chelsea rose Recipe Reviews (Pg. 1) - Allrecipes.com (11595657)

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Cocoa Banana Bars

Reviewed: Nov. 14, 2010
These are wonderful and I am definitely not a big banana fan (I love banana bread but I don't like eating just plain old bananas). This is probably the first recipe I followed to a T in a verrry long time since all of the top reviews advised changing nothing and offered no alteration suggestions (you never see this on allrecipes!). The texture was much more cakelike than I had expected and the batter rose up in the pan quite a bit, so that was a pleasant surprise. Next time though, I want to add chocolate chips to the batter to give it a little more chocolate "umph" :)
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Sweet Potato Pie I

Reviewed: Nov. 10, 2010
I've never had sweet potato pie before so I decided to make one and this was wonderful! I've never been the biggest pumpkin pie fan (I've always thought it was a little too bland) and was hoping this would be a sweeter, more flavorful replacement and sure enough it was. The only change I made was using 1/2 cup brown sugar and 1/2 cup white sugar, also I used two cups of mashed up canned sweet potatoes. Loved it!!
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Chocolate Banana Cream Cake

Reviewed: Nov. 7, 2010
My first official kitchen catastrophe. This cake was a sheer disaster. The banana cream mixture was not near as firm as I had expected and when I smeared it between the two cakes, the cream was oozing down the sides and the top layer wanted to slide off as I spread a chocolate ganache on top. Then, both the ganache and cream were falling down the sides of the cake (in a very unattractive way) and pooling all around the cake. This cake was a birthday cake and unpresentable so as I tried to move it onto a new tray it ripped apart and was futher destroyed. My only thought as to what went wrong: the amount of pudding mix should be a 3.4oz package (to help firm up the cream a bit more). This cake was a good idea in theory but in reality it's a mess.
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Popovers

Reviewed: Nov. 6, 2010
These were good despite the fact that I used muffin tins (this made 10 mini popovers), however, I will invest in a popover pan for my next batch to make them nice and airy- just how I like them. They were a bit too small and dense in the muffin tins. I did as another reviewer suggested and placed a dab of butter at the bottom of each tin, placed the tin the preheated oven to let it melt, and then added my batter (apparently this was supposed to help them "pop" more). While they didn't pop as much as I would have liked, they tasted wonderful and had a nice, eggy texture.
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Apple Strudel Muffins

Reviewed: Sep. 28, 2010
These were so good! They turned out very moist and flavorful. You can taste the apple pieces and they melt in your mouth! A couple things I changed are: used 1/2 cup white sugar and 1/2 cup brown sugar, added 1/2 tsp cinnamon to the flour mixture, and I made a topping of 1 tbsp brown sugar, 1 tbsp white sugar, and 1/4 tsp cinnamon and sprinkled it on each muffin. Also, mine were done in 15 minutes. I will definitely use this recipe again soon now that apples are in season!
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Blonde Brownies I

Reviewed: Sep. 14, 2010
This tastes great but the consistency and turnout wasn't the best. The bars were really flat and while they looked and felt done on the outside, once they cooled and I cut into them they were undercooked on the inside. Now this isn't huge problem, as I'd much prefer underdone and gooey then overdone and hard, but I think next time I make these I will do some experimenting with the baking time, as well as possibly adding in some marshmallows. Overall, great taste though! P.S. I only used 1 tsp vanilla. 1 tbsp seemed like way too much!
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Peanut Butter Cup Cookies

Reviewed: Aug. 31, 2010
I am a little confused as to why everyone says these turned out perfect. Don't get me wrong, these are a great cookie and will be my go-to peanut butter cookie, however, the consistency was far too gooey to be rolled into balls. The texture was like that of a drop cookie (which was fine because I didn't intend to press in a peanut butter cup). They tasted great though and were nice and soft, just the way I like my cookies. One change I did make though was baking them at 350 degrees for just under 8 minutes.
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Snickerdoodle Cake II

Reviewed: Aug. 25, 2010
I give this a five star; however, I must admit, I changed the recipe a bit: for the topping I mixed 3 tbsp. white sugar, 1 tbsp. brown sugar, and 3/4 tsp. cinnamon (no butter). For the batter I used 1/4 cup white sugar and 1/4 cup brown sugar. Also, I added in 3/4 tsp. cinnamon and 1 tsp. vanilla. I baked it at 325 for 22 minutes and it turned out perfect! It was so moist and flavorful and it was gone within 12 hours! Easy and I love how it uses things just sitting around in the pantry.
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Janet's Rich Banana Bread

Reviewed: Aug. 21, 2010
This tops the banana bread recipes I've made. It is really moist and has a great flavor. I made a few alterations: used 1/2 cup applesauce instead of the butter, used 1/2 cup brown sugar and 1/2 cup white sugar, added in 1 tsp. cinnamon, and baked at 325 for 52 minutes. It turned out perfect! I will definitely be throwing out my other banana bread recipe and replacing it with this one.
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Chococonut Chip Cookies

Reviewed: Jul. 21, 2010
wow these are awesome!! probably the best cookie i've ever made. so chewy and delicious! i followed the recipe exactly (and halved it) and they turned out perfect. will be making these again...and soon!!
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