KIMBICA Profile - (1979293)


Home Town: Bethlehem, Pennsylvania, USA
Living In: Tucson, Arizona, USA
Member Since: Oct. 2002
Cooking Level: Professional
Cooking Interests: Baking, Stir Frying, Mexican, Italian, Mediterranean, Vegetarian, Dessert
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I am an avid baker who used to own her own espresso bar and did some of the scratch baking there. I am a self confessed foodie, as are my siblings and parents. I love trying new recipes, tweaking old ones, dining out, and reading about food. I love this website and have found many great recipes here. I love all things coffee and chocolate: the stronger the flavor, the better. Discovered I love broccoli as a teenager when I first tried it in Chinese food and it was crisp tender instead of mushy. I love cheese, wine, and pastry, not necessarily in that order.
My favorite things to cook
Eggplant Minestrone, Vegetarian chili, Italian pasta dishes, enchiladas, Soups and stews, lasagna, vegetable stir fries, risottos, polenta, egg dishes including quiches, stratas, frittatas, crepes, waffles. Baking specialties: cookies of all kinds, coffee cakes, lemon bars, muffins, scones, tiramisu, pate choux, brownies, custards, fruit pies and cobblers, cinnamon rolls
My favorite family cooking traditions
Kiffles and pecan snowball cookies at Christmastime, apple crisp, macaroni and cheese, egg salad, deviled eggs, pumpkin cheesecake pie, lentil soup, making new things every Thanksgiving to expand our appreciation for living in the land of plenty, inviting people to taste vegetarian foods and seeing them pleasantly surprised at the tastes
My cooking triumphs
Lentil stuffed sugar pumpkins for Thanksgiving; Vegetarian paella; goat cheese, garlic, and basil pizza; homemade calzones; wheatberry stew; cheddar souffle; being able to cook Italian and Mexican style without recipes; figuring out which fresh herbs complement which cheeses and sauces in my dishes
My cooking tragedies
Broccoli soup that scorched on the bottom, baked potato wedges "fries" that would not get crisp no matter how long they were baked, (still working on this), trying to substitute "lighter" ingredients in recipes where texture is critical to success, and the fat is actually necessary Burned rice pudding, baking a huge batch of cookies with nuts for an event and discovering that the nuts had been stale and ruined the whole batch.
Recipe Reviews 23 reviews
Chewy Chocolate Cookies I
Very good recipe! I made a few small changes based on other reviews I read. I didn't soften my butter, instead letting my Kitchenaid do the work. I used almost a whole cup of cocoa, of which about 1/4 cup was black cocoa (can get from King Arthur Flour Co), added an extra 1/3 cup flour, and about a half cup extra chocolate chips. Used 1 3/4 cups sugar instead of 2 cups. Added an extra tsp vanilla, too. Baked on convection at 335 degrees F for about 9-10 minutes. I used a cookie disher, size 40, and got about 50 cookies. They are chewy and taste almost brownie-like. Have a beverage handy; these babies are RICH. I do agree with another reviewer that they are fragile right out of the oven. I use parchment sheets and just let them cool right in the pan for at least 5 minutes, to fully set up. I will definitely make these again.

6 users found this review helpful
Reviewed On: Feb. 2, 2013
Pumpkin Curry with Lentils and Apples
These ingredients play well together, but the missing "aha" ingredient that people are needing is ginger. Use fresh grated ginger and some dry ginger to give much more sparkle to this. If you are so inclined to take the extra time and energy, grind your cumin seeds, cloves, and black pepper together yourself in a coffee grinder or mortar and pestle. If you have coriander seeds, grind those fresh too, as they add much to the curry flavor. Curry powders are not created equally and even after a couple months of being open, they have lost a lot of their strength and WOW factor for cooking. This is an excellent mixture to stuff whole squashes with for holiday meal presentations, it just needs a little experimentation and you will enjoy the results. If you add currants, a little chopped fresh cilantro and a sprinkle of cashews over the top, it becomes almost Middle Eastern in character.

5 users found this review helpful
Reviewed On: Nov. 16, 2012
Healthy Banana Cookies
After reading some of the other reviews, I decided to alter this a little bit and I am very pleased with how they turned out! I used 3 cups of rolled oats, but I ground one cup in the blender first, and used some of the oat flour to assist me in chopping the dates. (They can be very sticky when fresh!) I used coconut oil for both flavor and nutrition, and also added 1/2 cup chopped raisins and 1/2 cup mini chocolate chips, for more sweetness. I highly recommend adding 1/2 -1tsp salt! This might be why some thought the cookies tasted flat. Also a good shake of cinnamon and about 1/2 tsp cardamom. They turned out sweet enough to satisfy our family, including my 7 year old daughter, who generally hates granola bars. Baked at 325 F, convection, for about 17 minutes, until browning at the edges and on bottom. I will make these again for sure, and will experiment with other dried fruits. Very moist and snack-worthy! (:

30 users found this review helpful
Reviewed On: Aug. 21, 2011
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