Sugarless Baker Profile - (19985127)

cook's profile

Sugarless Baker

Sugarless Baker
Home Town:
Living In:
Member Since: Sep. 2011
Cooking Level: Expert
Cooking Interests: Baking, Italian, Middle Eastern, Low Carb, Healthy, Dessert, Gourmet
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Orange Chiffon Cake
About this Cook
I love, love, love cooking! And listening to music, hanging out, etc...!
My favorite things to cook
Ahhhh, definitely delicate and fancy desserts, cream puffs, mousse, lava cake- oh just about anything!
My favorite family cooking traditions
Christmas my dad and I would bake cakes and pies! Thanksgiving was much the same. New Years we always made chex mix- about 5 different flavors. I love cooking with friends, family and myself!
My cooking triumphs
Made bread at 9 with no help... very pleased. Made a perfect batch of pure honey sweetened cream puffs at age 13, and created lots of healthy recipes!
My cooking tragedies
I was making cake, and somehow I totally messed up Baking Soda and Baking Powder... I will leave the rest to your imagination! It was gross!
Recipe Reviews 7 reviews
Best Chocolate Chip Cookies
coming from a chef who caters, loves to bake and is TOTALLY sugar free, these where yummo! I used 1 cup honey instead of the two cups sugar... soft chewy cookies, had a small resemblance to "chips ahoy!" must make!! :D

0 users found this review helpful
Reviewed On: Jun. 21, 2012
MySweetCreations Peanut Butter Cookie Pie
I (and my family) never eat sugar, so I had to change this slightly. First- I used a healthy oreo- sweetened with evaporated cane juice (New-Mans-Own) for the crust. Then I powdered evaporated cane juice with some cornstarch in my blender and that worked fine- to substitute for the confectionery sugar. I made my own whipped cream out of heavy whipping cream, honey and vanilla. I made my own chocolate sauce- easy easy! And my own caramel sauce from honey, butter and milk. For the peanut butter cups I purchased some healthy ones, (also New-Mans-Own) And also made some chocolate covered peanuts to go on top. It tasted soooooo good! Thanks a million! (I forgot one more thing) I don't have a spring form pan. So, I took my pan and cut a piece parchment paper the same size, and placed it in the bottom. Then I baked it and froze it. Then I put parchment paper around the edges of the pan and did the filling and froze it. Carefully i mean CAREFULLY did i then removed the crust and filling by tipping it onto my hand. then I removed the parchment paper and placed it on a plate. Then I did the topping part. I was a little more tricky than a spring-form pan- but I am amazed at how well it worked!! Must try- EVERYONE MAKE THIS PIE!!

2 users found this review helpful
Reviewed On: Jun. 21, 2012
Pistachio White Chocolate Chip Cookies
not the best but truly supercalafrajalisticexpealidoshis! (hope i spelled that right, hehe) they were unusual, quite good, but you do need a good spay job on the pan!

0 users found this review helpful
Reviewed On: Jun. 3, 2012

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