Matt Mock Recipe Reviews (Pg. 1) - (10622814)

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Matt Mock




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Layered Mint Chocolate Fudge

Reviewed: Mar. 8, 2013
The recipe is so rich that the individual servings should be like after dinner mints. Thus, a double batch is not really necessary. Also, the peppermint flavor had an unpleasant tang, sort of like mouthwash. Perhaps that was the brand's fault.
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Raspberry Nut Butter Cake

Reviewed: Oct. 3, 2012
The cake tasted fine, but it completely came apart when removed from the bundt pan. It just wasn't a very strong cake.
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Roasted Squash Soup

Reviewed: Oct. 29, 2011
I was looking for a vegan soup recipe for fall and on basis of stars, picked this one. Followed it to a t except using EVO for butter. Smelled divine, but found no depth to flavor. Guess I was missing the dairy that I chose to leave out for my lactase-deficient friends.
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Cool Lime Pie

Reviewed: Jul. 31, 2011
I tried the pretzel crust with a different, but similar filling (I prefer fresh lime juice). Gotta say the pretzel crust is not to my liking. It has chunks of pretzel even after using the food processor for a good minute to pulverize. You can also taste the pretzel malty flavor. I'm not sure why you think that should pair with the lime. So, I won't try this crust again.
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Good Meringue

Reviewed: Nov. 12, 2010
No need or Cream of Tartar. If you bake this for a long time at low temperature (200 x 120 min), you get a crunchy meringue all through. If you bake at higher temps for shorter times (350 x 15 min), the top browns and the insides stay creamy. This seems like a lot of sugar. I use about 1/4 c for 4-5 egg whites and it's plenty sweet on top of a sweet pie.
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