HobbyBaker Recipe Reviews (Pg. 1) - Allrecipes.com (19451318)

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Nauvoo Gingerbread Cookies

Reviewed: Dec. 15, 2011
These cookies are actually being made as I type - but I stole one off of the cooling rack to taste-test. They are perfectly baked, nice and light and soft. I would prefer more spice, so on my next run (yes, I will definitely make these again!) I will double the cinnamon and ginger. Thanks for a fabulous recipe - I think they'll be even more awesome once decorated!
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Peanut Butter Balls II

Reviewed: Nov. 27, 2011
I give the peanut butter mixture of this recipe a million and one stars because it's fantastic. The only snag I ran into was the chocolate. First problem - not enough. 2 cups only covers about 1/2, so double that for sure. Second problem - dunking. I took the advice of another reviewer and popped them in the freezer. This is definitely necessary and the toothpick in the center helps too. My problem was that I took them out of the freezer while I was melting my chocolate, so they warmed up again. Oops. Best to put the toothpick in, put them in the freezer to get almost hard, then dunk immediately. I plan to make these again and again, and hopefully find a way to perfect the dunking technique to reduce the inevitable mess. Thanks for a great recipe!
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Cinnamon Stars

Reviewed: Nov. 20, 2011
I am rating this very high - the cookies were fantastic. I was a little nervous to make them after reading several comments about how sticky and hard to work with the dough is. I, however, did NOT have this problem at all. I used ground almond from the bulk barn, and didn't have any lemon zest so I just skipped that part. I added 1/4 tsp of cloves and a 1/2 tsp of vanilla. I whipped my egg whites (2 large eggs worth) nice and fluffy for several minutes in my mixer. I added the sugar gradually, and it made this very gooey marshmallow type of stuff. I folded it into the almond/spice mixture and it was pretty crumbly looking. I popped it into the fridge while I waited for the oven and prepped my pans. (max 5 minutes). I found the dough easy to work with if you knead it with your hands first. I rolled it between two sheets of parchment and cut out my stars (2 sizes). The meringue glaze is very thick, but easy to paint on with a pastry brush. The cookies baked for 9-11 minutes, until the glaze JUST started to brown on the points of the stars. They sat on the pans for a minute or two, then went onto my cooling racks. When warm, they're crispy on the outside and wonderfully chewy on the inside. I hope they stay this delicious even after they cool. FANTASTIC recipe - thank you.
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Melt - In - Your - Mouth Shortbread

Reviewed: Nov. 17, 2011
I only chose to make these cookies after reading so many rave reviews (as with most things on this website). I took the advice of other reviewers and whipped the butter for a good long time before adding anything else. I added a teensy extra bit of sugar as well and beat that in for several minutes before adding the corn starch and flour. The cookies baked for approx. 8.5 minutes at 350 and came out looking pale. I allowed them to sit on the pan for about 10 minutes while I tidied my kitchen (I'm a messy cook you see) and then timidly tried one. DELICIOUS! They're buttery, melt-away perfect with just enough sweet. Thanks very much for a great recipe!
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Nov. 1, 2011
I make this at least once a week. I increased the recipe like another reviewer suggested, and only make the dough in my machine. I stop the cycle after about an hour, form two loaves and bake them in the oven. They always rise amazingly well and bake up DELICIOUS. No need to look any further for a bread recipe.
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2 users found this review helpful

 
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