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bluepicassa

Cherry Hill, New Jersey

Member since Apr 2008

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Reviewed Parmesan Puff Pastry

Nov 27, 2013 on FoodNetwork.com

GLORIOUS! You should definitely try this easy recipe! I am making them now for a Tgiving appetizer. But there are three essential keys to making them as perfect as the picture: 1) definitely use parchment 2) use a second piece of parchment to press the cheese into the dough 3) use FRESHLY GRATED PARM REGGIANO! The green can stuff has no flavor,...

Reviewed Beatty's Chocolate Cake

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I improvised the heck out of this cake, make several compromises. Swore it would never turn out, but refused to make a boxed mix. And WOW. I'll never use another recipe. I had no trouble with overflow....the cake did not even rise that dramatically. I used it as a base for an ice cream cake, layered H-Dz. Banana Split on top. Threw on some wh"

Reviewed Moist Mocha Cake

Apr 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake will SHOCK you. It's delicious. I only gave it four stars though because I wasn't crazy about the frosting, although I have to admit it tasted better after the cake was refrigerated overnight. Next time I might make the cake and use a layer of whipped cream. Sure this will up the calorie count, but it will still be fresh and natural,"

Reviewed Chocolate Whipped Cream

Apr 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used Hershey's Special Dark cocoa for this recipe and OMG!!!! My husband and I were feeding it into our mouths from the pastry bag. 0:-) It tasted like melted chocolate soft serve ice cream. YUM. This was intended as an experimental frosting to my grandmother's banana cupcake recipe (added 2Tbs of piping gel to stabilize it). Delicious compl"

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