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Baking is my Zen

Franklin Park, New Jersey

Member since Nov 2009

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Reviewed Pecan Banana Bread

Sunday, Nov 25, 2012 on Cooking Channel

"Great recipe by pastry chef, Zoe Francois. I LOVED it. It was moist and delicious. However, it was a bit sweet. Some may choose to pull back on the granulated sugar in the batter.

In addition, I made a Crunchy Pecan Topping:
1 tablespoon all-purpose flour
¼ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and fi"

Reviewed Banana Bread

Thursday, Jul 26, 2012 on FoodNetwork.com

"The result was a bit dry. I added walnuts in the batter and added a walnut topping which I think improved it. "

Reviewed Fried Ice Cream

Thursday, Jul 26, 2012 on FoodNetwork.com

"Fun recipe to make! Not one to do at the last minute...but, a keeper.
"

Favorited Pecan Banana Bread

Sunday, Jul 22, 2012 in Recipes on Cooking Channel

Favorited Devil's Food Cake

Monday, Jul 16, 2012 in Recipes on Cooking Channel

Favorited Korean Calamari

Monday, Jul 16, 2012 in Recipes on Cooking Channel

Favorited Sugar Biscuits

Monday, Jul 16, 2012 in Recipes on Cooking Channel

Favorited Strawberry Milkshake with Sugar Biscuit Topping

Monday, Jul 16, 2012 in Recipes on Cooking Channel

Favorited Fried Mars Bars with Ice Cream

Monday, Jul 16, 2012 in Recipes on Cooking Channel

Reviewed Summer Fruit Crostata

Monday, Jul 16, 2012 on FoodNetwork.com

"Loved the recipe....and the simplicity. I swapped out the berries for apples. Delish! I will try it with berries next time...I love crust, and there is lots of it in a crostata."

Reviewed Southern Biscuits

Thursday, Mar 29, 2012 on FoodNetwork.com

"Excellent!! Will definitely make again.
""

Reviewed Coconut Scones with Coconut Glaze

Wednesday, Dec 21, 2011 on FoodNetwork.com

"This is a great recipe for coconut lovers. Family loved it. I added almonds instead of pecans. I also added chocolate chips. Best eaten warm. A KEEPER. Recipe photo tutorial can be seen on my blog, Baking is my Zen.""

Reviewed Rugelach

Saturday, Dec 17, 2011 on FoodNetwork.com

"This is a great recipe. The good thing about these cookies is you can change it up with different fruits and nuts etc. You can view my photo tutorial on my blog, Baking is my Zen. Recipe is a KEEPER. Thanks Ina!""

Reviewed Beatty's Chocolate Cake

Wednesday, Nov 9, 2011 on FoodNetwork.com

"Great cake. I LOVE this frosting. It is silky smooth. Absolutely awesome!""

Reviewed Pecan Praline Lace Cookies, Cups, and Coronets

Saturday, Oct 22, 2011 on FoodNetwork.com

"These cookies tasted wonderful. I made a Lace Cookie Sandwich with Pumpkin Mousse. Simply, its pumkin mousse sandwiched between two lace cookies. It reminds me of creme brulee...the crunchy from the cookie and the creaminess from the mousse. DIVINE! It's great as a plated dessert. You can see photos on my blog, Baking is my Zen, posted on 10/21/11. ""

Reviewed Cranberry Orange Scones

Saturday, Oct 22, 2011 on FoodNetwork.com

"TWO THUMBS UP for this recipe. My baking notes: added 1/2 tsp vanilla extract, only added 1/2 tsp orange zest instead of 1 TSP,and added 1/2 cup roasted walnuts.

This scone can stand on its own without the glaze. The glaze, in my humble opinion, I didn't care for. Instead, I made cranberry jam (epicurious website which was good with the scone.""

Reviewed Egg-in-a-Hole

Thursday, Sep 22, 2011 on FoodNetwork.com

"My first time ever trying this. LOVE IT! I'll be making this often. Love The Pioneer Woman show too!""

