usignola Recipe Reviews (Pg. 1) - (11362291)

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Best Ever Strawberry Cake

Reviewed: Oct. 11, 2014
Yum! I made a sugar-free version using Just Like Sugar (baking version). I also used blueberries instead of strawberries, and used a lot more purée than the recipe called for (omitting the milk as well). It came out great! Nice and buttery, and not "eggy" at all in my opinion (as was stated by some other reviewers). The frosting is a little bitter due to the Just Like Sugar (I'll use powdered xylitol next time), but it's still good. At least my husband & I like it -- we'll see what the kids at my daughter's b-day party tomorrow think of it. Also I made this into cupcakes + one heart-shaped 8" (approx.) cake -- the blueberries resulted in a deep purple cake (so cool), and I'm frosting it pink, which shall certainly delight my very girly girl and her girly buddies. And finally, I used cake flour, and it worked very well, though it's probably fine to use all-purpose or even whole-wheat if you wanted to. I may try this again with almond flour -- since we normally eat low-carb -- though I wonder if it will hold its shape. Still, fun for an out-of-the-ordinary birthday splurge. :-D
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Donna's Chocolate Zucchini Bread

Reviewed: Oct. 23, 2011
Delicious bread. I followed the recipe almost exactly. Tip: put the chocolate and the oil into a medium-size microwave-safe bowl and heat for 3-4 minutes. You will end up with beautifully melted chocolate. One note, I baked this in a 9x13 pan instead of bread pans; baked for 40 minutes and it was totally done. Oh and used walnuts (which I toasted before adding) rather than almonds b/c that's what we had around, and those were very nice in this recipe. Oh, and also used whole-wheat flour (can't even tell; the bread is still very moist and delicious!).
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Flourless Chocolate Brownies

Reviewed: Feb. 19, 2011
Completely delicious, thank you!! Had a gluten-free friend over for dinner so tried these. SO GOOD. I thought my regular brownies were good, but I might start making these instead! Could only find rice semolina so threw that into the blender to try to make it more powdery (like flour) for the recipe. Had to bake it a bit longer than the recipe says but no biggie, maybe 10 minutes longer total. SO DELICIOUS esp. with high-quality vanilla ice cream. Again, thanks so much -- this is a definite keeper!!
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Super Crunch Oven Cooked Honey Dipped Wings

Reviewed: Feb. 7, 2011
SUPERB!! I made these last night and my husband and I could not stop eating them! They're also pretty easy to make, and you can practically just suck the meat from the bone with these due to the fabulous marinade. Will absolutely make again and again -- thank you for the wonderful recipe!
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Creamy Veggie Fondue

Reviewed: Jan. 21, 2010
Served this for NY's Eve 2009/10 and it was such a hit -- delicious! I will cut down on the cayenne next time because the one I have is very hot (therapeutic or something) and also b/c I want my three-year-old daughter to be able to enjoy this, and I think she found it too spicy last time (though we grown-ups liked it fine). I also followed Wonder Wanda's advice about heating the wine first, next adding the cheeses, and then adding the milk last to prevent the milk from curdling, and that worked well; thanks for the help Wonder Wanda!
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Dec. 23, 2009
GREAT recipe, such a hit at my dinner party! Only changes I made were to use fresh garlic (one clove) instead of garlic powder and to use about 3 1/2 oz. blue cheese instead of 2 1/2 since the package was 3 1/2 oz. (and I was generous with the other measurements to compensate for that). Oh, and used red wine vinegar instead of white b/c that's what I had. SO good -- next time I'm doubling or tripling the recipe, for sure!!
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