kissthecook Profile - Allrecipes.com (10002416)

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kissthecook


kissthecook
 
Home Town: Newark, Delaware, USA
Living In: Bethlehem, Pennsylvania, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Walking, Photography, Reading Books
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  • Mini Tacos
  • Mini Tacos  
    By: Campbell's Kitchen
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Recipe Reviews 18 reviews
Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.
SUPER YUM! I will post a picture as soon as I figure that out. But I was excited to bake these and then review so here goes...I am a cupcake FANATIC!! These are decadent, but I made my own variation. I used triple chocolate fudge cake mix, and i followed the directions on the box, not the directions in this recipe (i read reviews that said it was too dry, so i followed the recipe on the box for the cake bc it called for more oil, which i think was why mine came out so perfect), then made dough by betty crocker bag cookie dough mix - i think its called DOUBLE CHOCOLATE CHIP. then used WHIPPED chocolate topping, so this cupcake was ALLLLLL CHOCOLATE! The dough doesnt get very hard even in the freezer overnight for some reason. but thats ok, just plop them in there anyways, and bake for only 14-15 minutes, let sit in pan for 10 min, then remove. no need to put upside down. it wasnt "DOUGHY" in the middle, just nice and chewy...it was aboslutely perfect. if I had baked it any longer it wouldnt have been as good. ENJOY ENJOY ENJOY!!!! THIS IS A KEEPER!!!

0 users found this review helpful
Reviewed On: Jul. 20, 2009
Crispy Cucumbers and Tomatoes in Dill Dressing
instead of black pepper in these kinds of salads, i always use WHITE pepper. gives it a different taste and really appealing! i omited the sugar...

1 user found this review helpful
Reviewed On: Jul. 8, 2009
Mouse's Macaroni and Cheese
EXCELLENT! I kept everything the same except I didnt have american cheese, so I put in a mexican blend of cheese's instead, and it was AWESOME! I will do that again in the future, why mess with a good thing? I also omitted the bread crumb topping (personal preference), and I added some garlic salt at the end. For those of you who think the macaroni vs cheese ratio is off and think its too soupy, I feared this as well, but when you blend it all up and throw it in your dish, and bake, it all gets sucked up by the pasta and to me and everyone who ate it, it was the perfect consistency - not "soupy" in the least bit, just perfectly cheezy! This is now our staple Mac & Cheese recipe!

2 users found this review helpful
Reviewed On: Nov. 1, 2008
 
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