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Elgin, Texas

Member since Jun 2010

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Reviewed White Chocolate Mint Mousse

Feb 16, 2013 in Food Network Community Toolbox on

You have to be sure the melted chocolate and heavy cream and egg white are at the same temperature. If the cream and egg is cold the melted chocolate will form chips. Be sure to not over whip the cream or it will break!
Not on the fly type of dessert! Tried making it and it was a fail. "

Reviewed Chocolate Covered Strawberries

Feb 5, 2012 in Food Network Community Toolbox on

This recipe really should not be considered intermediate. Putting the chocolate into the microwave is not necessary. Just watch your chocolate at all times and make sure no water escapes inside the bowl. Pay especially close attention to your white chocolate! It could dry out! When in doubt, just put in on your double boiller for a few seconds, r...

Reviewed Almost-Famous Pumpkin Cheesecake

Sep 10, 2011 in Food Network Community Toolbox on

Hands down the best cheesecake I've ever baked! It's rich, flavorful, hearty and perrrrrrrrrrrfect for Thanksgiving!!! My family devoured it!""

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