cmartcookie Profile - (108214)

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Recipe Reviews 63 reviews
Wedding Cake Frosting
This turned out to be really great for me, and I think it makes a huge difference in the type of butter you use. The first batch I made with a store brand butter which resulted in a "plastic-y" taste (for lack of a better word to describe it)... did NOT taste like butter, soI added a tsp. of butter flavoring to it, which helped immensely. Tasted exactly like buttercream candies. My second batch I made with a name brand butter and it even smelled better while mixing. Almost forgot, too... we didn't have milk or cream, so I subbed French Vanilla coconut milk creamer that I had on hand. Maybe that's what made it taste so good.

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Reviewed On: Sep. 6, 2013
Self-Filled Cupcakes I
OK, I haven't read all 330+ reviews to see if anyone else tried this, but I'll tell you what I did. I filled a pastry bag with the filling and, and used a very large round hole (Ateco #807) pastry tip so that the mini chips would come through. I filled the cupcake liners with the chocolate cake batter to make sure I ended up with 24 (and I actually could have gotten a couple more, so I tried to divide up the rest to even it out over all). Then I injected the filling into the cupcakes. As the filling is injected, you can see the batter rise to the level that you want to have when you put them in to bake. Had I not had a little spillage into the kitchen sink before I finished injecting the cupcakes, I would have had precisely enough for all 24 cupcakes. Now, when you do this, you will still see some of the white filling on top of the cupcake, but not to worry. If you're icing them, no one will be looking for that there. Hope this helps someone. :-)

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Reviewed On: Jan. 26, 2013
Spicy Garlic Lime Chicken
This was excellent! It took only a matter of minutes to prep and cook. Very tender and juicy, but it can dry out quickly once cut. We had it on top of salads. I'll be making it again, I'm sure - probably many times.

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Reviewed On: Jan. 23, 2013

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