Not nearly as dense or intense as the best gooey butter cookies we used to eat in St. Louis, but still pretty good. Cooking time is way too long, though. Six to seven minutes in the oven, then resting for a minute on the cookie sheet before removing to a wire rack, is much better.
15 minutes made for really delicate, paper-thin chips - not good for entertaining. 10 minutes left some green hue and some toothiness. i think 12 - 13 minutes next time will be perfect.
next time start the onions before the apples, to keep the apples crunchier, like crisp-tender, and don't simmer covered quite so long so that you end up with more sauce
parsley didn't add quite as much pop as I would have thought...maybe because i let my sauce simmer and reduce longer than suggested. love the hit of cinnamon!
Recent Comments (11)
kristenhinman
December 10th, 2010
Not nearly as dense or intense as the best gooey butter cookies we used to eat in St. Louis, but still pretty good. Cooking time is way too long, though. Six to seven minutes in the oven, then resting for a minute on the cookie sheet before removing to a wire rack, is much better.
View...kristenhinman
December 10th, 2010
I added a small onion and sauteed that with about 2 lbs of squash. Also added 4 more cups of stock b/c of the extra solids. We loved it.
View...kristenhinman
November 13th, 2010
13" skillet...skip ricotta...1 lb. pasta
View...kristenhinman
October 24th, 2010
15 minutes made for really delicate, paper-thin chips - not good for entertaining. 10 minutes left some green hue and some toothiness. i think 12 - 13 minutes next time will be perfect.
View...kristenhinman
October 7th, 2010
next time start the onions before the apples, to keep the apples crunchier, like crisp-tender, and don't simmer covered quite so long so that you end up with more sauce
View...kristenhinman
June 10th, 2010
i used golden raisins - delicious!
View...kristenhinman
March 25th, 2010
parsley didn't add quite as much pop as I would have thought...maybe because i let my sauce simmer and reduce longer than suggested. love the hit of cinnamon!
View...kristenhinman
February 28th, 2010
My husband isn't a red onion fan...but loved this dish. I cut the red onion serving in half, and it was plenty. I recommend!
View...kristenhinman
March 2nd, 2010
Yum. So quick, too.
View...kristenhinman
February 25th, 2010
Snip the parsley leaves in a juice glass, with scissors. Much less hassle.
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