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SAN RAMON

Member since Sep 2008

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Reviewed Butternut Squash Soup with Fontina Cheese Crostini

Saturday, Jan 5, 2013 on FoodNetwork.com

"It's the perfect "go to" when you are looking for an easy soup to make. I made a few small tweaks...cut down the olive oil to 1TB since there was 2TB of butter. I've made this with fresh butternut squash (per the recipe as well as roasted the cubed squash with olive oil and S/P . To make it even easier, I substituted 3 cans (15 oz of pureed org"

Reviewed Red Velvet Cupcakes

Saturday, Feb 11, 2012 on Cooking Channel

"Saw this on Chuck's show and had to make them. So tasty and delicious. I added an extra 1/2 TB of cocoa to the batter because I wanted a little more chocolate flavor. I have also tried it also using 1 cup of buttermilk in place of the yogurt and it came out just as moist. In terms of changes to the frosting, I only had 1 cup of marscapone chee""

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