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Rohnert Park, California

Member since Jul 2008

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Reviewed From Scratch Pumpkin Pie

Nov 21, 2013 on

The pumpkin pie was really good! I used a 15 ounce can of pumpkin puree instead of a sugar pumpkin. I also didn't have an molasses, so I substituted brown sugar. Will make again!

Reviewed Double Fudge Cake with Chocolate Buttercream Frosting

Sep 21, 2012 in Food Network Community Toolbox on

I think a lot of people were running across a "dry cake" consistency because it states 1/2 cup of buttermilk, but the show actually states 1 1/2 cups. Maybe this will help!"

Reviewed Zucchini Bread

Sep 18, 2012 in Food Network Community Toolbox on

The recipe was divine! As someone previously suggested, I would either set the temp to 325 if your baking with glass or put foil over the baking pans for the last 20 mins."

Reviewed Sweet Peach Cake

Jun 19, 2012 in Food Network Community Toolbox on

I took a lot of the reviews into consideration. The cake turned out well in 45 min and I did it in a 8x8 pan. I added 1/2 cup of brown sugar for more moistness and taste. I also added a little more oil, a bit less than 1 cup, like one of the reviews. I also added 1/4 cup of peach juice and a 24 ounce can of peaches. Hopefully this helps!"

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