Meg Elisabeth Recipe Reviews (Pg. 1) - (11125698)

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Meg Elisabeth



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Chocolate Truffle Cookies

Reviewed: Nov. 18, 2010
Having read a large number of the many reviews and concluding that the recipe should definitely be made slightly sweeter and just ever-so-less rich ... I substituted 1/2 of the semisweet chocolate chips used in melting for 1/2 cup of milk chocolate chips, in order to heighten the sweetness; I increased the amount of flour to 3/4 cup, omitted the 2 Tablespoons of cocoa powder and, for the final step, substituted milk chocolate chips for the semisweet listed. I cooked each batch for exactly ten minutes, and each cookie came out perfectly! The consistency is somewhere in-between a brownie's and a cake's. While being rather chocolatey, they are not TOO rich or TOO sweet, though still maintaining a good level of both qualities—which I was going for. Overall, pretty good. Hope this helps.
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Gingersnaps III

Reviewed: Nov. 14, 2010
I substituted one 3.9 ounce carton of applesauce for half of the butter, used 1/2 cup of dark brown sugar and 1/2 cup of white sugar instead of just white, and added 1 teaspoon of freshly-minced ginger. Overall, though, very fluffy and very delicious.
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Classic Tiramisu

Reviewed: Apr. 15, 2010
It never actually set (which was a giant disappointment), but I'll give you props for its maintaining marvelousness in taste.
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1 user found this review helpful

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