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megita

Member since Oct 2010

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Reviewed Almost-Famous Pumpkin Cheesecake

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Best. Cheesecake. EVER! For the crust, I used 3 parts gingersnap crumbs and 1 part graham cracker crumbs, reducing the butter to 1 stick (1/2 c). Baked the crust at 325, then turned the temp down to 300 for the cheesecake. I turned the oven off after 2 hours, let some of the heat out, and let the cheesecake sit for another hour. Perfection. <...

Reviewed Almost-Famous Pumpkin Cheesecake

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Best. Cheesecake. EVER! For the crust, I used 3 parts gingersnap crumbs and 1 part graham cracker crumbs, reducing the butter to 1 stick (1/2 c). Baked the crust at 325, then turned the temp down to 300 for the cheesecake. I turned the oven off after 2 hours, let some of the heat out, and let the cheesecake sit for another hour. Perfection.

Reviewed Almost-Famous Pumpkin Cheesecake

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Best. Cheesecake. EVER! For the crust, I used 3 parts gingersnap crumbs and 1 part graham cracker crumbs, reducing the butter to 1 stick (1/2 c). Baked the crust at 325, then turned the temp down to 300 for the cheesecake. I turned the oven off after 2 hours, let some of the heat out, and let the cheesecake sit for another hour. Perfection.

Reviewed The Ultimate Caramel Apple Pie

Nov 26, 2010 in Food Network Community Toolbox on Food Network

My only problem with this pie was the excess liquid-- it never thickened. Instead, we had a flash flood of caramel wine sauce when I cut into the pie. No bueno. Otherwise, the pie was yummy and absolutely beautiful. I just wish I could've kept the sauce in the pie for a stronger flavor.

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