ICATER Profile - Allrecipes.com (19756457)

cook's profile


Home Town: Belleville, Illinois, USA
Living In:
Member Since: May 2011
Cooking Level: Professional
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Middle Eastern, Mediterranean, Low Carb, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Music, Genealogy, Wine Tasting
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From the garden!
Spicy Cocoa Brownie
About this Cook
Single mom of 2 boys, 16 and 10. Love to cook, bake and cater.
My favorite things to cook
Any kind of baking especially gluten-free, avocado butter and coconut oil.
My favorite family cooking traditions
Always a ham AND a turkey at all holiday meals.
My cooking triumphs
Recently, Chicken Kiev!
My cooking tragedies
A New York style cheesecake that stayed liquid.?? I froze it and we ate it like an ice cream cake.
Recipe Reviews 10 reviews
Meatball Nirvana
Followed the recipe exactly except, I sauteed the onion until tender before adding. These meatballs had the family saying, 'wow, what did you do different to the meatballs? They're awesome!'. My family eats meatballs, many meatballs, and NEVER make comments on the taste. And I have to agree, they were different in the way that you thought...someone who knows how to make meatballs, made these! Don't be afraid of leaving out the egg, it turns out perfectly. The texture is what you expect but better. Good flavor and tasty. Every bite is just as good as the one before. No shortage of salt or seasoning with a good tender, cut with a fork texture. Try these. You won't be sorry.

1 user found this review helpful
Reviewed On: Jan. 23, 2012
Brooke's Best Bombshell Brownies
When I saw the sugar to flour ratio in this recipe, I knew I had to try it! I am so glad I did because brownies like most of us dream of are produced. There is a fragile, crackled top crust that reveals ooey, gooey, fudgey brownies underneath! So much so that cooling them before trying to cut is VERY important. While hot and NOT OVERBAKED, the interior is pudding-like. It sets up to be firm and dense as it cools. I wanted to present these on a crystal tray for a party so I wanted cleanly cut squares. I used a very sharp, large blade knife dipped in hot water and wiped dry before each cut. Perfect. If fudgey, gooey brownies with a dense chew is what you are looking for, this is it. Nothing light or cakey about these. They are so moist that they were still incredible the next day with just having had a piece of foil tossed over them. Perfect brownie in my eyes and the 50 people at my party agreed!

10 users found this review helpful
Reviewed On: Dec. 25, 2011
Red Velvet Pancakes
The topping is delicious and a great idea. With regard to anything red velvet...you DO NOT need to add any red food coloring!! The combination of buttermilk with baking soda or baking powder WILL produce a red-ish tint naturally. Just mix them together and wait a few minutes. It will be a little lighter than food color (for goodness sake!) but it will be as the cake was intended. If you really 'need' a blood red color, try beet juice. It just takes a few drops.

46 users found this review helpful
Reviewed On: Dec. 4, 2011

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