Very good flavor-WAY TOO MUCH BUTTER. I added a tablespoon of minced garlic and sauteed the onions. Next time I think that I'll omit the butter completely-enough oil comes from the cheese.
These were great. However, I modified them the second time I made them. They were a bit too greasy and crumbly and the filling was too thin and I so next time I will make these ingredient and measurement modifications: 4 tablespoons margarine, softened; 1 cup packed light brown sugar; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup peanut butter; ¼ milk; 1 egg; 1 teaspoon vanilla extract; 3 cups quick cooking oats (whir regular rolled oats in food processor if you don’t have quick cooking oats); ½ cup flour. 1 tablespoon butter, softened; 1 cup confectioners' sugar; 1/2 cup smooth peanut butter; and 2 ½ tablespoons milk. For a less crumbly, chewier cookie, I've replaced the butter with margarine and decreased the amount. I increased the brown sugar and omitted the white sugar. I also increased the amount of oats and omitted the baking powder. I used a melon baller to scoop batter onto baking sheet to create the perfect size cookie. :)
I didn't use cornstarch. I just added salt and pepper to flour and a little water to the beaten egg. I kept a "dry hand" and a "wet hand". I cut string cheese in half and 1) rolled it in the flour (with the dry hand); 2) dipped it in the egg (with the wet hand); 3) shook it in the bread crumbs; and 4) fried them until golden. Cheese did leak out of a few. Will try double coating them next time. YUM!
No flavor...at all. It was also very dry. I followed the recipe exactly. I ended up salvaging the couscous by adding a lot of salt, garlic powder, and onion powder. Does the packaged couscous mean that it's already flavored? I used the unflavored couscous from the bulk department of the grocery store. Was this wrong???
I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry paste (and it was still wayyyy hot). My coconut milk was 14 oz. I added 2 1/2 tablespoons brown sugar, 1/4 cup fresh chopped basil, 1 sliced zuchinni, 1 cup bean sprouts, and 1 cup snow peas. Directions: Bring broth, coconut milk, sugar, salt to a boil. Reduce heat to low and simmer 15 minutes. Add vegetables and tofu and simmer another 10-15 minutes. Serve over noodles or rice.
These were pretty good; however, they lacked a little in flavor. Next time, I'll increase the molasses to 1/2 cup and use the dark/full flavor molasses and increase the flour by 1/4 (to compensate for the added moisture). I'll also add 1/2 teaspoon of vanilla. My first batch, I flattened a lot per other reviews and my second batch I only flattened slightly...this made the cookies raw in the middle. My third batch, I flattened slightly but baked 12 minutes and they seem to be the best (otherwise they are so soft they fall apart). Even if you flatten them a lot, they still are very soft. I also chilled the dough (outside in MN) for some time before forming the balls. This made the dough very easy to work with. I also used butter instead of margarine.
I pulsed two cups of fresh basil with two teaspoons of fresh minced garlic in the food processor and then added it to the simmering sauce. YUM!
I used my smallest cookie scoop and gently pressed them into a silicone mini muffin pan. I froze the candies before I placed them on the cookies. I pushed the candies into the cookies immediately after removing them from the oven. YUM! NOTE: Do not wait for these to brown very much on the top because they brown a lot on the bottoms! Don't overcook!!