TeaMarie Profile - Allrecipes.com (19844585)

cook's profile

TeaMarie


TeaMarie
 
Home Town:
Living In:
Member Since: Jun. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Painting/Drawing
Recipe Box 2 recipes
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Apple Pocket Mess
About this Cook
Just a 20-year-old college student with a habit of baking a bit too much for her own good.
My favorite things to cook
Any kinds of cakes, cookies, or other baked goods. And pasta. I looooove pasta.
My favorite family cooking traditions
Using THE cookbook. If I remember correctly, it's an early addition of The Women's Home Companion Cookbook. The only thing it doesn't have is a chocolate chip cookie recipe. Granted, that's because the book was published before that recipe was developed.
My cooking triumphs
My strawberry-raspberry neufchatel cake covered in chocolate ganache. A new family favorite. I call it my giant twinkie cake.
My cooking tragedies
The one time I accidentally got ahead of myself and floured the pan for an angel food cake. Woops. Still tasted delicious though, it just wasn't the most gorgeous or fluffy cake out there.
Recipe Reviews 2 reviews
Snickerdoodles I
After a bit of research and searching for a snickerdoodle recipe to try out, I settled on this one. In the end they turned out great -- granted I did make a few alterations out of necessity. I didn't have enough shortening, only about 1/3 cup. So I took that, the remainder of the softened butter I had used earlier in the day, again about 1/3 cup, and filled the rest of void in my measuring cup with vegetable oil. My other change was substituting 1/4 cup of white sugar with dark brown sugar, and about a teaspoon or two of vanilla. Straight out of the oven they were delicious, and even after about an hour and a half of cooling. The inside remained moist while the edges stayed crispy These are definitely going to be made again.

0 users found this review helpful
Reviewed On: Sep. 30, 2011
Gluten-Free Yellow Cake
Decided to give this a go for my grandmother's birthday since she has to eat gluten-free. My parents and I were absolutely shocked at how the cakes came out. I took the advice of a few other reviewers, letting the batter mix for ten or so minutes before panning it up and baking it in order to let the rice flour hydrate a bit. Straight out of the oven they were delicious and fluffy, but were even better overnight. They lost the last of the slight graininess that came with the rice flour, and are absolutely delicious. And as an added bonus, it holds up extraordinarily well to being carved out for fillings -- Even more so than your regular yellow cake.

5 users found this review helpful
Reviewed On: Jun. 16, 2011
 
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