RobinD63 Recipe Reviews (Pg. 1) - Allrecipes.com (1016173)

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Chocolate Syrup

Reviewed: Feb. 2, 2013
Perfect, perfect, perfect. Super easy and no artificial ingredients. It's just like the name brand, only the chocolate taste is more true. I used dark cocoa powder and slowly brought the syrup to a boil, whisking the whole time. Just wonderful!
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Marshmallow Buttercream Frosting

Reviewed: Sep. 14, 2012
This frosting is sweet, but it is also fluffy, buttery and full of flavor. I used clear vanilla rather than almond as I was frosting a red velvet cake. This recipe makes a huge amount. Probably enough for a triple-decker cake. I'm not sure how often I will make this because of the fat content, but I really love how it tastes and looks.
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2 users found this review helpful

Extreme Chocolate Cake

Reviewed: Jul. 30, 2012
This is an extremely delicious cake. I followed pingdk's lead and used strong coffee in place of the water. I had no problems with pan size or overflow when I followed the recipe as written. I made a ganache for the frosting, so can't rate that, but the cake itself is a thing of beauty.
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Self-Filled Cupcakes I

Reviewed: Jun. 15, 2012
Truly delicious. After reading other reviews, I used a 2 cookie dough scoops for the bottom, 1.5 scoops of the filling, and another scant scoop to top them off. I baked 18 minutes, rotating pans half-way through. The result was 24 moist, yummy cupcakes. However, my filling did sink and was more of a bottom layer than a filling. I think chilling the cream cheese mixture till firm, then rewhipping it would have been better. Mine was a little soupy. Mini-chips might also be a better substitute. Nevertheless, my fiancé is eating them like a starving man.
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Cracked Sugar Cookies I

Reviewed: Apr. 24, 2012
This recipe is so much simpler than the rolled version. I did roll the dough balls in colored sugar (see poor-quality photo taken with my phone). The dough scoop I used was big because I only got 25 cookies. They looked beautiful and my boyfriend's friends ate them up. I was looking for something sweeter, so my fault, becuase one reviewer stated that these are not too sweet.
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1 user found this review helpful

Raspberry Truffle Fudge

Reviewed: Dec. 5, 2011
The pan of fudge is in my kitchen and I'm trying not to eat it! The person who posted the photo with the pretty pink layer used white chocolate morsels and seedless raspberry jam in the top layer. I did the same. The bottom layer is the same recipe my mom used for hot fudge sauce. It was always so yummy! My pink layer is still very soft and gooey. I'm hoping it will set up by the morning. Even if it doesn't, the flavor is fantastic. I think using chocolate in both layers would drown out the raspberry flavor.
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5 users found this review helpful

Cherry Chiffon Dessert

Reviewed: Mar. 8, 2008
My mom has made this for years. We make it without the marshmallows, and serve it as a fruit salad, that way we don't have to wait for dessert to eat it. It's yummy.
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3 users found this review helpful

Crispy Rice Candy

Reviewed: Dec. 28, 2003
No one will know you only spent minutes making these candies. I've used this recipe for years, using white chocolate stars. A friend uses Christmas Rice Krispies, and another uses Cap'n Crunch. Either works well.
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5 users found this review helpful

Cranberry Hootycreeks

Reviewed: Mar. 18, 2003
The hubby and I made 15 of these jars for Christmas gifts (2002), and I am still hearing from the recipients. They made the cookies and loved them. No one had a problem with the directions. Our test batch came out wonderful. I did have to sub some cherry flavored Craisins, because I waited until the last minute to grocery shop, but those were fine too.
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3 users found this review helpful

Cauliflower Casserole

Reviewed: Mar. 18, 2003
This one was disappointing. I used fresh bread crumbs and added 1/2 teaspoon of Italian seasoning. It was too much, so that was my error. We also didn't like the way the butter pooled at the bottom of the dish. We would have preferred the cauliflower plain with a little margarine.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Mar. 18, 2003
Made a batch of these for the hubby to take to work. They were wonderful fresh out of the oven, but the next day he said, "They needed milk." I think the oil instead of butter would have made the difference.
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1 user found this review helpful

Alfredo Sauce

Reviewed: Mar. 18, 2003
Holy Moly! My husband loves alfredo, and he freaked out because this was so good. I made a double recipe, added 1.5 pounds of pan seared chicken breast and poured it over tri-color rotini (it was the only pasta in the house). Unbelievable! It was a little thin at first, but thickened as it cooled. I used genuine Parmesan Reggiano and it melted wonderfully smooth--just be sure to add only a handful at a time. Do not boil, or the sauce will separate.
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538 users found this review helpful

Sand Art Brownies

Reviewed: Jan. 8, 2002
I created ten gifts from this recipe. First I tested the recipe with the 2/3 C. oil. Very oily, so I listed 1/3 C. on the instruction cards. I layered the ingredients in a disposable 4-cup Gladware container, tied a Pampered Chef Mini Spatula to the top with a big gold bow, then slid an instruction card onto one of the tails of the bow. Very well received. I made cookie jars last year, and looks like I'll be stuck making jar recipes forever---everyone asks for more!
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8 users found this review helpful

Candy-Coated Chocolates Cookie Mix In A Jar

Reviewed: Jan. 14, 2001
I made 14 of these for Christmas. I also layered the flour, soda and salt, then packed down the brown sugar, added the white sugar and topped it off with the candy. I put them in decorated glass jars, and tied the directions and a wooden spoon on with raffia. Everyone loved them. My brother just baked his up and ate half of them in one sitting!
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40 users found this review helpful

 
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