Erin Kate Recipe Reviews (Pg. 2) - Allrecipes.com (10681646)

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Erin Kate

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Caramel Bars

Reviewed: May 7, 2009
I LOVE these! Perfect brown sugar/oat crust and goey caramel. I think they actually get softer after a day or two. So easy, so good! Take the advice of other reviewers and double the flour/oat mixture, but not the caramel mixture (I used one bag of caramels and 7tbls cream). Lining the pan with foil is important, otherwise the caramel will stick pretty stubbornly. Plus, it makes it so much easier to cut! But WAIT until they've cooled before you pull the whole thing out of the pan. I also reccomend using 3/4 of the mixture for the bottom layer and the remainder for the top, just because the bottom layer will get baked longer and that way it won't get too crunchy. Be sure to press the top layer together a bit so forms one layer. I baked the bottom for 12 min and the top for 15. I've made these once with chocolate chips and once without. I prefer without (and I never use the nuts).
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Peanut Butter Cookies with Chocolate Chunks

Reviewed: Feb. 11, 2009
I loved these! Soft and chewy. The peanut butter flavor isn't too strong, so add more if that's what you want. The oatmeal and honey are perfect additions. I won't change a thing about this recipe.
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Big Soft Ginger Cookies

Reviewed: Feb. 3, 2009
These are okay. Nothing special, just like any other ginger cookie I've made before really. I used butter instead of margarine and I still thought it could have more butter flavor. They're not too sweet - even rolled in sugar - which is nice.
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Apple Squares

Reviewed: Feb. 1, 2009
I doubled the apples. Perhaps that was too much, bars fell apart. I halved the cinnamon/sugar topping - still too much. My coworkers really liked them, but I wasn't impressed. Even with all the apples these were still lacking in flavor. I do reccomend throwing them in the freezer for 10 - 20 minutes before attempting to cut them.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 30, 2008
These are a very commercial/grocery store type cookie. The kind that specifically says "soft" on the package. So if cake-like cookies aren't your thing, or if you don't like a strong vanilla flavor, I would stay away. I like to use this recipe for M&M cookies, rather than chocolate chip (for that I use the recipe published in the NYT in July 08). The tips I've read in other reviews that I've taken on are: 1) addition of 1 1/2 TBLS vanilla 2) addition of 2 tsp baking powder 3) addition of 1/2 tsp salt 4) remove approx. 1/2 cup flour to compensate for vanilla pudding mix On my own I've discovered: 1) removing 1 egg results in a less-cakey texture (that happened by accident!) 2) using both packets of pudding mix gives it too much of a "fake" vanilla taste, so each time I make theses I've been dialing it back and like the results. Still on about 1 1/2 packets. 3) refridgerating the dough overnight is my favorite way to make cookies, they just spread so much better. 4) when making with M&Ms, deffinietly use less than 4 cups, probably more like 3. Good luck!
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Fantastic Crab Dip

Reviewed: Jul. 14, 2008
Per other reviews I used a chive and onion cream cheese and let the finished product sit in the fridge overnight. I think it would be a little lacking in flavor without the chive and onion cream cheese. Very easy, very tasy, took to a potluck and left with a clean bowl. Will hang onto this recipe.
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Cheese Filled Triangles

Reviewed: Jun. 3, 2008
I LOVE these! I used herbed feta cheese and threw in some minced garlic when cooking the onions. Like other reviews, when it comes to using phyllo dough, I reccomend covering with a wet paper towel and plastic wrap the stack not in use. For this recipe I used about three sheets and cut them into four strips with a pizza cutter. I took previous advice and sprayed some canola oil between the three sheets before using.
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Easy Lemon Cookies

Reviewed: Jun. 3, 2008
Wow. These melt in your mouth. I made them for work and they were gone in a heartbeat. Dough is pretty sticky so after I dropped a couple balls into the powdered sugar I would shake the bowl to get them coated and they wouldn't stick to my fingers when I dropped them onto the cookie sheet. I also used about a tablespoon of real lemon juice and a bit of lemon zest in place of the lemon extract.
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PEBBLES Dino S'Mores

Reviewed: Jun. 3, 2008
Good. I thought the cocoa krispie mixutre would be more chocolatey though, so the chocolate drizzle on top is a must. Like the previous reviewer I also reccomend using miniature marshmallows on top. Gently press on the marshmallows and graham crumbs on top right away to ensure they stick to the top.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Mar. 23, 2008
Like others, I was looking for an amazing pb cookie recipe and chose this one based on reviews. I must have a different concept of "chewy" than the author, because although I would say they were moist, they certainly weren't chewy. The dough was very crumbly and the finished product was the same. It sort of disintigrated in your mouth - almost reminded me of a super moist shortbread if that makes any sense. Obviously with a whole jar, it had good pb flavor, but the texture was definitely lacking. Forgettable recipe. I continue my search for the ultimate pb cookie. UPDATE: found my favorite - it's the Peanut Butter Chews recipe on the King Arthur Flour site.
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Cinnamon Nut Coffee Cake

Reviewed: Feb. 29, 2008
Wow. I've never made a coffee cake before, but this was exactly what I was looking for. The batter is a bit thick, so when you try to spread the top layer over the middle cinnamon filling section, I'd reccomend putting down several dollops and then spreading. I'm generally not a fan of nuts, but I thought they added a nice contrasting texture to the cake. My oven runs hot and my 10" round cake pan had a dark coating, so I turned the temp down to 350, but then it took nearly 40 minutes to bake and the top got pretty dark. I'll either turn up the heat next time or take it out while the middle is still a little squishy - more like coffee cake anyway right? Speaking of which, I might also experiment with adding some pudding mix to the batter to add some moisture to it.
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Best Brownies

Reviewed: Feb. 24, 2008
These are the first brownies I made from scratch where the entire pan cooked all the way through. Very easy. It's staying in my recipe file. Didn't care for the frosting, but I always add chocolate chips, otherwise the chocolate flavor is a little lacking in my opinion.
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Grocery Store Frosting

Reviewed: Jan. 25, 2008
Pretty good, but not as good as the grocery store. Needs more butter maybe? Also, I swear the taste changed from when I made it and frosted my cake to the next day when I served it...strange.
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Displaying results 21-33 (of 33) reviews
 
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