Alexandra Bill Profile - (10495963)

cook's profile

Alexandra Bill

Alexandra Bill
Home Town:
Living In: Hollywood, Maryland, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Dessert
Hobbies: Scrapbooking, Boating, Biking, Photography, Reading Books
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About this Cook
I have just graduated college and am enjoying the financial freedom to be able to cook what I enjoy. I am learning new tips and techniques everyday! I currently live with my parents and just LOVE to cook dinner for them. We have completely different tastes so it's fun to incorporate and learn about their cooking styles.
My favorite things to cook
CAKE! If you have an amazing cake or buttercream recipe, please send it my way! I love working with fondant and decorating whimsical cakes. I enjoy any type of baking and love to eat it even more :). My favorite entrees to cook are anything with salmon, chicken, or tilapia.
My favorite family cooking traditions
We love to bake and cook to celebrate our lives. If someone gets a promotion, has a birthday, or just needs a pickmeup, my family is in the kitchen coming up with the next to-die-for meal!
My cooking triumphs
I have mastered cheesecake :)
My cooking tragedies
My first salmon dinner.. wait.. you have to skin off the scales??? haha
Recipe Reviews 11 reviews
Soft Sugar Cookies IV
These cookies are soft, w/ a cake like texture but a much finer, sturdy crumb. They are JUST like the lofthouse cookies you find in the store. They will stay really soft as long as you do not over bake them. I add a bit of almond flavoring to them and they are to die for!

0 users found this review helpful
Reviewed On: Jul. 23, 2009
White Almond Wedding Cake
This is a GREAT cake that originates from Rebecca Sutterby and as short is called the WASC. I recommend it to all. You can easily change out the white cake mix and almond flavoring and flavor it to your liking (Lemon cake mix w/ vanilla flavoring.. etc.). I also use flavored coffee creamer (liquid version) opposed to water and sometimes yogurt instead of sour cream (in coordinating flavor). I also add 1/2 a packet of pudding mix to make it super moist(instant, dry). Also it does NOT matter if the cake mix already 'has pudding' in it. That is simply a marketing technique. I prefer BC white cake mix, but yellow I prefer DH. Make sure you sift both. The resulting cake will be pretty dense (and SUPER MOIST) in comparison to a typical box cake(it's supposed to be a hybrid scratch cake)and sturdy enough to hold fondant. If you are carving the cake, omit the pudding packet.

609 users found this review helpful
Reviewed On: Jun. 18, 2009
Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
As is, I give the cake recipe a 3. At my first attempt, I baked the cake in a 6inch round to see how it would turn out. It was a bit dry and needed a lot more spice to make it more of a pumpkin flavor. After tasting that, I decided it would make better cookies, which it did! They were delicious :) On my second attempt, I added a total of 2 tablespoons pumpkin pie spice ( 6 teaspoons), use a mix w/o pudding in the mix and added pumpkin pie flavored pudding mix (found at walmart), 4 eggs (helped solve the dryness), 1/3 cup oil, and 1/4 cup milk. The end result was fantastic. I did not use the icing because the proportions were off, and instead used my own recipe. I hope this helps!

28 users found this review helpful
Reviewed On: Nov. 23, 2008

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