Phaewryn Profile - Allrecipes.com (1989648)

cook's profile

Phaewryn


Phaewryn
 
Home Town: Hardwick, Vermont, USA
Living In: Chester, Vermont, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Hiking/Camping, Photography, Reading Books, Music
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About this Cook
Disable, bored, and tinkering.
My favorite things to cook
Baked goods like muffins, coffee cakes, scones, cookies, custards, and then anything involving garlic and tomatoes.
My cooking triumphs
Many.
My cooking tragedies
Few.
Recipe Reviews 12 reviews
Children's Gingerbread House
This review is for the ICING and assembly tips only, as I used a different recipe for the actual cookies (Gingerbread Men): This icing is easy to make and holds like GLUE! It's perfect, and hardens well enough to keep decorating in 2 hours (at least in my low humidity area). I'm so happy with how our first ever gingerbread house turned out that I'm submitting my pictures. I did not use any frame, I simply glued the cookies together as directed in this recipe, walls first, wait one hour til dry, then roof added, wait another hour or two, then decorate in two steps. I did make the cookies 3 days in advance, not because they needed to dry that long, just because I got busy and the house had to wait. It turned out great though! I plan to keep this icing recipe on hand for anytime I need an easy to use and very sturdy icing for decorating.

194 users found this review helpful
Reviewed On: Dec. 24, 2006
Coconut Pecan Frosting I
This is really good, though I never saw any bubbles and got some scorched stuff from the bottom of the pot mixed in. Still really good. Probably my cheap electric stove and cheap pot, nothing to do with the recipe. I started timing the 10 minutes from when the butter melted, maybe I over-cooked it slightly, but once you mix in the pecans, the brown scorch chunks don't show at all. Pretty easy, IMO!

0 users found this review helpful
Reviewed On: Dec. 20, 2006
Awesome Carrot Cake with Cream Cheese Frosting
I attempted to make this cake and use it as a yule log (jelly roll) type cake. I put the pineapple and carrots in the blinder until smooth, and followed the rest of the recipe as written. It glued itself to the towel which led to a cracked and hard to roll cake. Once I frost it, it will be fine, but not as great as I had hoped... it's for a pot luck party. I think it was all the oil, it's just too soggy to be used as a rolled cake. I used all organic ingredients, and 1/3 wheat flour. The flavor is so-so, I prefer the box mix with the added pineapple and raisens (the deluxe recipe on the back of most boxed carrot cake mixes).

1 user found this review helpful
Reviewed On: Dec. 20, 2006
 
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