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Modesto, California

Member since Sep 2007

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Reviewed Espresso Caramel Bars

Dec 4, 2012 in Food Network Community Toolbox on

here is the answer that many of you are wondering...regarding the have to use a spring form pan that has a drain reservoir...the majority of the butter will bake out of the crust and pool around the outside reservoir...I just let it sit there and cool, because once I add the hot caramel over the properly cooled crust, the pressure wil"

Reviewed Outrageous Brownies

Jul 13, 2012 in Food Network Community Toolbox on

something miraculous happens when these brownies are chilled...they were ok when I first tried them out of the oven...a bit dry, but passable...but only a few hours in the refrigerator transformed there is a dense, moist richness that wasn't there before...I do BELEVE it's the great deal of butter that did the truck and once chilled bin"

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