My Profile

Rosk

Member since Nov 2012

Flag This ProfileFlag as Inappropriate

Reviewed Devil's Food Cake

Jun 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

We produced one of the most moist and best-tasting chocolate cakes by following Alton's recipe. The only deviations from the recipe were: [1] using regular cocoa because we could not find dutch processed cocoa and [2] baking the cake in two 9-inch circular pans.

NOTE: Like many of Alton's baking recipes, when he specifies ounces...

Favorited Red Velvet Cupcakes

May 23, 2013 in Recipes on Cooking Channel

Reviewed Red Velvet Cupcakes

May 22, 2013 in Recipes on Cooking Channel

We have used Chef Hughes recipe for Red Velvet Cake on multiple occassions and each time it has delivered moist, flavorful cakes.

The recipe works equally well whether the cake batter is poured into muffin tins [for cupcakes], ramekins [for personal-sized cakes], or 9-inch cake pans [for larger, stacked cakes].

The...

Reviewed Red Velvet Cupcakes

May 20, 2013 in Recipes on Cooking Channel

We have used Chef Hughes recipe for Red Velvet Cake on multiple occassions and each time it has delivered a moist, flavorful cake.

The recipe works equally well whether the cake batter is poured into muffin tins [for cupcakes], ramekins [for personal sized cakes], or 9-inch cake pans [for larger stacked cakes].

The...

Reviewed Blueberry Buckle

Mar 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dessert turned out great and was well-received from our dinner guests. The buckle had a nice muffin/cakey texture, plus the blueberries, spices, and streussel gave it good flavor.

We made a few deviations from the recipe:

1. 9 x 9 glass baking dishes are harder to find in stores these days, so we resorted...

Reviewed Chocolate Mousse

Feb 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Our go-to mousse recipe and a good consideration for those concerned about pathogens from using uncooked egg whites, as this recipe does not need eggs. This recipe is very flexible and adapts well with the inclusion of:

- White chocolate
- Milk chocolate
- Semi-Sweet chocolate
- Bittersweet chocolate
-...

Reviewed Chocolate Mousse

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Our go-to mousse recipe and a good consideration for those concerned about pathogens from using uncooked egg whites, as this recipe does not need eggs. The recipe is very flexible and adapts well with the inclusion of:

- White chocolate
- Milk chocolate
- Semi-Sweet chocolate
- Bittersweet chocolate
-...

Reviewed Individual Berry Crisps

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

We followed Alton's recipe to the letter and the berry crisps turned out great. Everyone at the table gave us rave reviews for this wonderful dessert. From other reviewers it sounds like this recipe is adaptable and will work well with other berries and stone fruits.

Our only deviation from the recipe was using 6 ounce ramekins...

Reviewed Individual Berry Crisps

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

We followed Alton's recipe to the letter and the berry crisps turned out great. Received rave reviews from everyone at the table.

The only deviation from the recipe was in using 6 ounce ramekins instead of 8 ounce ramekins. However, it only meant having more crisp topping left over.

The combination of blueberries...

Reviewed Blueberry Soda

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

The blueberry syrup was easy to make and very delicious. We did not need to alter the recipe in any way and it turned out wonderful. Do be careful handling the cheesecloth when squeezing the juice from the fruit. It will be very hot at first.

Adding the syrup to one brand of carbonated water was an acquired taste for us and not...

Reviewed Devil's Food Cake

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

We produced one of the most moist and best-tasting chocolate cakes by following Alton's recipe. The only deviations from the recipe were: 1> using regular cocoa because we could not find dutch- processed cocoa and 2> baking the cake in two 9-inch circular pans.

NOTE: Like many of Alton's baking recipes, when he specifies ounces...

Reviewed Chocolate Mousse

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Our go-to mousse recipe and a good consideration for those concerned about pathogens from using uncooked egg whites, as this recipe does not need eggs. The recipe is very flexible and adapts well with the inclusion of White, Milk, Semi-Sweet, and Bittersweet chocolate and chocolate spreads, like Nutella.

The taste of the mousse...

Reviewed Individual Berry Crisps

Feb 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

We followed Alton's recipe to the letter and the berry crisps turned out great. These also paired well with vanilla ice cream. Received rave reviews from everyone at the table.

The only deviation from the recipe was in using 6 ounce ramekins instead of 8 ounce ramekins. However, it only meant having more crisp topping left over.

The...

Reviewed Devil's Food Cake

Feb 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

We produced one of the most moist and best-tasting chocolate cakes ever by following Alton's recipe. The only deviations were 1> using regular Cocoa because we could not find Dutch Processed Cocoa and 2> baking the cake in two 9-inch circular pans.

Like many of Alton's baking recipes when he specifies ounces the recipe is calling...

Reviewed Blueberry Buckle

Feb 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dessert turned out great and was well-received from our dinner guests. The buckle had a nice muffin/cakey texture, plus the blueberries, spices, and streussel gave it good flavor.

