Cristina Recipe Reviews (Pg. 1) - Allrecipes.com (10171667)

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White Chocolate Sour Cream Frosting

Reviewed: Jun. 22, 2009
This was super easy and totally fabulous. Abolutely no need to add any powered sugar to this one.
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7 users found this review helpful

Gail's Raisin Cake

Reviewed: Jun. 20, 2007
I got to give this one a five. It was Super easy and really good. However I did let mine cook for one hour just to be on the safe side of done.
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5 users found this review helpful

Extreme Chocolate Cake

Reviewed: Jan. 1, 2008
I only used about 1/4 cup of boiling water and I think the cake came out just fine. Maybe it could use another egg. The icing however was excellent. I used 1 1/4 cup less of the powdered sugar and thought it was the best I've ever made.
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3 users found this review helpful
Photo by Cristina

Best Buttercream Frosting

Reviewed: Dec. 25, 2013
I am not generally a fan of butter cream frosting, however it was necessary for this particular batch of holiday cupcakes. After reading the reviews I was curious as to how this would end up. I used buttermilk with the flour instead of milk because I had some left over from another project and needed to use it before it went bad. I cooked over low-medium heat and stirred it almost continuously with a small whisk. When it got a little thicker than gravy, I took it off the heat and continued to stir. I creamed the butter and sugar while cooking the milk and flour. When everything was about room temp it all went in the mixer. I want the milk mixture to soften the butter a little so I put it in not completely cooled but definitely not hot. I followed other reviews and let the mixer go for it. After about 15 min I taste tested and it was smooth. I should have let it go a little longer because even though I scraped the sides several times there were still one or two gritty spots. Clearly I was taste testing all the way through. I could not believe how good it was. I must say it was a success. Everyone commented on how good the frosting was. It had an almost complex cream cheese type flavor. I used vanilla extract so I assume it was the buttermilk that really punched up the flavor. It was formed enough to pipe unto cupcakes, but probably not stiff enough to do some serious creative cake decor like flowers etc. I bet that can be remedied with some tweaking here or there.
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Blonde Brownies I

Reviewed: Nov. 21, 2012
I made the recipe just as it's written. The only needed change was the cook time. I almost had to double the cook time. Eventually, they were done and very tasty. They are very cookie like but in a bar form. That was cool with me. They were crisp and a little chewy just like a cookie. I put the chocolate chips over the top and I noticed that they were easier to cut without disturbing the chips once the whole thing had cooled off a little bit. I don't expect these to last very long at my house, but just to keep them from getting too hard, I'm keeping mine in a tupperware container on the kitchen cabinet. I think the fridge might turn them hard as rocks!
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Deep Dish Brownies

Reviewed: Jul. 19, 2008
Super easy. Perfect brownie muffins!
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Easy Pancakes

Reviewed: Aug. 6, 2007
I used half the baking powder and added vanilla. The batter was a little runny, but made tasty cakes a little on the thin side. Maybe less milk and oil next time, or more flour will make them perfect.
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Quick Coffee Cake

Reviewed: Jul. 5, 2007
I read the reviews before I made this recipe so I knew that I would be altering it some. I like sweet, so I doubled the sugar and the and added chocolate. I think it came out great. It was quick and moist the topping was just some of the dry mix and bron sugar and almonds, but it was very tasty.
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