NOLLEEZ Profile - Allrecipes.com (1556754)

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NOLLEEZ


NOLLEEZ
 
Home Town: Aurora, Ontario, Canada
Living In: Newmarket, Ontario, Canada
Member Since: Sep. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet
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Just me
Chewy Oatmeal Cookies
Mayonnaise Banana Bread
Aunt Betty's French Dressing
My daughter (L) and I (R)
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Recipe Reviews 12 reviews
Tabitha's Homemade Wheat Bread
I will admit, that I was skeptical about the addition of coffee and cocoa. However, after trying the recipe I have to say that this one is a keeper! This makes a moist, dense and flavourful loaf that is great for toasting. I could not detect a coffee/chocolate taste at all. I look forward to making this again. Re: Temperature. Everyone's oven is different. If you think 400 is too high, lower the temp. My oven runs a tad on the cooler side so I baked this at 375 for 30 mins (checking after 15). It was perfect.

6 users found this review helpful
Reviewed On: Dec. 11, 2012
Cake Mix Cookies III
I've made cake mix cookies before and didn't care for the 'cakey' taste. These, however, are amazing! I thought that the brown sugar might make them too sweet but it didn't. These are chewy and moist. I added walnuts for the second batch instead of the chips and they were just like brownies! For reference, I used BC Devil's Food and, instead of adding water like others' have suggested, I just dampened my hands when I rolled them into balls. This one is definitely a keeper!

5 users found this review helpful
Reviewed On: Apr. 19, 2012
Big Soft Ginger Cookies
These soft-textured cookies have a wonderful 'autumn spice' taste that only gets better the next day. If you've followed the recipe *to the letter*, you will have a light & airy, almost foam-like dough that is very sticky. As recommended by another reviewer, I let the dough sit for about 1/2 hour and it was much easier to work with. Also, contrary to what another reviewer posted, I did not have to 'really flatten the cookie'. I just gently touched each dough ball to take the arc off the top. They baked up beautifully and looked so perfect you'd think they were made in a commercial bakery! This is definitely a keeper.

3 users found this review helpful
Reviewed On: Sep. 21, 2011
 
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