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Recipe Reviews 13 reviews
Big Soft Ginger Cookies
I have made these three times. The flavor is good, but you HAVE to chill the dough for a hour or two before working with it. Even if you were to do what others suggest and just drop the sticky dough into the sugar before balling it, the rest is much flatter and crispy. If you chill, form a ball, and THEN roll in sugar, you get the soft chewy cookie intended.

1 user found this review helpful
Reviewed On: Dec. 18, 2013
To Die For Blueberry Muffins
These were pretty good; raised well, decent flavor, moist, etc. However, I thought they were too sweet AND I left off the crumb topping. I couldn't even imagine how sweet and rich they would have been with that addition. They were also a tad greasy on the bottom of the muffin liners. So if you're looking for a rich, very sweet muffin, definitely make these. If not, you may have to adjust a bit or look elsewhere.

1 user found this review helpful
Reviewed On: Jul. 28, 2013
Whole Grain Pancakes
I liked this recipe with tweaks, but without and as the recipe is written, the batter would have been too thin and bland. After finding the batter too thin (even after letting sit for a while, which is not what the recipe calls for), I added more oatmeal and flour. I also tasted the batter, then made a pancake as a tester, and realized it also needed salt to bring out the flavors. Therefore, as written, the recipe is a three, but if you add extra dry ingredients, salt, and let sit for a bit, it would be a five. Easy changes, but misleading to say it's a five star recipe.

0 users found this review helpful
Reviewed On: Apr. 13, 2013

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