Kikikins Recipe Reviews (Pg. 1) - (16233189)

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Kettle Corn

Reviewed: Aug. 28, 2012
I did the 3 kernel test (put them in the pan when the oil is not heated yet - then they won't fly out if the oil's already hot), added my sugar next (might go a bit over 1/4 c next time) and immediately after sprinkling it in to the hot oil dumped in my kernels and placed the lid on the whole thing. I think the key is the rigth pan and the right heat on your stove, so some people might have to test this a few times. I used my Lagostina stainless steel skillet (with a clear glass lid - made it easy to see when done) which has a handle on each side which made the shaking easy. I put on oven mitts, gripped the lid with my thumbs and shook vigorously, lifting the pan off the heat for 4 second intervals. You need to shake hard enough to get the kernels on the bottom OFF the bottom. This will alleviate burning. All in all, I've learned I like a bit more sugar and also think that next time instead of dumping the whole lot into my bowl, I'll dump in layers, adding salt as I go. It was hard to distribute the salt evenly when the korn was still sticky.
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Urban Legend Chocolate Chip Cookies

Reviewed: Oct. 27, 2012
This is my go-to chocolate chip cookie recipe, although with a few variations. I usually use dark chocolate chips (and sometimes half peanut butter chips), pecans instead of walnuts and I often add some chopped dried berries (blueberries, cranberries, cherries - or a combo of these) instead of the grated chocolate. The two most important factors in not having dry cookies is making sure your oats are well ground (they should be fine and flour-like) and that you are not over-baking them. Take them out of the oven when they just begin to darken in colour the teeniest bit. Let them sit on the cookie sheet for a minute or two and then transfer to cooling racks. If you take them out at the right time, they will be so soft that you won't want to move them off the baking sheet right immediately.
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