faithchops Profile - Allrecipes.com (19383380)

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faithchops


faithchops
 
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Living In: Nashville, Tennessee, USA
Member Since: Jul. 2011
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Lemon Icing
Great base recipe. I ended up adding the juice from a whole lemon (it's more like 4ish tablespoons than 2) as well as a tablespoon-ish of half n half in order to make it go from super stiff icing to creamy enough to smear over a lemon loaf cake I made in an attempt to duplicate Starbuck's lemon pound cake (my fav). I used the "Lemon Cake" recipe from this site using a box of yellow cake mix and a box of lemon pudding. I didn't make that recipe's icing, obviously, and I put them in my 1lb bread pans and baked for 35min at 350. I glazed them with *this* recipe's icing after the loaves cooled for 15min and the icing formed a perfect layer on the top and then slightly dripped down the sides just like Starbucks! They are in the fridge cooling right now -- can't wait to see how they taste, but they look picture perfect!

1 user found this review helpful
Reviewed On: Feb. 22, 2013
No Bake Cookies III
The first time I made these I used all natural peanut butter NOT kept in the fridge (which can be pretty liquidy), and subbed 1 cup of honey for all the sugar. They pretty runny even though I added 1 extra cup of oats, but after putting them in the freezer for 30min and then storing them in the fridge, they set fine. This time I made the recipe for 36 instead of 24, still subbing the half portion of honey but using regular peanut butter and no extra oats, and they got much thicker much quicker! I had to race to get them spooned out before they got so dry they wouldn't stick together! But the best thing was that I used my MUFFIN PANS and smushed a large spoonful down into each cup (no liners or oil or anything), stuck them in the freezer again (30min), and when I took them out I could pry out each perfectly shaped cookie with a butter knife and they didn't crumble or break! I will use less peanut butter next time (or go back to the thinner, natural kind), but I just love these cookies! I'm going to try using olive oil instead of butter and almond milk instead of regular one time, and then they will be GF AND DF (not that I care but other people do haha).

0 users found this review helpful
Reviewed On: Feb. 1, 2013
Chocolate Truffle Cookies with Sea Salt
They were delicious, although I made them to recipe for the first batch with the suggested added nuts and coconut, chilled in the fridge for 15 min, and they were still too runny and never did stiffen up enough after baking for only 8 minutes. The next time I ended up adding almost another whole 1/4 cup of flour to the mix after having mixed all ingredients together (nuts and coconut included). I then put it in the freezer for 15ish minutes till it was a little difficult to scoop and then baked them at 350 as directed on a lightly oiled cookie sheet but for 12-13 minutes, not 8, and they were perfect! Very soft and chewy, but not falling apart too much. I just watched them through the window until the looked like the recipe described regardless of the time -- beginning to crack and stiffen up but still soft. These cookies are really just brownies on a cookie sheet. They are FANTASTIC. My mom, husband and kids (and myself) LOVE them, and the dash of sea salt (which disappears while baking by the way) is absolutely perfect. Next time I want to try melting some Nutella in with the butter and chocolate chips haha. I'm excited about this recipe because now I understand how to make soft chewy cookies! Gooey batter + freezer chilling + baking! So good. PS -- when I say I made it to recipe, I didn't actually use the Ghirardelli chips listed, just regular semi-sweet chocolate chips from Aldi I think. Also I don't have a double boiler, I just melted on low in my smallest saucepan. :)

2 users found this review helpful
Reviewed On: Nov. 9, 2012
 
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