NYSMILEZ Profile - Allrecipes.com (18758461)

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NYSMILEZ


NYSMILEZ
 
Home Town:
Living In: Brooklyn, New York, USA
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 59 reviews
Almond Cookies I
Super easy to make and very delicious! My only qualm with this recipe is that it says "yields 4 dozen" - it does not. It does not even come close. I get about 30 cookies from this batch and I use a measured teaspoon scooper for each cookie. I also have to admit, I never tried the original recipe, just automatically made the adjustment that many have already made in their reviews - that is - 1 cup crushed almonds, and 1 cup flour. (The second batch I made I used a little less than 1 cup of flour with the 1 cup of almonds, and I think those were even better.) Also, I baked at 375 for about 11 mins. I'd definitely suggest waiting til you see color towards the bottom of the cookie, otherwise it will taste very doughy. Still pretty good, but not as perfect as when the bottom is a bit toasted. Basically - you will love these, and if you manage to make them and mess it up - I'd be impressed.

1 user found this review helpful
Reviewed On: Oct. 13, 2012
Pumpkin Muffins II
This recipe did not make 12 muffins. Unfortunately, I followed the recipe exactly, despite the initial disbelief. I don't even know where to start with these. First of all the timing is wrong, mine needed about 6 more minutes - and then the edges were getting a bit too brown so I took them out. This led to a couple of the middle muffins, collapsing since the middle wasn't completely done. Taste-wise, WAY TOO MUCH SPICE. Seriously, can't taste the pumpkin at all. Also, incredibly oily. I dont care too much about ingredients, health-wise, but these were way too oily. major disappointment all around really.

0 users found this review helpful
Reviewed On: Oct. 8, 2012
Brown Sugar Brownies
i doubled the recipe for a 13x9 inch pan. Left out all salt and walnuts, but added a standard size bag of nestle tollhouse semi sweet choc chips. I must say, it was delightful. VERY easy to make. I would definitely suggest overbeating the butter and brown sugar to make sure the flavors meld. I also kept it in for exactly 30 mins. Definitely glad i didnt go a second over that time because the edges were already a teeny tiny bit dry. Overall - winnnnerrrr, for ease and deliciousness. Tastes like maple syrup morsels!

3 users found this review helpful
Reviewed On: Sep. 4, 2012
 
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Cooking Level: Intermediate
About me: I am a 24 year old full-time college student,… MORE
 
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