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Creamy Frosting

Reviewed: Jan. 6, 2015
Tried make gluten-free and vegan... results were "interesting." LOL But not inedible and definitely NOT the recipe's fault! Was snowed in and made carrot cake before I realized I didn't have confectioner's sugar. Google brought me here! I had low expectations for the GF/V versions so I halved the recipe. I substituted the wheat flour for tapioca starch, having subbed that successfully in other recipes. I made the paste and walked my dog while it cooled, then came back to finish this insane experiment. Used pure/solid coconut oil instead of butter, which works beautifully in vegan buttercream. I think the lack of protein in the oil made it more runny than it should've been. Similarly, the tapioca did not give it quite as much structure as I think wheat flour would have. I creamed the coconut oil and plain white sugar for ages, and the sugar wasn't breaking down; I got impatient and decided to go ahead and see what kind of disaster would result from trying to finish. To my surprise, when I added the tapioca goo, the sugar started to break down. The end result was shockingly edible. DEFINITELY NOT my ideal cake icing, but not bad for a "snowmergency." The icing is kind of thin, oily, and slightly runny, but better than I expected, LOL. It'll likely firm up if I refrigerate the cake though, which I'll probably try out. What a fun experiment. I probably won't make this recipe again due to dietary constraints, but I wonder how it would've been with some protein powder...?
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Gnocchi I

Reviewed: Nov. 18, 2010
These taste best when fresh out of the pot! I used chia seed gel instead of egg and it worked beautifully.
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Pie Crust IV

Reviewed: Nov. 18, 2010
I never had much luck with pastry before but this one is very easy, follow these directions exactly and you will have a perfect pie crust! I used the excess to make delightful apple turnovers.
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Bean Salad

Reviewed: Feb. 10, 2010
Very tasty! This is another one that needs to "marinate" for a few days. Stretched the half-jar of salsa I had with some red wine vinegar and used a bag of prepared "mixed beans," which were navy, pinto and I think kidney. Once I had it in the storage container I sprinkled some Frank's Red Hot on top. I'd like it hotter, but for most it probably already has plenty of kick!
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Simple Baked Apples

Reviewed: Feb. 10, 2010
Made this with honey instead of sugar, added a little hot freshly brewed coffee to help dissolve the honey and spices- delicious! Had some right out of the oven, and that night, and for breakfast, definitely a satisfying replacement for apple cobbler/pie.
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Brownie Oat Cookies

Reviewed: Feb. 10, 2010
Great low-cal/low-fat recipe! I followed the suggestion of using whole eggs and mixed the cocoa powder in with the wet ingredients to help dissolve it (always tastes better to me that way but it could be in my head.) As a health-conscious person with a positively insatiable sweet tooth, I will definitely make these again with a few modifications- could definitely use just a smidge more flour.
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3 users found this review helpful
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Spiced Yogurt Pound Cake

Reviewed: Feb. 7, 2010
Followed the recipe verbatim except: Substituted half of the butter with yogurt as per the directions on another website: "When a recipe calls for butter, replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt." So I used 1/2c butter and 1/4 c extra yogurt, it turned out wonderfully! Dense and moist. Used 2TB pumpkin seasoning because it was on hand, but it could've used 3 or even 4 if you like strong flavoring. Also used 2 or 3 TB lemon extract and squeezed 1/2 one fresh lemon in to the wet ingredients. I've heard that corn starch (2TB per egg, maybe 4TB dissolved in one egg) or banana (1 small or medium banana) can substitute for eggs, next time I made this I'd probably try that and cut some calories.
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Best Bean Salad

Reviewed: Feb. 7, 2010
Made this with what I had on hand- a one pound bag of red beans (prepared), some frozen wax pepper slices, red onion, celery, red wine vinegar, olive oil, honey instead of sugar, salt, pepper and garlic (as per another review.) It was DELICIOUS and kept for over a week. I think the secret is the sweet-sour-oil ratio, that with any combination of beans, veggies and spices would make a great salad!
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