Laylette Profile - (15249179)

cook's profile


Home Town: Westfield, New Jersey, USA
Living In: Franklin, Tennessee, USA
Member Since: Jan. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Vegetarian, Dessert, Kids
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Recipe Reviews 3 reviews
Spool Sugar Cookies
following the advice of the comments, i reduced the butter and oil to 1/2c. each i found the cookie to be unreasonably crummy and dry so i added the rest of the butter and oil. still pretty dry so i added just a splash of oil more. i found it really didn't need to be refrigerated but did so for a hour or two anyway. i made them standard cookie size because my family likes medium to large cookies better but then i had to tag on another 2-4 min. and the design did not show up as well on the larger cookies. i think next time i will follow the instructions exactly and maybe add more oil or butter so i wont get as dry a cookie.

0 users found this review helpful
Reviewed On: Dec. 2, 2012
Blueberry Smoothie
Okay - I made this exactly to recipe, except I used vanilla yogurt. I didn't like the nutmeg at all and felt it was overpowering, so I added more milk and blueberries and it turned out alright. I also feel the additional sugar wasn't necessary. I think next time I'll try I different recipe.

1 user found this review helpful
Reviewed On: Jun. 19, 2012
Classic Peanut Butter Cookies
Fantastic Recipe! Added a bit more crunchy peanut butter and flour, and also added a teaspoon of vanilla, because of other comments' advice. (Thanks, guys!) I doubled the recipe and rolled them up and froze them. They freeze beautifully. Now, whenever I want a peanut butter cookie (which has been quite often), I just slice a bit of a cookie dough roll and put in on the tray. Then, when the oven's preheated, I roll each cookie into a ball and crisscross with a fork, and pop them into a 375 degrees (F) oven for 9 min. :)

0 users found this review helpful
Reviewed On: Feb. 4, 2012

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