Jamie Anderson Profile - Allrecipes.com (1902637)

cook's profile

Jamie Anderson

Jamie Anderson
Home Town: Dale, Indiana, USA
Living In: El Dorado Hills, California, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Wine Tasting
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About this Cook
A wife and work-from-home Mom to 4 kiddos. I find less and less time to scratch cook and bake, which are my passions, but when this site is great for when I'm in a pinch!
My favorite things to cook
Baked goods, ribs, fish, pasta, vegetables, Thanksgiving dinner, creamy soups, roasts
My favorite family cooking traditions
My favorite nights to cook are when we grill because I prepare all the food and my husband mans the grill (with some help from our little boy) and it's a real family affair.
My cooking triumphs
Mastering slow cooked ribs and homemade bbq sauce. It took years but I finally perfected my technique and they NEVER disappoint.
My cooking tragedies
I've made some gnarly pasta recipes, both my own experiments and other people's recipes. For some reason, pasta dishes have a tendency more than others to go horribly wrong for me. I believe pasta should be simple to be delicious but every now and then I'll try some crazy, complicated recipe and end up ruining an entire meal.
Recipe Reviews 33 reviews
Creamy Chocolate Frosting
I've searched far and wide for the perfect chocolate butter cream frosting and oh...my...gosh. Words cannot describe how good this is. Try this and you will never eat another chocolate frosting again. And certainly not one from a can! It was simple--I had all the ingredients already--and the perfect texture and consistency. It was smooth, creamy and fluffy, yet stiff enough to hold it's shape on a cupcake. While you can sub with milk, I recommend sticking with the evaporated milk if you can. And when you are incorporating ingredients add a little at a time, alternating as you go--like she says--between the sugar mixture and the milk. When all are combined, be sure to beat an extra 3-5 minutes (with a hand mixer) so it gets nice and fluffy. SO GOOD!

0 users found this review helpful
Reviewed On: Mar. 8, 2014
Pumpkin Bars with Cream Cheese Frosting
First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. I ended up needing to bake it for 36 minutes since it was a deeper dish and it turned out just like a regular cake. It was the most amazing thing I've ever baked. It was moist, perfectly sweetened, not too pumpkin-y. It lasted 24 hours. The kids loved it, my husband loved it, my Mom was visiting and sneaked out in the middle of the night to eat the last piece. I followed the directions exactly (except for the pan size) and made the frosting that goes along with it and I promise you will NOT be disappointed with this recipe. I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). But made in a 9x13 baking dish, it was divine.

6 users found this review helpful
Reviewed On: Dec. 24, 2013
Buttercream Icing
Perfect buttercream frosting. And I realize that purists will disagree that this should even be called buttercream but if you use the butter-flavored crisco you can't tell the difference and the frosting sets up better when piping. For those who are just going to use it as a frosting spread then by all means, use all butter. But this recipe really is delicious as-is. Not too sweet, fluffy without wilting and the end result looks great. Am using it again today for my twins' birthday cakes!

0 users found this review helpful
Reviewed On: Sep. 2, 2013

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