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Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 9, 2010
We didn't want to make another trip to the store so we made it with what we had: light margarine instead of butter, egg substitute instead of eggs, and chopped Hershey's chocolate bars instead of chocolate chips. The result was a VERY soft, brownie/cake-like cookie. I could see them being too soft for some but they were delicious for us!
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Whole Wheat Snickerdoodles I

Reviewed: Apr. 23, 2009
Whole wheat snickerdoodles are definitely not the same as regular, all-purpose flour snickerdoodles. They're not bad, but also not a replacement for a regular snickerdoodle.
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Snickerdoodles III

Reviewed: Apr. 11, 2009
Absolutely perfect... I took others' advice and turned the oven down to 375 and rolled small 1" balls. The cookies are small but very fluffy, crisp outside with soft middle. Amazing.
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Teriyaki Sauce and Marinade

Reviewed: Feb. 11, 2009
I didn't want to go to the store, so I used garlic powder and ground ginger instead of fresh ingredients... still good! Mirin is also good for making tamago (sweet sushi egg)
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Best Whole Wheat Chocolate Chippers

Reviewed: Sep. 23, 2008
I was so happy to find a whole wheat chocolate chip recipe, and this one is great! The whole wheat flour actually adds a nice texture and flavor. I shrunk the recipe to 15 servings and made the cookies on the smaller side. They took about 12 minutes. The measurements in the recipe were perfect (I left out the nuts). Will definitely make again!
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