Lillithmaximus Recipe Reviews (Pg. 1) - (10461606)

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Creamy Frosting

Reviewed: May 23, 2010
This is absolutely my go-to icing. So fast, easy, and delicous just FOLLOW THE RECIPE! Do not use melted shortening for the softened butter, milled polenta for the flour, and boiling water for the milk. If this is anything less than delicious (ie: tastes like "Sam's Club" frosting, you DID IT WRONG!)
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Chocolate Chess Pie

Reviewed: Dec. 20, 2009
The flavor is wonderful, however I think the lower reviews could be because some cooks are unaware of proper custard/homemade pudding-type pie preparation. The ingredients should include instructions for tempering the eggs. To those who had trouble with the ingredients separating: mix together all of the ingredients except for the eggs and pecans over medium heat until sugar is melted and cocoa is incorporate. Beat the eggs in a separate bowl and while STILL beating, add about 1/2 cup slowly to the eggs to gradually increase the temperature. Then add the egg mixture back to the saucepan still stirring. Your mixture will thicken almost instantly, then you can add the pecans and pour the mixture into the pie shell. It only takes an extra minute to do this, but the results are perfect every time!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 15, 2009
Soooo good. I like a ridiculous amount of chocolate in my cookies, so I used 2 cups of milk chocolate chunks and 1 cup of chocolate chips. They were so gooey, chewy, and delicious!!!
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Aunt Mary's Chocolate Cake

Reviewed: May 25, 2008
So rich and delicious! I made the 'best buttercream' to go with it, though now I wish I'd used a dark chocolate fudge type frosting, as this cake is sweet enough without the uber-sweet buttercream. Even better the next day! (if it lasts!) Edit: If you have a stand-by Texas sheet cake recipe, try using the pour-over FROSTING on top of this cake. If I wasn't already married, I'm pretty sure I could use it to convince someone to marry and/or impregnate me.
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Best Buttercream Frosting

Reviewed: May 23, 2008
I've never made buttercream before and ..oh my god, this was so light, fluffy, and delicious! So much better than anything I've ever bought from the store. I can see how people had issues with the graininess, but I kept beating the mixture after adding the flour/milk and it eventually went away. Also, I highly recommend using a sift to put the flour in the milk, continuously whisking over medium heat, and then let it cool for about an hour. It was actually cool to the touch when I added it to the sugar. After the frosting came together, I added 1/2 cup of melted chocolate chips. Orgasm in a bowl.
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