judy125 Recipe Reviews (Pg. 1) - Allrecipes.com (10450721)

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Vegan Chocolate Cake

Reviewed: Jun. 13, 2008
So easy with the simplest of ingredients. I've made this 3 times and it has come out so consistently moist and not too sweet each time. I like to add chocolate chips for little bursts of deeper chocolate flavor. I can start and get it in the oven while my baby takes her nap!
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Moist Carrot Cake

Reviewed: Jun. 22, 2008
Like others advised, I cut oil back to 3/4 c. and added 3/4 c applesauce. Didn't have any on hand so I peeled, sliced and simmered 1 med apple then put in food processor. it made a little over 1/2 cup. Also added nutmeg, allspice, fresh grated ginger, and raisins. Turned out excellent. Will definitely make again.
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Ti Amo Tiramisu Treats™

Reviewed: Apr. 18, 2011
Fairly easy to make and presents itself well. I don't think my coffee was strong enough so I added some cocoa powder to deepen the color (for better contrast). I would make a few adjustments for next time: 1) use instant coffee with the 3 Tbs of water (stronger the better since you are mixing w/ 3x8oz of cream cheese) 2)add some rum to the cream cheese mix to make it truly tiramisu-like 3)add a tsp of vanilla to the whip cream top layer
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Fresh Cherry Crisp

Reviewed: Jun. 19, 2012
Delicious (and vegan)! Took recommendations from others and used half the sugar and no shortening. Instead of butter i used 1.5 sticks of Earth Balance vegan buttery stick and you don't even notice. Used 8x8 pan and had so much crust that i lined the bottom of the pan with crust and still had so much for the top. Thought it was too much, but for me there is never too much crust. Just dumped it on top and it came out awesome. Also threw in some cinnamon, nutmeg and anise in the crust. Sweetness was just right, perhaps could've just used 1/2 cup sugar instead of the 3/4 c for more tart flavor. Very easy to make - hardest part was pitting the 2+ pounds of cherries!
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Chocolate Wave Zucchini Bread

Reviewed: Sep. 4, 2012
Doesn't need shortening - replace w/ applesauce, you won't notice the difference. I followed the recipe for all other ingredients and only thing i would change is maybe reduce sugar by 1/3 cup and replace w/ 1/3 cup shredded coconut. Comes out very sweet and moist, a delicious bread!
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Pumpkin Bread Puddin'

Reviewed: Oct. 29, 2013
First time making any kind of bread pudding and it turned out surprisingly great! I doubled the recipe, used the whole 15oz can of pumpkin and an extra cup or 2 of buttermilk bread cubes (thought there was too much batter). Baked in a 13x9 pan for about an hour until the knife came out clean. Forgot the brown sugar on top but made whip cream and it was sweet enough. It was custardy but firm, great pumpkin pie taste. Would definitely make again, great way to use up day old bread.
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