CAMMYSAUCE Profile - (18898763)

cook's profile


Home Town:
Living In: Wichita, Kansas, USA
Member Since: Aug. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Italian, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Walking, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
The Best Rolled Sugar Cookies
Sugar Cookie Icing
Sugar Cookie Icing
Sugar Cookie Icing
Sugar Cookie Icing
About this Cook
I work in cable advertising, building advertising schedules for businesses' commericials. If I could stay home and cook all the time, I definitely would. I'm tryting to eat healthier nowadays, but I love to bake and cook delicious things for others to enjoy... and of course I indulge myself.
My favorite things to cook
Desserts, All kinds of Cookies, Breakfast, Creamy Soups, Appetizers and finger foods... Did I mention DESSSERTS???
My favorite family cooking traditions
Dinners... and Angel Food Cake... for every family member's birthday every year for as long as I can remember.
My cooking triumphs
Trying any recipe for the first time... and my boyfriend actually likes it!
My cooking tragedies
Baking a flourless cake and the pan of water it sat in was WAY too full. The water bubbled up into the cake pan and ruined the cake.
Recipe Reviews 17 reviews
Chocolate Covered Cherry Cookies II
I get requests for this recipe everytime I've made it... they always come out great, though I've experimented with a few variations. I think I've finally decided how I prefer to make them. I make the cookies a little on the small size - almost so you can pop the whole cookie in your mouth. I don't drain the cherries - I pluck them straight from the jar so that a tiny bit of the juice settles in the well of the cookie that you make with your thumb. I think this helps the cookies stay moist and adds more of the cherry flavor. I bake the cookies for 8 minutes with a bit of the frosting on top (just enough to cover the cherry so it doesn't get funky in the oven). Then I add more frosting on top after they've come out of the oven (so they look prettier). They're super moist so be sure you let them cool down on a rack before you attempt to move them or they'll fall apart.

3 users found this review helpful
Reviewed On: Feb. 20, 2007
Hot Cocoa Mix
I had to adjust the recipe a couple times after testing the mix (THANK YOU to other reviewers!!), but was able to come up with something pretty yummy. I ended up using a whole bag of powdered sugar and a whole tin of cocoa powder, and increased the creamer to 2 1/4 cups. I think I'll try a flavored creamer next time... maybe a French Vanilla or something to make it a little richer. For coworkers' Christmas gifts, I filled tins with the mix and packed a coordinating mug, as well as some chocolate dipped candy cane stirrers - you get an extra shot of chocolate and a hint of mint!

6 users found this review helpful
Reviewed On: Feb. 20, 2007
Chocolate Crinkles II
I LOVE crinkles, and these came out moist and chewy. I made only one change... instead of refrigerating the dough, I made a "slab," wrapped it in plastic wrap, and popped it in the freezer while I cleaned up my mess in the kitchen. I waited about 1/2 an hour and it was perfect to use a medium size scoop. A word of caution... you might think they're underbaked when you pull them out of the oven at 10 minutes, but you'll OVERbake them if you leave them much longer. I (accidentally) left a sheet in for just under 12 minutes and you could definitely tell a difference in texture. The next time I make these, I'm thinking I'll add shaved Andes Mints into the cookies for a little twist!

0 users found this review helpful
Reviewed On: Feb. 20, 2007

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