Sherry Profile - Allrecipes.com (18575543)

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Sherry


Sherry
 
Home Town:
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Member Since: Mar. 2006
Cooking Level: Beginning
Cooking Interests: Asian, Healthy, Dessert, Quick & Easy
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Recipe Reviews 12 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
I was really disappointed with the outcome. I used the ingredients called for in the recipe. I allowed my butter come back to room temperature after melting it before using it. I also chilled the dough before baking and still, they were like pancake cookies. I used semisweet and mint swirled chocolate chips and the flavor of the cookie was good but they looked terrible. ***** I tried these again and they came out BEAUTIFULLY! I think it may have been the baking soda or something...but yeah, these are amazing! I got compliments from everyone. Truly crispy outsides and chewy insides...I baked them for 15 minutes and ended up with 3-inch cookies. They were not cakey at all.

3 users found this review helpful
Reviewed On: Oct. 16, 2006
Pumpkin Apple Streusel Muffins
After reading several reviews that claimed the muffin was too sweet as it, I decided to use 3/4c brown sugar and 3/4c white sugar instead of 2c white sugar. I used 1/4 cup canola oil and 1/4 cup unsweetened apple sauce in place of the 1/2c of veg. oil. I used half white whole wheat flour and half unbleached all-purpose flour. I used an entire 15 oz. can of pumpkin. I used all brown sugar for the topping and baked for 36 minutes. They baked up beautifully and were moist and flavorful but not as sweet as I was led to believe. I may consider keeping it at 2 cups of sugar next time. There was also an aftertaste that reminded me of tea. My friends said it was good though but I'm not sure how I feel about them. I think it may have needed the full 2 cups of sugar to blend with the pumpkin, since it is a squash after all.

1 user found this review helpful
Reviewed On: Oct. 13, 2006
Cindy's Pumpkin Pie
I had never baked any sort of pie before and I was a little worried that the pumpkin pie wouldn't turn out but this was easy and delicious! I paired it with the Healthier Graham Cracker crust from this site and baked it in an aluminum foil pan so I had no issues with the crust burning. There were no cracks at all and the consistency was perfect! I used French vanilla ice cream and a teaspoon of pumpkin pie spice instead of separate spices but I did also add in some extra cinnamon. Everyone loved it!

2 users found this review helpful
Reviewed On: Sep. 29, 2006
 
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