dishin'itupinOH Profile - (16988746)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2010
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Halloween Popcorn Pumpkins
I halved the butter as suggested in other reviews and it worked out fine. I, too, think that a melted caramel or two would've given these a bit more of a special something. I also used chocolate Twizzlers (couldn't find green) for the stems and they looked so cute!

7 users found this review helpful
Reviewed On: Oct. 28, 2011
Peanut Butter Cup Cookies
Yummy! This was my first attempt at these cookies and they turned out perfectly! The only changes I made were the 2 tsp. vanilla as recommended by other reviewers, as well as extra flour (I was not quite 2 and 3/4 cups). I used two different colored mini muffin pans (light and dark coated) and both cooked equally well. 8 minutes exactly is what I did. I also did freeze the pb cups first and took them out and unwrapped them just prior to the cookies coming out. As far as waiting for the cookies to sink a bit before putting the pb cups in, I did both. I found that there was less cracking the sooner I put them in. But they do start to sink pretty quickly anyway, so I'm not sure that matters too much. And ABSOLUTELY put the whole pan in the freezer as soon as you out the cups in the cookies. This helps keep the chocolate from melting too much at the bottom of the pb cup, as well as makes it easier to get them out of the pan. You still have to be careful. The cokie may crumble a tiny bit around the edges, so use a very small thin knife or a spoon (just the edge to coax them out). They all came out beautiful. Balls were 3/4 to 1 inch in diameter. Very easy and delicious!

10 users found this review helpful
Reviewed On: Dec. 17, 2010
Sugar Coated Pecans
Yummmmmy! These are great! I made 1.5# of pecans with 2 egg whites, 1-1/2 T. water, and 2 heaping tsp. cinnamon. Sugar was heaping, but essentially the same amt. They came out so good. I was afraid they would be too sweet, but nope! Deee-lish!

2 users found this review helpful
Reviewed On: Nov. 24, 2010

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States