Tastyone Profile - Allrecipes.com (16071911)

cook's profile


Home Town: Nunyabizness, Utah, USA
Living In:
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Dessert
Hobbies: Reading Books, Music, Charity Work
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Recipe Reviews 2 reviews
Almond Butter
I'm rating this recipe as written. With my modifications, I think it's a 5 star recipe. I don't know if y'all realize, but adding the olive oil is completely unnecessary. If you keep processing the almonds past the ball stage (stopping periodically to scrape the sides of the bowl and break up the ball), the almonds release their oil and it becomes so smooth. No added oil necessary. I toasted the almonds first for 15 minutes in a 300 degree oven and then processed it. It can take 15-20 minutes of processing, but my cuisinart did it in 5.

1 user found this review helpful
Reviewed On: Feb. 14, 2015
German Chocolate Fudge
I had to make it twice for it to turn out. The first time, I boiled it too long (7 minutes) and it was crumbly. I watched the chocolate seize up as I stirred. After using google and reading an allrecipes tutorial on fudge, I used a candy thermometer that I'd calibrated for my high altitude (4500 feet). Turns out that boiling for 6 minutes really is the perfect time. It's just barely softball stage. Then, I poured it on top of my chocolate and marshmallow mixture and let it sit until it had cooled to 110 degrees before I stirred it. I'm not sure which alteration made it work (boiling for the correct time or waiting to stir it) but the second time it turned out fantastic. So creamy and melt-in-your-mouth delicious. I can't wait to eat it!

1 user found this review helpful
Reviewed On: Dec. 21, 2013

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