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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"”