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Recent Reviews

Re:Sweet and Spicy Fried Peach Pies

So, so yummy. I ate 4! No problem with dough, though my peaches were a bit runny. I just drained them a bit on the spoon before adding the filling to the dough.

Posted: 12:24 pm on July 23rd 2012

Re:Cakey Brownies

I must fall in the "cakey brownie" camp. These brownies were very good. They were moist, chocolatey and rich tasting without being heavy. They are also easy and quick to make. I used my handheld mixer. I would definitely make them again.

Posted: 12:18 am on April 13th 2011

Re:Salty Caramel Croquembouche with Ricotta Cream

I would give this recipe 5 stars for appearance and wow-power when you walk in the room with it, but I feel like 4 is a better reflection of the overall recipe. The most challenging part of the croquembouche is eating it! The caramel dries to a very hard sticky, making it difficult to take the individual puffs off the cone and have a conversation within 2 minutes of eating because you're teeth are stuck together.As far as the recipe directions go, there are two things I would suggest regarding the pastry cream and the pate a choux. I originally outsourced the cream-making to my husband who followed the directions and had a similar outcome to one of the other reviewers--cream that didn't thicken--he thought maybe it would thicken up in the fridge. Luckily, I was able to rescue it by reheating and whisking until it reached the proper temperature.As far as the pate a choux goes, I have made this a number of times following Cooks Illustrated's instructions. They give better sensory instructions for the dough and a temperature range for "done" dough. Either way, however, it's crucial to make sure your dough is cool before you start adding eggs.All in all, this is a show-stopper recipe and I will definitely consider making it again. I'll probably skip the dipping in the caramel and just do the spun look at the end.

Posted: 02:20 pm on January 1st 2011

Re:Citrus Pomegranate Terrine

I made this for Christmas dinner and thought it was fantastic. It would be perfect for a brunch as well. Segmenting the fruit took a little while--so figure the prep time into your schedule. I added a little brown sugar because my citrus wasn't very sweet. It got rave reviews from my guests and looked so bright and cheery on the serving platter! The only downside was that it was a little runny--maybe that was the sugar addition--despite chilling overnight. I would definitely make this again.

Posted: 05:05 pm on December 30th 2010