Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (10365633)

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Black Forest Cake II

Reviewed: May 2, 2009
Absolutely delicious! I made them into cupcakes, and filled the cupcakes by using a small cookie cutter to cut a hole, then filled it with the cherries and powdered sugar mixture. I didn't use the heavy cream mixture. Instead I topped the cupcakes with regular buttercream frosting, maraschino cherries, and dark chocolate shavings. Will definitely make again!
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13 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Sep. 18, 2009
I followed the recipe exactly, and it never became stiff! It was just a cream cheese puddle. I tried saving it with powder sugar, but it never became stiff. A waste of money and time. Never again.
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10 users found this review helpful

Italian Chocolate Cookies

Reviewed: Nov. 30, 2007
Overall the taste was okay. The cookie by itself is not sweet and doesn't taste like chocolate. The glaze is what gives it flavor and sweetness. I was actually more impressed by the glaze itself than the actual cookie.
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8 users found this review helpful

Easy Tiramisu

Reviewed: Sep. 7, 2008
I took Elenara's advice for using heavy whipping cream to thicken the mascarpone batter. The taste is fantastic!
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5 users found this review helpful

Anzac Biscuits with Macadamia Nuts

Reviewed: Dec. 10, 2007
I absolutely love this recipe! This cookie is best described as a chewy (or crunchy) sweet oatmeal cookie. It is very delicious. The macadamia nuts and coconut flakes give the cookie a great texture that compliments the oatmeal. What I like about this recipe is that it is egg-free, so the batter is definately safe to eat! The time-consuming part of the baking process is placing the dough on the cookie sheets. The dough is crumbly, and a bit dry so I recommend rolling the dough into small balls (not too compact), and then flattening them, shaping them into circles. The three centimeters for spacing is something that should be taken into consideration because these cookies do spread out quite a bit. I was also told by an Australian friend to let the cookies "age" for two or three days to achieve a chewier texture. Happy baking!
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5 users found this review helpful

Sangria! Sangria!

Reviewed: Dec. 12, 2009
Delicious! I omitted the sugar because it was sweet enough. For one batch I used Menage a Trois, and the second batch I used Blackstone Merlot. Both were delicious, and the fruits are great to nibble on too. :)
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4 users found this review helpful

Red Velvet Cupcakes

Reviewed: Sep. 19, 2009
These were a little on the not-so-sweet side, however, frosting fixes the problem. I only used 1/4 cup of cocoa powder because red velvet isn't supposed to have that much anyway. Overall, I had very great responses. Thanks!
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4 users found this review helpful

Golden Rum Cake

Reviewed: Sep. 20, 2007
Made this three times using Malibu coconut rum. Failure-free recipe.
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4 users found this review helpful
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Creme Brulee

Reviewed: Jun. 6, 2010
I followed Chef Peon's suggestions and my creme brulee came out fabulously! It is very easy to make, it's just time consuming. Heating the cream took the longest. I heated the cream at low heat for an hour and it never started to bubble! Next time, I'll turn up the temperature a bit so I don't have to wait so long again! I found that if I topped a ramekin with a thicker coat of sugar, it will be more crunchy, which is what I want!
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3 users found this review helpful
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To Die For Blueberry Muffins

Reviewed: Aug. 23, 2009
I followed the recipe word for word. I baked it for 20 minutes, and it came out beautifully. I love the crunch of the streusel topping, and the inside of the muffin is moist and delicious! Will definitely make again and again!
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3 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Apr. 8, 2009
These are so good! It's so easy to make, it's unbelievable! I used a whole package of mushrooms (roughly 28), and I still had some stuffing left over. I used the left over stuffing in a couple of bell peppers. I added canned crab to some of the mushrooms and peppers, and that was also fantastic!
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3 users found this review helpful
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Neiman Marcus Chocolate Chip Cookie

Reviewed: Mar. 24, 2009
I followed this recipe to the T. I rolled the dough two different ways: I made one inch balls and left them like that, and the other I made one inch balls but flattened them. I baked both types for 10 minutes. The first one came out a nice soft cookie, and the flattened one came out crunchier. I prefer the crunchier one, but the other is very good too. They don't taste exactly like the Neiman Marcus cookies, which was expected, but they were a little too sweet for me. I'll probably cut down the brown sugar to 3/4 cup instead of a full cup.
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3 users found this review helpful
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Pineapple Upside-Down Cake II

Reviewed: Mar. 10, 2009
Different from the other pineapple upside down cakes I've had before, but I can't point out what it is. Mine didn't turn out very pretty, but it was delicious. The brown sugar syrup surfaced to the top while baking, but didn't overflow. It glazed over the cake, giving it a nice caramel flavor. The texture was a little funny, but I'll make this again and update this review.
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3 users found this review helpful
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Creamy Blueberry Pie

Reviewed: Jun. 6, 2010
I followed the instructions word for word, but I added a dash of cinnamon to the topping and a dash of vanilla extract to the sour cream mixture. I made this pie effortlessly. I will definitely make this again!
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2 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Jul. 8, 2009
This is a pretty good chocolate chip cookie recipe. I omitted the nuts due to my picky eaters. Next time I will reduce the amount of sugar (this is a really sweet cookie), and only blend half of the rolled oats for a crunchy texture.
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2 users found this review helpful

Royal Icing II

Reviewed: Feb. 13, 2009
Great recipe for sugar cookie cut outs! It hardens very nicely without there being the gooey middle.
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2 users found this review helpful

Vegan Brownies

Reviewed: Nov. 10, 2008
It was a bit dry, but other than that, the flavor was nice.
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2 users found this review helpful

Panna Cotta

Reviewed: Jul. 28, 2008
It was all right. It was too sweet for me, and something was missing. It didn't taste like the panna cotta I've had in Italy.
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2 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Mar. 13, 2009
Oh My God. Seriously, this is awesome. I've never made coleslaw before, and this is amazing. I added the sugar to taste, and used slightly less than a half cup. This is the best. Thank you!
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1 user found this review helpful
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Mocha Bundt Cake

Reviewed: Mar. 13, 2009
Don't skip out on the liquor! I used Kahlua and it came out fabulously! I poured some Kahlua mocha glaze over the cake (Kahlua, some espresso, cocoa powder, and powdered sugar). Will make again.
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1 user found this review helpful

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