Carmen Profile - Allrecipes.com (10680156)

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Carmen


Carmen
 
Home Town: Milwaukee, Wisconsin, USA
Living In:
Member Since: Sep. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music, Charity Work
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  • Baklava
  • Baklava  
    By: NEONWILLIE
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Recipe Reviews 53 reviews
Oatmeal Peanut Butter Cookies
I had high hopes for this recipe. I did substitute butter for margarine (margarine tastes like mayonnaise to me), added 1/2 tsp vanilla, and cut back the salt to 1/2 tsp (I was using a homemade peanut butter that was made with salted peanuts). These cookies are really, as one reviewer said, more of a sugar cookie than a peanut butter cookie- the sugar is more prominent than anything else. After sitting and cooling, the initial greasiness goes away, and you do get a chewy cookie. I think, with less sugar and maybe a little more flour, you could have a stellar cookie. These are certainly edible, but I'm going to keep searching for the perfect chewy peanut butter cookie.

0 users found this review helpful
Reviewed On: Oct. 19, 2014
Downeast Maine Pumpkin Bread
It's a solid recipe. You're guaranteed a very moist, flavorful result - the perfect accompaniment to a warm drink on a cool Autumn day. For a healthier loaf, you can substitute applesauce for half the oil and use whole wheat flour for half of the all-purpose flour. I would recommend cutting back the sugar to 2 cups. You can even substitute brown sugar for half the sugar for a deeper molasses flavor. When I'm tinkering with the recipe, I like to use apple juice instead of water and spice things up with 1 tsp cinnamon and 1/2 tsp each of ginger, allspice, cloves, and nutmeg.

5 users found this review helpful
Reviewed On: Sep. 26, 2014
Big Soft Ginger Cookies
I added a 1/4 tsp cayenne pepper and threw in about 3/4 cup crystallized ginger nibs that I had sitting around. I didn't even have to refrigerate the dough before I rolled out the balls, as others reviewers mentioned. My issue with this cookie is the margarine. There was an off-putting flavor from the margarine that reminded me why I only make my cookies with butter. With a different type of fat, I'd like these a lot more.

3 users found this review helpful
Reviewed On: Sep. 14, 2014
 
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