PennyPup Profile - (14880611)

cook's profile


Home Town: Hamilton, Ontario, Canada
Living In: Gatineau, Quebec, Canada
Member Since: Apr. 2012
Cooking Level: Expert
Cooking Interests:
Recipe Box 2 recipes
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Recipe Reviews 3 reviews
Old-Fashioned Chocolate Fudge
I followed the recipe almost exactly as written, and without a candy thermometer. I only fudged it a bit when I used my hand held electric mixer. (hehe see what I did there?) In total it took about 45 minutes from start to finish. This is possibly the best fudge ever! Easy to do, but you'll doubt yourself the whole way through the first time as I did. I used the cold water technique with 2 ice cubes, although I never got a pliable ball; I decided to remove from the heat one a dribble sort of hung at the top of the water for a millisecond before falling to the bottom. Once it was off the heat, I let it sit for about 2 minutes and then I beat it on low using the electric mixer for a total of 5 minutes or so. I probably actually over-beat it a slight bit, as it didn't really want to come out of the pan as it was already starting to set! Next time I'll double the recipe to make thicker brownies as it only really makes about 16 medium sized thin pieces once sliced.

11 users found this review helpful
Reviewed On: Oct. 9, 2012
Baked Honey Mustard Chicken
This is an awesome recipe. I've made it as is, and with modifications that other reviewers have suggested. As is, this recipe is a 4 star recipe. What I do to make it 5 star, is use dijon mustard instead of prepared and use fresh herbs over dried. It makes an amazing amount of difference. I noticed some people find the paprika overpowering, but I think it's fine as is, when used in combination with fresh herbs. Happy cooking!

9 users found this review helpful
Reviewed On: Apr. 7, 2012
Empire Cookies
I made this recipe to the letter. The only change I made was on the décor. They taste amazing and I'm sure they'll be a huge hit at tomorrows family gathering for Easter. As other reviers have suggested, roll out the dough between sheets of wax paper. (not parchment) I put the dough in the fridge, as one reviewer suggested, before rolling and found it made the dough crumble even more. After letting it return to room temperature, the dough rolled out perfectly. All my batches of cookies were done at 8 minutes at 350°F. This recipe yielded 15 complete cookies at 1½" across and ?" thickness. (30 single cookies) Which is perfect as it means I get to eat 3! I will certainly make these again.

6 users found this review helpful
Reviewed On: Apr. 7, 2012

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