Stef Profile - (187052329)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2012
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 4 reviews
Pumpkin Cheesecake in a Gingersnap Crust
I made this yesterday and served it today for dessert after our Thanksgiving dinner - it was a hit! This is a well-written recipe. It actually came out right on the first try without me having to make any major changes. I omitted the nuts because not everyone in my family likes them - this had no ill effects on the outcome. I also used sour cream instead of heavy cream for a little extra flavor. I baked it in a water bath to prevent cracking and it came out beautifully. No, the texture is not as firm as a NY cheesecake, but I think it's appropriate for a pumpkin cheesecake - it's not as if it has a pudding-like texture like those awful no-bake "cheesecakes" - the texture IS lighter, but holds its shape like a proper cheesecake should. In the future, I may try the recommendations of substituting canned pumpkin pie filling and slightly tweaking the spice profile; however, this recipe is still great as is. I will be using it again.

0 users found this review helpful
Reviewed On: Nov. 28, 2013
Jewish Apple Cake I
This was my first bundt cake and I must say I am quite pleased with it. The texture is awesome - crispy on the outside and moist and tender inside. I would not recommend making 1 1/2 times the batter as some have suggested. The volume of the cake is just right as is - it bakes into a perfect ring shape. I guess if you wanted more of a volcano shape, you could use more batter, although I'd be afraid it would overflow as it baked. My personal tweaks were as follows: I diced my apples (12 oz. - about 3 medium) and tossed them with 1 tablespoon cinnamon and 1/4 cup brown sugar instead of using the 2 tsp. cinnamon and 5 tsp. white sugar, then folded them into the batter. Having no orange juice, after wracking my brain I decided to use Triple Sec instead (1/2 cup), which seemed to do nicely. I also increased the vanilla to 1 tablespoon and added 1 tsp. nutmeg for extra flavor. Finally, I topped the cake with a simple caramel glaze (1/4 brown sugar + 1/4 cup butter + 1 tsp. milk), which was awesome. The only thing I'd do differently next time is increase the amount of apples (probably a full 16 oz.) and this cake would be truly perfect. BTW, mine baked in only 65 minutes, so keep a close eye on it.

3 users found this review helpful
Reviewed On: Mar. 9, 2013
Crisp Oatmeal Cookies
I was drawn to this recipe by the word "crispy" in the title. There are many recipes for soft and chewy oatmeal cookies and few for crispy, which is what I was looking for. Since I wanted a crispy oatmeal raisin cookie that spread out nicely, I omitted the coconut and used raisins instead of chocolate chips. I used butter instead of shortening. To ensure crispness, I used 3/4 cup white sugar and 1/4 brown instead of 1/2 and 1/2, but I think they would've still been fine if I'd stuck to the original proportions. They were nice and crisp and just a tad chewy in the very center. For the desired flavor, I added 1/4 tsp. each of cinnamon and nutmeg. I didn't want them overly brown and crisp on the bottom, so in lieu of greasing the cookie sheet I used parchment paper. Next time I will go half and half on the sugars as per the original recipe, since they got almost too crispy when completely cooled, but I will keep my other tweaks. These cookies taste great! BTW, 12 min. at 350 worked for me. They were a perfect golden brown and the picture they show doesn't do the cookies justice. Almost forgot, added an extra 1/4 cup oats, too, and got about three dozen. You'd have to roll these mighty small to get four.

1 user found this review helpful
Reviewed On: Dec. 20, 2012

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States