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Chocolate Coconut Cream Cheese Frosting

Reviewed: Jan. 5, 2014
For those who had problems with the frosting not setting up properly, this often happens with light or spreadable cream cheese. The best stuff is the kind that comes in a brick. Also, omitting the cocoa powder without substituting it with something else, like rice flour or cornstarch, will make a much thinner frosting. Cocoa powder is a deceptively strong binder; altering the amount of it in brownies, for instance, can take them from gooey to super dry with just a couple of tablespoons. Otherwise, I'm not sure what went wrong, and I'm so sorry it made a mess of your cupcakes!
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Cowboy Cookie Mix in a Jar

Reviewed: Oct. 3, 2010
Awesome gift or sale idea, love it any time of year! One little tip I use: After I measure out the flour, I remove 2 tablespoons. I layer everything in the order given, because I love the balance of dark and light. When I get to the chocolate chips, I put 2 tablespoons of cocoa powder on top of them around the edges to sort of seal them off against invading white flour. You could use hot chocolate pwder, too, or if you're feeling daring, a cinnamon-spice blend! I made a chai-inspired mix once and it turned out great- if spiced chocolate is your thing!
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13 users found this review helpful

Volcano Pancake

Reviewed: Oct. 2, 2010
My family have been making this for years and years for every single Holiday brunch- but my Dad calls them Dutch Babies! Something to do with the originbal recipe having them bake in a Dutch oven, I think... no matter what you call them, they're delicious!
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4 users found this review helpful

Grocery Store Frosting

Reviewed: Apr. 29, 2009
This frosting is excellent and reliable. For those who think it has too strong a butter flavour- make sure you either use unsalted butter, or omit the salt in the recipe if you are using salted butter. This really helps to retain the creamy consistency, but not the flavour, of the butter.
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6 users found this review helpful

Drunken Peachanero Salsa

Reviewed: Dec. 26, 2008
I made this for a guy who doesn't like peaches... so i left out the peaches and used tomatoes. Don't know how helpful this review will be without the key "twist" ingredient, but here goes: he loved it! I used quartered cherry tomatoes, which are naturally sweeter than others, and one medium-sized green tomato, which did help add a bit of crispness. The end result was fresh, delicious, and had a great kick. Oh, and I also used 1 habanero 1 jalapeno. Really excellent.
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Baked Brie with Mushrooms and Almonds

Reviewed: Apr. 3, 2008
I used ground almonds instead of slivers- I prefer the texture. Also, I'm a garlic lover so I used a lot more garlic but I roasted it so it would not overpower. And I'm not big on canned mushrooms, so I went for fresh oyster mushrooms- they have such a light, nutty flavour that they were perfect with the brie and almonds. Finally, I baked it pizza-style on a homemade thin-crust (I cut the butter as some reviewers suggested- a good call, I think)... and cracked some fresh pepper over it before serving. Oh my dear god, it was glorious. I will definitely make this again. If you're not a fan of mushrooms, try it with thinly sliced pear, apple or strawberry. You will love it.
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Rugelach

Reviewed: Dec. 7, 2007
Although I'm not Jewish, a few of my good friends are, so I thought I'd surprise them with a Chanukkah sweet. This recipe was a fantastic success; my friends (and my family) loved it. Two of the friends I made it for are allergic to nuts, so for theirs I filled the rugelach with chopped white chocolate and dried cranberries (craisins). Delicious. Thanks for a great recipe.
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2 users found this review helpful

 
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