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Arvada, Colorado

Member since Jul 2008

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Reviewed rum raisin truffles

Nov 22, 2014 on

I have made these for several years. It even works with leftover Hersey bars from the Halloween candy. I like the rum raisin version but also make a cherry/brandy version which I completely adore. I will also sometimes sprinkle toasted almonds or pistachios on top of the finished product for flare.

Reviewed waffle of insane greatness

Oct 21, 2014 on

These waffles were great! I let the batter sit covered on the stove for about an hour before I I cooked them. I had no sticking issues with or without spray. I kept them warm in a 200F oven until I was ready to serve. I used whole milk buttermilk which I hadn't ever found before in the store, a good find for sure. Next I want to make another batch...

Reviewed Turkey Spring Rolls

Nov 30, 2013 on

This was a great way to use leftovers and the cranberry dipping sauce was really different. I improvised on some of the ingredients, using bell peppers instead of cucumbers and parsley instead of cilantro because that's what I had on hand. I will make these again and get more practice wrapping spring rolls!

Reviewed Thanks Benedict on Stuffing Cakes with Sage Hollandaise

Nov 29, 2013 on

When your husband thinks you made something completely new and different the day after Thanksgiving, it's a home run in my book.

Reviewed Italian Angel Food Cake

Aug 25, 2013 in Food Network Community Toolbox on

This was my first attempt at angel food cake and it was fabulous and better than anything I had bought from the store in the past! I bought the Italian leavener online and it worked fine for me. I will definitely make this again in the future!"

Reviewed Chocolate-Avocado Mousse

Jan 31, 2013 in Food Network Community Toolbox on

This was simply delicious. I liked the cocoa and chocolate together, the avocado really lent some fruit notes. I bought the ingredients before I read the reviews and didn't purchase the almond milk since it wasn't listed on the list. I will definitely try this again and add the 1/3 C. unsweetened almond milk. I'm sure it will thin out the textu"

Reviewed Cookie Dough Truffles with Sea Salt

Jun 7, 2011 in Food Network Community Toolbox on

If you're really concerned with eating raw eggs, use pasteurized ones!! That's what I plan on doing just to alleviate any safety concerns."

Reviewed Chicken in Peanut Sauce

Jan 25, 2011 in Food Network Community Toolbox on

I used this recipe as a base and flavored it to my taste. I added garlic, more adobo sauce as well as salt and pepper. I didn't have any sesame seeds or cilantro that day so we topped it with peanuts and lettuce as well as sour cream. It was really such a different way to have chicken in our house.

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