hjjmac Profile - Allrecipes.com (11790164)

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Recipe Reviews 6 reviews
Award Winning Soft Chocolate Chip Cookies
I'm sorry, but we really did not enjoy this recipe. The cookies are soft, but it's in a gritty, fluffy way that wasn't pleasing in our opinion. Admittedly, we didn't use vanilla pudding mix, but chocolate, which may have detracted from the flavor. While mixing the flour into the creamed butter and sugar, the mix was so dry that I had difficulty even getting it mixed, so it may well have been overworked. I would consider myself a pretty proficient cookie baker, and I like to bake all different kinds of cookies. I think I must have done something wrong with these, since so many other reviewers enjoyed them. After baking the first round, we were so disappointed with the finished product that we didn't even bother to bake the rest of the dough. For us, they were the worst cookies I've ever made.

1 user found this review helpful
Reviewed On: Sep. 7, 2010
Triple Berry Crisp
This is DELICIOUS! I almost gave it 5 stars, but didn't since I changed a few things (and, I admit, I'm a little stingy with my stars:-) First, we added about two and a half cups more berries than called for- about 5 1/2 cups fresh blackberries and a little over a cup of blueberries. I did not increase the sugar, though, and found that it was still plenty sweet. For the "crisp" I used about one and a half sticks of butter rather than two, and increased the oats by a bit, probably about a half cup. It needed to bake for about 15 minutes longer than suggested (probably since I added so many berries) and in the last few minutes I flipped on the broiler to crisp up the top a bit. I would highly recommend adding a few more berries than called for, but even w/o the addition this is a winning recipe, thanks for sharing!

3 users found this review helpful
Reviewed On: Aug. 28, 2010
Pumpkin Cranberry Bread
This was a really good base recipe. When I first used it I was pretty inexperienced in pumpkin bread, but have since made dozens of loaves and learned a lot! First, I much, MUCH prefer to use fresh pumpkin puree than canned. You just cannot get the same fresh flavor from a can and, really, it's not that much more work. I highly recommend using fresh/frozen cranberries which have been roughly chopped for a really nice, tart bite of flavor in every mouthful. For most loaves I either reduce or omit the oil and add instead either apple sauce, sour cream, plain yogurt or a combo of two of those things. We like spicy bread so we add quite a bit more pumpkin pie spice and a bit more cinnamon as well. I replace half the white sugar with brown. If you change ONLY one thing, use fresh/frozen cranberries! So yummy!

12 users found this review helpful
Reviewed On: Aug. 27, 2010

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