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kalirooey

Member since Nov 2010

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Reviewed Peppermint Layer Cake with Candy Cane Frosting

Dec 26, 2013 on FoodNetwork.com

Great cake! However, do not frost it the night before serving. The peppermint turns into a drippy mess and looks like the cake sat out in the rain. It was STUNNING when first frosted and for about 6 hours after. Yes, it wasn't very pretty, but it tasted really great. I also used the 2 9" cake pans and had lots of extra frosting. It's a labor...

Reviewed Parker House Rolls

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

OK - I altered the reciped on my third preparation and it made lighter and fluffier rolls. I proofed the yeast differently: I used the 1/2 cup warm water but only a teaspon of sugar and let sit for 5 minutes. This time the yeast really bloomed (going by the recipe, it never did). I also let them sit on the pan for about 40 minutes for a second...

Reviewed Parker House Rolls

Nov 21, 2010 in Food Network Community Toolbox on Food Network

I loved these rolls! I have never used yeast before so I wasn't sure if it was 'proofing' or 'blooming'. It looked like there was some movement and some bubbles/foam. The temp of my water was 115 degrees and later I read that the yeast package said to use 120-130 degree water. Maybe that would help? I didn't think the dough doubled in size but...

Reviewed Parker House Rolls

Nov 21, 2010 in Food Network Community Toolbox on Food Network

I loved these rolls! I have never used yeast before so I wasn't sure if it was 'proofing' or 'blooming'. It looked like there was some movement and some bubbles/foam. The temp of my water was 115 degrees and later I read that the yeast package said to use 120-130 degree water. Maybe that would help? I didn't think the dough doubled in size but...

Reviewed Parker House Rolls

Nov 21, 2010 in Food Network Community Toolbox on Food Network

I loved these rolls! I have never used yeast before so I wasn't sure if it was 'proofing' or 'blooming'. It looked like there was some movement and some bubbles/foam. The temp of my water was 115 degrees and later I read that the yeast package said to use 120-130 degree water. Maybe that would help? I didn't think the dough doubled in size but...

Reviewed Parker House Rolls

Nov 21, 2010 in Food Network Community Toolbox on Food Network

I loved these rolls! I have never used yeast before so I wasn't sure if it was 'proofing' or 'blooming'. It looked like there was some movement and some bubbles/foam but nothing like I expected. The temp of my water was 115 degrees and later I read that the yeast package said to use 120-130 degree water. Maybe that would help? I didn't think...

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