Thilwen Recipe Reviews (Pg. 1) - Allrecipes.com (10770786)

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Grandma's Eggless, Butterless, Milkless Cake

Reviewed: Mar. 20, 2012
I used milk instead of water (I just had no eggs) and baked 12 muffins and a small rectangular cake. The cake is surprisingly moist. With the price of eggs these days, this will surely be my go-to recipe :-)
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Poppy Seed Pound Cake Muffins

Reviewed: Mar. 5, 2012
I needed to use up some yogurt, so I used a little bit more than 1 cup and compensated for it with one packet of vanilla pudding which I added to the flour. Instead of vanilla extract, I used orange aroma. I baked the batter in a bundt pan and the cake is very moist. I also mixed some sugar with blood-orange juice and iced the cake with it. I like the recipe and I am sure I will make it when I have some yogurt again :-)
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Best Ever Muffins

Reviewed: Feb. 3, 2012
I just made the recipe - one batch with vanilla and dark chocolate and another batch with cocoa, almond extract, chopped almonds and white chocolate. The muffins are very moist and somewhat crumbly. I prefer the vanilla/chocolate combination, but it is probably due to the low quality of the white chocolate I used - it melted into the batter and made the muffins quite oily. I am really looking forward to using this recipe with other combinations.
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To Die For Blueberry Muffins

Reviewed: Jan. 18, 2012
These were very good. I have a little problem with my oven, but these turned out great. And I even don't like blueberries! I can imagine substituting the blueberries with raspberries, blackberries, blackcurrant, cranberries... I would only change one thing: I would not mix the berries into the batter but rather sprinkle them over the top of the batter in the muffin tin, then cover it with the streusel topping, because my blueberries sank to the bottom and made soggy spots all over the bottoms of the muffins.
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Rich Mocha Cake

Reviewed: Jan. 18, 2012
Very good. I made this the day before and it seemed to get moister overnight.
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Cupcake Princess' Vanilla Cupcakes

Reviewed: Aug. 30, 2011
I really liked these cupcakes. I doubled the recipe and got about 30 cupcakes (the cupcake cups were only filled halfway). I also put a piece of chocolate in the middle of each cupcake right before baking, because we are not very much into plain cupcakes :-) When I tasted a cupcake right from the oven, it did taste a little eggy (but perhaps I was just looking for this taste...) but once the cupcakes have cooled, they are perfect - moist and sort of fluffy at the same time. I think this is a perfect recipe for a basic cupcake batter and I can imagine all the variations for the creative folks - citrus flavour, cocoa/chocolate, coffee...
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194 users found this review helpful

Microwave Potato Chips

Reviewed: Aug. 10, 2011
I did not believe it at first, but this really works! Just watch each batch carefully, I had to adjust the cooking time between two batches for up to 30 seconds.
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Never Fail Chocolate Chip Cookies

Reviewed: Aug. 9, 2011
I made a large batch and was glad that these really turned out. Very yummy. The degree of chewiness depends on the baking time, I preferred them chewier.
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Watermelon Granita with Champagne

Reviewed: Jul. 20, 2009
I tweaked the recipe so much that I cannot rate it properly in its original version (that's why I'm only giving 4*). This is how I did it: doubled the recipe but used a little less than 4 pounds of watermelon, added a cup of pureed fresh strawberries and blueberries (because the melon I bought was pinkish white inside instead of dark red and not at all sweet), added only half of the amount of sugar and instead of champagne I used 7up. The granita took much more time to freeze than 2 hours. It tasted most of all of the berries, but the watermelony (or rather cucumbery) tones took over after a while. 5 days later, it is stone frozen (which I don't mind) and the sweet flavours are much more prominent. I think that if you used a really ripe and sweet watermelon, it would produce a similar taste... All in all, if I have a leftover watermelon again, I will make this granita again!
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Lemon Sorbet

Reviewed: Jul. 14, 2009
I absolutely love this sorbet! I used lemon zest instead of peel and tonic instead of mineral water, and the taste is wonderful. I don't have an ice-cream maker and I did not bother with making it fluffy, mixed it a couple of times in the process of freezing, so it looks more like a huge ice cube, but the flavour! oh the flavour! :-) Thanks, Flashdance16, this will keep me through the summer!
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Pineapple Orange Sorbet

Reviewed: Jul. 14, 2009
First time, I used fresh pineapple instead of canned and pineapple juice instead of orange juice. The sorbet turned out delicious. My boyfriend loved it! Second time, I used fresh pineapple, otherwise followed the recipe and it was great, too, only the orange juice was a tad too prominent (I am comparing it with previous pineapple-pineapple sorbet, which I sort of preferred). I will try to use fresh orange juice next time. All in all, very refreshing and tasty (and perhaps healthy, too!). Thanks, Jenine7, this is a keeper :-)
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Carrot Cake XI

Reviewed: Jun. 27, 2009
I made the cake according to the instructions, only I quartered the amount of ingredients. It came out beautiful. This was my first attempt at Carrot Cake and I didn't know what to expect (I was afraid that it would taste like, well, cooked carrots), but I am pleasantly surprised that the most prominent flavours are cinnamon and walnuts (which is a wonderful combination, reminding me of Christmas baking). The cake is moist but light (I did not observe the baking time as my oven is a bit funny...). EDITED: I left the cake on the counter overnight and it did not change the tiniest bit. It's still moist. Wow, I would give the recipe six stars if I could!
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Peanut Butter Cake V

Reviewed: May 18, 2009
This was actually the first cake that came out really baked from my new oven :-) I do not like the taste of peanut butter (it is sort of salty and sweet at the same time...), but this cake was wonderful. It was moist and very, very rich. I used white sugar instead of brown. It was alright even after a week in the fridge...
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