We made a few deviations from the recipe:

1. 9 x 9 glass baking dishes are harder to find in stores these days, so we resorted...

Reviewed Individual Berry Crisps

Feb 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

We followed Alton's recipe to the letter and the berry crisps turned out great. These also paired well with vanilla ice cream. Received rave reviews from everyone at the table.

The only deviation from the recipe was that we used 6 ounce ramekins instead of the 8 ounce ramekins specified on this episode of Good Eats. However, it...

Reviewed Blueberry Soda

Feb 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

The blueberry syrup was easy to make and very delicious. We did not need to alter the recipe in any way and it turned out wonderful. Do be careful handling the cheesecloth when squeezing the juice from the fruit. It will be very hot at first.

Adding the syrup to carbonated water was an acquired taste for us and not something that...

Reviewed Blueberry Buckle

Feb 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dessert turned out great and was well-received from our dinner guests. Nice muffin/cakey texture from using cake flour. The spices and blueberries gave the buckle really good flavor.

We had a few deviations from the recipe:

1. 9 x 9 glass baking dishes are harder to find in stores these days, so we resorted...

Reviewed Chocolate Mousse

Feb 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Our go-to mousse recipe and a good consideration for those concerned about pathogens from using uncooked egg whites, as this recipe does not need eggs.

The taste of the mousse will be as dark or as light as you choose to make it. However, the texture was very stable and we did not need to worry about it weeping out moisture or...

Reviewed Chocolate Mousse

Feb 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Our go-to mousse recipe and a good consideration for those concerned about pathogens from using uncooked egg whites, as this recipe does not need eggs.

The taste of the mousse will be as dark or as light as you choose to make it. However, the texture was very stable and we did not need to worry about it weeping out moisture or...

Reviewed Blueberry Buckle

Feb 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dessert turned out great and was well-received from our dinner guests. Nice muffin/cakey texture from using cake flour. The spices and blueberries gave the buckle really good flavor.

We had a few deviation from the recipe:

1. 9 x 9 glass baking dishes are harder to find in stores these days, so we resorted...

Reviewed Individual Berry Crisps

Feb 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

We followed Alton's recipe to the letter and the berry crisps turned out great. These also paired well with vanilla ice cream. Received rave reviews from everyone at the table.

The only deviation from the recipe was that we used 6 ounce ramekins instead of the 8 ounce ramekins specified on this episode of Good Eats. However, it...

Reviewed Devil's Food Cake

Feb 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

We produced one of the most moist and best-tasting chocolate cakes ever by following Alton's recipe. The only deviations were using regular Cocoa because we could not find Dutch Processed Cocoa and baking the cake in two 9-inch circular pans.

Like many of Alton's baking recipes, when he specifies ounces the recipe is calling for...

Reviewed Devil's Food Cake

Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

We produced one of the most moist and best-tasting chocolate cakes ever by following Alton's recipe and not deviating from it.

"Ounces in weight" vs. "Ounces in volume":

Like many of Alton's baking recipes, when he specifies ounces the recipe is calling for measurement by weight, not volume. You can either weigh...

Reviewed Chocolate Mousse

Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Thanks to Alton, the Good Eats episode The Art of Darkness, and this recipe, I now know how to make mousse.

The mousse from this recipe is a little bit denser than other mousses I have eaten. It will be especially dense after it sets in the refrigerator for an hour or more. Despite this, the taste and texture are good and returning...

Reviewed Blueberry Soda

Jan 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

The blueberry syrup was very easy to make and delicious. Adding it to carbonated soda was an acquired taste for us. We enjoyed it more when we added the syrup to tea that we brewed.

We did not need to alter the recipe in any way and it turned out great. Looking forward to using this recipe with other berries."

Reviewed Chocolate Mousse

Nov 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Thanks to Alton, the Good Eats episode The Art of Darkness, and this recipe, I know how to make mousse.

The mousse from this recipe is a bit denser than other mousses I have eaten. It will especially be dense after it sets in the refrigerator for an hour or more. Despite that, the taste and texture are good and returning it to room...

Reviewed Blueberry Buckle

Nov 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

In all, this dessert turned out very well and was well received from our dinner guests. Alton's buckle recipe was easy to follow from watching the Kinda Blue episode of Good Eats.

A few differences:

1. Like many others, 9 x 9 glass baking dishes are harder to find in stores these days, so we used a 8 x 8 dish...

Reviewed Individual Berry Crisps

Nov 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I followed Alton's recipe to the letter and it turned out great. Rave reviews from everyone at the table. We only had 6 ounce ramekins, not the 8 ounce ramekins used on this episode of Good Eats. However, it only meant having more crisp topping leftover.

I'm sure this recipe would work well with other stone fruits and berries. I...

Not what you're looking for? Try: