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Reviewed Pumpkin Cranberry Muffins Recipe : Food Network

Oct 16, 2014 on

Wow! What a delicious muffin! I didn't make the topping, but instead I created my own crumbly mixture with butter, pecans, sugar, flour and cinnamon. The buttermilk, molasses and pumpkin kept these muffins both moist and flavorful. I would recommend only cooking these for 20-25 mins, but no more or they will dry out.

Reviewed angel food cake

Sep 18, 2014 on

Wow! This cake is superb! It is one of the lightest, fluffiest, most marshmallow-y cakes I have ever tasted. I halved the recipe and used all-purpose flour instead of cake and it was still perfect. Also, I didn't have a tube pan, so I used a non-stick 8x8 square pan. Be sure to watch Alton's video because his written instructions tend to be confusing....

Reviewed flourless chocolate cake

Aug 13, 2014 on

I must say that, while this cake did taste absolutely delicious, the texture was somewhat strange. The fats separated from the cake and sank to the bottom, created an unwanted, chewy layer. Perhaps I did not incorporate the eggs thoroughly with the chocolate mixture. If any has an idea as to why this may have happened, I would love your commen...

Reviewed basic doughnuts

Jun 18, 2014 on

In case you're wondering, this recipe resembles a cake donut. Refrigerating the dough beforehand is a must in order to roll it out. I thought the dough was easy to work with, but the final product was far too dense. Less cakey and more doughy. I wouldn't make it again.

Reviewed strawberry shortcut cake

May 7, 2014 on

Delicious, buttery cake, but it was way too thin to cut in half. I had to make two cakes because they barely rose at all. Also, note that this recipe produces something resembling a pound cake, rather than a fluffy white cake.

I doubled the cream as well and added 4 tablespoons of sugar to make it sweeter. I added Chambord...

Reviewed Orange Pound Cake

Dec 31, 2012 in Food Network Community Toolbox on

Make this cake! It was wonderfully moist and the buttermilk gave it a nice tang. Be sure to thoroughly grease and flour your baking pans after lining them with parchment because these cakes are quite sticky. Also, I would cut the recipe for the glaze in half."

Reviewed Party Popcorn

Dec 31, 2012 in Food Network Community Toolbox on

Absolutely decadent! I will never go back to store-bought popcorn again. It's very messy, but totally worth it. Just line your baking sheet with parchment first and you should be good to go. Also, when popping the corn kernels, it's important to shake the pot a few times so that they don't stick and burn. "

Reviewed Holiday Gingerbread Cookies

Dec 31, 2012 in Food Network Community Toolbox on

The dough was absolutely delicious and mildly spiced. I also loved the icing. However, I had an impossible time rolling out these cookies. The dough was very sticky at the beginning, but when I added more flour, they became too dry and fell apart. I ended up having to roll them into balls and flattening them out, which still made a fabulous co"

Reviewed Chipotle and Rosemary Roasted Nuts

Dec 31, 2012 in Food Network Community Toolbox on

I can sum this recipe up in one word: addicting! I couldn't stop eating them. The mix of sweet, salty and spicy is absolutely wonderful. Just be sure to stir them often once they are out of the oven because do stick."

Reviewed Tony's Chocolate Pecan Pie

Dec 26, 2012 in Food Network Community Toolbox on

Absolutely devine. This is the perfect pie for beginners because it is easy and foolproof. The use of chocolate chips keeps the filling from being too rich. I paired it with Ina Garten's "perfect pie crust." Perfection!"

Reviewed Chocolate Peanut Butter Banana Cream Pie

Dec 26, 2012 in Food Network Community Toolbox on

Anne Thornton is the queen of desserts! This is a wonderful take on the classic banana cream pie. I brought this to a potluck and it was the first and only dessert that was completely devoured! My only suggestion is to cut the heavy cream (for the topping) in half, otherwise it consumes the entire pie."

Reviewed Other Worldly Sticky Buns

Dec 26, 2012 in Food Network Community Toolbox on

The dough was very delicious and easy to make, but be forewarned: these buns really rise! Anne must have used an enormous pie plate because I placed six rolls each in two huge cake tins and there still wasn't nearly enough room. As a result, the inner rolls were undercooked. I would recommend placing no more than four buns at a time in your ca"

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