LUV2BAKE Profile - (19070444)

cook's profile


Home Town: Knoxville, Tennessee, USA
Living In: Tennessee, USA
Member Since: Jun. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Reading Books, Genealogy, Wine Tasting
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Penut Butter Pie
Banana Crumb Muffins
About this Cook
Okay it's been over 3 years and it's time to update my profile. Thank to and the everyone' wonderful recipes, I now feel confident to say I am no longer a beginner cook!!! Not only have my cooking experiences changed but my life. Still married to the most wonderful man and have a new crew of animals...(rip furry friends). I have also changed jobs--woohoo!!! I love it and now I have to time to bake :0)
My favorite things to cook
I love to bake cakes and breads but still trying to figure out the art of baking moist brownies!
My favorite family cooking traditions
As I mentioned my husband is the cook-so I usually sit at the counter and watch him. However, I do tell him some great stories while he is cooking. This hasn't changed since I signed up :0) My parents and I have been canning over the summer, so that has been a lot of fun!
My cooking triumphs
I made a cake and forgot to add the baking powder. So when it was done, I added ice cream, hot fudge and whipped cream and EVERYBODY loved the Hot fudge sunday! I let them believe that was what I had intended to make :0)
My cooking tragedies
it's always "finger crossed" when I cook :0)
Recipe Reviews 17 reviews
I typically do not rate recipes that I do not follow but this recipe is a keeper! I had a kielbasa that I needed to do something with so I thought I would give this recipe a try with the ingredients I had on hand. I used some frozen chicken, onion, pepper mixture that I had in the freezer for lettuce wraps. Also, I used sirracha sauce, oregano, smoked paparika, basil, penne pasta, the kielbasa, garlic powder and added a little pasta sauce to the noodles. My husband and I were pleasantly surprised how this turned out. I will definitely try the recipe again maybe as written next time, but it was definitely a great base recipe. Thanks!!

0 users found this review helpful
Reviewed On: Apr. 25, 2015
Chocolate Mousse Cake III
As an novice baker this recipe was a tough one for me. I had never made my own "pudding" or "whip cream" before. However, after making this recipe I think I should advance my title to intermediate baker, lol! First, I followed the recipe for the filling exactly as written with the exception of making a cookie crust. My family (including myself) LOVED the recipe!! I just wished it would have come out fluffier (like one reviewers, "Naples", picture). My mom said to get the fluffiness I need to make sure my bowl & beaters are cold when I make the "whip cream". I will definitely try this recipe again to see if I can get a light , airy mousse. Either way I am very proud of myself because I made one heck of great pie!!!

0 users found this review helpful
Reviewed On: Apr. 5, 2015
Marbled Pumpkin Cheesecake
First time cheesecake maker here. I made this dessert as requested by my niece and this was delicious!!! I had to take a lot of grief from my family for taking 2 slices home with me (too stuffed for dessert). I followed the recipe but I did follow the advice from others and added extra cinnamon, nutmeg and a couple of sashes of pumpkin pie spice too taste. Marveled beautiful. Only had1 small crack after baking for 55minutes. I also set a pan of water on the bottom shelf and used all room temp ingredients. I also kept the oven at a consistent temperature--no peeking. Inext time, I may cut the back time back to 45 minutes as my crust started to burn (in my opinion) but then again I have never eaten a cheesecake with a ginger snap crust. I bought 2 different brands of ginger snap cookies and after tasting them, decided to go with the Archway ginger snap cookie, a "spicier". Cookie. Another thing I should mention is that I forgot to use the last 1/4 cup of sugar that was called for in the recipe. The pie was still sweet and no one seemed to notice the forgotten sugar. I also used reduced fat cream cheese. A few more pointers, I did let the cheesecake "cool" in the oven for a hour-with door ajar. I then removed from oven -ran a knife around the side of my pan and let the cheesecake continue to cool on the countertop for another hour before refrigerating overnight. Delicious, delicious...everyone raved over just how delicious this was! Thank you for sharing!

1 user found this review helpful
Reviewed On: Nov. 28, 2014
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