FNChef Profile - Allrecipes.com (18019675)

cook's profile


Home Town: Prior Lake, Minnesota, USA
Living In: Lakeville, Minnesota, USA
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Music
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Blog...  2 posts
Aug. 8, 2012 8:43 pm 
Updated: Aug. 19, 2012 12:08 pm
Research “marble cake” and you’ll discover a number of recipes for marble loaf cakes, pound cakes, Bundt cakes. Even sheet cakes! As overwhelmed I was by the options, I couldn’t be tempted to revert to the box mix. After some research, I made cake #1. Cake 1: “Halloween Marble Cake” by a… MORE
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Tags:  Baking, Dessert
From The Blog:  FNChef
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Recipe Reviews 616 reviews
Satiny Chocolate Glaze
Really and truly: perfection. 'nuff said.

0 users found this review helpful
Reviewed On: Jul. 24, 2015
White Chocolate Pound Cake
When a recipe gives you a dry cake, make trifle. (See my photos.) I had fun making the recipe in my new mini Bundt pans. The batter looked beautiful and tasted promising, but it did not deliver. Fortunately, I baked just a couple of cakes in the first go-round where I added the white chocolate chips. I've tried recipes in the past where the chips stuck to the pan and made for an ugly presentation. Glad I trusted my instincts there and ended up omitting them because, not only did they stick, they didn't add anything flavor-wise. In the end, I had beautiful, dry little Bundt cakes. What's a girl to do when she needs desserts: I turned them into mini trifles with berry sauce, whipped cream, and fresh berries. That was it's only saving grace (hence the 3 stars), or it would've been trash-bound.

0 users found this review helpful
Reviewed On: Jun. 30, 2015
German Chocolate Cake Frosting II
Standard recipe for German Chocolate Frosting that worked like a charm. I increased to 16 servings to use the entire can of evaporated milk AND because I'd rather end up with too much than have to make another batch! I used it to fill and top a gluten-free chocolate cake (3-8" rounds) and for the filling of my chocolate macarons. I'd recommend a med or med-low temp or this will take forever... you just have to keep whisking and scraping the bottom with a rubber spatula and you'll be fine with a higher temp. Yum!

0 users found this review helpful
Reviewed On: Oct. 30, 2014
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Cooking Level: Expert
About me: After raising two children and putting them… MORE

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