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Brooke's Best Bombshell Brownies

Reviewed: Nov. 23, 2010

I have never made a better brownie. I love that this recipe does not use basking soda since it tends to leave a tatse, but I was worried the brownie would be "flat". Not so! Perfect fudge-cake consistency, so rinch, so sinful. I combined this recipe with "macaroon brownie" recipe with a layer of coconut in the middle and it is to DIE for. Made these to impress a guy tomorrow...and I'm betting they will.

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Zucchini Brownies

Reviewed: Mar. 26, 2010

You WILL taste the baking soda in this recipe. But I've found most people are less aware of the taste of baking soda than they are of things like moistness and richness, so this might not be a problem. That said, these brownies are extremely moist, and topping them with sour cream frosting makes this very rich. I've made these many times - a couple times there was an odd aftertaste difficult to describe. It's fun to tell people these are special brownies made with a secret green ingredient.

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Lemon Square Bars

Reviewed: Mar. 26, 2010

I've made this recipe several times. The first time I made it I didn't forget a thing and they were perfect. Unbelievable. The second time, I made 2 batchs and forgot the 1/4 cup flour in both. In one of the them, he lemon layer did not hold its own and somewhat soaked into the crust. In the other, the lemon layer was soggy and thin and sloughed off the crust after cutting. The 3rd time, I put in 1/2 as much baking powder as I should have and the lemon layer was wet and flat. . Having said that, FOLLOW THIS RECIPE AS IT IS. DON"T FORGET A THING OR YOU WILL BE SORRY.

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Big Soft Ginger Cookies

Reviewed: Dec. 6, 2009

What's a girl gotta do to get cracks in her cookies?But no matter, these were great. I left them in the oven a few minutes overtime and they turned out w/ crunchy edges and a soft center - yum! I ran out of white sugar to roll them in so I used brown sugar... I do not recommend this because it tends to clump on theoutsideand does not look attractive (cookie acne?) Anyways, off to make another batch. Lovely recipe, thank you!

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Rich and Creamy Tomato Basil Soup

Reviewed: Oct. 24, 2009

Eating this right now. Added a handful of boiled tortellini. Can't remember when I last had a more satisfying supper. Didn't have enough basil so supplemented with dried basil. Added chopped parsley at the end, as per other tomato soup recipe. Adds color and another layer of flavor as you bite into bits of parsley from time to time. Butter a bit much, as was cream. Would ahve liked tomato flavor to shine through more. WIll reduce both next time. But this is great comfort food (with tortellini).

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