BlairSanne Profile - (19086419)

cook's profile


Home Town: Port Alberni, British Columbia, Canada
Living In:
Member Since: Jun. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Asian, Mediterranean, Dessert, Quick & Easy
Hobbies: Reading Books, Music, Painting/Drawing, Charity Work
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Recipe Reviews 3 reviews
Spiced Cutouts
The dough smelled amazing when I was making it. A few things though. 1) These don't work well for cookie cutters that have parts you indent into the dough. When the cookies bake, they kind of puff up, making my "gingerdead men" look rather obese, and destroying the skeleton imprint. 2) Don't overcook them. I liked them chewy, then you could actually taste the flavors. When they get too crispy they just sort of taste like overcooked sugar cookies. That said, if you undercook them they don't set and they fall apart and look gross, so it's a fine line. I wanted to try them with the gingerdead imprint cookie cutter, and fill the dents with icing, but since the imprint part puffed up and disappeared, I didn't bother making icing. I omitted the orange zest, since it usually grosses me out, but I sort of wish I hadn't, since the orange flavour wasn't very strong at all. Next time I will try with the orange zest. Will definitely make again. Easy recipe, smells AMAZING when you're making it. Tastes good.

0 users found this review helpful
Reviewed On: Sep. 22, 2012
Plum Crisp
Overall good. We had small plums, and after counting out 12, I knew that for sure they weren't going to be enough, so I just sort of winged it. I do wish the recipe called for X-cups or something. Pitting/chopping was very time consuming, and messy. But otherwise the recipe was very simple and easy. The crust part turned out really good. Per some other reviewers' suggestions, I added some vanilla and cinnamon to the plums (knowing my audience). Our plums were a bit tart, so I think next time I'll add some extra sugar to them. Will definitely make again.

1 user found this review helpful
Reviewed On: Sep. 12, 2012
Chocolate Chocolate Chip Cookies I
I took the suggestion of using 1 cup white and 1/2 cup brown sugar. I wanted to do something different so instead of using 2 cups chocolate chips and 1/2 cup walnuts, I used 2 cups of Reeses peanut butter chips and 1/2 cup chocolate chips. They were very chocolatey and peanutbuttery! I made my cookies really big so it yielded 2 dozen, not 4 dozen. Also because they were bigger, they obviously took a bit longer to cook. They were AMAZING. I would make them again!

0 users found this review helpful
Reviewed On: Jun. 20, 2011

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