KAY P. Profile - Allrecipes.com (1289583)

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Recipe Reviews 14 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
I bake. A lot. I tried the recipe as written because...well...that's fair, right? It was excellent. As a matter of fact the only thing I changed the second time around was to add an additional TB of vanilla because--I like it. For me, it just gave the cookies a bit more flavor. Also, I dished out my dough with a medium sized ice cream scooper and placed in the fridge for about an hour. Then baked as directed. (Mine took about 14.5 minutes in a convection oven) The rise from the chilling was incredible. Nice cold butter does that and it's a lovely thing. I have made these several times now. I've used all kinds of chips and I've used different kinds of nuts. Great, versatile dough. I read a review in which someone said they added a bit if cinnamon. I can totally see how that would add if you like that underlying hit of flavor. I think I'll try it next batch. They really do look like something you'd get at a bakery...only they taste so much better. The recipe is solid. Yields the same result every time. Yields the amount listed as far as quantity. It's a forgiving recipe--additions are easy and don't ruin the integrity of the product. A keeper. Definitely a keeper! Thanks!

1 user found this review helpful
Reviewed On: Jan. 18, 2015
Best Chocolate Chip Cookies
Oh, gosh. I really wanted to like this recipe...I really did. My niece likes chewy cookies and I thought this would fit the bill. However, they were bland, and the texture was less like a chewy cookie and more like a muffin on top of a cookie bottom. I'm an experienced baker but usually follow a recipe the first time I try it as it is written and then make adjustments the second time around. There were so many alterations needed in this recipe that I think it will be easier to just find another. It's a popular recipe...with a lot of gold stars...but if you are looking for anything that resembles a traditional cookie...look elsewhere. Good luck!

0 users found this review helpful
Reviewed On: Dec. 9, 2011
Seafood Fettuccine
Good recipe! I modified by using 1/2 cup of butter, a dash of crushed red pepper in with the garlic, and some fresh lemon juice for brightness. I also used heavy cream (and was thankful that I did because it wasn't watery and there was no need to thicken with the cornstarch). *It's not an alfredo sauce with regard to thickness; it's more like a parmesan-butter-cream sauce. So don't be alarmed.* Quite tasty. After the shrimp and scallops were cooked, I wilted some arugula before adding the heavy cream. (We like the peppery flavor.) *I would recommend using scallops that are at least 1/2 inch in diameter lest they become rubbery while the shrimp are cooking.* I garnished with some diced roma tomatoes and some of the grated parmesan, and it looked beautiful on the plate. This is quite a lot of food but is definitely "company" worthy. Especially if served with a salad, garlic bread, and your favorite white wine. I think you could modify this recipe to suit your own tastes without any difficulty at all, even for those who haven't cooked a tremendous amount of seafood...or just haven't cooked a tremendous amount. If you follow the recipe you'll yield spectacular results! Happy cooking!

2 users found this review helpful
Reviewed On: Dec. 1, 2011

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