Xyanne Profile - Allrecipes.com (11024832)

cook's profile


Home Town: Buena Park, California, USA
Living In: Beaverton, Oregon, USA
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Southern, Dessert, Kids
Hobbies: Walking, Photography, Reading Books
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Me! :)
About this Cook
I'm 24, blissfully married, and a mother to my 8 month old son, Tobin. I've lived in various states; California, Alaska, Texas, New Mexico, and Oregon. I am infatuated with how wonderful life is at the moment :)
My favorite things to cook
Yum yum! I've been known to come out of restaurants wanting to make a dish or two for myself at home. Because of this, I've learned how to make a wide variety of things such as sushi, thai iced tea, mochi, corn fritters, various kinds of bread... I also like to surprise myself by taking what sometimes seems like very little amounts of ingredients and turning them in to full, wonderful meals.
My favorite family cooking traditions
I absolutely LOVE traditional meals. Be it turkey for Thanksgiving, Ham for Christmas, or a full on Barbecue for the Fourth of July. I haven't yet created traditions to call my own as I'm always wanting to try new things, making my cooking habits a bit random and spontaneous.
My cooking triumphs
I've always been a bit intimidated by bread making. I've just this past year or so learned how to make various kinds of bread. I've also always been proud of making big meals for family and friends on Thanksgiving, Christmas, and Birthdays :) I'm hoping I can soon learn how to bake pies and make homemade candy. Yes, I confess, I have a bit of a sweet tooth :P
My cooking tragedies
The first time I tried making thai iced tea, it came out pretty horrible. I'm thinking somewhere between the ferocious craving for something thai and the lack of main ingredients, my will to make it come out okay was lost. I've also accidentally made fry bread with baking soda instead of baking powder. Needless to say, I was gagging for the better part of an hour. My husband somehow was able to eat it happily, without as much as a wince, giving me yet another reason to be happy I married him :D
Recipe Reviews 2 reviews
Peanut Butter Cake V
This cake was actually the first cake I've ever made from scratch, and I was quite impressed with the results. I did, however, change a few things. I made this cake in two 9 in. round pans instead of in a rectangular pan. Because of this, I baked it at 350 degrees for 20 min. instead of 375 for 30 min. I also added a tablespoon of vanilla to the batter. Like another poster stated, the streusel was much more like cookie dough than crumbly streusel. I had to add it by hand so that I could make sure it was broken up into pieces. I reserved some of the streusel mixture so that I could spread it around the sides after the cake was done. I'm happy I did, because after baking, the streusel on top of the cake looked beautiful, but almost blended in with the flavor of the rest of the cake. Next time, I think I'll do what other posters did and cook the streusel on the stove top and add it to the cake after it's done baking or go with some chocolate frosting as I can see how chocolate frosting could probably bring this cake together nicely. As for the moistness of the cake, mine came out odd, where it seemed like a mixture of moist and dry. It would seem moist when I first put it in my mouth, but dry after it sat in my mouth for a while. My husband said it was more moist than dry, but he's a cookie lover, so anything moister than a cookie, he'd probably call moist :)

6 users found this review helpful
Reviewed On: Dec. 6, 2009
Fantastic Black Bean Chili
I've used this recipe twice as a base for my homemade chili, and my chili came out beautifully both times. I love how easy this recipe is to adapt to what I have on hand and/or to the tastes of those I am cooking it for. I do everything the same, except I usually don't have turkey or ground beef on hand, so I've had to omit the ground turkey. I'm sure it would have been all the better if I was able to add this. I add about 1/2 tablespoon of cumin just because it doesn't seem like chili unless there's a hint of cumin in it. I also add about 1/2 tablespoon of Cayenne Pepper to give it that spicy kick. For those who like a little bit of extra tomato flavor, go with what has been suggested by others and add another can of tomatoes or you can also try a half cup of regular salsa. ...and this chili tastes even better on the second day! I will definitely be using this recipe as a base for my chili from now on. Thank you for this great recipe! :)

1 user found this review helpful
Reviewed On: Dec. 5, 2009

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