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Crystallized Ginger
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Recipe Reviews 8 reviews
Fortune Cookies I
Make it as written!!! I tried a previous review of half the sugar and 1T water - yuck. They were so rubbery. As for technique, this is how I did it and they were easy to work with Silpat mats rubbed with butter and placed on heavy cookie sheets. Batter spread thin, baked in my convection oven at 400F for 6 1/2 minutes or until you get the right color. Take the sheet out the oven, flip the cookie BACK ONTO THE MAT, add fortune, fold in half and drape over glass. (Keeping the mat on the sheet keeps the cookies hot and pliable to fold in half even as you work with them. Take the mat off the sheet and wave it around to cool it down (if you don't do this the next batch will start to cook on the mat and be hard to spread and a grainy texture), place mat on counter (NOT on hot cookie sheet), rub with a bit of butter. Spread next batch of cookies. I also found that having two sheets in rotation going into and out the oven every three minutes really cut down on prep time and gave me just enough time to fold 3 cookies and spread three more. What didn't work: parchment paper. Also baking directly on the sheets because my sheets were still too hot by the time I was ready to spread the next batch and they cooked as I was spreading them. Ended up like scrambled eggs. Don't use spray, use butter. Too hard to spread with spray. They need to "grip" the mat not slide around on it.

5 users found this review helpful
Reviewed On: Dec. 13, 2013
Award Winning Soft Chocolate Chip Cookies
If you really can't make a soft cake like cookie on your own and you don't mind the artificial taste the pudding mix adds, then these cookies are probably perfect for you. My family thought these cookies were store bought and not homemade and, in our house, that is not a compliment.

0 users found this review helpful
Reviewed On: Apr. 11, 2010
Garbanzo Bean Chocolate Cake (Gluten Free!)
Made this cake for dh who is on a Gluten free diet. The only change I made was using a 15 oz can of beans and using GF cocoa to dust the pan I knew when I tasted the raw batter that this cake was going to be good and it was. Served it at a party and there was only a sliver left. That sliver went to school with my daughter who traded it to a friend who loved it!! And what makes us all LOL is that that kid won't eat veggies :) One thing I would suggest: use a springform pan and line it with parchment. Makes it much easier to get it out.

0 users found this review helpful
Reviewed On: Feb. 3, 2009
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