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Blackberry Cobbler II

Reviewed: Jul. 5, 2012
I'm rating this 4/5 stars due to the fact that I had to decrease the sugar. Using the amount of sugar listed would have been WAY too sweet. Like others, I added 2/3 cup sugar to the berry mixture and 1/3 cup sugar to the batter, and it was perfect! I baked it in an 8x8 pan and the amount of batter was perfect. Using a larger pan may require making 1.5x the amount of batter listed. The crust on top is the best part, so you really want to make sure you have enough. Served warm and paired with some vanilla ice cream made this a fabulous dessert for a 4th of July BBQ.
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Best Chocolate Chip Cookies

Reviewed: Mar. 21, 2012
Really great cookies - like several other reviewers, I upped the brown sugar and decreased the white sugar to give them a bit of a richer flavor. I also left out the nuts. I halved the recipe, used a tablespoon to scoop the batter, and got 27 cookies out of the batch. Baked at 350 for about 8.5-9 minutes and they came out slightly brown on the edges and very soft and chewy in the middle. My bf declared them some of the best chocolate chip cookies he's ever had, and that's saying a lot considering he's quite the chocoholic. This will likely be my "go to" recipe from now on. Next time I might throw some oatmeal into the mix.
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Lemon Chiffon Cake

Reviewed: Mar. 3, 2012
Note: This review is for the cake only - I didn't make the filling. I made a trial run of this recipe while looking for a good base for a bday cake for my Chinese mom. This cake has a very similar texture to those light, airy cakes you can buy at Asian bakeries - perfect! I halved the recipe, used an 8" round pan, and baked at 350 for 25 minutes. I paired it with some fruit and stabilized whipped cream frosting, and it was heavenly! Some helpful tips: For those who are looking for in your FACE lemon flavor, be aware that the lemon in this is quite subtle, which I preferred. If you want stronger flavors, add some lemon extract along with a bit more zest. I also used half splenda and half sugar (I have diabetic family members), and it still came out great. I would highly recommend not substituting regular flour for the cake flour. One of the great things about chiffon cake is the texture. I think cake flour is what makes it so tender. Also for those who rated this recipe low because of a failed cake: there is absolutely nothing wrong with the recipe. Any failed cakes are due to personal error. If the cake comes out eggy, you're not folding the egg whites into the batter thoroughly. Make sure your batter is smooth and uniform in color before pouring it into the pan to bake. If your cake is collapsing or coming out flat, make sure that you're NOT greasing the pan. Having ungreased sides lets the cake "cling" better and thus rise higher. Happy baking!
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