Rebecca Recipe Reviews (Pg. 1) - (12266579)

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Orange Chocolate Muffins

Reviewed: Feb. 24, 2014
My first batch following the recipe was disappointing: too dry and ripped apart when you peeled the liners off the muffins. My second batch was very delicious and had a great texture with these changes. Many thanks to the reviewers for some of these ideas: 1. Preheat oven to 400 and prepare muffin pan with liners. 2. In a small bowl prepare the glaze, 2 tsp oj concentrate & 1 tsp powdered sugar. 3. Mix dry ingredients (2 cups all-purpose flour, 3/4 cups sugar (half brown sugar and half white sugar), 1/2 tsp salt, 2 tsp baking powder, no baking soda, 1 TBSP orange zest, 1 cup mini chocolate chips. 4. In a measuring cup, add 1/3 cup canola oil, 1 egg, 1/2 plain lofat yogurt, and fill to the 1 1/2 cup mark with orange juice (about 1/3 cup). Add 1/4 tsp orange extract. 5. Add wet ingredients to dry ingredients and stir just to moistened or almost moistened. Okay to have little bits of flour unmixed. 6. Fill muffins to top of liners and top with glaze. 7. Bake 15-20 until toothpick comes out clean 8. Let cool on rack for 10 minutes before removing from muffin tin.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 2, 2014
Perfect recipe! I tried this recipe a few different times, in a few different ways, and it works best to cook it for 5 minutes just like the recipe says. You do have to get it to a full boil first and keep it on medium heat, stirring constantly. For my first batch, I took it to the soft ball stage on a low temp like suggested by reviewers, but it yielded drier fudge. I was also worried about stirring during the 5 minutes because many fudge recipes say to lower heat and stop stirring while the fudge is simmering to prevent sugar crystals forming too large. Other recipes also require you to let the fudge cool to a certain temp before you stir due to sugar crystals. After much research and trial and error, I learned that the marshmallow crème prevents the sugar crystals from forming too large and so you don't have to go to all the trouble you would in a different fudge recipe to keep it from getting grainy. One thing I did that made the job much easier, was to put my chocolate chips in my stand mixer. Immediately after the ingredients on the stove are done, add them to the stand mixer with the chocolate chips. Then mix until the fudge is smooth, creamy, and has a dull appearance (not shiny), about 5-7 minutes. Then add the nuts and vanilla (I omit the nuts, just a personal preference) and stir until incorporated. Using the stand mixer was a life saver!
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Fudge of the Irish

Reviewed: Dec. 12, 2013
Excellent flavor! Mine turned out grainy. Still great to eat & enjoy. I'm just wondering what I can do to improve the texture?
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