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Corn Dog Muffins

Reviewed: Jul. 15, 2011
Delicious! We used li'l smokies, halved the recipe, and used about four ounces of Monterey Jack cheese. It made twelve moist, tasty corn dog muffins and we ate them for dinner, are planning to eat them again for breakfast.
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Super Easy Chocolate Cupcakes

Reviewed: Aug. 18, 2009
Delicious! Taste and texture much like a Hostess Cream-Filled Cupcake, but less waxy. Made about twenty full-sized and fifty mini cupcakes, and twenty-four hours later they had disappeared among six people.
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Lemon-Marmalade Cookie Sandwiches

Reviewed: Aug. 18, 2009
Okay, a few things: Food processor-- Put the nuts in first, grind to a coarse grain, then add the flour and seasonings. Nuts just kind of floated around in the cup of flour, and I had to put it through a sieve to get the nuts. Baking-- These spread about a centimeter in all directions as they bake. Complex or subtly curved shapes (snails, hearts, multi-stroke kanji) do not survive. Shapes with sharp corners, like stars, turned out surprisingly well. Either stick to circles, stars, and certain flower shapes, or do your cutting post-baking (I really wanted those snails). The dough was tasty, though I'd probably add more lemon zest and maybe some extract or liquer next time. I substituted a tin of peanut with coconut from the oriental grocery for the hazelnuts, and they were nice. Any distintively flavorful nut would do well. I misread the recipe as advising "lemon molasses", which confused me, so I ended up with bootstrap molasses in my cookie sandwiches. It, um, seems alright. They're not seeping too badly, and after they've chillded I think they'll be fine. The holes I made, having shrunk in baking, actually looked pretty classy with the molasses showing through. Again, a star shape worked well, although it did not really resemble a star. The cookies were pretty crumbly, though again I think that would be improved by more solid shapes. I've yet to try a sandwich, but the scraps from my pan were quite nice.
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Best Ever Chocolate Chip Cookies III

Reviewed: Nov. 29, 2008
A few modifications- I used 3/4 cup of butter and added a little over 1/4 cup of brown sugar (I just couldn't handle making chocolate chip cookies without brown sugar!). That's all, I think. I used a smallish melon baller to make balls of dough about the size of my thumb, then I cooked each batch for about five minutes. The first batch came out thin and wafer-like, with tender centers- which was awesome- and the second were a bit fuller and more fluffy, which was still awesome.
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