The Purple Baker Recipe Reviews (Pg. 5) - Allrecipes.com (12114953)

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Mocha Chocolate Chip Banana Muffins

Reviewed: May 30, 2011
Delicious! I used 3 Tbsp coffe dissolved in 3 Tbps water. I also replaced the margarine with oil, used only a cup of sugar and 3/4 cup chocolate chips.
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Lemon Cream Cheese Frosting

Reviewed: May 19, 2011
Very sweet and tangy! I used a bit under 2 cups of powdered sugar. You don't need any more than that. The frosting looked watery, but was actually perfect spreading consistency. Make sure you use fresh lemon juice!
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Lemon Cupcakes

Reviewed: May 19, 2011
Excellent! Very light and fluffy. I didn't have self-rising flour, so I used 3 cups of flour plus 3 1/2 teaspoons baking powder and an extra 1/2 tsp salt. I baked these for about 12 minutes because they started browing around the sides. I used lemon cream cheese frosting- very delicious!
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9 users found this review helpful
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Amaretto Cheesecake I

Reviewed: May 8, 2011
Awesome! I did add a lot, though. First, I made an almond crust using 9 graham crackers, 1/2 c toasted almonds, 1 1/2 tbsp sugar, and 1/4 c melted butter. Bake at 350 for 12 minutes. For the cheesecake, I reduced the cornstarch to 1 1/2 Tbsp and increased the amaretto to 1/3 c. I baked it for an hour in a water bath, then turned the oven off and cracked the door open. I let it sit there for an hour, took it out, and refrigerated it when it had cooled. I had no problem with cracking. I let it sit in the frige for 2 days for the flavor to develop. Then I cut out an 8" circle of wax paper and layed it on the cake. I sprinkled the edges with toasted chopped almonds and removed the wax paper. Last, I piped on a glaze made with 1/4 c powdered sugar, 2 tsp milk, 1/2 tsp corn syrup and 1/4 tsp almond extract. It tasted good, but got watery and spread out when I piped it on. The cheesecake was very creamy and the flavor was great.
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7 users found this review helpful
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Buttercream Icing

Reviewed: Apr. 23, 2011
Use all butter and no shortening. Also great for sandwich cookie filling!
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1 user found this review helpful
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Quick and Almost-Professional Buttercream Icing

Reviewed: Apr. 21, 2011
This recipe was good. I didn't love it, but I usually dont like any plain buttercreams. If you're going to pipe the frosting, don't add the milk. If you are going to add food coloring, add it before the milk (or else it might get too liquidy).
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24 users found this review helpful
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Cinnamon Rolls II

Reviewed: Apr. 10, 2011
These were pretty good. They rose nicely overnight and even more when I placed them in a warm oven the next morning. After baking for 16 minutes, the tops were already brown and almost overdone. Next time, they need to be baked at about 350 degrees so they won't brown as quickly. I also think the filling needs to be doubled. Nice recipe, but Clone of a Cinnabon was better.
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5 users found this review helpful
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Carrot Cake III

Reviewed: Apr. 8, 2011
Delicious and very moist! I omitted the pecans and used 1 cup white sugar, 1 cup brown sugar. I made them into 24 cupcakes, but I slightly overfilled the muffin cups. They overflowed while baking and later sunk in the middle, but were still delicious. Next time I will soak up all the carrot juice before throwing them in the batter! I covered the tops with icing and green flaked coconut (for Easter) and everyone loved them! If you make cupcakes with this recipe, only fill the muffin cups 2/3 full and you should get at least 26 cupcakes.
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Blue Cornmeal Pancakes

Reviewed: Mar. 27, 2011
These were delicious! I used yellow cornmeal and omitted the pine nuts. I cooked on medium heat on a griddle. These pancakes brown very quickly, but the insides remained undercooked. This made them very hard to flip, so I recommend making smaller pancakes. This recipe made 14 4" pancakes, each using 1/4 cup batter. You've got to try these!
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6 users found this review helpful
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Brennan's Irish Soda Bread

Reviewed: Mar. 18, 2011
A decent bread. I wasn't too thrilled with the taste, but my family prefered this over the whole wheat soda bread I made. I just loved the Irish Wheaten Bread recipe, but this one had no flavor. I baked it for about 25 minutes and it came out flat. I either flattened the bread out too much, or more baking soda is needed. If I make this again, I will use whole wheat flour.
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4 users found this review helpful
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Perfectly Moist Irish Wheaten Bread

