jerseygirl51582 Profile - (19663866)

cook's profile


Home Town: Ocan City, New Jersey, USA
Living In: New Jersey, USA
Member Since: Aug. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Southern, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
Hi everyone! Thanks for taking the time to stop by and read this. I always love learning about new tips and tricks from people. I believe that cooking reunites us with memories and family traditions as well as helping us move on and build new ones so I'm ALWAYS happy cooking or baking something. I'm single and looking for my prince charming, but in the meantime I'm involved with constantly bettering myself in some way by learning something new or working with select charitable organizations to acquire donations or SWAG bag items for events.
My favorite things to cook
Anything I'm in the mood for...but I ALWAYS love baking.
Recipe Reviews 2 reviews
Raspberry Oat Bars
These bars are awesome! I changed the recipe just a bit by still using 3/4th cup of butter (here's a tip- I had run out of unsalted butter so I had to use salted...if you're ever in that situation, leave out the salt in this recipe) but added about 1/4 cup unsweetened applesauce and a little less than a cup(packed) of dark brown sugar. I also added vanilla to the wet ingredients making sure to mix them on high for about 5 minutes to get a great whipped consistently. I used 1 3/4 cups of oats and the original 1 1/2 c of flour. Since oats are high in protein and heart healthy, I'm a HUGE fan of them. The batter was sticky, but that's to be expected. I used the 9 x 13 pan, placed half the dough in the bottom and kept working it out to the edges. I really needed about 3/4the of the dough to cover the bottom of the pan in a thin layer. I really think this recipe needs to be in a smaller pan or a double batch. Since I needed to make another batch to finish covering the top I tried putting some in a jumbo muffin tins and filled each with different fillings; craisins infused with pomegranate, chocolate chips with walnuts, and white chocolate chips and coconut...they baked much faster (check on them 10 mins into baking). One other tip, if you want to make 2 different kinds of bars, just spread your preserves to the halfway point in your pan and if the color is similar put a toothpick in it to differentiate what side is what flavor. Once cool, cut the bars and seperate them by flavor.

0 users found this review helpful
Reviewed On: Jan. 6, 2013
Creamy Rice Pudding
This recipe is amazing! Erica, thank you so much for putting your mom's recipe on here for all of of us to enjoy! I ended up turning it into "Vanilla Bean Rice Pudding" by using 1/2 of a Madagascar Vanilla Bean as opposed to vanilla extract and left the raisins out as well as the butter. I too salted the water that my rice was going to get cooked in as opposed to adding salt later. One thing you should do: temper your egg before you put it into your milk and rice mixture. Enjoy this recipe, it's an absolute keeper! Thanks again

1 user found this review helpful
Reviewed On: Oct. 15, 2011
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About me: Like most of us on AR, I am a cookaholic, a… MORE

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