KAN Profile - Allrecipes.com (19040500)

cook's profile


Home Town: California, USA
Living In:
Member Since: Jul. 2011
Cooking Level: Beginning
Cooking Interests: Baking
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About this Cook
I'm a novice baker baking for my wonderful, beautiful, baby girl. I live for criticism, and if you have any advice to share with me, I'd be happy to talk. (-:
My cooking tragedies
Unfortunately, I've either overcooked or undercooked my pancakes all but one time. I'm working on it, but I wish they could come out perfectly already. )-:
Recipe Reviews 4 reviews
Simple White Cake
This cake is simple. Cream your sugar and butter well; if you're not sure whether or not it is well-combined, cream your mixture about two minutes more. I made this a cookies and cream cake because there are moments in life when a bag of Oreos is needed. Actually, it was because I forgot to buy a major ingredient for the cake that I originally planned to bake. )-: Because I didn't want the aroma of Oreos conflicting with that of the vanilla extract, I decreased the vanilla extract to 1 tsp. I crushed 18 Oreo cookies into small pieces, added it to my batter, and filled my 9-in. round cake pan. It took 40 minutes for batter to turn into a wonderful cake that my younger brother ate huge slices of. It was not exactly flavorful but had more of that subtle, oh-yeah-that's-good taste. I was worried about this recipe at first, but the texture was not similar to cornbread (thank gosh). The cake presentation was lacking because I didn't add frosting which was a VERY smart idea. A whole cup of sugar was enough to make the cake sweet but not like sickening sweet. Next time, I'll bake it in a bundt pan and sift powdered sugar over. (-: If you do so, watch the timer because the cake will bake faster.

1 user found this review helpful
Reviewed On: Nov. 25, 2011
Oatmeal Crispies I
The first thing I did was reduce the sugars to 2/3 c. each. And the cookies turned out... yuuuuum. I loved the first crunch I felt when I bit into it, and my house was enveloped in such a beautiful aroma when the ten minutes (actually, it was more than that because I had to let the cookies cool) were up. The cookies were still a bit too sweet for me, but that's only because my tolerance for sugar isn't as high as others. In the end, I was very happy to have tried this recipe. It's a keeper. :)

4 users found this review helpful
Reviewed On: Oct. 15, 2011
World's Best Scones! From Scotland to the Savoy to the U.S.
The only thing I knew about scones was that it was a sort of dessert shaped like a pizza slice. Because of this recipe and its many positive reviews, I studied my scones before trying out this recipe for myself. (-: Turns out that scones are a type of BREAD that can be in various shapes: round, like a biscuit, square, or a triangle and either lightly sweetened as a dessert or savory. After studying the facts, I pulled out my ingredients and worked through this recipe without any changes except for two things: I switched currants for some frozen strawberries and blueberries, and I froze my flour mixture for up to five minutes after rubbing in the butter. Since this was my first time making scones, I worried that I'd overmix the dough. So I purposely left large clumps of dough only slightly moistened. Unexpectedly, the scones turned out fluffy! After having my first bite, I was smiling. This, my friend, was delicious. I doubt I'll be able to find a recipe as easy and good as this one, right here.

11 users found this review helpful
Reviewed On: Aug. 9, 2011
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Cooking Level: Beginning
About me: I'm a novice baker baking for my wonderful,… MORE

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