Alexis Recipe Reviews (Pg. 1) - Allrecipes.com (180666975)

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Angel Food Cake I

Reviewed: Jun. 17, 2014
Oh man was this cake delicious. Tender, moist (even after 4 days!), soft, not crumbly but not styrofoam like most store bought angel food cakes... It is possibly one of my favorite cakes I've ever made, and I have made quite a few. I followed the portions of the ingredients exactly, but I changed the order a little bit. I beat the egg whites until they were white and foamy, then I added the cream of tartar and flavorings. THEN I beat until stiff peaks formed. I folded the dry ingredients and egg whites together. The cake rose beautifully and the top was a wonderful gold brown. However the top of my cake did not crack like many angel food cakes do. I also let it cool, upside down on a wine bottle, for over an hour. One important note: don't mix in a plastic bowl, and wipe everything you use to make the cake down with a little bit of white vinegar. This will ensure no fat or left over grease gets into your egg whites-- any fat will cause the cake to fall. If you do these things, this recipe come out just wonderfully. I topped it with a shiny dark chocolate glaze, it was decadent.
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World's Best Peanut Butter Fudge

Reviewed: Jun. 17, 2014
I liked this recipe a lot! My family raved over it-- my brother who hates fudge asked to take some home because he liked it so much. However, I did make some changes. I used evaporated milk instead of regular milk. I also premixed the flour, peanut butter, and marshmallow cream as other reviewers suggested. It took quite a bit of stirring, but it did combine into a smooth mixture. One thing to note: I made this on a direct heat-to-pot electric stove top, so I put it on medium heat to get it to a boil, and then once it was boiling turned it down to below medium heat, then let boil for 5 minutes. This worked out quite well, it did not burn, and a previous recipe I tried did. I also like the bottom of a 9x13 pan with parchment paper, and then sprayed the whole thing with Pam, paper included. It popped right out once cool and the paper came right off. I really suggest this if you're looking to cut it into nice squares. Overall, it was delicious-- the flour definitely made it a little less creamy and more cookie-dough, flour-y taste as a couple days went by and the fudge dried out. I did not mind this though, the fudge was delicious! And easy to make.
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Grilled Chicken and Herbs

Reviewed: Jan. 1, 2014
Very good recipe! I'm a vegetarian for my entire life, but I wanted to cook chicken for my boyfriend, and this recipe was so so easy. I mixed the marinade in a bowl first though, also adding lemon juice from a fresh lemon, then just flipped the chicken over several times in that bowl to get an even coating. Also let it sit for about a half hour. Then I grilled the chicken breasts on an outdoor propane grill. He gave it five stars himself! If someone who has never cooked or eaten meat before can use this recipe and make great grilled chicken, anyone can!
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Photo by Alexis

Creamy Chocolate Frosting II

Reviewed: Dec. 9, 2013
Great recipe! I don't think this amount makes enough, so I do I little bit different portions, 3-4 oz chocolate depending on how fudgey I want it to be, 4 tbs salted butter, 1 tsp vanilla extract, and then I alternate confectioner's sugar and MILK (not water) until I'm happy with the taste and consistency -- that covers about 24 cupcakes. If you're looking for something rich and creamy to put on any cake, this is perfect. Much better taste than any recipe I've tried with cocoa powder, heating up solid chocolate is the way to go. Also works great for piping if you get it to the right consistency, but that takes a little knowledge of frosting and playing with consistency ;)
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Strawberry Cake from Scratch

Reviewed: Dec. 7, 2013
I'm not sure what I did wrong with this recipe, but it didn't rise in the center. I've made many cakes, and I made a white cake a couple hours before making this one that has basically the same composition and it turned out fine, this recipe just a few differences in the quantity of ingredients. The other rose and was moist and delicious, and this one is concave in the center. Also, the gelatin gives it a very fake strawberry taste, you may as well use a box mix.
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