LaDiva Recipe Reviews (Pg. 1) - Allrecipes.com (10793933)

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Mar. 7, 2010
LOVE these! No cloves on hand, so omitted these. Used whole spelt flour instead of all-purpose, Sucanat instead of white and brown sugars, soaked my raisins, and OH MY!!! LOVE these!!! BF and I ate 3 while they were still warm! I made 22 large cookies instead of 36 as recipe said, and baked them for 10 minutes. As you slide them off the cookie sheet unto cooking rack, they look quite smooshy and foldy, but they cool nicely and chewily :)
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Blueberry Coffee Cake I

Reviewed: Jan. 31, 2010
Loved it. Made a number of substitutions - mostly for organic alternatives. Flour for whole-grain organic spelt, sugar for Sucanat (using 3/4 of original amount). Butter and egg organic too. Used 1.5 cups of frozen blueberries, mixing some in the mix, and using the rest as a middle layer. Agree there's too much crumbly topping. And agree that the topping is lovely halfway through. Next time I'll make a third of it, and will again layer it. Even with whole-grain spelt substituted, in one-for-one ratio to white flour, it was still amazingly moist and delicious. Will DEFINITELY make again!
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Dark Chocolate Cake II

Reviewed: Jul. 26, 2009
Fantastic! I make it in a bundt pan, and sometimes either sprinkle icing sugar on it when it's cooled, or serve with raspberry coulis. MMM!
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Lemon Ricotta Cheesecake Squares

Reviewed: Jul. 26, 2009
These were pretty good. Mine came out a little messy, and although I refrigerated these, it doesn't take long at room temperature for them to lose their "set" and get a bit goopy. BUT, they were a hit and disappeared pretty quickly so I guess it doesn't matter too much ;-)
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Blueberry Zucchini Bread

Reviewed: Jul. 26, 2009
This was GREAT. And ridiculously foolproof. I halved the sugar, and found it plenty sweet; used 2 cups whole wheat flour, 1 cup white, substituted most of the oil for apple sauce, and a bit of yogurt that I was trying to get rid of, had lots of zucchini so used all that up, and used 2 cups of frozen blueberries. I baked 2 regular sized loaves for 57 minutes. Even with all these changes, it was incredible. I-N-C-R-E-D-I-B-L-E!!!!
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Best White Icing Ever

Reviewed: Dec. 26, 2008
I made this with butter since I worried my shortening had turned. It was very good, and has a nice light texture. You can still feel the powdered sugar texture, so it's not one of those creamy icings, but it's good :)
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Aunt Anne's Coffee Cake

Reviewed: Dec. 26, 2008
I loved this cake and made it without the topping as I was looking for a simple white base for 'soak' type cake. I ended up eating it on it's own as a plain coffee cake - it was that yummy :). I had to make another one for my soak. It's not too sweet, has a great texture. Will definitely make again.
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Gooey Brownies with Shortbread Crust

Reviewed: Dec. 21, 2008
This was SOOO rich. Definitely good if you're looking for a chocolate fix. I substituted semi-sweet chocolate chips since I had nothing else on hand. The crust is very buttery, and I might try reducing it next time...I found that part a bit heavy. **Update**December 26, 2008...just realized I used twice the butter that the recipe called for. That would explain the heaviness...silly me :) Perfect in that it's not too sweet. Overall, definitely making again. With the correct amount of butter this time!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 13, 2008
I thought these were excellent. Don't be shy with the chocolate chips. I'm one to always cut back on ingredients, but found that this recipe does need the chips. The cookies are fairly large and you'll need more than you think if you want a few chips per bite of cookie. These taste best the next day, stored in an airtight container in the fridge. Definitely a keeper.
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French Beef Stew

Reviewed: Nov. 13, 2008
We really enjoyed this recipe, although I found the sauce/gravy a little runny and too plentiful. I used baby potatoes and added onion and garlic. I would add more meat next time. The mustard is a definite plus and I added a huge wallop of it! Yum!
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