love2cook Profile - Allrecipes.com (11003156)

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love2cook


love2cook
 
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Member Since: Nov. 2009
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Recipe Reviews 4 reviews
Aunt Teen's Creamy Chocolate Fudge
Delicious! This is the first time I ever made fudge and it turned out beautifully. I used a non-stick pan and I did microwave the fluff for 15 seconds to help get it out of the jar. Then boiled it for a full 7 minutes as was suggested in another review. I even added the little sprinkles on top like the picture. I brought it to a party last night and the reviews were awesome ("this is just like my grandma used to make!"). It's all gone and I'm going to have make more for Santa - he wants fudge with his cookies this year.

2 users found this review helpful
Reviewed On: Dec. 24, 2010
White Chocolate Covered Pretzels
While I like the idea of this recipe, I did have to tweek it for my own use. I used 1/2 bag of white chocolate morsels and a T of shortening. I put them in a drinking glass and put them in the microwave for 1 minute. Stirred and then microwaved for 10 seconds more and stirred again. Did this twice. Then, I took pretzel rods and dipped them into the chocolate. I let them drip a bit, sprinkled with sprinkles and put them on wax paper (on cookie sheets). I then put them in my freezer for about 20 minutes and put them in airtight containers to store. I like to use a taller drinking glass when doing the rods, so that I can just dip the ends right in. I also sprinkle my sprinkles on over the top of my clean butter dish turned upside down. It's just the right shape and catches all the extra sprinkles. Then, I can "re-use" the sprinkles that don't get stuck in the chocolate. I make these with school color sprinkles, holiday colored sprinkles and even colored sugar. They are always a hit. Plus, they are relatively cheap, super easy and I don't even have to turn on the stove. Enjoy!

14 users found this review helpful
Reviewed On: Dec. 4, 2010
Soft Molasses Cookies V
These are now my favorite cookies. Everyone I shared them with loved them and said they were one of the best cookies that they have ever tasted and much better than store bought cookies. Because my spice rack was getting a little empty, I did add a bit more cinnamon and some allspice to compensate for the wee bit of ginger I had. I also added one shake of black pepper and one drop of anise extract just to be crazy. I made some that were bigger - I took a ball of dough the size of a big walnut, flattened it so it was about 1/2 inch think and 2 inches round, dipped one side of it into white sugar and then then baked it. These turned out about the size of store bought cookies. I also made some smaller ones. I took dough about the size of my thumb tip, rolled it into a ball, rolled the entire ball in sugar and then baked them. These turn out about the size of store bought gingersnaps. These cookies are perfect for Thanksgiving and Christmas. And, I imagine Hannakah and Kwanza, too. I just made these yesterday and I already have to make another batch because they are already gone. So, they are a good "everyday" cookie as well. Enjoy!

11 users found this review helpful
Reviewed On: Nov. 16, 2010
 
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