jaf Profile - Allrecipes.com (19872516)

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jaf


jaf
 
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Member Since: May 2011
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Recipe Reviews 3 reviews
Baked Kale Chips
I've made these a half-dozen times now--first exactly as written, and then following some of the tips in reviews. Here's what I've found: They really shrink down if you toss them in cider vinegar. Use spray olive oil and toss them on the baking sheet--less calories and even coverage. Another reviewer suggested poultry seasoning, and that was delicious! Onion powder is a great addition, too, as is flavored popcorn seasoning. Whatever salt-spice combo you use, go easy, as other people have noted. You can always add salt after they're crisped. Watch carefully to make sure they don't scorch. I don't mind bitter, but the second they start to brown, they become much more...kale-y! They don't hold the heat, so you can feel a piece in the oven and tell if they're dried/done. Delicious and addictive!

6 users found this review helpful
Reviewed On: Sep. 30, 2012
Whipped Frosting I
This type of frosting recipe is "fussy" by nature--I would suggest the first time you make it, use the best quality (and exact) ingredients called for, follow the directions, and ideally have the right kitchen conditions (cool and dry). If it doesn't seem like it's smoothing out when you're beating it, keep going! Sometimes it takes 15 min. or more. It's also called "ermine" frosting--it's that luxurious and smooth. Be prepared for it to taste less sweet than uncooked frostings. It's best made the day you will serve it, and it changes texture in the refrigerator (if you bring the cake to room temp. before serving, it will be much tastier). The other tips I would give are to make sure the flour paste is completely cool before you beat it in, and make sure your butter is soft, but not greasy. I will not make any other kind of frosting anymore--friends and family won't let me!

0 users found this review helpful
Reviewed On: Jun. 10, 2012
Biscotti
I've made this many times-- even on weeknights, which is saying something! And I can leave off at any point for my daughter to finish them--that's how easy the recipe is. We've done many variations on flavors, and the biggest crowd pleaser was coconut extract, chopped macadamia nuts, and melted white chocolate (with more extract) drizzled on top. Other hit combos: black walnut extract and dark chocolate topping, lemon poppyseed and vanilla white chocolate topping...we have people who call us and place "orders," that's how good this recipe is! The only thing I've tweaked is to add a quarter teaspoon of salt. I think it heightens the flavor a bit.

3 users found this review helpful
Reviewed On: Jun. 8, 2011
 
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