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Oatmeal Peanut Butter and Chocolate Chip Cookies
Made these exactly as the recipe states. The texture was great, crisp on the edges and soft and cakes on the inside, but I was definitely missing the peanut butter flavor. Needs more peanut butter, but I would certainly make these again with that minor adjustment. Everything else about this cookie was great.
2 users found this review helpful
Apr. 21, 2012
The Best Rolled Sugar Cookies
Followed recipe exactly. Chilled for almost 5 hours in the fridge. Dough was EXTREMELY sticky and unworkable. Chilled in freezer for almost an hour. Still impossible to roll out, even with TONS of flour and parchment paper. This dough is an absolute nightmare. Worse than even making homemade marshmallow fondant (and THAT is sticky!. I did not want to waste all of the ingredients and so reluctantly (and to my 7 year old's dismay) cooked these as drop cookies. They ended up tasting like biscuits, or pancakes. Very bland, definitely cannot stand on their own without a sweet icing. I regret attempting this recipe due to the waste of ingredients and time :( Still on the lookout for a great rolled cookie recipe!
5 users found this review helpful
Sep. 27, 2011
Handsome Party Punch
This punch is FANTASTIC and so easy to make! I've made it for a large birthday party that I hosted, as well as a bridal shower. I had to make 2 batches for each party (of about 30 guests). I would just make the first batch and refill when necessary. This punch is light and fruity, not too heavy or cloyingly sweet like other punches I've tried. I always float raspberries in mine to make it extra pretty. A suggestion when making it is to make sure you have a large enough punch bowl! This does foam quite a bit when you first make it, but it does settle down after 5-10 minutes. So do prepare it about 10 minutes before guests arrive so they can easily serve themselves without it spilling over if you have a smaller punch bowl. I have never received so many compliments on a punch before.
3 users found this review helpful
Mar. 27, 2011
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