Julie Profile - Allrecipes.com (18661052)

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Julie

Home Town:

Living In: Atlanta, Georgia, USA

Member Since: Oct. 2005

Cooking Level: Intermediate

Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Mediterranean, Low Carb, Healthy, Dessert

Hobbies: Gardening, Photography, Reading Books, Music, Wine Tasting

Recipe Box 265 recipes

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Title
Type
Overall Rating
Member Rating

Ruby Red Pretzel Dip
By: wilow
Kitchen Approved

Jo-Ann's Power Bars
By: Arielle
Kitchen Approved

Rolled Buttercream Fondant
By: Kelley
Kitchen Approved

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Recipe Reviews 8 reviews

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Slammin' Salmon

For all the ingredients that are in this marinade, it was surprisingly bland and lacked flavor. I followed exactly except omitted green onions. Maybe all the flavors cancelled each other out, but it in no way complemented the fresh, wild salmon that's now in season. You'd be better off with a soy/brown sugar/worcestershire marinade and leave all the other stuff out. It wasn't terrible, but I won't be making again.

1 user found this review helpful

Reviewed On: Aug. 11, 2011

Cappuccino Bon-Bons

I made these last night and they were good, but even using 2 heaping tablespoons of instant espresso, I can barely taste the coffee flavor. Next time I will double or triple it. Regardless, they're still very moist and good. I used Ghirardelli's dark chocolate brownies with chips. I agree that baking for no more than 10 min gives them a softer center. The cinnamon is a good touch and more mocha flavor would be perfect; otherwise they just taste like brownies.

2 users found this review helpful

Reviewed On: Sep. 29, 2010

Flourless Chocolate Cake II

This was good, but was much more fudge-like than true flourless chocolate cake. I used all chocolate bars instead of cocoa as one reviewer suggested, but had to add WAY more cooking time. At 25 extra minutes, cake was still runny/gooey in center. I would say if you're using all chocolate/no cocoa, cook time should be at least 1 hour. Good, rich flavor though - everyone liked it at book club, but I'm searching for a more traditional flourless consistency.

3 users found this review helpful

Reviewed On: Jan. 27, 2010

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