JoeyAngel Recipe Reviews (Pg. 1) - Allrecipes.com (10308528)

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Best Chocolate Chip Cookies

Reviewed: Nov. 28, 2008
I've made these today with my three-year-old, that's how easy they were to make! Turned out lovely, just as described. Certainly a recipe I will keep & share. Thank you!
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To Die For Blueberry Muffins

Reviewed: Mar. 1, 2008
I followed this recipe almost to a T (used brown sugar for topping), as well as all the instructions - especially those pointed out by Chef Joy - and my muffins came out a mess. I must add that I'm a decent baker and 99% of recipes I try from this site turn out great. The muffins did not grow at all; the berries sunk right to the bottom (although I tossed them in flour before adding to batter); the 'topping' sunk into the muffin, making them too sweet and greasy; and after 18 min at 400F, the muffins were scorched at the edges, but raw in the middle. Very disappointing. I will be trying Blueberry Cream Muffins next time.
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2 users found this review helpful

Strawberry Bread

Reviewed: Jun. 25, 2007
Strawberries are just coming in season in Ontario, so I had plenty at home and decided to try this recipe. I had to make some adjustments, and whith those, the bread turned out perfectly: I reduced flour to 3 cups and replaced 1 cup with whole wheat flour; I reduced the sugar to 1.5 cups (and used 1/2 cup brown sugar); I replaced 3/4 cup of oil with plain yogurt; I increased strawberries to 3 cups. I baked it in a bundt for 1h10min at prescribed temp. Served it with vanilla ice cream. Family and friends loved it, and it was gone in less than 12 hours!
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Hearty Turkey Stew with Vegetables

Reviewed: May 23, 2007
I was looking for a recipe to use up all the veggies I had at home, and I found this. The result was great, very nice and chunky, with thick consistency, exactly what I had in mind. I didn't have any marjoram, so I had to improvise with thyme and basil, but the flavour was bland, so I added some garlic and cheyenne pepper to add more flavour. With those adjustments, this recipe will become our family's staple!
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: May 21, 2007
Delicious muffins! Wonderful flavour and turned out very fluffy for all whole-wheat dough and not too sweet, but sweet enough. Definite keeper!
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Whipped Cream Cream Cheese Frosting

Reviewed: May 20, 2007
Fantastic! When I started whipping the cream cheese, it was not quite at room temperature, but it warmed up in the process of whipping and I had no texture problem. I've added a 1/4 of a vial of Dr. O's lemon flavouring. Also, once I've folded the whipped cream into the cream cheese mix, I whipped the frosting for about 30 seconds on medium. It's important NOT TO OVERWHIP it, so you have to pay attention. The flavour was fantastic, the texture silky, and it worked wonderfully with sponge cake and strawberries. And no, this recipe will not work for piping purposes.
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Whipped Cream Frosting

Reviewed: May 20, 2007
Fantastic! I've added a 1/4 of a vial of Dr. O's lemon flavour. Also, once I've folded the whipped cream into the cream cheese frosting, I whipped it for about 30 seconds on medium-low. It's important NOT TO OVERWHIP it, so you have to pay attention. The flavour was fantastic, the texture silky, and it worked wonderfully with sponge cake and strawberries. I made this cake for a friends's brithday today and it was a huge success! We also had to transport it for an hour, and it held up wonderfully right out of my fridge and back into one once we arrived at our destination. Thank you, Tom Parker!!!
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Banana Muffins II

Reviewed: Apr. 23, 2007
Wonderful recipe - however, I've made some adjustments: I used all brown sugar, and substituted 1/2 cup of flour with whole wheat flour. This gave the muffins an earthy nutty flavour. Will be making them again (this time adding some cinnamon and cloves) - they make a great snack.
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Jumbo Fluffy Walnut Apple Muffins

Reviewed: Apr. 16, 2007
Excellent muffins - moist and not too sweet! My family loved them! I did add 1/2 tsp of nutmeg, shredded the apples, and corsely ground the walnuts. Next time I will also try to substitute 3/4 of flour with whole wheat flour so they'll be healthier for my toddler. I did not use the cinnamon crumble at all - I had Caramel Frosting V leftovers so I used that on some of them - great combination.
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Pear Bread I

Reviewed: Mar. 31, 2007
Excellent moist cake with a subtle flavour (I increased cinnamon to 1.5 tsp and added 1/2 tsp of nutmeg) - I baked it in a large muffin tin and got 18 large muffins out of the original recipe. I baked them at 165F/325C for 30 minutes and they turned out beautifully. I topped them off with Caramel Frosting V, which made for a delicious combination. My toddler and my husband loved these muffins!
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Caramel Frosting V

Reviewed: Mar. 31, 2007
Absolutely Excellent! The consistency is creamy and the flavour is wonderful. I was a little hesitant not to stir it after I added the butter, but I resisted the temptation and just let the mixture cool in a cold bath for about 30 minutes, and then in the fridge for another 30 minutes. I whipped it on its own, and then I added 3 tbs of whipping cream (set aside from the 1/2 cup) and about 2-3 tbs of icing sugar, alternatively with the cream (as suggested by another reviewer). It's a keeper!!!
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15 users found this review helpful

Six Egg Pound Cake

Reviewed: Mar. 25, 2007
I couldn't find an orange pound cake, so I've made the following changes to this recipe: - I've reduced sugar to 2 1/4 cups; - I've increased vanilla to 2 tsp; - I've reduced (boiled down) 1/2 cup of O.J. to 1/4 cup and used it instead of 1/4 cup of milk. - I've used 1/2 cup of milk; - I've added grated zest of one orange. I also baked it at 325F for 80 minutes. It turned out very well, with a nice (however mild) orange flavour. We had some friends over for tea and they loved the cake, having seconds and thirds. Everyone's favourite part was the golden crunchy crust. This cake is not going to become a kind of recipe I would make over and over, but I will make it again for Easter.
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Pecan Sour Cream Pound Cake

Reviewed: Mar. 20, 2007
Much too sweet for my taste (and my family's taste and my friends' taste). Otherwise, nice and moist. Replacing 1 cup of flour with 1 cup of grated pecans really improved the favour and texture. I also should have dusted the baking pan with flour, because I had difficulties getting the cake out and some of the crust stuck to the pan. I did not use the glaze. The cake actually got better on the second and third day. I made it again for Easter and reduced the sugar to 2 cups - the cake turned out great, it was fluffier and less dense, and also much tastier.
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