Kaitlin Riedel Profile - Allrecipes.com (19314919)

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Kaitlin Riedel


Kaitlin Riedel
 
Home Town: Battle Creek, Michigan, USA
Living In: Michigan, USA
Member Since: Jul. 2011
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Italian, Mediterranean, Dessert
Hobbies: Knitting, Sewing, Gardening, Fishing, Photography, Reading Books, Music, Painting/Drawing
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Ramen :)
About this Cook
-Gamer, Cosplayer, Artist, self proclaimed chef. Here's my DeviantArt http://bonkwithdrawals.deviantart.com/ There's Xbox http://live.xbox.com/en-US/Profile PM me if you want my WoW, Steam, AIM, GMail, etc. etc.
My favorite things to cook
-Desserts
My favorite family cooking traditions
-Making and decorating sugar cookies towards the holiday season.
My cooking triumphs
I decided to try a recipe for shortbread cookies that I had lying around, and naturally I made my family taste test the first batch. I had never made shortbread before and I was quite nervous to see how they tasted. My family had decided they were the best cookies they had ever tasted and that I should sell them they were so good! My other specialty is good old fashioned New York Cheesecake.
My cooking tragedies
-My father wanted lemon bars for his Birthday cake one year, so I took on the job of making it for him. I was about 12 at the time and needless to say, I was a little scatter-brained or "easily distracted from the task at hand" at that age. Long story short, my father received a batch of totally blow-torched lemon bars for his Birthday. I was so disappointed with myself I refused to cook or bake anything for the next month.
Recipe Reviews 2 reviews
Red Velvet Cake
I was very pleased with this recipe. I had never made a red velvet cake from scratch before and needless to say, I was quite nervous. It was very easy to make (though a bit time consuming), and it was a big hit on Mother's day. Side note: I thought 4 tablespoons of red food coloring was a bit much. I understand it is needed to make the classic red of a velvet cake, but I found that adding a bit of vegetable oil to the cocoa "paste" as you gradually mix in drops of food coloring, really alleviates the need to add so much food coloring. And you still get that nice, dark red color!

8 users found this review helpful
Reviewed On: May 14, 2012
Teriyaki Marinade II
This was a very quick and easy marinade that had lots of flavour, but didn't need to sit in the fridge for hours and hours. I used it on grilled, stew meat kabobs, and it was fantastic. The char from the grill really accented the taste of the marinade, and I was very very pleased with how it turned out.

2 users found this review helpful
Reviewed On: Jul. 30, 2011
 
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Cooking Level: Expert
About me: -Gamer, Cosplayer, Artist, self proclaimed… MORE
 
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