I found this recipe because I had a lot of pretzels that I wanted to use in some way. Maybe my pretzels weren't salty enough because I had to add another 1/2 tsp. of salt to the dough.The cookie was edible, but not something I will make again. I had to purchase a lot of different ingredients to make them and made them exactly according to the recipe. I couldn't taste the coconut, toffee, nor the pretzel. Each cookie may have a chip or two and a couple of nuts, but I just think there were too many competing flavors.
What a refreshing treat this recipe is. I used freshly home-made full fat coconut milk, fresh & very ripe pineapple, and almost black bananas. My result was packed with flavor, super creamy and just lightly sweet. My whole family loved it!
I just wanted to mention this recipe works best with a firm fleshed pear such as the D'anjou or Bosc variety as a softer fleshed pear (such as Bartlett) can tend to 'melt' into the batter and may affect the outcome. If you make these muffins, I do hope you enjoy them, and thank you for trying the recipe.
The basic aspect of this recipe is great. It is straight up simple and quick and makes an ice cream that's not too rich and not too sweet. To my mind though, to make it truly "vanilla cherry", it needs only a tiny drop of almond extract, and the cherries should be added in near the end of processing. The almond essence essentially wiped out the vanilla, and my very ripe fresh cherries were a little too well blended in. It did have a great cherry-almond flavor, and I would make it again if I wanted a strictly cherry ice cream, but I'd also add in some chocolate chunks to give it some more interest and texture.
I loved this chocolate sauce....deep, rich fudgy flavor and a beautiful, silky texture. It was thick enough to coat a spoon and then some! Being also quick and simple to put together, makes it a keeper in my book.
This was a great addition to a turkey dinner. Definitely buy your squash pre-cut and bagged - I didn't...what a pita that was!
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