Heather Profile - Allrecipes.com (13873625)

cook's profile


Home Town: Bronx, New York, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests:
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Not Your Mother's Pumpkin Bread
Pumpkin Chocolate Chip Cookies III
Chocolate Chip Pumpkin Cookies
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Recipe Reviews 4 reviews
German Apple Cake I
I followed the recipe exactly as written and even though it was a little too sweet, it was still very delicious. The next time I make it (and I WILL be making this again), I'll try cutting the sugar in half and see how it turns out. I made this cake last night and because many reviewers seemed to complain about the cake becoming mushy or soggy if not consumed within a day, I stored it in the refrigerator and the consistency is still good today. We'll see if it gets soggy or mushy tomorrow...

2 users found this review helpful
Reviewed On: Apr. 4, 2010
Not Your Mother's Pumpkin Bread
This bread is AMAZING!!! It is so rich and flavorful. The only thing I changed was that I used pecans instead of walnuts because that's what I had on hand, other than that this recipe is perfect. The walnut oil really gives it a wonderful flavor. I would not try to substitute it unless you want to use a different nut oil like pecan or hazelnut. I'm not a fan of sipping cream sherry (my mother told me it used to be her favorite drink over ice), but if you sip it while eating a slice of this bread the flavors just burst in your mouth - this bread is incredible!!

17 users found this review helpful
Reviewed On: Nov. 2, 2008
Pumpkin Chocolate Chip Cookies III
OK I give! I haven't been able to find a pumpkin cookie recipe that isn't cake-like so I'm just going to have to deal with it. That said, these cookies are amazing! I tried the "Chocolate Chip Pumpkin Cookies" recipe on this site and I thought they were good, but I think these are better. I did, however, make a few changes to this recipe. I used 1 tsp cinnamon, 1/2 tsp of Spice Islands' pumpkin pie spice (they're all a little different), 1/4 tsp ginger, 1/8 tsp nutmeg & 1/8 tsp cloves. I used toasted pecans instead of walnuts and I used about 1 cup of chocolate chips. The other recipe I used had twice as much batter and half as much chocolate chips and there was STILL too much chocolate in those cookies - you couldn't taste the pumpkin at all. I'm telling you if you like the taste of pumpkin go VERY easy on the chocolate chips - the chocolate can really mask the pumpkin flavor. If you love chocolate that much just make chocolate chip cookies and throw some pumpkin pie spice in the mix. I too had to crank the oven to 375 and bake for 15 minutes, but my oven temp is kind of lame. Other than that, this recipe is fantastic!!

16 users found this review helpful
Reviewed On: Oct. 30, 2008

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