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Chevy Chase, MD
Love reading, cooking, music, and riding my horse
Interests: Riding, music, cooking, reading
Recent Activity
新年快乐 (Happy New Year)!!! Continue reading
Posted Feb 8, 2016 at Izzy Cooks
Our mouthwatering and much beloved pecan pie So no recipes today, sorry, but I wanted to post a few pictures from my Thanksgiving! This is by far one of my favorite holidays, as of course I love the food, but I also love the time spent with family and the traditional football game - believe it or not - I scored 9 touchdowns according to my cousin (pictures included later)!!! My family has hosted Thanksgiving at our house for as long as I can remember, and as I have gotten older I have played a larger and larger role in... Continue reading
Posted Nov 26, 2015 at Izzy Cooks
My version of a banana cake from Amsterdam In Dutch, "lekker" means tasty, or more accurately, luscious. On the Hungry Birds food tour we took this summer in Amsterdam, we heard the term "lekker lekker" a lot. One of the most "luscious" treats we had was a banana bread with frosting, almonds, and fresh fruit at the cafe at FOAM, Amsterdam's photography museum. This is what it looked like: I made a version of this banana bread at home. I prepared a cream cheese frosting and cut the sweetness with some Greek yogurt (I definitely recommend this). I also added... Continue reading
Posted Sep 22, 2015 at Izzy Cooks
Regular pasta from a box is already awesome. It's hard to imagine anything better. But fresh pasta always blows away box pasta. Make fresh pasta once, and you'll see. It's possible to roll the dough by hand, but if you have a KitchenAid, it makes the job so much easier and more fun. Making the dough isn't a pretty process; the dough is dry, and tough to knead. The first time I tried this, I was sure we were going to have to send in for a pizza. The dough wouldn't fit into the KitchenAid attacahment, and it kept ripping... Continue reading
Posted Jan 24, 2015 at Izzy Cooks
What type of lemon did you use for the lemon squares? ~Izzy Eat.Sleep.Ride 3
Good luck!! The risotto is a lot of work but totally worth it!! Tell me how it comes out!! : ) ~Izzy Eat.Sleep.Ride 3
Hey Ade! It's Izzy! I just made the most amazing Cream of Mushroom soup ever, and just posted it on my blog! I hope to see you soon! Maybe we can cook together soon! Tell Trixie I said hi! -Izzy Eat.Sleep.Ride<3 P.S. The Eat.Sleep.Ride<3 is my signature!
If you should be lucky enough to have three straight snow days (like I just did), you should definitely make this fantastic soup. Cream of mushroom is one of my favorite soups, and I can't imagine a better version than this! The recipe comes from the Barefoot Contessa and has four different kinds of mushrooms, one stick of butter, and lots of cream and half and half. Between bowls of mushroom soup I've been making Window Art. Making your own stock takes more time but it's SO worth it. Cream of Wild Mushroom Soup (adapted from Barefoot Contessa) 5 ounces... Continue reading
Posted Jan 28, 2011 at Izzy Cooks
I have always been very lucky. Almost every year I've won so many prizes from the summer reading contest at our library that I stopped entering. It was a little embarrassing. At Christmas I went to Tudor Place. I was holding a lemon on the branch, and it fell off in my hand. The docents said I could keep the lemon and that it made great lemon squares. It really did. Thank you, Tudor Place. I forgot what kind of lemon I had. I looked it up on the iPhone. I googled "exotic lemons" and I came to a Web... Continue reading
Posted Jan 27, 2011 at Izzy Cooks
This pumpkin cheesecake was so good, a friend tried to claim the cake as his own. Scott said he made the cheesecake. He didn't. The key to why the cheesecake is so amazing is lots and lots of sugar and cream cheese. I think it's also important to beat the cheesecake until you get really bored with beating, and then beat it some more. My mom thinks the other key is the crust. The crust is buttery, crunchy, and delicious. We weren't sure how to turn the graham crackers into crumbs. We finally decided on whacking them with a rolling... Continue reading
Posted Nov 28, 2010 at Izzy Cooks
Izzy added a favorite at Izzy Cooks
Nov 2, 2010
