juliflip Profile - Allrecipes.com (18091648)

cook's profile


Home Town: Buffalo, New York, USA
Living In: Ann Arbor, Michigan, USA
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Dessert
Hobbies: Scrapbooking, Sewing, Photography, Reading Books
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About this Cook
I'm a former teacher now working in Educational Technology. I have a small home-based bakery business on the side.
My cooking triumphs
I own a home-based bakery business. I make cakes, cookies, cupcakes, biscotti, and lots more!
My cooking tragedies
I made a birthday cake once and didn't realize the oven had been moved since the last time I used it. The cake was completely lopsided. When I tried to salvage it, the whole thing fell to pieces. We had birthday ice cream instead!
Recipe Reviews 17 reviews
Chocolate Crinkles II
These are always a hit in my family. Make sure your hands are cold when rolling the cookies into balls. I always undercook them slightly so that they are soft and chewy. They are best the day they are made.

0 users found this review helpful
Reviewed On: Dec. 20, 2014
The Best Rolled Sugar Cookies
These cookies are delicious, but the dough is very sticky. I refrigerated it for an hour, decided it was still too sticky, so I left it in the fridge overnight - much better. I had to use quite a bit of flour when rolling out the dough, but it didn't seem to hurt the texture or flavor. I like to roll my cookies on the thick side. These took about 8 minutes to bake and came out nice and soft (not a crisp cookie). They didn't spread much when baking, which was good because I had them pretty close on the baking sheet. These are nothing fancy, but perfect for making holiday cutout cookies. I had a cookie decorating party, and I think people ate about as much as they decorated!

1 user found this review helpful
Reviewed On: Dec. 16, 2011
Classic Peanut Butter Cookies
Quick and easy peanut butter cookies. I was too impatient to let them refrigerate for a full hour - I put the dough in the fridge for about 20 minutes, then started baking, leaving the dough in the fridge between batches. I did add about 1/4 cup extra flour and some vanilla extract as was recommended by a number of reviewers. I baked them at 375 for about 8 minutes so they were nice and chewy. I left them on the cookie tray to cool for a few minutes before transferring them to a wire rack - otherwise they were a bit too soft. I also made half the batch with chocolate chips (they still needed to be flattened with a fork). I brought these to work and they were gone before lunch!

2 users found this review helpful
Reviewed On: Nov. 11, 2011

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