NorthbyNorthwest Profile - (12846619)

cook's profile


Home Town: Sutton, Nebraska, USA
Living In: Spokane, Washington, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Peanut Butter Cake
I made the recipe as written and baked in my large cookie sheet. This was an easy cake to make and very moist without being oily. I have some cake left 3 days later and it is still moist. I ranked this 4 stars because of the icing. As it says the icing is more like a soft fudge - slightly firm, not soft like frosting. I REALLY liked the texture of the icing, but to me the icing was too sweet. I wanted a bit more of the peanut butter saltiness to come through so that it would taste like it was spread with a layer of slightly sweet peanut butter. If I made this again I would try using less sugar in the icing and decreasing the milk so that the icing doesn't get too runny.

0 users found this review helpful
Reviewed On: Apr. 13, 2015
Gingerbread Men Cookies
The drawback to this recipe is that my dough was really sticky. I followed the recipe as written and put in the fridge for 6 hours. I used 1/3 of the dough at a time, leaving the remaining dough in the fridge. To make the dough work here's what I did: I was working on a floured surface so I rolled out the dough, then lifted the dough up and put down a thicker layer of flour, then cut the cookies with cookie cutters dipped in flour. I also reduced the baking time to about 6-7 minutes. The baked cookies were soft with good color and flavor. I would use this recipe again but I will keep looking for an easier to use recipe.

2 users found this review helpful
Reviewed On: Dec. 27, 2014
Apple Crisp II
This is a good apple crisp recipe. I gave it 4 stars based on making it as written. I like that this recipe is a bit different than some because you add additional liquid to the apples so that they bake up a bit saucier. The second time making the recipe I made a few changes which makes it more like a 5 star recipe. I used less sugar with the apples - about 2/3 cup. I also used apple juice instead of water because I had it on hand for another recipe. I 1 and 1/2'd the topping so I would have more - but doubling the topping seemed like too much for me. Also when doing that I used 1/2 c. margarine and 1/4 cup canola oil. (I always use a bit of oil in my fruit crisp topping, as I think it makes it crunchier.) The apples I used weren't the most flavorful - someone gave them to me from off of their tree. But, even so the crisp was very yummy. Someone suggested to me, to add some lemon juice, about 2 TBL, to the apples to give them a tarter, more flavorful taste. Next time, if I don't use Granny Smiths, I'll try that!

1 user found this review helpful
Reviewed On: Sep. 29, 2014

In Season

Salsa from Mild to Wild
Salsa from Mild to Wild

Salsa is the fresh condiment you can make at home and put on everything.

Healthy, Delicious Recipes
Healthy, Delicious Recipes

Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States