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    8 Recipes

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    I've only made these once, and they spread out waaay too thin. I think I may have overgreased the pan? But the flavor is still delicious, so they're definitely worth a second try. From a British Cookbook by the name of The Complete Biscuit & Cookie Book.

    Recipe #250017

    2 Reviews |  By Torrig

    This recipe comes from the delicious Cupcake Bakeshop by Chocylit. If you love cupcakes, you need to check out her blog.

    Recipe #243979

    1 Reviews |  By Torrig

    These Burgers are salty, a little sweet, and super juicy even if you overcook a little (as I am notorious for doing). Top with lettuce and radishes, or rice vinegar and kimchi. From August 2007 Cooking Light magazine.

    Recipe #243148

    3 Reviews |  By Torrig

    The honey in the marinade makes these caramelize superbly. And its so flavorful that you can cut the refrigeration time in half and still end up with a delicious result. From the June 2007 Cooking Light.

    Recipe #239440

    1 Reviews |  By Torrig

    Credit for the recipe goes to The Weekend Baker, by Abigail Johnson Dodge, my currently favorite cookbook. It yields delicious, soft, cakelike cookies, with added crunch from the toasted almonds. If you don't have any toasted almonds on hand, its easy to do before you start, almond slivers just need a stint the same oven temperature as the recipe requires--350 degrees-- for about 8 minutes. Also, I use the spoon-and-sweep method. Dip-and-sweep will result in too much flour.

    Recipe #233494

    1 Reviews |  By Torrig

    This is supposed to go with Cocoa Cookie Tartlet Dough (hopfully to be added to the site soon). To serve you simply pipe or spoon the dough into the dough-lined tartlet molds and let set at room temperature.

    Recipe #170609

    This is super simple but got a five-star rating from my boyfriend. Be sure the berries are completely dry so the chocolate will adhere. Though the recipe calls for microwave melting, I always use a double-boiler, you're less likely to burn the chocolate that way. From Cooking Light 2004 cookbook.

    Recipe #169466

    1 Reviews |  By Torrig

    The salsa that goes with this burger is a refreshing step away from your typical tomatoes and lettuce. The recipe makes more salsa than you need, so serve the extra on the side with tortilla chips. You can make the salsa ahead of time. Originally from my favorite cookbook Cooking Light 2004.

    Recipe #169312

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