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KindaLikeThat

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Member since Dec 2011

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Reviewed Mazurkas (Poland

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe exactly with the exception of the candied orange peel. I couldn't find any to buy and didn't have the time to make my own. I just added a little more of the other fruits to compensate.

It turned out well, and I will add this to the "recipe box" for holidays.""

Reviewed Spoon Cookies: Lusikkaleivat (Finland

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had some trouble getting the butter to brown, but that didn't negatively affect the overall taste of these cookies. These were the first of 11 different types of cookies to run out at our Christmas party. I agree with some other reviewers that using lingonberry could add a more authentic flavor, but the raspberry works well.

Would...

Reviewed Peanut Butter Nanaimo Bar (Canada

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really appreciated this recipe because even though it's a frozen bar, the egg ends up completely cooked. (I've found that a lot of frozen recipes leave the egg raw.) For me, the "hot fudge" consistency came after about 4 minutes of whisking and at 6 minutes, the butter started to separate back out.

I used shredded coconut, but...

Reviewed Chocolate Oat Cakes (Scotland

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I loved the taste of the batter! But after baking, they came out too dry...not like "i'm more of a tea cake" dry...like "hard as a rock" dry. When I make these again (because I still think they have potential), I will add 1 of the egg whites and probably bake them for 1 minute fewer. This is a great addition to a "cookie buffet" since it's not to...

Reviewed Sesame Rings (Spain

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved the way these turned out in terms of presentation, but living in a dry and high altitude climate, I found that they turned out a little dry. Don't know what I'd recommend to keep them from turning into something closer to biscotti, but I liked them enough to experiment with them. ""

Reviewed Coconut-Peanut Cookies: Galletas Maria (Costa Rica

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

A great, not-super-sweet cookie to add to a cookie assortment. I baked these on parchment paper and didn't have the burning problems that other reviewers had.

I also used Spanish peanuts (smaller than regular peanuts), so the dough had a finer texture to it. I also think their flavor really complemented the coconut better than regular...

Reviewed Fregolata: Crumb Cookie (Italy

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Agree with a previous reviewer that it seemed hard to break, and I think the 8-inch round reference in the directions isn't big enough. Probably would have come out less chewy and more crispy if I had gone with something closer to a 10 or 11-inch round.""

Reviewed Kourabiedes (Greece: Walnut Sugar Cookies

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

A good, solid, achievable recipe with just the right combination of sugar and nuts. I didn't have orange flower water, so I diluted orange juice before tossing in powdered sugar. Got compliments from a lady whose grandmother has been making these from a family recipe for years.""

Reviewed Moravian Spice Cookie Wafers (United States

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Time intensive and very high-maintenance, but the final cookie is worth it. I used parchment paper (not wax paper) and didn't have any "sticking" issues. I would also recommend that the butter is completely softened, otherwise the dough has trouble coming together as you roll it out.""

Reviewed Florentines (Italy

Dec 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

These were a hit! I love the orange hints paired with the almonds. Used sliced, unblanched almonds, and they still turned out great.

Easy and straightforward to make.""

Reviewed Double Chocolate Sable Cookies (France

Dec 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved these! Although a little more time-intensive than the average cookie, they are worth the effort. 2 Keys: Make sure the butter is fully softened, otherwise it's hard to get the dough to come together. And FN is right - do not overwork the dough or they'll lose their texture. Overall, a hit at the party I hosted.
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