Esther Profile - (18922496)

cook's profile


Home Town:
Living In: Wichita, Kansas, USA
Member Since: Feb. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Reading Books, Music, Painting/Drawing, Charity Work
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Chocolate Chip Cookies
About this Cook
Well... I'm in high school right now and I have an absolute passion for cooking/baking that my family half likes/ half hates. My mom's a celiac, allergic to wheat, so I get a lot of rare experience in gluten free cooking. I'm really in to ethnic cooking and frontier cooking with a lot of experimenting.
My favorite things to cook
Um... I like soups if I'm in a hurry and pasta and gourmet if I have the time. I like to bake a lot too, scones and muffins- breakfasty stuff, is my favourite.
My favorite family cooking traditions
Well, we have an awesome choc. chip cookie recipe(who doesn't?). Every Christmas morning we have super easy and fun to make cream cheese muffin puffs that are divine! We love them. Mom usually makes pecan pie on Thanksgiving and a family favorite is her Chicken Casserole.
My cooking triumphs
Making my sister's wedding cake- a castle of french cream puffs called Croquembouche. Quite tricky to assemble!
My cooking tragedies
Not going there- too many.
Recipe Reviews 12 reviews
Basic Crepes
These crepes are very egg-y, both in taste and texture. If that's not what you're going for, I would recommend using a different recipe. Otherwise, they were ok, but not brilliant.

2 users found this review helpful
Reviewed On: Feb. 15, 2010
Banana Sour Cream Bread
I am utterly disappointed. I prepared this recipe exactly as it was written and my loaves were totally undercooked and gooey. I baked them for an extra 20 minutes and still didn't help. And the taste was bland and unremarkable. I had to ditch the bread and it was supposed to be a birthday present for my friend.

1 user found this review helpful
Reviewed On: Feb. 13, 2010
Badische Schupfnudeln (Potato Noodles)
This recipe is NOT wrong, as other reviewers have suggested. Following the prep directions is very important. I cooked the potatoes with the skin on, peeled them after they had cooled slightly, and added the other ingredients (just a 1/2 cup of flour), just as the recipe says, and my dough was fine. If you keep the skins on while cooking it keeps the water out and you'll only need that 1/2 cup of flour, otherwise they get soggy and then it's necessary to use more.

45 users found this review helpful
Reviewed On: Feb. 7, 2010
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