LovesBoma Profile - (19753575)

cook's profile


Home Town:
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Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Reading Books, Music, Charity Work
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About this Cook
I would love to learn cake decorating someday, and other kinds of food art. I really like the idea of doing everything from scratch when it's possible and feasible.
My favorite things to cook
Stir Fry, Mediterranean, Spicy Food, cookies, scones and biscotti. Herb-y soups and sautees. Enchiladas.
My favorite family cooking traditions
Spicy and hearty food....omelettes on Sunday morning, North Indian masala dinners, and Mexican nachos. Semi-homemade pizza. Spicy bean dip...all amazing and they have become tradition after many years of enjoying!
My cooking triumphs
All different recipes that I've found online! And a few things passed down through family. Ranchero sauce. Brioche, biscotti, egg curry.
My cooking tragedies
Cheddar biscuits. Way too salty! Also, red velvet biscotti. Red velvet cake itself is hard to master, so I don't think I'll visit the biscotti again anytime soon haha!
Recipe Reviews 15 reviews
Cinnamon Raisin Bread II
I have not tried this recipe yet, but wanted to mention that I feel like the instructions are incomplete. What is to be done with the dough after the machine is done mixing it? I would like to try this recipe sometime.

0 users found this review helpful
Reviewed On: Jan. 25, 2014
Cinnamon Raisin Swirl Bread
I substituted butter for the shortening, as I did not have shortening on hand. This was very tasty! I was a little disappointed in the was nice and soft, but too dense. did not have a bread machine, so I kneaded by hand, and I think I should have kneaded for much longer. I actually added orange extract instead of any of the cinnamon mixture, and folded in pistachio nuts and plump raisins. Thank you for the recipe!

0 users found this review helpful
Reviewed On: Jan. 25, 2014
Cranberry Pistachio Biscotti
Thank you for this recipe!! It's great to try what seems to be an authentic biscotti recipe. The olive oil was an interesting addition and it seemed to work just fine. I really enjoyed this biscotti...and could really do multiple variations (almond extract, orange extract, different sorts of nuts). I chopped up raw almonds by hand and added just those into the batter along with vanilla extract. Drizzled afterwards with white chocolate. ALSO, I substituted yogurt for the two eggs, and it turned out just fine to my relief! About 4 oz. of yogurt and a little extra oil. While I like this recipe, I feel it could use a little more baking powder to achieve a smooth look on the top of the logs so that the biscotti look more professional when cut. I also prefer my biscotti to have a little bit more body to them, which I feel the recipe "Spring Biscotti" achieves. I do really like this recipe, and appreciate that it is oil based and will have a different result than butter-based recipes. Thanks again!

0 users found this review helpful
Reviewed On: Dec. 21, 2013

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