Reviewed Ile Flottante

Sunday, Sep 18, 2011 on FoodNetwork.com

"A KEEPER of a recipe. Loved the ALMOND PRALINE! The creme anglaise tastes like ice cream. The caramel gave me trouble. I was able to mix some of the caramel with the almonds to make the praline. But, the caramel hardened and so I could not pour it over the meringue. Actually, I prefer NOT to pour the caramel over the meringue. The presentation is ""

Reviewed Ile Flottante

Sunday, Sep 18, 2011 on FoodNetwork.com

"A KEEPER of a recipe. Loved the ALMOND PRALINE! The creme anglaise tastes like ice cream. The caramel gave me trouble. I was able to mix some of the caramel with the almonds to make the praline. But, the caramel hardened and so I could not pour it over the meringue. Actually, I prefer NOT to pour the caramel over the meringue. The presentation is ""

Reviewed Italian Cream Cake (From Beth Lott's Mom

Thursday, Aug 18, 2011 on FoodNetwork.com

"A definite KEEPER. The coconut and pecans in the batter really make it more interesting. My family LOVED this cake. It's a thumbs up for me as well because it actually tastes better the day after. I also brushed coconut simple syrup on the layers. See my photo tutorial on my blog, Baking is my Zen. ""

Reviewed Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Sunday, Jul 10, 2011 on FoodNetwork.com

"This response is answering the question by cdavidson222 of Omaha, Can someone explain what it means when it talks about adding the dry ingredients and sour cream in 3 parts?

Answer:
Divide your combined dry ingredients (flour, baking soda and salt into 3 parts, which is 1/3 each. You can eyeball this. Divide your wet ingredient (2 cups of sour"

Reviewed Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Sunday, Jul 10, 2011 on FoodNetwork.com

"This response is answering the question by cdavidson222 of Omaha, “Can someone explain what it means when it talks about adding the dry ingredients and sour cream in 3 parts?

Answer:
Divide your combined dry ingredients (flour, baking soda and salt into 3 parts, which is 1/3 each. You can eyeball this. Divide your wet ingredient (2 cups of s"

Reviewed Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Sunday, Jul 10, 2011 on FoodNetwork.com

"This response is answering the question by cdavidson222 of Omaha, “Can someone explain what it means when it talks about adding the dry ingredients and sour cream in 3 parts?”

Answer:
Divide your combined dry ingredients (flour, baking soda and salt into 3 parts, which is 1/3 each. You can eyeball this. Divide your wet ingredient (2 cups o"

Reviewed Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Sunday, Jul 10, 2011 on FoodNetwork.com

"This response is answering the question by cdavidson222 of Omaha, “Can someone explain what it means when it talks about adding the dry ingredients and sour cream in 3 parts?”

Answer:
Divide your combined dry ingredients (flour, baking soda and salt) into 3 parts, which is 1/3 each. You can eyeball this. Divide your wet ingredient (2 cups of s"

Reviewed Muffulettas

Monday, Oct 18, 2010 on Food Network

"Excellent!

Reviewed Pumpkin Gooey Butter Cakes

Monday, Oct 18, 2010 on Food Network

"A SUPER HIT! I prefer to make my desserts from scratch. I hesitated to make this recipe because it calls for a box cake mix. But, I proceeded to bake the cake anyway. I made it for Thanksgiving a few years ago. It got such rave reviews from the family. So, this is definitely a keeper in my baking file! I'll be posting the recipe and photos on my blog, Baking is my Zen, on 11/1/10.


Reviewed Pumpkin Gooey Butter Cakes

Monday, Oct 18, 2010 on Food Network

"A SUPER HIT! I prefer to make my desserts from scratch. I hesitated to make this recipe because it calls for a box cake mix. But, I proceeded to bake the cake anyway. I made it for Thanksgiving a few years ago. It got such rave reviews from the family. So, this is definitely a keeper in my baking file! I'll be posting the recipe and photos on my blog, Baking is my Zen, on 11/1/10.

Reviewed Pumpkin Gooey Butter Cakes

Monday, Oct 18, 2010 on Food Network

"A SUPER HIT! I prefer to make my desserts from scratch. I hesitated to make this recipe because it calls for a box cake mix. But, I proceeded to bake the cake anyway. I made it for Thanksgiving a few years ago. It got such rave reviews from the family. So, this is definitely a keeper in my baking file! I'll be posting the recipe and photos on my blog, Baking is my Zen, on 11/1/10.

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