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Reviewed Chocolate Espresso Cheesecake with Ganache
"Have made this about 5 times. Cracked once but I have perfected the art of using a water bath. (Use extra wide, heavy duty foil Started using chocolate graham crackers with no cinnamon - less flavor than honey or cinnamon crackers which is good because the cheesecake is rich enough. Pile the crust up the edges - you'll thank me. Will start cooking""
Reviewed Pumpkin Pie
"This is the second year I've used this recipe and it's still a hit. I must have made at least 10 this season! My mom threw out her old pumpkin pie recipe and started using mine. She said she'll never go back!
If you're using pre-made, frozen pie crusts, the recipe yields enough batter to make two pies, which is great. Even though the package says not to pre-bake the frozen crusts for a filling pie, I do it anyway, for about 10 minutes at 400 degrees and I wrap the crusts in foil to keep them from over baking.
I have a gas oven but usually have to bake the pies for 55 minutes to get the center to set. (Try really hard to avoid under baking the pies. They're just not as good if they're runny in the middle.)
You can also add a bit more cinnamon and ginger and maybe some allspice or nutmeg. I've made it both ways and it has been perfect every time.
Reviewed Pumpkin Pie
"This is the second year I've used this recipe and it's still a hit. I must have made at least 10 this season! My mom threw out her old pumpkin pie recipe and started using mine. She said she'll never go back!
If you're using pre-made, frozen pie crusts, the recipe yields enough batter to make two pies, which is great. Even though the package says not to pre-bake the frozen crusts for a filling pie, I do it anyway, for about 10 minutes at 400 degrees and I wrap the crusts in foil to keep them from over baking.
I have a gas oven but usually have to bake the pies for 55 minutes to get the center to set. (Try really hard to avoid under baking the pies. They're just not as good if they're runny in the middle)
You can also add a bit more cinnamon and ginger and maybe some allspice or nutmeg. I've made it both ways and it has been perfect every time.
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