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alytholen
 
Home Town: Logan, Utah, USA
Living In: Taylorsville, Utah, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Boating, Biking, Walking, Reading Books, Music
Recipe Box 1 recipe
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just workin:)
About this Cook
I'm a young one, only 23 but have picked up a passion for cooking ever since I have been married. This site is heaven sent! I'm very laid back, but like things to be perfect. I live by the saying "go big or go home" I don't do anything with half the effort.
My favorite things to cook
Desserts!!! Cakes, cookies, pies...I love to make yummy treats!
My favorite family cooking traditions
I don't have any yet!!! The only tradition that I have is that Sunday lunch always consists of potstickers and egg drop soup! That is my husband's fav!
My cooking triumphs
I have mastered egg drop soup and my family yums it up! I must say that my chocolate chip cookies are to die for:) I have learned ways to tweak my recipies and that makes them unique and better.
My cooking tragedies
Where to start...My poor husband has had to try everything under the sun. He's grateful that I have become a little better! It was a hard go around for a while!
Recipe Reviews 9 reviews
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Home-Style Scalloped Potatoes
When I made the sauce it was SO good. After cooking the potatoes the flour in the sauce overpowered the taste. I was embarrassed because I made these for a family dinner and they turned out gross. If I could have the sauce taste the way it did when I first cooked it this would have been a 5 star recipe easily. where did I go wrong? Suggestions?

1 user found this review helpful
Reviewed On: Nov. 7, 2008
Clone of a Cinnabon
YUM!!! These are money makers baby! I brought them to work and got rave reviews. I made the cinnamon rolls the night before and also the frosting and pulled them both out of the fridge 1/2 hr before baking. I found that putting the rolls in the fridge the night before helped the butter harden in the rolls and when I cooked them I had no problem with the cinnamon/brown sugar filling running out the bottom. They were perfect and oh so gooey. I also didn't use a bread maker. Easily done without, just look at other reviews. I also didn't put the frosting on until they were just warm to the touch, but the pan was still hot. That way most of the frosting stayed right on the cinnamon rolls and didn't melt off the sides. I also doubled the frosting, you have to! These are just as good heated up in the microwave the next day.

3 users found this review helpful
Reviewed On: Oct. 15, 2008
Snickerdoodle Cake I
AMAZING!!! I used butter instead of shortening and that definately made it better! I added 1 tsp of cinnamon to the batter, and I also doubled the cinnamon topping and put half of it in middle of the cake then covered it with the rest of the batter. Also, with the second half of the topping I added about 1 TBSP of flour, 2 TBPS of brown sugar and then cut in 2 TBSP of room temp butter until it resembeled more of a crumbly mixture and sprinkled that on top. HOLY COW!!! It made a perfect strussel topping! I also followed other reviewers suggestions and drizzeled 1/2 a stick of melted butter over the top while it was still warm. Everyone raved over this!!! Thanx for the great recipe!

23 users found this review helpful
Reviewed On: Jun. 30, 2008
 
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