook
My favorite family cooking traditions
Christmas cookies and other treats. Birthday cakes for my sons.
My cooking triumphs
Weddings in July and August!
My cooking tragedies
Too numerous to recount! I am always trying new recipes, some not so good.
Recipe Reviews 450 reviews
Best-Ever Buckeye Brownies!
These were really tasty, rich but tasty. I used the Best Brownie recipe on AR instead of a box for the brownie. I halved the filling and ganache since I was making a 9x9 pan. The filling was really dry so I added 2 tbsps of 5% cream, I used natural unsweetened/unsalted PB so that may be why. Definitely will make again when craving a PB treat.

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Reviewed On: Aug. 25, 2015
Zucchini Bread, Pumpkin Style
I scaled to 12 servings to make 1 loaf. I had an enormous zucchini from my neighbour's garden, I cut it up and steamed it in the microwave for 15 minutes, drained off liquid then pureed. I used 2/3 cup of zucchini puree and it worked fine, froze the rest for future loaves. I halved the sugar amount and used brown sugar, I halved the oil amount and used melted butter, used pumpkin pie spice for the spices, I used Robin Hood Flax flour for the all purpose. My loaf baked in 55 minutes. Very tasty, tastes exactly like pumpkin loaf! #FreshFaces #AllrecipesAllstarsCanada

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Reviewed On: Aug. 25, 2015
Veggie Spaghetti
I made this recipe for our August Canadian Allrecipes Allstar assignment. I used this recipe as a jumping off point as I really liked the idea of the dish but wanted to use fresh vegetables since that was the main point of our assignment and my next door neighbour brought me a box of goodies from his garden. I sauteed onion, carrot, celery, green pepper and zucchini in 1 tbsp of olive oil. I only had a 15 oz can of fire roasted tomatoes so I added some tomato sauce until it was wet enough. For seasoning I used 1 tsp each of brown sugar, basil, oregano, black pepper, onion powder and garlic powder, I omitted the salt. For the roux I used 1/4 cup each butter and flour, then added 1 cup each of skim milk and 5% cream, then the Parmesan cheese. I used whole wheat spaghetti, I added Swiss Chard halfway through the cooking time. To reduce pots and pans I first cooked the pasta and Swiss Chard, then drained in the collander, then I sauteed the vegetables and made the sauce in the same pot, I added the pasta and Swiss Chard back in and mix together then transferred to my baking pan, then I rinsed it out and made the Bechamel sauce for the topping. We really enjoyed it and I would definitely make again. #FreshFaces #AllrecipesAllstarCanada

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Reviewed On: Aug. 24, 2015
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