How to Cook a Wolfe Profile - Allrecipes.com (187346351)

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How to Cook a Wolfe


How to Cook a Wolfe
 
Home Town: Bend, Oregon, USA
Living In: Portland, Oregon, USA
Member Since: Nov. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I'm a youngster who works in the fantastic city of Portland as a full-time chef. Although it's my first time cooking in an industrial-sized kitchen, I grew up within a family of seven and have been in the kitchen learning from my mother and experimenting individually for a very long time (in proportion to my age, that is). Other than cooking, I am an avid long-distance runner (you've got to burn off all those calories somehow, right?), artist, and bookie. I also enjoy writing, music, and animals very much.
My favorite things to cook
Baking is my forte, and within baking, working with chocolate is my absolute favorite. Anything from chocolate chip cookies and brownies to chocolate-covered strawberries, I'm your girl. However, cooking brings me almost as much joy with it's challenging flavors and textures. Making sauces seems to be especially fun -- wine sauces, balsamic vinegar, mustard. . . Ah, fragrant and sexy!
My favorite family cooking traditions
My family's number one cooking tradition was german french toast on Saturdays. I remember waking up every Saturday to the vanilla-y, cinnamon-y smells wafting upstairs, mixed with a breakfast meat of some sort, all mingled with the smell of fresh coffee. Nothing can get me up like those smells. Similarly, my mother is an excellent soup-maker. She can make soups out of anything, and they always have the perfect combination of spices (Sometimes even biting your tongue a bit) that, even today, I can never accomplish!
My cooking triumphs
There are three recipes that I have down to a fine art- chocolate chip cookies, brownies, and banana bread. Also, if you ever want to make mashed potatoes or pie, I've got some solid secrets up my sleeve.
My cooking tragedies
No tragedies have been too memorable, other than the one time I forgot to mix the egg into pumpkin pie filling for Thanksgiving. You can imagine how disappointing that was.
Recipe Reviews 3 reviews
Quick Lemon Poppy Seed Muffins
This was an okay recipe, but I found it really lacked in lemon taste. Maybe I'm just a lemon-holic, but I would suggest using at least a few more tablespoons of lemon juice to give it that real lemon taste. Also, I added a lemon glaze directly after removing the muffins from the oven, which was pretty decadent on the sugar side of things, but it was very pretty and added even more lemon, which I love! Anyway, the glaze is really simple- 1/4 cup milk, 3 cups confectioner's sugar, and about 2 tablespoons of whatever lemon you have (lemon extract use a little less). Also, you should know that the texture on these are great! They bake fantastically too, seeing as, unlike most lemon poppyseed recipes that use yogurt, the bater wasn't too heavy.

4 users found this review helpful
Reviewed On: Apr. 8, 2013
Apple Oatmeal Crisp
This was a great recipe, and I would suggest it to anybody who hasn't cooked an apple crisp before. However, if you're feeling a bit adventurous, I would suggest using half the amount of flour suggested (the amount of flour put into this recipe makes it rather cake-like instead of crisp-like. Make up for the loss of volume by adding about 1/2 cup more oats), throw in about a teaspoon of salt (it enhances the sweet flavor, believe me), and mix the cinnamon and sugar into the apple slices rather than sprinkle (you get more of that delicious flavor into more of the slice), along with upping the cinnamon (for the cinnamon lovers like myself) by about three teaspoons to the cinnamon and sugar mixture , the outcome is golden!

22 users found this review helpful
Reviewed On: Mar. 25, 2013
Princess Cookies
Lovely cookie. The first time I baked these cookies, I followed the recipe exactly and came out with more of a sugar cookie than a lemon cookie, which was a bit disappointing. My second go, I added just about 3 more tbs and was very pleased with the outcome --it was still light and butter, but had a little more tanginess. Served with powdered sugar. Delightful!

0 users found this review helpful
Reviewed On: Mar. 25, 2013
 
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