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blackviolet


blackviolet
 
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Member Since: Oct. 2006
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ABC Cookie Pile
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Recipe Reviews 4 reviews
Award Winning Soft Chocolate Chip Cookies
First, I have to tell you that if you're vegan, this recipe converts excellently with egg replacer and Earth Balance. :) Made these with chocolate pudding mix, toasted pecans, and tossed in an extra handful or two of bittersweet chips. OMG, they're AMAZING. I barely softened the butter, and when I put them in balls on the baking sheet, they baked in ball shape! I had to flatten them a bit, but the cookies are super soft and TALL. They're a great consistency somewhere between chewy and cakey. They're thick and rich. If they were any more dense, it might be too much. I'm saving this recipe! I've also made these with pumpkin pudding mix and extra pumpkin pie seasoning. Excellent! I kinda want to try it with the oreo pudding mix... UPDATE: My friend loves butterscotch, so I use this recipe as a base, with butterscotch pudding mix, and rum extract instead of vanilla (butter rum cookie dough!), and use: butterscotch chips, choc chips, caramel pieces, Heath pieces, toasted pecans, and a bit of coarse salt. They come out flatter and super chewy. Rave reviews from my friend. I use two cookie pans stacked on top of eachother, and parchment paper under the cookies, and bake them on a lower rack. They come out perfectly, evenly cooked all the way through, though they took longer to bake than the recipe states. Closer to 15-18 minutes for normal-sized (not bite size) cookies. PS, I made a vegan version of this (egg replacer and vegan margerine). You'd never know the difference.

0 users found this review helpful
Reviewed On: Aug. 9, 2010
Brooke's Best Bombshell Brownies
I have no idea what happened, but my brownies looked like they were swimming in oil! Literally, the oil was boiling. They came out totally oily, hard on the edges, and utterly mush in the middle. I followed the recipe exactly.

0 users found this review helpful
Reviewed On: Apr. 7, 2010
ABC (Absolute Best Chewy) Chocolate Chippers
These turned out great! Nice and fluffy, and the info about layering two baking sheets was excellent! I often overcook the bottoms of cookies before the tops are done, but no more! The dough alone is fabulous. You can really taste the roasted nuts in it. The cookies are beautiful! They are a little cakey, but not too much so. They're soft and fluffy, full of chocolate chips, and the actual cookie is suuuper sweet. I would actually recommend using dark or even bittersweet chocolate to cut the sweetness of the cookie. I toasted pecans and used those because I hate walnuts. I also added a couple of dashes of pumpkin pie spice, but you can't even taste it. I made them the size she recommends, until I got down to the last two cookie balls, which I made about 3-4 tablespoons or so worth of dough each. They were bigger and extra fluffy, and amazing. Next time, I'll make them all bigger. Thanks so much for this recipe!

11 users found this review helpful
Reviewed On: Oct. 5, 2008
 
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