NITROJEN Profile - (1976946)

cook's profile


Home Town: Elk Grove, California, USA
Living In: Crestwood, Kentucky, USA
Member Since: Oct. 2002
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Middle Eastern, Healthy, Dessert, Kids
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Walking, Reading Books, Painting/Drawing
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About this Cook
I'm Mama to seven girls and one boy, all of whom love to eat! We homeschool so they have lots opportunities to learn to cook. I like to sew, draw, sing hymns and organize things.
My favorite things to cook
I really like to *bake*: bread, cakes, pies, cookies, anything that requires a hot oven.
My favorite family cooking traditions
Preparing for the holidays with my mom was always a treat and shaped my ideas of kitchen arts: food is love and love tastes great!
My cooking triumphs
I make meals for ladies from church after they've had babies and one mama told me "your cooking is enough to make me get pregnant just for a meal!" (She is expecting her eighth child now. How much longer can this go on?)
My cooking tragedies
I keep salt and sugar in identical cannisters in my cupboard (anyone remember SNL's "Bad Idea Jeans" ads?). My tragedies all involve mistaking one for the other.
Recipe Reviews 107 reviews
Bread Dipping Oil
Loved this. Didn't change anything. My kids loved it, my HOA loved it. It's especially nice with crusty ciabbatta rolls.

2 users found this review helpful
Reviewed On: Jan. 10, 2014
Peppermint Bark
I make this every Christmas and the people I give it to always comment on how they like it. I didn't like how the layers separated so I don't wait for the brown chocolate to harden. I let it stiffen on the counter while I melt the white chocolate and then swirl them slightly before putting the peppermint candies on top. I like how it looks slightly swirled and it also keeps the layers together. It's better than Williams Sonoma's bark and a TON cheaper!

3 users found this review helpful
Reviewed On: Dec. 24, 2011
Chocolate Caramel Latte Syrup
Tastes great, but I too had it turn out so thick that it wouldn't pour. It would be fun to put it into candy molds and then drop a few into a mug before pouring coffee/espresso on top. However, it says *syrup* and it's really not a syrup as written. Table sugar won't begin to brown until over 300*F, but the mixture can't rise above 212*F until after the water is boiled off. Thus, the resultant slurry will be very thick at room temperature. It might help to brown the sugar first and then add the cream, only cooking a bit longer after adding it.

8 users found this review helpful
Reviewed On: Sep. 24, 2011

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