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Replied to pumpkin cheesecakeDec 21, 2014 on FoodNetwork.com
“I always put my cheesecake in a water bath, but be sure to wrap the bottom of your pan really good, so the crust doesn't get soggy. Then after the timer is up, turn off the oven and crack the door open for 15-20 minutes. I haven't tried this recipe yet, but that's what I do for all my other cheesecakes and they turn out perfect every time, no cracks....”
Reviewed Pumpkin Chocolate Chip Cookies
Oct 23, 2013 on FoodNetwork.com
“I just made these cookies and they turned out AMAZING!
There were a few things that I changed, I used a pie pumpkin instead of canned pumpkin and I skipped the salt (on accident, I swear! I must have read over the salt.)
But all in all, they turned out really good and I will be saving this recipe for the holidays. ”
Sep 7, 2013 in Food Network Community Toolbox on FoodNetwork.com
We put a little more cinnamon and nutmeg in the batter than the recipe called for, and we had 5 bananas that we wanted to use. And we added just a little bit of cinnamon in the frosting. Other than those few things, we followed it exactly.
It made 24 regular sized muffins. "”