Carving pumpkins isn't an easy job. It's messy, and you have to wash your hands constantly. The most disgusting part is pulling out the stringy insides. The process was so messy that we got our neighbor to give us a hand. (Thank you, Annie T.) We cleaned off these seeds but you can still see the gloppy, orange pumpkin guts. But when boiled and then roasted, pumpkin seeds are crunchy, chewy, salty and delicious. Roasted Pumpkin Seeds adapted from recipes on Internet As many seeds as you can scoop out Salt Olive Oil Preheat oven to 400 degrees F. Put... Continue reading
Posted Nov 2, 2010 at Izzy Cooks
I'm twelve (yesterday was my birthday). Tonight I'm having a make-your-own-sushi party and these cupcakes. Continue reading
Posted Jun 26, 2010 at Izzy Cooks
I spent the week at an Asian cooking camp at Just Cakes in Bethesda, MD. Today we made Japanese sushi, udon soup, and decorated cupcakes in a Japanese style. The cupcake was decorated with fondant and buttercream frosting. Isn't it spectacular?!?! Continue reading
Posted Jun 17, 2010 at Izzy Cooks
Thanks, Julie. Youre so sweet to write. This is Izzys mom (Izzys in bed-- school night). Were going to link to your blog. And Im going to make your brussels sprout recipe. We love brussels sprouts. Tried to comment directly on the site but the site thought it didnt know me. Thanks again. Elizabeth
Toggle Commented Jun 4, 2010 on Strawberry Shortcakes at Izzy Cooks
Every year I go strawberry picking. I love being outdoors and eating fresh strawberries right off the bush. One of the best parts is the smell when you're driving home. The whole car smells like strawberries. I picked the most strawberries; Denise was second and my mom and sister were last. This is the first time we ever tried making strawberry shortcake from scratch. The shortcake was sweet and hot. It's definitely worth making, but it's ten times better if you pick the strawberries yourself. Strawberry Shortcakes, from How To Be a Domestic Goddess by Nigella Lawson Makes around eight... Continue reading
Posted Jun 3, 2010 at Izzy Cooks
You know, the strawberry frosting IS from Cake Dr. Think we forgot to acknowledge weve been making it so LONG. And weve made the Hummingbird Cake, too, at your suggestion. Very good.
Toggle Commented May 14, 2010 on The Love Cake at Izzy Cooks
Thanks for commenting! We love your cookbook. Do you think the egg salad recipe could be adapted for deviled eggs?
Toggle Commented Apr 28, 2010 on Ugly Egg Salad at Izzy Cooks
A good thing about having one of the cutest hamsters in the world is that you can put her photo where the photo of the ugly egg salad should go. (To see just how ugly, you'll have to read to the end of the entry.) This egg salad may not be as cute as Clementine but it IS delicious. (To find out just how delicious, you'll have to make it yourself.) It's very unusual, too. It has caramelized onion on top, it has a crunch to it, and it tastes a little like eating out at an Indian restaurant. That's... Continue reading
Posted Apr 21, 2010 at Izzy Cooks
Thanks! My grandparents bought the Horse Treats cookbook at that tack store in York. You might like the crispy carrot treat recipe, too. Where do you go for riding lessons?
Toggle Commented Apr 10, 2010 on Pancakes, Part Two-- Lemon Ricotta at Izzy Cooks
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Mar 16, 2010
Do you have any idea what marshmallows are made of? I didn't until I found a recipe for them. They're mainly sugar, corn syrup, and unflavored gelatin. I think marshmallows are better homemade; they're softer and more powdery. They are also a ton of fun to make. My mom says they are kind of like a science experiment. You have to boil sugar water until it bubbles like crazy at 240 degrees. Then you beat it for about fifteen minutes and the mixture turns from a liquid to a really white, sticky substance that's pretty unruly. We have a hand... Continue reading
Posted Mar 14, 2010 at Izzy Cooks
I love this idea, Annie Mei! Theyre just so pretty. And wed love to know about the chocolate leaves, too, if you still remember where you heard of them. We do plan to make pita; sixth grade is getting in the way of our cooking, alas. Thanks! Izzys Mom
Toggle Commented Mar 8, 2010 on The Love Cake at Izzy Cooks
Be happy. Youve been outwitted by lesser things than a cake.
Toggle Commented Feb 19, 2010 on The Love Cake at Izzy Cooks
Izzy added a favorite at Izzy Cooks
Feb 17, 2010