Jessica Tarrin Storsved Recipe Reviews (Pg. 1) - Allrecipes.com (10381166)

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Jessica Tarrin Storsved

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Chocolate Frosting II

Reviewed: Jan. 17, 2012
i did what one reviewer recommended and blended everything together using extremely soft butter. this way the frosting had a "melty" texture when eaten. i also found that it wasn't chocolate-y enough for the brownies i was making, so i had to add more cocoa. i do, however, like that this is a "no-cook" recipe that is fairly easy to execute. and no, don't try to ice a cake with this. it's a forgiving recipe, but it's definitely meant more for brownies and the like. in all, tasty and easy frosting.
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Soft Chocolate Cookies

Reviewed: Nov. 17, 2011
Made these on a whim last night and boy am I glad I did. I added three different kinds of chocolate chips and that only made this recipe better. I also had to substitute shortening for the butter as that was all I had on hand ... and I'm sure this helped make the cookies even better. I didn't bother setting a timer, I just watched them closely and removed from oven when small cracks started to appear on the tops of the cookies. I was also sure to only soften the shortening (not melt it) and use cold cookie trays for each batch. The dough did not flatten or spread while in the oven. Finally, with some chocolate frosting, these cookies are tonic to a PMSing girl's soul.
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Breakfast Pies

Reviewed: Oct. 23, 2011
Made these this morning and my family loved it. It was a fun departure from other things we do for Sunday brunches. This recipe is so very versatile that vegetarian friends can enjoy their pies prepared at the same time as the meat eaters. A word of caution: use only half of the preportioned biscuit and have tinfoil ready below for the inevitable overflow. Definitely making this again!
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11 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Oct. 9, 2011
This is such a great place to start. I won't bother mentioning how I tweaked this recipe since I've done it so many times. Thanks!
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Manicotti Shells

Reviewed: Oct. 9, 2011
It took a couple of tries to figure out (likely since I'd started at 11pm and had had two glasses of wine), but once I did these shells were amazingly easy. I wasn't sure if they would have the same texture and flavor of regular pasta and was pleasantly surprised to find that they didn't. These shells are BETTER than regular pasta: more delicate and excellent flavor. Next time (and there will DEFINITELY be a next time!) I'm going to add finely chopped fresh herbs to the shell batter and likely go with a gentler sauce -- I whipped up my own red sauce to cover these once they were filled, and while that was delicious with the three-cheese and meat filling, I'm anxious to experiment! So fun, so delicious. My mother passed her "cook crown" to me upon eating these. Thank you DianeW!!!
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4 users found this review helpful

 
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