Johanna O Profile - (13131530)

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Johanna O

Johanna O
Home Town:
Living In: Albuquerque, New Mexico, USA
Member Since: Jan. 2009
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Healthy, Dessert
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music
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Recipe Reviews 16 reviews
Big Soft Ginger Cookies
Loathing the dry grocery-store ginger snaps always around the house when I was young, I thought I hated ginger cookies... Until this recipe. These cookies are soft and chewy and have an absolute exquisite balance of flavors. As others have said, though, it's good to let the dough chill for awhile otherwise getting them on the cookie sheet is a HUGE mess. I bet they'd bake the same with dough at room temperature but if you can spare yourself the fuss, why not? A hard lesson for me with this recipe is to watch them very, very closely in the oven... there's less than a minute between perfect and inedibly hard, and the difference is very subtle. You'll have to start pulling them out and giving them a good look every minute or so toward the end of baking. If you time it right, though, these are pretty much the best thing ever.

1 user found this review helpful
Reviewed On: Dec. 3, 2013
Grilled Rosemary Pork Chops
We don't like to grill often, so we made the same marinade (adding a tablespoon of chopped garlic and a tablespoon of time, as one of the below reviewers recommended), scored both sides of the pork chops, and let it marinate for six hours. Then we cooked them--carefully--in the pan, and they came out AMAZING. Tender, flavorful--everything combined beautifully. Only one caution--we didn't find them to be too salty, but we really enjoy salty foods. Those who are less into salt or are watching their sodium might want to cut down the amount of soy sauce used.

1 user found this review helpful
Reviewed On: Jul. 27, 2012
Pumpkin Cookies I
I was looking for an eggless pumpkin cookie recipe for Thanksgiving and these did the trick. They were indeed very cake-like, moist, and light. Like others, I used brown sugar instead of white, and halved the butterscotch chips. I also added a 1/2 teaspoon of nutmeg because I am always looking for an excuse to use my favorite spice. I have mixed feelings about the butterscotch chips. I really love butterscotch, but definitely feel that the pumpkin played second fiddle here, even with the portion halved. If I wanted to make a super pumpkiny cookie I'd probably skip the butterscotch chips next time. Oh, and having misread the recipe, I dropped them as tablespoonfuls and they still came out beautifully but had to cook for much longer, closer to 15 minutes. As they didn't spread or rise at all, I couldn't imagine them as teaspoon cookies--it seems they'd be tiny.

2 users found this review helpful
Reviewed On: Nov. 25, 2011

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