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Joined Date: Apr 14, 2011

My Activity

Reviewed Gingersnaps

"These cookies are AMAZING! I tried a couple of other recipes prior to this one (I know, what was I thinking not starting with the Food Network recipe? and this one blew them out of the water. I followed the recipe exactly, baked for about 11 minutes and they were perfect! They're soft, chewy and cake-like with exceptional flavor- not the recipe"

Sep 2, 2012 on FoodNetwork.com

Reviewed Flan de Chocolate

"Delicious recipe! The bittersweet chocolate provides just the right contrast for the sweet caramel sauce and sugar in the recipe. I didn't have ramekins or a flan mold, so used an 8x8 pyrex for the flan, and a 9x13 pyrex for the water bath. I made the filling recipe as directed, but made a little less caramel since I only needed to coat the one dish - I used less sugar than the recipe called for, and used just enough water to cover the sugar. I heated it on medium until boiling, stirring occasionally until it boiled. Once boiling, I swirled the pot a few times to make sure it wasn't sticking, and then just waited until it started to caramelize (I think just being patient and not over-stirring is the key to getting a good caramel. I also used a teaspoon of vanilla extract instead of a vanilla bean. It turned out beautifully, and I got lots of compliments!! "

Apr 14, 2011 on FoodNetwork.com

Reviewed Flan de Chocolate

"Delicious recipe! The bittersweet chocolate provides just the right contrast for the sweet caramel sauce and sugar in the recipe. I didn't have ramekins or a flan mold, so used an 8x8 pyrex for the flan, and a 9x13 pyrex for the water bath. I made the filling recipe as directed, but made a little less caramel since I only needed to coat the one dish - I used less sugar than the recipe called for, and used just enough water to cover the sugar. I heated it on medium until boiling, stirring occasionally until it boiled. Once boiling, I swirled the pot a few times to make sure it wasn't sticking, and then just waited until it started to caramelize (I think just being patient and not over-stirring is the key to getting a good caramel). I also used a teaspoon of vanilla extract instead of a vanilla bean. It turned out beautifully, and I got lots of compliments!! "

Apr 14, 2011 on FoodNetwork.com

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