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Recipe Reviews 2 reviews
Chewy Chocolate Chip Oatmeal Cookies
These cookies are amazing!!!! I usually cut the sugar in all baked goods and this one was no different. It does not need the entire amount of sugar. Also, I used half white whole wheat flour and it is undetectable. The best tip I have for cookies though is to refrigerate the dough for 24 hours AFTER mixing and BEFORE baking. The next day I pull the dough out of the fridge and let it sit on the counter until it softens up a bit. I know it is hard to wait, usually one bakes cookies when a craving has struck:) However, try it once and you will be a convert! The cookies flavor intensify and deepen making a truly superb treat!

0 users found this review helpful
Reviewed On: Apr. 26, 2014
Cream Cheese Filled Pumpkin Muffins
I too am a huge fan of Starbucks pumpkin cream cheese muffins. However, they are rather costly. To make these more healthy I used freshly ground soft whole wheat flour in place of most of the AP flour. You could not tell at all since the pumpkin flavor overwhelms the wheat. Also, I followed the advice of another reviewer and froze the cream cheese filling. I simply used my cookie scoop and dropped the cream cheese filling on a plate and froze it. Wonderful! I had perfect cream cheese centers! Also, remembering not to beat the cream cheese until it is soup makes all the difference. It should keep its form when scooped otherwise you beat it too long! Wonderful muffins, thank you for sharing!!!

4 users found this review helpful
Reviewed On: Sep. 19, 2013

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