About to blow your mind here...I added a pinch of sea salt to the top of each dough mound before baking. The salt perfectly balances out the vanilla-forward flavor of the cookie. Be prepared for rave reviews and nonstop requests to bake more. Consider eating all of them yourself as a preemptive measure. Savor that sweet and salty goodness!
I tried to save a little bit of time by using the chopped garlic variety that you purchase in a jar. That was a mistake. Because the sauce mixture only simmers until the butter melts, there was not enough time for the flavors to meld together. Using fresh garlic (and more of it) would have considerably added to the flavor. I agree with another reviewer who suggested baking the shrimp mixture for ten minutes. That was more than enough time. My husband, a Shrimp Scampi fiend, declared this a 3 1/2 stars. He thought that even with more garlic, it would have been just, "O.K." and suggested that we try another recipe next time before going back to this one.
I used one and a half tablespoons of minced garlic which was plenty. I used Kosher salt instead of table. I kept the rest of the original recipe the same. I threw in some leftover steamed broccoli and, voila, dinner! I would agree with some that the amount of butter used could have been reduced. I "lifted" the spaghetti out of the pan to let some of it drip off before setting it in the serving bowl. Nonetheless, my family loved it. The green-phobics picked off the broccoli and then everyone was happy!
These were the Christmas cookies that my family members were sneaking when I wasn't looking. As an FYI, the recipe makes far more cookies than the recipe notes. The glaze is excellent and should be drizzled on before being baked. Do not add on any additional baking time or they will dry out. The moisture of the cherries makes them perfectly soft by the next day. They came out perfectly. Beware: We had so much of the glaze left over that I was eating it with a spoon. (Yes it was that good!)
Wow, this was fabulous chili. My neighborhood had a Halloween chili cook-off and I won with this recipe. There was also a dessert contest which I won with Iced Pumpkin Cookies - also a recipe from this site. For the chili, I chopped up all of the veggies until they were something close to minced. I only used 1 tsp. of Texas Pete. I used Bass as my beer brand. Instead of three cans drained chili beans, I used 2 drained of the mild chili beans, 1 mild undrained and one spicy undrained chili beans. The end result had plenty of tongue sizzle even with the less spicy substitutions. Enjoy and hide the leftovers or they will be quickly gone!
Eh...These were OK. I think that perhaps they have too much flour in them. They even had sort of a "flourish" flavor. I looked up other macaroon recipes and will try those similar to this with a little less flour to see how they work out. Otherwise, they were easy to make and the chocolate makes a beautiful and impressive presentation. I did use the butter as a substitute for the milk, but found that the chocolate quickly melted in my hands. If I were to make them again, I would simply melt the chocolate chips without adding any additional ingredients.
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