juliflip Profile - Allrecipes.com (18091648)

cook's profile

juliflip


juliflip
 
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 16 reviews
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
Italian Bread Bowls
Very easy recipe, even for people without a logic experience making bread. I agree with the reviewer who said that this only makes 6 bowls - if I had made 8, they would have been tiny. I mixed garlic powder with the egg wash. Otherwise, they would have been very bland, even filled with soup. I made minestrone soup to go in the bowls, and it was a big hit!

1 user found this review helpful
Reviewed On: Nov. 6, 2011
 
 
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