Iheartbaking Recipe Reviews (Pg. 1) - Allrecipes.com (10117478)

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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Apr. 28, 2011
Yum! This was great. I added extra chicken stock and extra lentils, as well as extra spices plus some hot sauce and apple cider vinegar. Let it cook for awhile so a lot of the vegetables fell apart but did not puree as we like the stew-ness of it. Great flavor, filling, healthy, easy, and inexpensive = 5 stars!
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5 users found this review helpful

Coconut Cookies

Reviewed: Jan. 20, 2011
This was an OK cookie. BUT it seems to be missing a key ingredient - SALT! I tasted the batter before adding the mix ins and it was really bland. I added some butter extract and extra vanilla, but once I added a little over 1/4 tsp salt it tasted much better. I added about twice as much toasted coconut and a handful of toasted pecans. Mine did not come out too flat - I added about 2 Tbsp extra flour after reading the reviews. Also, if you substitute butter for the shortening that will make them spread more. I used shortening for that reason. If you want to use butter I suggest adding more flour.
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12 users found this review helpful

Microwave Pralines

Reviewed: Nov. 21, 2010
Yum. Pralines are easy to make in the microwave but you have to watch your time. I zapped them for 3 minutes to start, stirred, then 3 minutes more. After that I took them out every minute and checked the temp with a candy therm until they reached 240 degrees, then added the vanilla and did the stirring (it did take 9 minutes of cook time for me). Three minutes of stirring was just about right. You want to stop stirring just when they start to look cloudy and start firming up a bit. Drop them on parchment as quick as you can, the remaining mixture will continue to harden as it sits, making it harder to scoop. If it seizes up on you or gets too hard, add a spoonful of very hot water and stir until it loosens up. I used an average sized cereal spoon to scoop and got about 2 dozen. Try dipping these in the "Hard Chocolate Glaze" once they are cool, it looks very fancy :)
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18 users found this review helpful

Hard Chocolate Glaze

Reviewed: Nov. 21, 2010
Great. I used 3 oz of chocolate (2 oz bakers semi sweet squares) and an ounce of dark chocolate chips and 2 tbsp butter. Worked wonderfully to dip 2 dozen pralines.
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2 users found this review helpful

Harvest Pumpkin Cupcakes

Reviewed: Oct. 8, 2010
Yum! The cake part was fantastic - like others say, it was light and fluffy and moist, like actual cake with pumpkin flavor, not heavy/dense like a muffin. I made 1/4 recipe and got 8 cupcakes on the small end of average size. Only needed to bake for about 22 minutes. I don't like cream cheese frosting so I used a buttercream frosting recipe from this site and added cinnamon, cardamom, and a little pumpkin pie spice. This worked nicely with the cake flavors.
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2 users found this review helpful

Ham and Cheese Strudel

Reviewed: Aug. 24, 2010
This was very good. I didn't make sauce, just made scrambled eggs (used real eggs) with ham, cheddar, and some creamy cheese. My phyllo sheets were smaller so I just layered two of them with olive oil spray and breadcrumbs. Also, I brushed a little melted light butter on top before baking, it makes a big difference in browning and crispness.
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6 users found this review helpful

Pork Chalupas

Reviewed: Feb. 14, 2009
Our favorite slow cooker recipe. Its been wonderful using pork shoulder and pork loin. We make it on Sunday and eat it for dinner all week! Absolutely delicious.
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1 user found this review helpful

Rosemary Herb Bread

Reviewed: Jan. 31, 2009
This recipe was fantastic. I used extra fresh rosemary, italian spice, olive oil instead of butter, and added a bit of parmesan. I also used 2 cups white whole wheat and 1 cup bread flour with a tbsp of vital gluten for rise. This rose incredibly high as it started baking (set bread maker on dough setting and then baked in the over in a loaf pan for 20 minutes at 350). Thanks for a great recipe!
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2 users found this review helpful

Jeanne's Chocolate Kiss Cookies

Reviewed: Dec. 14, 2008
This was delicious with a couple changes. First I scaled the recipe to make 20 cookies - this scale called for 7 Tbsps of butter, and since some reviews mentioned that the cookies came out flat/greasy, I used 5 Tbsp instead. I chilled the dough for 15 min or so before rolling into balls and baking for 10 minutes. The cookies came out nice and puffy and perfect looking and I used peanut butter chocolate kisses. The reduced butter (I actually used margarine) gave the cookies the perfect shape, and they still taste very rich, but also have the bonus of having 10 calories less per cookie!
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2 users found this review helpful

Blueberry Oatmeal Coffee Cake

Reviewed: Aug. 10, 2008
This recipe turned out well, nice and moist, and I appreciated seeing a recipe for a lower-fat blueberry coffee cake! The cake is not very sweet, so if you like it sweet, add another 1/4 cup sugar. Also, I added 1 tsp vanilla and I think it would have been very bland without it. I made the following substitutions: used 1/3 cup soy flour to replace some all-purpose for more protein, used 1 tbsp oil and 3 tbsp applesauce to lower fat and calories, used only 1/6 cup sugar and about 1/4 cup splenda, added 1 tsp vanilla, used plain non-fat yogurt instead of sour cream.
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6 users found this review helpful

 
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