Vivian B. Recipe Reviews (Pg. 1) - (10237161)

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Vivian B.



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French Cream Filling

Reviewed: Nov. 21, 2007
Sooooo good. It definitely needs to be all cream, no milk, but I had no issues with it being runny. I let it sit in the fridge for about an hour and it got just a shade denser, I guess from falling a little: this was perfect, in my opinion. I used this recipe to fill puffs made from the "Cream Puff I" recipe. I love this!
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Cream Puffs I

Reviewed: Nov. 21, 2007
The recipe is a little eggy, I found I could use just 3 large eggs and have it work just fine. Only half of my first batch rose, specifically the half in the rear. To others like me with a window on the oven, push this tray far to the back, otherwise the first row will not get hot enough, at least on mine. Also, while mine puff, there is still a little too much meat to these puffs, I find it better to slice them open and scoop out some of the excess rather than just fill them as is. Overall, this recipe was very clear to me. Follow the instructions and you'll have a workable (albeit eggy) puff that's perfect for a variety of fillings. I have yet to try the custard filling listed here, but I felt adding more egginess would be too much.
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Easy Cookies

Reviewed: Dec. 17, 2011
Have tried this with two different box mixes so far. First I used funfetti mix, it came out rather thin and were fussy to free from the pan but the survivors were delicious. Tried it later with devils food box mix and got a much thicker batter. I think it might be wise if this is your first time to set aside part of the butter/yolk mixture in case you choose a smaller cake mix box, then integrate it in if necessary. I do love how buttery the cookies are, and the additional vanilla make them all the more aromatic and lovely. I
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Photo by Vivian B.

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 8, 2013
These came out PERFECTLY! I used ghiradelli brand chocolate chips, and I only had salted butter so I omitted the added salt. Thank you for the great recipe!
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