cook's profile


AlexaRose
 
Home Town: Ajax, Ontario, Canada
Living In: Oshawa, Ontario, Canada
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Gardening, Walking, Photography, Reading Books, Music
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Me as Meez
Hubby and Me this Anniversary
Hubby and Me
Grandmother's Buttermilk Cornbread
About this Cook
A food blogger, recipe writer, baker and lover of all things healthy and fresh. I grow my own vegetables and with my family's help tend a few fruit and nut trees (chestnut, pears, cherries and peaches) which give us a ton of joy in the summer months!
My favorite things to cook
Anything spicy, breads (especially sourdough), cakes, cookies, muffins, gifts for others.
My favorite family cooking traditions
Autumn: apple pie and crisps; Christmas: chocolate chip cookies, shortbread cookies, filled brioches and Challah bread.
My cooking triumphs
I once made a chocolate souffle that stayed up! My sourdough boules are fantastic and I make a mean tofu-based (!) chocolate chip cookie that rival's mom's!
My cooking tragedies
Making a dark brown bread that used lots of food colouring and turned out green cause I forgot to add the red. My own 20th birthday cake never baked - it turned into a pan of grey sludge that I had to scrape into the sink.
Recipe Reviews 7 reviews
Drew's World Famous Triple Rush Hot Chocolate
delicious - I sometimes add an extra tsp of skim milk powder for even more richness!

0 users found this review helpful
Reviewed On: Mar. 5, 2009
Vegan Carrot Cake
Like the other reviewer, this was way too sweet. 1 cup of brown sugar was perfectly fine, even for sweet-tooth kids. Also too much baking soda - we got an aftertaste. Will try half the soda and 2 tsp baking powder instead like my other cakes - there's no acidity in the recipe so I don't know why the soda's there! Also, 1 tbsp of cloves is entirely too much, maybe 1 tsp? I substituted the soy flour for an equal amount of ground hazelnuts and left out the almonds, currants and tapioca starch. The consistency is a good one though.

7 users found this review helpful
Reviewed On: Oct. 19, 2008
Carrot Soup
My Kitchen Prod teacher almost died when she tasted this soup... the cayenne completely obliterates any carrot flavour along with your tastebuds! We wound up having to drown it out with a huge amount of broth, and then it still lacked any carrot taste.

1 user found this review helpful
Reviewed On: Sep. 23, 2008
 
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