Zoe Profile - Allrecipes.com (10177507)

cook's profile

Zoe


Zoe
 
Home Town:
Living In: Ottawa, Ontario, Canada
Member Since: Jun. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Asian, Mexican, Indian, Middle Eastern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 9 reviews
Chewy Peanut Butter Brownies
I wasn't thrilled with the consistency of these - they weren't quite as brownie-y as I wanted them. A bit more cakey. BUT they tasted great, and I would make them again. I used 100% natural PB and added a good 1/3 c. cocoa to the mix, and chocolate chips. For icing I just melted margarine and semi-sweet chocolate chips, added some icing sugar and vanilla, and spread over the warm baked brownies. I sprinkled a wee bit of sea salt on the icing as it cooled to cut the sweetness. That might sound weird but no one notices that there is salt on it, unless you tell them. If you don't say anything all you hear is "can I get the recipe for these??"

1 user found this review helpful
Reviewed On: Apr. 29, 2012
J.P.'s Big Daddy Biscuits
These were superb! Just like my grandma used to make. Just some remarks: 1 - Add only as much milk as you need, so go slowly. Once it looks like dough and sticks, stop. 2 - I use margarine. Cold is ideal, it cuts in better. 3 - I added extra sugar because I like mine a little sweet, and sometimes I add a tsp of vanilla extra or cumin or lavender flowers or something to bring out some flavours... try adding garlic and brushing with butter and parm before baking. 4 - Do not knead, just stir until combined, pat, and cookie-cutter. 5 - If not using a convection oven, bake one rack higher than the middle so the bottoms don't burn, or put an empty cookie sheet on the bottom rack to disperse the heat. 6 - Better if the dough the left to percolate a big. 7 - Do yourself a favour and double the recipe from the get-go!

6 users found this review helpful
Reviewed On: Apr. 29, 2012
Profiteroles
Wow - who knew profiteroles were so easy? As others have said, bring the water and butter to a rolling boil, then add all the flowers and remove from heat, then stir, then add eggs one at a time. Dollops should be about a heaping tbsp. I can fit about 12 on a standard cookie sheet. Don't let them fall down; try to pile them high so they puff up, not out. I only cooked mine for 20 minutes. My second batch of puffs were a lot bigger, so they took 24 minutes. Some of them deflated, but most of them stayed puffed. The smaller ones held up better. The 1 cup of cream made enough filling for me. I added 1 tsp of vanilla instead of rose water. I would suggest using a bit less than 1/4 cup of sugar because it's really sweet! I used a chopstick to make a hole in the bottom once they were cool, pressed a ziplock piping bag up against the hole and squeezed the bag until I felt the puff inflate with cream. Then dipped it in the melted chocolate mixture and YUM! They taste real and awesome.

7 users found this review helpful
Reviewed On: Nov. 18, 2011
 
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