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Brownies V

Reviewed: Nov. 27, 2013
I doubled the recipe. I used 472g of dark chocolate with almonds, 1 cup of butter (halved from original,) 5 eggs (1 more than half,) 5 teaspoons vanilla, 6 cups of flour. My brownies stayed together fine and were quite moist. They didn't need the extra butter or eggs, and since my chocolate was already slightly sweet (it's like using semisweet chocolate,) I didn't add any sugar at all. They were plenty sweet. I also made a blondie version in the exact same way, except that I used 1 small package butterscotch chips and 1 small package white chocolate chips instead of the dark chocolate. I thought it was too sweet, so I'd cut down the amount of chips by 1/5 maybe.
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Sweet Jalapeno Cornbread

Reviewed: Aug. 29, 2013
This was the cornbread recipe that sounded the best to me on the internet (no corn, nice flour-to-cornmeal ratio, etc.) I made it today with a few alterations: I doubled the recipe and halved the sugar. I did not use jalapenos, and I'm sure they would've helped make the bread tastier, but I thought the batter needed some more flavour anyway. I added paprika, ancho chile powder and chipotle powder. If you find the right ratio, it makes the dough itself tasty. I also cooked some bacon and threw tiny crispy pieces into the bread. Then, I used the bacon fat instead of butter. It came out great. I do wish I could've used jalapenos (picky eaters here,) and I think some cheddar on top would go great. Overall a good solid cornbread recipe. I will definitely use it again.
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Banana Nut Coconut Cake

Reviewed: Sep. 1, 2011
I had to use an extra banana for the cake batter in order to make it moist enough (4 total). I'm not sure whether it was because they had been frozen. Also, I used 1 cup of brown sugar instead of 1 1/2 white sugar, because my coconut was sweetened. For some reason, my cakes were fully cooked after 24 minutes. Perhaps it was their thickness. For the frosting, perhaps again because of the sweetened coconut, I had to cut the sweetness. I added the full amount of icing sugar, but altered the recipe by adding 8oz of light cream cheese. Maybe I was just in the mood for cream cheese frosting, but it was much improved!!! I have added a bit of lemon juice to frosting in the past, and my only regret with this one is not trying that. All in all, a very moist, dense delicious cake. Ps: In order to cool the cakes quickly and make them really moist, I stick them in the freezer right after they come out of the oven.
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