ramsey_luver Profile - Allrecipes.com (19349199)

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Member Since: Jul. 2011
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Recipe Reviews 7 reviews
Peanut Butter Blossoms
I wanted to respond to caliboo. First, thanks for trying my recipe, hope you enjoyed (assume so given the 4 star rating). In my oven, I find it IS important to rotate the pans since i bake 4 dozen cookies on 2 large cookie sheets per bake cycle. So it's up to each baker to decide whether rotating is needed or not, but I would recommend it if you're POWER BAKING :) It helps keep a consistent color to all your cookies. Also I would have to disagree with the idea that adding flour will not affect the texture. Flour will stiffen the dough, which may help hold the form of the cookie/prevent spread, but there will be a slight difference in the texture (and flavor). it will be a little bit more dry and crumbly. I do like your tip on using mini muffin tins :) Also I wanted to clarify something, Allrecipes changed my title from what I submitted, which included the words DOUBLE BATCH. They left my ingredient list as written, but the yield shown on the published version is 4 doz, which is incorrect. This recipe is for about 8-10 doz cookies depending how small you make the balls. (I aim for no bigger than 1.5" diameter cookies when baked, or about 2 tsp of dough) One last note.. These are almost impossible to ruin. I thought I did this year, I forgot to add the milk when mixing everything until was ready roll them & knew they'd crumble, balls were not holding form. So I added the milk last, re-chilled 15 mins, and they may have ended up my best batch ever :)

1 user found this review helpful
Reviewed On: Jan. 5, 2015
Pumpkin Crumb Cake
I made orig recipe as written, but topping was WAY dry, not near enough butter to make a nice crumbly topping from that much dry ingredient. Someone else suggested cream cheese, which i used about 3 or 4T in addition to the 3T butter. Baked 350 for 50mins in a 9x13 nonstick pan coated in veg spray. Topping was still a little dry even w like 1/2c butter+crm cheese mixed in. The end result was good, not great. very sweet, like triple pumpkin pie sweet, CANDY sweet. Too rich and more yellow cake flavor than pumpkin. This was a lot of cinnamon, which for me was not enough layers of spice flavors, sort of 1 dimensional, and very little pumpkin flavor. The pumpin was kind of an after taste on your palette, but mostly the white sugar and yellow cake batter overwhelms. Next time will try some modifications, a little less sugar in the whole recipe (1/3c ea), and definately double the filling to make in a 9x13 pan. I may even just try Libby's pre-spiced pumpkin pie can mix (brown label 30oz can) because their spice IMO is just right. I might also try a white cake mix and add a touch of vanilla. And I think the topping needs some TLC, needs brown sugar (may try half each brown and white, enough to equal 1/3c total sugar) and a pinch of spices. --UPDATED-- the next time i made this, used white cake mix and the other modifications i mentioned above. i also used the Lg libby prespiced pumpkin. MUCH better with these changes! i'll upgrade my rating to 4 stars with my modifications.

1 user found this review helpful
Reviewed On: May 4, 2014
Award Winning Soft Chocolate Chip Cookies
This is the first yr I tried a choc chip recipe other than Nestle Tollhouse. Was nervous about the vanilla pudding idea, but in truth these cookies were really great in the end (although got a mixed review from family - they liked them but pref Nestle)! Followed the orig recipe as written for the 1st try (except only had 1 box of vanilla pudding on hand, used 1 box coconutcream too). I wanted to omit walnuts but wasn't sure how that'd affect the end result so kept them in this batch, but now I think the texture will be fine without them. I may substitute nuts w/toasted coconut in a future batch, not for fear of flat cookies but as a flavor pref. This recipe was EXTREMELY STICKY, even after chilling in fridge for hrs before dropping on sheets. I used a teasp (dip in cold water evry othr drop) but still had to wipe/wash spoon often. To cut the stickiness i may try (half?) butter and butter flavor crisco, also wanna try cocoa powder (in place of 1/4 c flour) and use choc pudding mix for a double choc chip. Must be pudding that makes it so gooey to work with. I never usually use a scoop for drop cookies, but for this recipe I'd definately recommend one (the kind with a release handle to drop dough off scoop). The sticky handling and the walnuts are the only reasons I gave this a 4 star rating instead of 5... Great recipe, though I still have to make some Tollhouse for the fam, I WILL be using this again, thanks for sharing!

0 users found this review helpful
Reviewed On: Jan. 1, 2014
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