Reviewed: Mar. 13, 2011
Best bread ever! When this came out off the oven, I ignored the part about waiting for it to cool down. The crust is crispy and thick and the inside is moist and delicious. The bread is crubly, and the bottom is very hard, but sooo good! I only used 2 Tbsp of butter, and after reducing the temperature baked for 20 minutes. It came out a perfect, golden brown. *Update: I accidentally forgot the 3/4 c. whole wheat flour! I also put in slightly less than 1/4 c. oil, and still only 2 Tbsp. butter. However, the bread was still perfect and moist! I had to put it in a round cake pan because the dough was more like a batter. I did cook it for less time-about 40 min.
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3 users found this review helpful
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Mardi Gras King Cake

Reviewed: Mar. 9, 2011
I halved the recipe and made it in the bread machine. I omitted raisins in the filling. The dough came out very sticky, but rolled out very thin. It was so thin that the filling broke through! I made so many mistakes: 1. Keep the rectangle of dough THICK when you roll it out. 2. Don't put filling for the last few inches on the dough, or else it will seep out while baking. 3. Don't let the cake rise before baking or it will flatten out. 4. Bake for 20 min at 335 degrees, and it should come out good. It tasted very good, but I need to work on its appearnance. I forgot to cut slits in it, but if I did it would have been even messier. I also did not use a baby. Since we ate it for breakfast, I left off the icing. In the end, it wasn't really a king cake, but was still very yummy.
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2 users found this review helpful
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Rice and Raisin Breakfast Pudding

Reviewed: Feb. 27, 2011
This is a good recipe. I used about a cup and a half of leftover brown rice, 2/3 cup milk, 2 1/2 tablespoons pure maple syrup, and 1/2 teaspoon cinnamon. I also added a pinch of freshly grated nutmeg and some toasted almonds.
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3 users found this review helpful
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Nutty Whole Wheat Bread

Reviewed: Feb. 27, 2011
I love this recipe- even if I don't have yogurt, I replace it with milk!
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6 users found this review helpful
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Whole Wheat Bread III

Reviewed: Feb. 20, 2011
Delicious! I used 1 1/4 cup milk instead of the water and milk powder, and only a teaspoon of salt and no sugar. I made the dough in the bread machine and then formed them into 13 rolls. Let them rise after shaping in a warm place. I baked them at 325 degrees for about 18 minutes. I will definately make these again! *UPDATE: I made this recipe into a loaf and baked it for about 25 minutes. It's to die for! I also used 1 cup + 1 Tbsp milk and 3 Tbsp oil instead of the margarine and water/milk powder this recipe calls for.
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Pumpkin Bread IV

Reviewed: Feb. 20, 2011
Yum! I made just 1/3 of this recipe, which made a medium-sized loaf. I replaced all of the oil with applesauce, used just a cup of sugar, and used part whole wheat flour. I also added 1/2 tsp of ginger, vanilla, and salt, and 1/3 cup each of pecans and chocolate chips. I recomend cutting all the spices in half except for the cinnamon.
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5 users found this review helpful
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Sugar Cookie Icing

Reviewed: Feb. 19, 2011
Extremely easy! I use this instead of royal icing. To reach the right consistency, add more milk, not corn syrup. This icing is very sugary.
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Baked Pumpkin Bread

Reviewed: Feb. 19, 2011
OH MY GOSH. I made this recipe a second time with 1/3 c. more pumpkin, a bit of added ginger, cloves, and vanilla, oil instead of butter, and a handful of chocolate chips. THIS IS AMAZING- my new favorite recipe for pumpkin bread! With the extra pumpkin, it does take an extra 5 minutes of baking but is SUPER moist.
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3 users found this review helpful
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Hazelnut Chocolate Chip Scones

Reviewed: Feb. 14, 2011
My dough was not sticky at all...my scones were done in about 14 minutes. Maybe I made a mistake. I think I accidentially left out the brown sugar. They tasted like biscuits and had the same texture- dry and crumbly. I shaped them into hearts for Valentine's Day by putting a glob of dough inside a cookie cutter on the baking sheet and smushing it out into the shape. If I make these again, I hope they'll be better.
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White Chocolate Raspberry Cheesecake

Reviewed: Feb. 14, 2011
A Cheesecake Factory quality cheesecake! Soooo good! I baked it in a water bath for about 55 minutes, then turned the oven off and opened the door a bit. I let it cool in the oven this way for an hour. I immediately refridgerated it, but the next day it was a bit difficult to come out. Maybe it was just the heart-shaped pan I used (it was Valentine's Day). The white chocolate flavor wasn't too strong, so I suggest using more if you love white chocolate! Also, melt the white chocolate completely before mixing in the half and half. I baked all of the raspberry sauce in the batter in three layers. I'll definately make this again.
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