CHEFPEON Profile - (1252077)

cook's profile


Home Town: Redmond, Washington, USA
Living In: Port Townsend, Washington, USA
Member Since: Sep. 2002
Cooking Level: Professional
Cooking Interests: Baking, Dessert, Gourmet
Hobbies: Gardening, Reading Books, Music, Painting/Drawing, Wine Tasting
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Da Chef!!!
Double Chocolate Mint Cookies
About this Cook
I am a professional pastry chef and cake designer, specializing in unique wedding and event cakes.
Recipe Reviews 6 reviews
Peach Cobbler II
I only gave this recipe four stars because it needed to be tweaked. Like the other reviewers, I reduced the boiling water to one cup, and melted four Tbsp. butter into it. I reduced the sugar you add to the peaches to one cup and used brown sugar instead of granulated sugar (MUCH better!) In addition to the cinnamon, I added a half tsp. of ground ginger and a pinch of salt to the peaches and a little cornstarch for gelling insurance purposes! I cannot imagine what would have happened if I added 2 cups of boiling water. It wouldn't have fit into my 10x10 baking dish, that's for sure. As it was it took about an hour to fully bake to evaporate all the water off and for the center to set. In the end, this recipe was fab! Best cobbler I ever made. I was curious to try it since I had never made a cobbler where you pour boiling water over the top! I don't know quite what it does, but it turns out great.

14 users found this review helpful
Reviewed On: Aug. 31, 2008
Lemon Square Bars
This is a great recipe. The combination of the crunchy buttery crust, the creamy middle and the chewy top is perfect. I did "tweak" the recipe a little...I added a pinch of salt to the crust, used a little lemon zest in the filling, reduced the sugar to 1 3/4 cups, and used 3/4 cup lemon juice since I thought 5/8 cups was a sort of weird measurement. This recipe is a keeper.

7 users found this review helpful
Reviewed On: Dec. 8, 2007
Stroopwaffels II
I have a pizzelle iron and have made pizzelles and waffle cones using other recipes with no problem. When I used this recipe for the stroopwaffels, the batter spread too thinly and stuck to the pizzelle iron. I could not get a whole cookie out of the entire batch. They all came off in pieces so there was no way I could even sandwich any of them together. I would have liked to, because the pieces were really quite tasty and crispy. I'm not sure how to "fix" this recipe, other than to add maybe more butter to help with the sticking issue. I would like to know if others experienced this same problem??

7 users found this review helpful
Reviewed On: Nov. 12, 2005

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