HippieMama Recipe Reviews (Pg. 1) - Allrecipes.com (11155088)

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Reviewed: Dec. 17, 2012
First off, the flavor is great! I followed the recipe to the tee (usually I browse the reviews before starting, but I went into this one blind), bringing the fudge to the exact temperature, then cooling it to 110*, as is standard for fudge. When I was beating the fudge, it had a sticky almost butterscotch consistency. After I poured it into the pan and cooled it, it was solid as a rock. It's not particularly grainy, but very solid and not at all creamy. Next time I might add butter while beating it, or cream as another person suggested. Anyway, flavor is great, but consistency needs tweaking.
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Chocolate Chip Banana Muffins

Reviewed: Jul. 19, 2010
delicious! i made a few changes, i used a stick of softened butter instead of oil, milk instead of yogurt and chocolate/peanutbutter chips. they came out awesome! i like that they are not too sweet and cup cakey. will definitely add this to my recipes!
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Deep Chocolate Raspberry Cake

Reviewed: Jun. 6, 2010
i only made the cake part (made my rendition of the raspberry filling then topped it with white chocolate-mascarpone frosting....mmmm....) and it was very good!!!! heavy, dense and brownie like, but in a good way. at first it tasted best when (after being refrigerated) lest at room temp for about 10 minutes to soften up. HOWEVER!!!! after 2 days of being in the fridge the cake transformed itself into this incredible truffle-like consistency that was to die for! it may have been the filling seeping it, it may have just been the cake and chocolate mellowing out. i don't know. but if i were to make this again, i would definitely do it a couple days before i intend to serve it for maximum deliciousness! (forgot to mention, i followed the cake recipe to the T. didn't change a thing)
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