alexis Profile - Allrecipes.com (10125097)

cook's profile

alexis


alexis
 
Home Town: Orland, California, USA
Living In: Red Bluff, California, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Reading Books, Music
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Halloween 2011
wedding day.
Wedding dance
About this Cook
Im 28, married to a wonderful man who is more than happy to be my taste tester when trying new recipes. We have a 20 month old little boy, Brenden. While I enjoy all types of cooking, my passion is baking. I'm the go to gal among friends and family for special events baking. I find it relaxing. More and more I'm thinking that I would like to explore my options as far as opening up a small bakery in town (small town that doesn't have a local bakery, just the comercial bakery @ the grocery store). Who knows.... I grew up in the kitchen both at home with my mom and my grandma who lives just down the road. When with my grandma and great grandma we did lots of traditional cooking/baking from the time I was old enough to help measure/stir and I've already started that tradition with my son who loves to help in the kitchen while standing on a chair pulled up to the counter next to mommy.
My favorite things to cook
I love to bake anything and everything. The holiday season is my time in the kitchen! Last year between Thanksgiving and New Year's, I used more than 70lbs of flour, 55lbs of sugar (brown&white) and i dont know how much butter/eggs. The whole family gets together and bakes throughout the season.
Recipe Reviews 54 reviews
Cinnamon Swirl Bread for the Bread Machine
I know I have a winning recipe on my hands when my husband and 3 year old start snacking on it as soon as its cool enough to handle and immediatly ask me to make it again soon. This bread turned out so well, just like a cinnamon roll in loaf form. I don't have a bread machine so I did have to adjust the directions for use in my stand mixer. I combined the white sugar and warm milk in my mixer bowl and added the yeast to proof. Once proofed I mixed in the eggs and softened butter until the butter was broken up into chunks and the eggs were mixed in. I then added the flour/salt that had already been mixed to combine. I let the dough hook do all the kneading and when finished I lightly oiled the bowl and the top of the dough, covered with plastic wrap and let it rise until doubled. From that point on I followed the recipe except for doubling the sugar/cinnamon part of the filling. I made one loaf with walnuts and one without since my husband isn't crazy about them. We can't wait to try this bread toasted tomorrow morning. The only change I'll make next time is to brush the dough with an egg wash before baking so it comes out nice and glossy. Highly recommend!

5 users found this review helpful
Reviewed On: May 2, 2013
Blueberry Cream Muffins
YUM! These muffins came together incredibly fast and the whole family loved them including our incredibly picky two year old. I halved the recipe since there are only 3 of us and even so I had enough batter for 12 very generous sized muffins. I stayed true to the recipe only making one slight modification, I used half plain applesauce and half oil so that I could cut down on the amount of oil needed. Next time I make these I want to try substituting plain greek yogurt for some or all of the sour cream to cut out some of the fat/calories and add some extra protien. Neither of the substitutions listed above are for taste, the muffins taste amazing, but rather trying to make them more healthy so I can make them more frequently than just an every now and again treat. One surprising thing we found was that as good as the muffins were fresh out of the oven they were really good, maybe even better, the following day.

7 users found this review helpful
Reviewed On: Dec. 1, 2012
Coconut Poke Cake
I love all things coconut and I love tres leches cake so I was excited to come across this recipe thinking it's like combining two of my favorite things and I wasn't disapointed! Now this cake isn't as wet as a tres leches cake and that's fine, it's not supposed to be. I couldn't stomach using a boxed cake or fake whipped topping so I admit I made my own white cake and my own stabilized whipped cream and we all loved it. When I made my cake I cut the amount of vanilla called for in half and replaced the other half with coconut extract. Highly recomend this cake whether you use a boxed mix or make your own cake but I strongly recomend making your own whipped cream either a regular whipped cream or a stabilized whipped cream recipe (there are several good ones here on allrecipes) they'll both taste better than the fake whipped topping, the only difference being the stabilized whipped cream holds up better rather than "melting" or deflating some.

13 users found this review helpful
Reviewed On: Nov. 27, 2012
 
 
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