pinkgal Recipe Reviews (Pg. 1) - Allrecipes.com (10043398)

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Best Ever Banana Bread

Reviewed: Apr. 19, 2008
Amazing! I was a bit hesitant at first, but the result was sublime. So moist, so yummy. I tried an experiment with using both an oven and a rice cooker. The rice cooker one too much longer, but it was so very moist. The over one was done in an hour, but it was a bit drier. And when I say a bit, I mean, it was still extremely moist.
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Crispy Gingersnaps

Reviewed: Jun. 6, 2007
This is amazing! I used to think gingersnaps as crunchy-only cookies with a bite to it and nothing else. But these changed my mind. I'd baked them when I was down with a cold and after eating a few, my stomach literally started warming up; I could feel the heat curl in my belly and that was wonderful considering how miserable I was. I made two half-batched, one rolled in sugar, one without, and to be honest, I prefer the one rolled without sugar. You can really taste the bittersweet and spicy taste to them without the outside coating. I later made a match with just a touch of cinnamon on the outside and that was probably the best since I adore, adore cinnamon. Excellent recipe!
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Soft Peanut Butter Cookies

Reviewed: Apr. 5, 2007
So delicious; with smooth peanut butter, I actually liked it best! No nuts, just smooth creamy peanut butter and YUMMMMM!
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Mrs. Sigg's Snickerdoodles

Reviewed: Feb. 27, 2007
I am such a fiendish gal for snickerdoodles. Quite possibly my favorite cookie besides peanut butter and double chocolate. These were soft and chewy and cinnamon-perfect. I'm a huge fan of soft cookies, so I tended to keep mine on the border of undercooked. I made two batches, one that kept to the recommended cooking time for my friends and then a smaller batch for me, where it was still very soft in the center. The edges were just beginning to brown when I whisked them out. Outstanding cookies; I think I'll try the other Mrs. Sigg recipes.
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Soft and Chewy Peanut Butter Cookies

Reviewed: Feb. 27, 2007
After reading the reviews, it must be said that I went into this with a bit of trepidation. I took the advice of several posters and added an extra 1/4 cup of flour and an extra 1/2 cup of peanut butter, omitted the egg, and for my own contribution, 1/4 cup less sugar. (equal mix of white and brown). I followed the rest of the recipe to a T. After they came out, I had everyone try one out. It was nice, crumbly, and a bit crunchy. That was the first one with twelve minutes cooking time. The next batch, I went with eleven minutes cooking time. Still a bit too brown around the edges. So I went lower with ten minutes. Still brown. Finally, I went down to nine minutes on the fourth tray and they turned out almost perfect. They were soft, chewy, and peanut buttery. However, the problem was that they were now too oily. There was something about it I couldn't wrap my head around... It was good, it really was, but it wasn't as good as I was first expecting. But it was extremely lush in terms of how fast my friends devoured them. I'm a finicky peanut butter cookie gal, so I think it's more of a personal issue than that the cookies were no good! I'd bake them again, but I'll probably try out a few other recipes that'll satisfy me.
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Sandy's Chocolate Cake

Reviewed: Feb. 20, 2007
This was an absolutely amazing chocolate cake. I followed the recipe exactly and it came out moist, chocolatly, and an absolute hit. Originally, the cake wasn't for me, but rather for a friend who asked me to make a cake for her husband's birthday. I was more than pleased to oblige, but I wanted something a bit more unique. In came this recipe and though I was a bit doubtful at first (the boiled water was a startling addition), I made it dutifully, had a taste of the crumbs (very good), frosted it (I admit, I used frosting from the can since I can't make good chocolate frosting to save my life!) and gave it to my friend. A couple days later, I get RAVE reviews from everyone who had a taste of the cake. So good in fact that I baked it a second time for another friend's birthday and even MORE rave reviews. People just could not get enough of this cake, even with the not-so-fresh frosting. I finally had a slice for my own at the second birthday party and I have to say, even with all the gourmet cake shops I've gone to, this is one of the best recipes!
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Cream Cheese Frosting II

Reviewed: Feb. 20, 2007
Truly wonderful frosting! This was the first recipe I've used from allrecipes, and it was wonderful. I read the reviews and after that, made a half batch with the written amount of sugar and a half batch with a doubled amount of sugar. Bot h were in between for me, so I added one more cup of sugar, and it was perfect with the red velvet cake I made. Mmm!
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