HILLY29 Profile - Allrecipes.com (1237407)

HILLY29


HILLY29
 
Home Town: Houston, Texas, USA
Living In: Bellaire, Texas, USA
Member Since: Apr. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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Blog...  4 posts
 
Oct. 3, 2009 7:43 am 
Updated: Oct. 5, 2009 9:33 pm
Well, here it is.  Simple, but yummy.  This is my first run and I am sure it will evolve.  That is just me...I am sure that most of my guest will not care, they will just love the taste. Coming up next... starting the enchiladas MORE
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About this Cook
I am native Texan (born & raised). who loves to cook. Fancy to simple, it matters not, I simply love to cook. I have a stressful job and I find cooking is the best stress reliever and truly a relaxing for me rather than a chore. I have been cooking since I was about 7 and always had a natural affinity and curiosity for it. I often experimented. Both my parents worked and my sister and I oftened fended for ourselves. So, I guess a great deal of it came from necessity at times, but once I started I couldn't stop.
My favorite things to cook
I love to try new recipes and do not stick to one thing. My favorite is probably desserts. I love to experiment!
My favorite family cooking traditions
Tamales! Every Christmas, we all get together and make tamales. If you don't help, you don't get any.
My cooking triumphs
Mastering the art of mexican cuisine. I am of hispanic descent, but very americanized. We definetly DO NOT eat mexican food every day in our house.
My cooking tragedies
Rolls! I used to make them so well and the last couple of times they have been "Ellie Mae" type rolls....I am still trying to get over it. ****UPDATE***finally got my roll groove back and found the best recipe...I have redeemed myself! HA!
Recipe Reviews 4 reviews
Best Moist Chocolate Cake
This is a great recipe. Like the other reviewers I made a couple of tweaks that enhanced the original recipe. I do agree with the substitution of baking powder. In addition, when making a substitution using baking powder, the type of cocoa powder needs to change as well as the amount of baking powder used. I doubled the amount of baking powder to 3 teaspoons. I used Dutch process cocoa that gave the cake a richer look and added the chocolaty taste that others said was lacking. The use of Dutch process is usually the rule of thumb when using baking powder. Be careful because unless the original recipe calls for Dutch process you shouldn't just substitute it because many times you have to make other adjustments. But, since I am doing a makeover to the original recipe by making a change with the leavening agent I decided to make this change as well. In addition, instead of using extra milk I added 2/3 of a cup of mayonnaise for moistness. Wow! What a difference. The cake was awesome! A moist, rich chocolate cake that garnered compliments from many of my willing guinea pigs who tried it. I also added a whipped chocolate frosting. This cake is a chocolate lovers dream for sure. I hope this helps others to achieve great results as well.

1 user found this review helpful
Reviewed On: Nov. 9, 2013
Sweet Cornbread Cake
What a great recipe! Like normal I started out with the original and branched out. I love the cakey-ness of it, which is what I look for instead of the regular dry variety. A few things I did differently, one is I added a can of whole kernal corn for that extra homestyle taste. I also added bacon to the recipe, yes, you read correctly. BACON! This was my nephew's idea and it was a hit. Lastly, I made some one night and realized I had no milk, but I had heavy cream and WOW! This is not something I would do all the time, but if you like to sin once in a while the heavy cream makes it truly decandent and sinful! ;) When adding the heavy cream I let it bake an extra ten minutes as the cream seems to make it a little denser and extra rich. If I just want a small change the corn it just the ticket. Luckily I workout and don't do this all the time. Kudos for the recipe!! Definitely something you can play with.

0 users found this review helpful
Reviewed On: Feb. 14, 2013
Lemon Cooler Cream Cake
This has been a hit everytime I make it. My family loves it. One mistake I made ended up being a great change to the recipe. I accidentally bought lemon pudding mix instead of vanilla and it added that extra tartness that everyone said was missing. I also made the icing while the cake was baking and put it in the fridge to firm up until the cake was cool enough to be iced. I find it is not as unstable. I also cut the water to the gelatin to 1 cup which also made a difference. This has been a big winner at summer family cookouts. I am from Houston TX and I don't think you could experience a hotter more humid summer. That being said, I make sure that I take extra care when I plan on taking it to any function in the summer months. This cake is better if made the night before and refrigerated until the next day, as it gives it time to set and firm up. If I am transporting it I use an insulated carrier (fits a 9x13 pan) I also understand they make one for layer cakes or I make sure it stays in the ice chest until ready to serve. I also improvised before by putting it in a box and wrapping it in two huge bath towels with zip lock bags of ice packed around it. This cake is definitely meant to be set out when you are ready to serve it. Some might find this as being too much effort, but I love the recipe and I don't mind taking the time.

229 users found this review helpful
Reviewed On: Mar. 21, 2006
 
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