magicallydelicious

I used Crisco, and half Fiori di Sicilia, half almond extract for the flavor. The dough was very sticky so I couldn't flatten them, and the result was a cookie that is a little firm around the edges but very cakey in the middle. I used 1/2 t of Fiori di Sicilia, and 1/2 t of almond. The flavor is awesome! But the smell of ammonia is lingering - I wonder if the amount is supposed to be in teaspoons rather than tablespoons. That seemed like a lot. Or maybe I didn't bake them quite long enough. I put most of the batter in the fridge, so maybe after they ripen a little they'll be easier to scoop and flatten and I'll try cooking them a little longer to hopefully get the crisper texture I thought I was going to get with these. In any case, a good recipe, but it didn't give me as much guidance as I'd hoped. I think I can make something really delicious with it, though, so thank you!

This is a slightly spongey, light cake that's very easy to make. I agree with other reviewers that it would be a good base for other flavors. I don't really like the topping - it left a little bit of a film in my mouth. The cake itself doesn't have much taste beyond barely sweet, so next time I would use either a cinnamon/brown sugar/pecan topping, or pair it with fruit and glaze it with a powdered sugar/milk glaze. It's a good start, but needs a little tweaking to make it great. I baked it on parchment and it stuck to that as well, so be sure if you use parchment that you also at least spray it.

Couldn't be easier! I made a mini batch in a ramekin with mini marshmallows and milk chocolate chips. Warm, gooey and totally hit the spot!

These were great! I used peanut oil instead of soybean, and I'll admit I cheated and used canned frosting. But the cherry frosting with sprinkles really worked with these cookies. And they really do taste like the ones from the grocery store - cakey, sweet, so good! The batter was a weird texture - a little gummy, but they came out great. I just baked a few and put the rest in the fridge. I'll probably freeze the rest of the dough to make them fresh. Thanks for a quick and tasty cookie!

Nice balanaced margarita - not too sweet, not overly strong. Hit the spot this afternoon!

Maybe some of the "gloopy" results are that the recipe doesn't really state what temp the syrup should be cooked at. I cooked mine over medium, and turned off the heat as soon as the rolling boil covered the surface. It resulted in a really nice texture - not too thin or thick. I added about 1T of butter to finish it, and because it was so sweet I mixed in a couple pinches of salt which really woke up the flavor. This is definitely my go-to over store-bought, non-maple syrup. I will still reach for pure maple syrup for most stacks of pancakes, but this is a nice alternative, and would be extra good on pumpkin pancakes or french toast.