KMarleta Recipe Reviews (Pg. 1) - Allrecipes.com (10854697)

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Chocolate Peanut Butter Bars II

Reviewed: Aug. 16, 2010
Fabulous dessert! I followed the recipe as exact as I could, though I used only about 2 1/4 cups confectioners' sugar since that is all that I had. I used creamy peanut butter with 1 cup of each semi & milk chocolate chips (just because I prefer more of a milk chocolate flavor). I did use a jelly roll pan and am glad that I did...anything thicker would have been too much and way to sweet. Once pouring the peanut butter mixture in the pan, I put it in the freezer for about 10 minutes, I then added the chocolate on top. Once that started to harden (about 8-10 min), I scored it. I had perfect bars with no cracks or crumbles. Very easy recipe!
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Peach-a-Berry Pie

Reviewed: Feb. 20, 2010
This is a very easy recipe for such a delicious pie! I used frozen peaches and raspberries and also followed others suggestions of 3/4 c. brown sugar, 1/4 c. granulated sugar, and a tsp. of cinnamon. I don't like to make crust, so instead, I used the Pillsbury deep dish frozen crusts which worked great. The package had 2 crusts, so I doubled the dry ingredients and used the entire bag of peaches and about 3/4 of the raspberries. For the top crust, I used the crumble crust recipe from this site. It does make a lot of topping, but for 2 pies, it was the perfect amount. I baked them for 35 minutes at 400, but then turned my oven down to 350 for the last 10 minutes because the edges of the crust were starting to brown too much for my liking. They took about 2 hours to cool &settle completely but it was worth the wait.
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Easy Decadent Truffles

Reviewed: Dec. 5, 2009
I would have given this recipe 5 stars if I was rating it just on the flavor. However, as easy as it was to mix up the sugar, chocolate, and cream cheese, separating the chocolate mixture to add the flavors was a pain. The dough was a good consistency but after adding the liqueurs or vanilla, it became very gritty and mushy. I put it in the fridge overnight and then rolled them into balls the following day. It took almost an hour for the mixture to soften up, and even then it was too hard to roll, so I ended up putting it in the microwave for 8-10 seconds- at that point, it was much more manageable. After I finally rolled them, I put them back in the fridge overnight to harden them until I could dip them in chocolate the next day. I ended up rolling some in nuts, and the others just drizzled white chocolate over. The truffles turned out nice in the end, but getting there took a long, messy time.
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Cranberry Orange Cookies

Reviewed: Nov. 29, 2009
I was shocked at how good these cookies actually are! I don't really like cranberry but wanted something different for my holiday baking. I had a hard time with the orange zest, so I added extra orange juice & some orange liqueur (Cointreau) to both the batter and the glaze. Also, I found the batter very sticky, but once it was on the baking sheet for a minute, I was able to mold it into a ball shape. I baked them for about 11 minutes and they were perfect.
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Pignoli Cookies I

Reviewed: Nov. 29, 2009
Excellent recipe! I didn't make any changes ... I chilled the dough for about 10 minutes and did bake the cookies on parchment paper without any problems. I used about 1 1/2 small containers of the pine nuts which more than covered all of the cookies. I rolled my dough in about 1 inch balls, and got 46 cookies out of the reicpe.
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4 users found this review helpful

Big-Batch Butterscotch Cookies

Reviewed: Nov. 21, 2009
Excellent cookie! I followed the recipe exactly but did add in a bag of butterscotch chips. They baked in about 11 minutes and looked perfect. I will definately keep this recipe.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Nov. 14, 2009
After reading some of the reviews, I wasn't sure how this would turn out, but decided to try it anyway- I'm glad I did. My only change to the original recipe was that I added 1/4 tsp. baking powder to avoid any flatenning or spreading. I rolled my dough into 1 inch balls and they baked fabulously! Also, they have a great flavor. I will definately keep this recipe.
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Chocolate Chip Pumpkin Cookies

Reviewed: Dec. 2, 2006
Great recipe...I used a scoop and the cookies stayed perfectly round and plumped up during baking. I didn't have any nutmeg, so I substituted a pinch of allspice and cloves instead, and it was fine.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 2, 2006
This recipe was so easy to make and tastes delicious!
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