Sugarbutt Profile - (10222709)

cook's profile


Home Town:
Living In: Chicago, Illinois, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Indian, Middle Eastern, Mediterranean, Vegetarian, Dessert
Hobbies: Walking, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
Simba - 10 years old
About this Cook
My favorite things to cook
Cookies, vegetarian versions of meaty favorites, and healthy, low calorie dishes.
Recipe Reviews 8 reviews
Chef John's Lemon Bars
The flavor of these bars is excellent, and I love that they filled my kitchen with the aroma of lemon pie as they were baking. However, the baking times listed were much too long for my oven. The crust was ready in just 10 minutes, and the custard layer in about 18. I never had the thin, white crust on top as the recipe describes; my custard got light brown and bubbly. The powdered sugar did a fine job of hiding the bubbly, ugly top. The crust stuck horribly to my non-stick pan (I did, indeed, oil it first), so be liberal with the oil or cooking spray. I'll definitely keep practicing with this recipe until I get it right for my oven and equipment.

3 users found this review helpful
Reviewed On: Nov. 14, 2013
Best Chocolate Chip Cookies
This has been my favorite chocolate chip cookie recipe for years - it's perfect as is! Make sure not to dip your measuring cup into the flour...spoon the flour in so that it's loosely filled to the top, then level with a knife. Too much flour will give you puffy cookies that look and taste more like scones. I roll the dough into little balls and freeze for later, so I'll have chocolate chip cookies on hand for quick treats. Thanks for a winner, Dora!

0 users found this review helpful
Reviewed On: Nov. 14, 2013
Chocolate Chocolate Chip Cookies I
I'm not sure I'd try this recipe again without a few modifications. The batter is very sticky and difficult to work with. Expect dirty, chocolatey fingers if you use a teaspoon to drop your batter on to the cookie sheet, or the need to rinse your cookie scoop between batches. I had no trouble with the cookies sticking to my cookie sheet (I used heavy, non-stick jelly roll pans by Chicago Metallic), but the cookies did stick to the cooling rack. They were tasty (reminiscent of a brownie), but the butter flavor is overwhelming. I'd follow other reviewers' suggestions to use 1/2c of shortening in place of 1/2c butter. Unless you chill your batter before baking, your cookies will come out large and thin. I highly recommend not only chilling, but using a cookie scoop and maybe even a touch more flour. My husband left a dish of cookies sitting out for 24 hours, and they remained crisp on the outside, chewy on the inside, but the butter flavor comes through as stale. Bleh. They're also not the prettiest things to look at, as you can see from the user submitted photos, but using 1 cup of white chips and decorating the tops with 3 white chips before baking improved the appearance. Thanks for sharing this recipe. :)

0 users found this review helpful
Reviewed On: Nov. 14, 2013

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States