BAKINGNUT4 Profile - (18859659)

cook's profile


Home Town:
Living In: New York, New York, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Healthy, Dessert
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About this Cook
I cook/bake as a way I show my care and affection for others. I make time to bake every weekend (no matter how late it gets), and it drives my Mom absolutely crazy. However, I like to cook for the joy of cooking, not because I'm hungry and I need something to eat.
My favorite things to cook
I generally cook to my audience, mostly college boys. So I bake mostly cookies (which keep the longest, and aren't too sweet), biscotti, breads, brownies, brittle, muffins, cakes, and so forth. Whatever I have in my pantry! :)
My favorite family cooking traditions
I started cooking on my own in junior high, after my Mom taught me how to bake a simple cake recipe she was known for. (It was a yellow cake made from a boxed mix, covered in a layer of cream cheese with canned blueberry filling on top.) She would ask me to make that whenever we had company, until I began getting creative on my own. Since then, the rest is history...!
My cooking tragedies
Once I realized I was short on flour halfway through, and it was too late to run to the market. I went ahead to see what would happen anyway (I'm a science major and I have an undying curiosity) to the cookies I was baking. They came out as a layer of buttery goop, spread out onto my cookie sheet in a big blob. It smelled delicious, but it was inedible and a dishwashing disaster. But now I know! :)
Recipe Reviews 2 reviews
Apricot and White Chip Cookies with Almonds
I got mixed reactions for these cookies, but they were generally positive. The general consensus seemed to be that people loved them for being so different and yummy, but there is a lot going on at one time (apricots, white chips, and almonds). When I made them, I chopped up whole almonds and toasted them before mixing them into the dough, so they were super fresh. After reading some of the reviews, I tried using a cup of diced almonds, but I think if I ever make them again, I'll try to reduce it to 3/4 cup.

7 users found this review helpful
Reviewed On: Sep. 19, 2004
Apricot Muffins
This recipe was pretty successful. It was popular at my work -- they said it was subtly sweet, but not as sweet as a dessert -- kind of like a good breakfast muffin. P.S. I made mini-muffins, which are easy to grab and stick in your mouth without being really messy.

3 users found this review helpful
Reviewed On: Sep. 18, 2004

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