Lilia Recipe Reviews (Pg. 1) - Allrecipes.com (10993159)

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Too Much Chocolate Cake

Reviewed: May 30, 2010
Love love love this recipe, the cake was moist and chocolatey without being too sweet. I skipped the chocolate chip and frosted the cake with chocolate frosting instead. Also, I used 2 sticks of softened butter instead of oil. The result was an incredibly chocolatey moist and flavorful chocolate cake. It tasted nothing like cake from a box!
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Photo by Lilia

Dessert Crepes

Reviewed: Nov. 25, 2009
Love this recipe!! The best crepe I've ever had is from a small crepe stand in Key West, FL and I would say this recipe is as good, if not better, than the one in Key West. I followed other reviewers' suggestions and added 1 tsp of vanilla to my batter, the result was a wonderfully tasty vanilla crepe!! I also used a food processor to mix all my ingredients so I didn't have any lumps in my batter. I cooked my crepes on a large non-stick pan at medium-high heat (gas mark 4-5 on my stove) for about 1 minute on each side or until I saw some browning. I flipped my crepes with my hands by lightly pinching one side of the crepe, taking it off the pan, and then flipping it. This way you won't tear your crepes.
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5 users found this review helpful
Photo by Lilia

Meringue Mushrooms

Reviewed: Nov. 1, 2009
Love this meringue cookie recipe!! I didn't make them the shape of mushroom, instead I make it into bones for Halloween. I dusted them with matcha/green tea powder and cocoa powder, they turned out amazing!! Just the right amount of sweetness and it just melts in your mouth. My oven temperature was not very steady, so I baked them for about 30 minutes at ~300 F, they still turned out perfect.. Thanks for the great recipe :)
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4 users found this review helpful
Photo by Lilia

Brooke's Best Bombshell Brownies

Reviewed: Nov. 20, 2008
Love this brownie!! I made HALF of the original recipe and I used 1/2 C + 2 Tbsp each of brown and white sugar. I also added 1/2 tsp of cinnamon, because cinnamon adds warmth and makes the chocolate flavor more intense. Remember, use good quality chocolate, it really makes a difference. I used Ghirardelli semi-sweet chocolate chips so the brownie is not intensely sweet. I melted half of the chocolate chips with the butter, whip the eggs and sugar until slightly thickened, add the dry ingredients, mix, and fold in the rest of the chocolate chips. It turns out fudgy and chewy, I can't stop eating it!
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8 users found this review helpful
Photo by Lilia

Banana Crumb Muffins

Reviewed: Nov. 13, 2008
It is by far the best banana muffin that I've ever made. I added 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tsp vanilla to the batter and omit the crumb topping, but it's still delicious! The muffin was tender and fluffy with great banana flavor. I also added a little Nutella surprise in the middle of the muffin, just because I lov Nutella. Just scoop about 2 Tbsp of batter into the muffin tins, drop 1/2 Tbsp of Nutella, and cover it with another 2 Tbsp of batter. You won't taste as much banana when you bite into the Nutella filling, but if you are a chocolate lover like me, I believe you won't mind =)
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