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Double Chocolate Mint Cookies

Reviewed: Oct. 27, 2009
Halved the recipe and ended up making some adjustments! Used half a cup of butter and half a cup of Crisco, added half another egg, an extra 1/4 tsp of mint extract, and this is the important part-- let the dough chill in the fridge for 24 hours! It's not necessary, but it made my next night's cookies beautiful and flat and chewy as opposed to the crunchiness of the first night. Already have requests for this cookie lined up for the next get-together :)
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5 users found this review helpful

Liquor-Infused Chocolate Strawberries

Reviewed: Mar. 11, 2009
Roommates barely let the chocolate set before they gobbled them up! I used three different liquors: Grand Marnier, Kahlua, and Bailey's Irish Cream (which we ended up liking the most). Before I injected the strawberries, I used a toothpick to dig a small "well" in the center of each strawberry as previous reviewers have suggested. After I injected the strawberries, I placed them in separate compartments of an empty ice cube tray, which helped keep things neat and tidy. I also didn't add any GM to the chocolate, and opted instead to drizzle the chocolate over the strawberries. Delicious!
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18 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Mar. 11, 2009
I used a pre-made raw crust that I rolled out, brushed with egg white, and baked for a few minutes to prevent from getting soggy. I tossed the extra egg yolk into the mix and added an extra teaspoon of sugar. I also scalded the milk and slowly poured it into the egg mixed with a hand mixer blending it all together as I went. This created a rather thick frothy layer on top of the liquid, but I was able to scoop out the froth and still have plenty of liquid left over to fill the 9" pie pan. I used cinnamon instead of nutmeg. The texture came out great-- very smooth and silky, great flavor. However, there was a layer of water underneath the custard layer that basically ruined the crust. ): I think it may be because I used 2% milk, I'm not sure. Next time I'll reduce the sugar a little bit because it came out too sweet for my taste, and I'll try different milk variations.
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Sauteed Garlic Asparagus

Reviewed: Mar. 11, 2009
My new favorite way to prepare asparagus! So simple, and yet so delicious. I just cut the asparagus stalks in half for easier handling, and use an equal mix of melted butter/olive oil (eyeballing for approximate amount, just enough to coat the stalks). I saute them in the pan for 5-8 minutes since I like them more on the done side with a slight crunch, and then add generous amounts of garlic and red pepper flakes towards the end, then saute for another 30-60 seconds. Perfect!
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2 users found this review helpful

 
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