WEBTARKEENA Recipe Reviews (Pg. 1) - Allrecipes.com (1127154)

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Chocolate Zucchini Muffins

Reviewed: Jul. 24, 2013
A big hit at our pre-school co-op. Here were my substitutions: * For 1 egg, I subbed 1 T chia seeds and 3 T water. (I soaked the chia seeds in the water briefly before adding.) The bread recipe I used yesterday worked w/ 1 egg and 2 "chia eggs;" this probably would too. * For the oil, I subbed 1/2 C applesauce (unsweetened) and 1/2 C oil * I reduced the sugar to about 1 1/4 C. * I did not add any of the toppings suggested. Bake time was 20 mn for the smaller ones in the metal tin, and 25 for the larger silicone ones.
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Barb's Pumpkin Chocolate Chip Muffins

Reviewed: Nov. 10, 2011
WARNING: 30 mn at 400 is way too long if you are baking in standard muffin tins. Start with 18 or 20 and add if you need to. Not the greatest pumpkin muffin ever, but perfectly workable. I used this recipe because the first one I came across had 1.5 C of oil, which seemed extreme. I added 1 t of cinnamon and 1/2 of cloves, just 'cause I can't imagine pumpkin bread without those two spices. Also, I was using fresh pumpkin so I omitted the water. I intend to freeze them: hopefully they won't be too dry when I thaw and use next week.
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Oatmeal Peanut Butter and Chocolate Chip Cookies

Reviewed: Mar. 10, 2010
I was excited to try these after reading the reviews and eating a similar cookie my cousin had baked. I followed the recipe with just a couple minor modifications make by other reviewers, but quite honestly found the end product rather "blah." I think they needed salt - and maybe something else. One thing that occurred to me afterwards is that I used Adams peanut butter (non-homogenized). This may have contributed to the texture problems: the batch I just made from a different recipe with Jiff PB turned out much tastier.
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10 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 2, 2009
Very tasty, and easy to boot. These intentionally have a soft, cake-like texture, but I recommend baking at least 13 to 15 minutes - especially if you have a heavier pan. Mine were a bit underbaked even after adding time: they did not "firm up" enough after cooling.
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