Texas Cook Profile - Allrecipes.com (18151948)

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Texas Cook


Texas Cook
 
Home Town: ., Texas, USA
Living In: *, Texas, USA
Member Since: Aug. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Photography, Music, Painting/Drawing
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Me :)
About this Cook
I live in the lone star state where Tex-Mex is on every corner. Chips and Salsa is a staple in our home! I'm an Interior Decorator and I love doing anything creative. Decorating baked goodies is one of them :-) I prefer cooking by creativity and tasting; I love to experiment! Generally speaking, I'll scan over ingredients on a recipe and use my own measurements when cooking. Baking on the other hand is not always forgiving, so I follow dessert recipes much closer.
My favorite things to cook
My sweet tooth usually gets the best of me and I enjoy making desserts. I also enjoy making Mexican dishes, soups and casseroles.
My cooking tragedies
Not sure it would be a cooking tragedy as much as a delivery tragedy... I was carrying a sweet potato casserole to my neighbor just a few doors down. It smelled wonderful and looked scrumptious- topped with golden toasted marshmallows, fresh from the oven. As I walked up the stairs to her front door, the wind caught the aluminum foil laying loosely on top. I jerked to try and catch it, but the glass dish slipped out of my oven mitts and landed face down in her flower bed. Unfortunately, it was a goner!
Recipe Reviews 8 reviews
Chocolate Trifle
For Halloween, I used some finely crushed Oreo cookies on top to look like dirt, some Milano cookies for headstones, and cut-out sugar cookies dipped in white chocolate for ghosts. I finished it off with a brown/purple/orange mixture of sprinkles. It was a big hit! I like to call this "Chocolate Graveyard Trifle." =)

12 users found this review helpful
Reviewed On: Oct. 27, 2010
Chocolate Candy Bar Cake
Extremely moist cake with wonderful creamy icing! I only made minor changes...I omitted the pecans, added 1/4 tsp. of almond extract to the frosting and put the candy bars all on top instead of mixing it in the frosting. (Made it easier to decorate). I did use three 9" pans and found this to be the perfect size. I've made this twice, once with Kit Kats and another time with chocolate toffee bits. The only thing is the candy doesn't keep its crunch after you put it in the fridge a while. Next time I'll use peanut butter cups for this reason. Got rave reviews from my Bunko group and a family get together!

5 users found this review helpful
Reviewed On: Aug. 25, 2010
Butterscotch Bread Pudding
I've made this several times and it's always a success. However, I use only 1 1/2 cups of brown sugar and ALWAYS use french bread. The texture of the french bread is great for a pudding, not "soggy" like a sandwich bread. Also, I like to sprinkle a small amount of chips on top because it makes for a better presentation in the dish.

2 users found this review helpful
Reviewed On: Dec. 18, 2008
 
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