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alb407

Windsor, Colorado

Member since Oct 2010

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Reviewed homemade granola parfait

Jul 30, 2014 on FoodNetwork.com

Loved it! At first I thought that it may be too peanutty tasting, but after sitting overnight, the other ingredient flavors caught up with the peanuts! Next time, I will probably put 1/2 the peanuts and the other 1/2 almonds. It also seems pretty healthy with only 1/4 cup of coconut oil (some other recipes called for over a cup of oil). I baked...

Reviewed homemade granola parfait

Jul 30, 2014 on FoodNetwork.com

Loved it! At first I thought that it may be too peanutty tasting, but after sitting overnight, the other ingredient flavors caught up with the peanuts! Next time, I will probably put 1/2 the peanuts and the other 1/2 almonds. It also seems pretty healthy with only 1/4 cup of coconut oil (some other recipes called for over a cup of oil). I baked...

Reviewed classic strawberry shortcake

Jun 5, 2014 on FoodNetwork.com

It was easy enough, the texture was good, but the flavor was bland (even though I added 3 T sugar and 1/2 teaspoon almond extract). If I make it again, I plan to increase sugar to 1/2 cup and 1 t almond extract.

Reviewed classic strawberry shortcake

Jun 2, 2014 on FoodNetwork.com

It was easy enough, the texture was good, but the flavor was bland (even though I added 3 T sugar and 1/2 teaspoon almond extract). If I make it again, I plan to increase sugar to 1/2 cup and 1 t almond extract.

Reviewed Butter Spritz Cookies Recipe : Review : Food Network Kitchens : Recipes : Food Network

Dec 16, 2013 on FoodNetwork.com

I just made spritz cookies and my recipe is similar to the one above, except 1 1/4 cups of powdered sugar and NO baking soda. The cookies are not suppose to rise or expand, just puff a bit.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/butter-spritz-cookies-recipe/reviews/index.html?oc=linkback

Reviewed Red Velvet Cupcakes

Mar 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Oh my goodness, were these ever good! I felt like I could open my own cupcake store after I made these! Wow! I followed the directions as written. Its important to have the butter very, very soft at room temperature so that it will cream with the sugar. Oh, and make sure you use extra large eggs--I wonder if people who thought that they were to"

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