Kim's Cooking Now! Profile - Allrecipes.com (18769449)

Kim's Cooking Now!


Kim's Cooking Now!
 
Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Member Since: Mar. 2004
Cooking Level: Expert
Cooking Interests: Baking, Italian, Mediterranean, Dessert
Hobbies: Walking, Photography, Reading Books, Wine Tasting
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Cherry Coke® Cupcakes
Coconut Truffles
The Fridge Scavenger's Tomato and Cauliflower Pasta
Cookies-and-Cream Truffles
Biscochitos Traditional Cookies
  
Chocolate Mint Crinkle Cookies
Mendi's Favorite Orzo
Cilantro and Parsley Shrimp
Grilled Salmon I
Chocolate-Dipped Pistachio Biscotti
About this Cook
My husband and I have been married for 18 years. We have two beautiful children, a daughter (16) and a son (14). I grew up in Wisconsin, the youngest of 7 children. I work full-time in the printing industry, from the comforts of my home. My husband is from Italy, from a town called Aprilia, which is about 30 minutes from Rome. I learned a lot about Italian cooking from his mother. She came to stay with us for 7 months when each of our children were born. My husband and I both enjoy cooking, and we prepare meals at home 6-7 nights a week. One of us usually runs the kids to their activities, and the other stays home and cooks. We make a great team! Check out my blog at www.kimscookingnow.com
My favorite things to cook
I have a major sweet tooth and love to bake! Muffins, breads, cookies, cakes. My husband bakes homemade bread a couple of times a week. We eat a LOT of pasta, and enjoy making fresh pasta for Sunday dinner as a special treat!
My favorite family cooking traditions
When I was a young girl, my job was to do most of the candy and cookie making around the holidays. I still make the same things I made when I was a little girl, and am trying to hand down these traditions to my children as well. Every Thanksgiving, I make a big traditional Thanksgiving dinner. Both of our families live far away, so we always invite our friends or neighbors over to share this meal.
My cooking triumphs
Too many to count. Probably making yeast breads. After a couple of failures, I finally got it right.
Recipe Reviews 342 reviews
Cherry Coke(R) Cupcakes
I made these today for my daughter's swim team Christmas party. The cake mix that I had was 16.5 oz, and it worked out just fine with no other adjustments. I was surprised at how these puffed up with using the cherry Coke®! I wasn't quite sure how I was going to cut the well out of the cupcakes, but in my drawer, I found this little citrus thingy, that you are supposed to screw into a lemon or lime, and when you squeeze the lemon or lime, there's a little spout that the juice comes out of. That thing worked GREAT for pulling a "plug" of cake out of these! I filled each with 3 cherries and a bit of the cherry pie filling. I did add a bit more powdered sugar to the cream, probably 1/8 cup more - as I really wanted the whipped topping to hold up when I piped it. I did pipe it onto the cupcakes using a pastry bag fitted with a 1M tip. I added a sprinkle of grated chocolate, just to dress them up a bit. They turned out very pretty! Reminded me of a black forest cake cupcake.

1 user found this review helpful
Reviewed On: Dec. 13, 2014
Coconut Truffles
These are a lovely little truffle, which taste kind of like an almond joy, but with walnuts instead of the almonds. Couple of notes about the recipe: I made a half batch and got close to 60 truffles (using my 1" cookie scoop), so the 36 truffles for a full batch has to be incorrect. It didn't say what kind of chocolate chips to use (milk chocolate, semi-sweet, dark, etc), so I used a 12 oz. package of semi-sweet. It wasn't quite enough to coat all 60 of my truffles, so I quickly melted two cubes (from a 24 oz. package / 12 cubes per package) of chocolate bark. Also want to mention that I used my electric mixer to beat the butter, powdered sugar and condensed milk - but then switched to a wooden spoon when stiring in the coconut and walnuts. It was REALLY thick, and hard to mix (I actually broke the little wooden spoon that I was using), so I added a splash of milk and switched to a heavier wooden spoon to mix the rest. To decorate, I melted a cube of white chocolate in the microwave and put it in a Wilton disposable decorator bag fitted with a #3 tip. Just a litle drizzle over the truffles really makes them pretty.

2 users found this review helpful
Reviewed On: Dec. 12, 2014
The Fridge Scavenger's Tomato and Cauliflower Pasta
I had to laugh when I read the title of this recipe, because that is exactly what I was doing tonight . . . scavenging in my fridge for what to make for dinner tonight! I had a bowl of cauliflower that I had roasted with garlic and olive oil the other night - so I went ahead and used that in this recipe. I also used only a 14.5 oz. can of diced tomatoes with the juice, as that is what I had on hand. We had a busy night tonight with both of our kids winter band concerts, and I had this on the table in about 20 minutes. Our tummies were full, and we were out the door by 6:00 p.m. A nice, quick pasta dish.

0 users found this review helpful
Reviewed On: Dec. 11, 2014
 
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