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Portland, ME, US

Recent Reviews

Re:Twinkie Bundt Cake

I have made this cake several times and it is always a hit! The technique for filling is not at all difficult. I have cut a trench in the cake while it is still in the pan(saving the cake scraps). Then I put the filling in the trench and trimming the cake scraps I reassemble the cake to cover the filling. By the time you flip it on to a cake plate- no one can see how I filled it. I have the Pure Vanilla cookbook by the author, everything I have made from it is delicious. This really does taste like the Twinkies I remember from my youth!!! Very YUMMY.as to the previous reviewer: How can you rate a recipe you've not made?

Posted: 12:14 pm on January 8th 2015

Re:Chocolate Cherry Coconut Macaroons


Posted: 12:20 pm on December 13th 2013

Re:Apple Upside-Down Cake

I have to agree with fguidry: This was also my first dissappointment with a Fine Cooking recipe. I was having company for afternoon tea and thought what a beautiful cake to make for this. Thankfully I bought a doz Granny Smiths. I used the weight measurement stated 2 lbs when weighed that was 4 apples not 2. The article states that Granny's will hold their shape and are an aceptable choice for this recipe. The first 4 apples became apple sauce with a few lumps when cooked as directed. The second batch I cooked less than half the original time and still had less than desirable results.The next issue was the caramel- I could not tell when it was coloring due to the cinnamon added at the begining.Third was the overly labourus butter creamy method used. I saw no improvement or determent in adding all the sugar to the creamed butter(I did not cube the butter first)it was a cool room temp to begin with.The great thing is the taste is Fabulous-The texture of the cake was lovely.The appearance of the apples was not the beauty as pictured.However I did have 2 very tasty cakes and no one complained. They all asked for seconds!Next time (and I will make this again) I will not cook my apples - but will toss them in the melter and browned butter. I will not add the cinnamon until I have a golded brown caramel. I will cream all the sugar at once with the butter.

Posted: 02:38 pm on October 1st 2012

Re:Perfect Grilled Pork Tenderloin

Takes the guess work out of the meal! Perfect every single time! I have been using this method for the last 5 yrs. always a crowd pleaser! Love the chili-pineapple combo!I've not experienced flare ups with the glaze - I apply it thinly - so no drips

Posted: 01:19 pm on May 21st 2009