Sajijoma Profile - (187754308)

cook's profile


Home Town: Evansville, Indiana, USA
Living In: Highlands Ranch, Colorado, USA
Member Since: Oct. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Painting/Drawing, Charity Work
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About this Cook
I am a 36yr old SAHM to 6 beautiful kids. I have been cooking since I was 8 yrs old.
My favorite things to cook
I like cooking all types of things. I can't get enough of trying "new" things. I am very fluent in Southern cooking and baking, and for the most part, I don't use recipes for anything, I just taste and feel what it should be.
My favorite family cooking traditions
I currently am homeschooling my kids, and every week, we look up a new recipe or 2 or 3 and have a cooking class. The kids love learning to make new things, and it's fun to be able to eat your homework and NOT get it trouble!
My cooking triumphs
My biggest ever cooking triumph was the year I baked 20 varieties of christmas cookies, all with hand piped decorations, over the course of 3 days, loaded them in a car and drove from Atlanta Georgia, to Indiana and had an entire family raving about the "bakery" I bought these from....then I got to expose my dirty secret....I MADE THEM! :-)
My cooking tragedies
My biggest cooking tragedy was when I was 14 yrs old and cooking a turkey, and instead of using poultry seasoning,I accidently filled the turkey with cinnamon powder! The turkey was "interesting" to say the least, and that was the only time I ever had anyone not finish something I cooked. I learned to check and double check so you don't have those kind of mistakes.
Recipe Reviews 7 reviews
Yellow Cake Made from Scratch
Much better than the Wilton basic yellow cake recipe! The only changes I made, was I used baking soda as I was out of baking powder after a weeks worth of Wilton thud brick cakes, and then to counter the saltiness of the baking soda, I added about 1/4 more sugar to the mix and baked in a water bath in the oven at 325 in convection mode. What I got was the most spectacularly soft and moist and fluffy cake! It was amazing! For those who are getting dense cakes or cornbread like cakes, beat your shortening or butter and eggs more to make it lighter and fluffier and presift your flour. It makes a ton of difference. You really can't do wrong with this cake recipe. If it's not turning out, it's operator error.

4 users found this review helpful
Reviewed On: Mar. 21, 2013
Great recipe! We used this recipe to teach a cooking class to our homeschooled children, and it turned out beautifully! The tiny thing we changed, was since we're not a fan on citron, was to just grate some lemon zest and use that....the tinest amount really went far and provided a beautiful filling. For those who said it's too wet, make sure you are using whole milk ricotta and not that part skim junk. It makes a difference. We piped the filling in and then sprinkled mini chocolate chips on the end and gave a hit with powder sugar and they were perfect! A+ assignment and easy enough a 10 yr old can make (with help frying the shells of course).

4 users found this review helpful
Reviewed On: Jan. 31, 2013
Chantal's New York Cheesecake
I love this recipe! It's never failed me! I use this cheesecake recipe as the base for my turtle cheesecake and it's the best! I just substitute oreo crumbs for the graham crackers and swirl melted chocolate through the cheesecake batter and top with caramel, melted chocolate, and pecans. The water bath is super important to prevent cracking, as is keeping the door completely closed for the full time. We found that the flavor actually tastes better if we allow it to sit in the fridge for a minimum of 2 days. It helps coease everything together flavorwise. You can really take some broad liberations with the recipe to achieve anything from chocolate cheesecake, raspberry swirl or whatever. It holds up well!

2 users found this review helpful
Reviewed On: Nov. 21, 2012

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