blackviolet Recipe Reviews (Pg. 1) - (10888599)

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Supreme Scalloped Potatoes

Reviewed: May 26, 2011
Following the advice of other reviews, I didn't boil the potatoes. I sliced them with the food processor, leaving the skin on. I used half russet and half Yukon gold. I used cream of mushroom soup, and extra sharp cheddar, and used extra! I also added a bit of Better Than Bouillon, and fake bacon bits. I sautéed the onions with garlic, and added rosemary, garlic powder and onion powder to the cream mixture. I cooked covered for About an hour and uncovered for 30 mins. They were a little dry, so I would use only 6 potatoes next time.
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Gingered Molasses Cookies

Reviewed: May 4, 2011
I tried two recipes, and these were the better ones. They're fantastic! They're chewy and very flavorful, though I did alter the recipe. I used half white sugar, half dark brown. I used about 3 times more spices, along with a bit of nutmeg and a dash of mace, and 1.5 to 2 times the orange zest. I also substituted half the flour for whole wheat flour. Make sure you use blackstrap molasses! :) These are going onto my permanent cookie list.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 9, 2010
First, I have to tell you that if you're vegan, this recipe converts excellently with egg replacer and Earth Balance. :) Made these with chocolate pudding mix, toasted pecans, and tossed in an extra handful or two of bittersweet chips. OMG, they're AMAZING. I barely softened the butter, and when I put them in balls on the baking sheet, they baked in ball shape! I had to flatten them a bit, but the cookies are super soft and TALL. They're a great consistency somewhere between chewy and cakey. They're thick and rich. If they were any more dense, it might be too much. I'm saving this recipe! I've also made these with pumpkin pudding mix and extra pumpkin pie seasoning. Excellent! I kinda want to try it with the oreo pudding mix... UPDATE: My friend loves butterscotch, so I use this recipe as a base, with butterscotch pudding mix, and rum extract instead of vanilla (butter rum cookie dough!), and use: butterscotch chips, choc chips, caramel pieces, Heath pieces, toasted pecans, and a bit of coarse salt. They come out flatter and super chewy. Rave reviews from my friend. I use two cookie pans stacked on top of eachother, and parchment paper under the cookies, and bake them on a lower rack. They come out perfectly, evenly cooked all the way through, though they took longer to bake than the recipe states. Closer to 15-18 minutes for normal-sized (not bite size) cookies. PS, I made a vegan version of this (egg replacer and vegan margerine). You'd never know the difference.
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Brooke's Best Bombshell Brownies

Reviewed: Apr. 7, 2010
I have no idea what happened, but my brownies looked like they were swimming in oil! Literally, the oil was boiling. They came out totally oily, hard on the edges, and utterly mush in the middle. I followed the recipe exactly.
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Photo by blackviolet

ABC (Absolute Best Chewy) Chocolate Chippers

Reviewed: Oct. 5, 2008
These turned out great! Nice and fluffy, and the info about layering two baking sheets was excellent! I often overcook the bottoms of cookies before the tops are done, but no more! The dough alone is fabulous. You can really taste the roasted nuts in it. The cookies are beautiful! They are a little cakey, but not too much so. They're soft and fluffy, full of chocolate chips, and the actual cookie is suuuper sweet. I would actually recommend using dark or even bittersweet chocolate to cut the sweetness of the cookie. I toasted pecans and used those because I hate walnuts. I also added a couple of dashes of pumpkin pie spice, but you can't even taste it. I made them the size she recommends, until I got down to the last two cookie balls, which I made about 3-4 tablespoons or so worth of dough each. They were bigger and extra fluffy, and amazing. Next time, I'll make them all bigger. Thanks so much for this recipe!
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Old Fashioned Paradise Pumpkin Pie

Reviewed: Oct. 30, 2006
This made far too much of the pumpkin mixture. I poured most of it in, and while cooking, it overflowed in the oven. I had to take the pie out and actually dump some of the mix down the sink. I cooked it for waaaay longer than called for, and the toothpick was NEVER clean. I cooked it a ridiculously long time. I couldn't keep it in the oven any longer, or else the bottom of the crust would have burned. The pie was still jiggly when I took it out. It got firmer while in the fridge, but the pie layer still wasn't a great texture. I made double the streusel recipe, and the amount was perfect. My husband thought it was pretty good. If I hadn't had such a pain in the cooking it (and cleaning up after it), I might have given it a better rating.
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