MoonPie Profile - Allrecipes.com (10538141)

cook's profile

MoonPie


MoonPie
 
Home Town: San Antonio, Texas, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Mexican, Mediterranean, Healthy, Vegetarian
Hobbies: Gardening, Reading Books
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About this Cook
Mom of 4, Grammy of 2 boys. I enjoy cooking for my family.
My favorite things to cook
Yeast breads, and anything with a lot of color in it!
My favorite family cooking traditions
Making pizza together with my teens. I make and roll out the dough and then we all design a pie using the ingredients we have prepared. There's usually a pineapple and ham one, a veggie one, and some kind of portobello mushroom -- my favorite! It's very messy, and very fun!
My cooking triumphs
Homemade bread, a daily staple at our house.
My cooking tragedies
Always chicken pot pie. Just can't get it right.
Recipe Reviews 5 reviews
Absolute Mexican Cornbread
This is a five-star recipe for sure. I made it as directed and it was marvelous, but I was raised in South Texas and I'm used to unsweetened Mexican cornbread. I think next time I will at least halve the sugar, as some other reviewers have recommended. I also agree with them that probably only half the butter is necessary. A bit greasy as is, but I will admit I ate every bite! : )

5 users found this review helpful
Reviewed On: Nov. 5, 2012
Pizza Dough II
I thought this was really tasty. I have read the reviews about soggy crusts, and I have to say, it's not the fault of this recipe. It's technique! Things I do to make the crust NOT soggy: Use a pizza stone. Roll out the crust VERY thin and do not allow to rise the second time. Bake the bare crust for 5-6 min. at 425 before putting toppings on. Spread pizza sauce very thinly on crust. Most people use too much, and this puts too much moisture in the dough. Use dry toppings (with little moisture content). Did I mention using a pizza stone? One reviewer suggested baking at 500 F. You can try this, but 425 has always worked for me.

4 users found this review helpful
Reviewed On: Jun. 22, 2012
Best Big, Fat, Chewy Chocolate Chip Cookie
As other reviewers have commented, this recipe is now my go-to chocolate chip cookie. I made these according to the instructions given and baked them until crispy on the edges. I liked this recipe because they didn't spread on the pan too much and they ended up looking like a bakery cookie, with luscious wrinkly tops! The butter made them crispy, which I wanted. Margarine would have resulted in a chewier cookie. Five stars!

3 users found this review helpful
Reviewed On: Apr. 29, 2012
 
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