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Reviewed Butternut Squash Gnocchi with Balsamic Brown Butter

Oct 8, 2012 in Food Network Community Toolbox on

It was a good starting point type of recipe to figure out the basic mechanics of gnocchi. However, I think roasting the squash at 425 for an hour makes for better texture in the end. That's the way I usually roast squash, so I was pretty suspicious about using only 375 degrees as stated in the recipe. I probably ended up using around 4 cups of flo"

Reviewed Blueberry Muffins

May 6, 2012 in Food Network Community Toolbox on

For those of you having textural issues, here's how I prevented the crumbly/grainyness:
Use 1/4c oil and 1/4 c butter instead of 1/2 cup oil
Cream butter and sugar+ rest of wet ingredients
Mix as directed, fill muffin cups and let batter sit in the fridge for 4-5 hours before baking. Take muffins out of the oven as soon...

Reviewed Lemon Bars

Feb 23, 2012 in Food Network Community Toolbox on

This was just awful...I cut the sugar down to 2 cups because 3 seemed excessive, and it was still tooth-achingly sweet. Also the filling set in only 20 minutes and would have turned out gummy if I'd left it in for the recommended time. The only reason I didn't throw it all out is that my roommates have low standards for food. I'm sticking to Alto...

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