BrinaZ Recipe Reviews (Pg. 1) - Allrecipes.com (12597057)

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Monster Cookies VI

Reviewed: Jun. 25, 2011
These cookies are really REALLY good. I have to say, I was skeptical of the directions which do not call for creaming the butter and sugars together, but I followed them anyway and the cookies turned out great. * I reduced the amount of brown sugar by 1/4 cup and I used mini chocolate chips and mini reeses pieces, because I happened to have both. * I used a 1/4 cup ice cream scoop which made 24 BIG cookies. But hey, they are "monster" cookies right?! They also baked for 14 minutes. * Tips for other bakers: Try to keep your oven at an even 350 degrees and rotate the pan(s) half way through.
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Light Wheat Rolls

Reviewed: Apr. 9, 2011
I made this recipe into cinnamon rolls and I used my Kitchen Aid mixer to knead the dough. I followed the recipe exactly, EXCEPT that it needed more flour to pull away from the sides of the bowl. (I added 1/2 cup whole wheat flour and 1/2 cup all-purpose). After the first rise, I punched the dough down and split it in half. I rolled one half into a uniform loaf shape and baked it in a large loaf pan at 350 degrees until golden on top. -- I pressed out the other half into a large rectangle, brushed it with butter and sprinkled with lots of cinnamon and sugar. I rolled it up, cut into 12 rolls/slices, placed them in muffin tins, covered and refrigerated overnight. Then I baked them the next morning at 400 degrees. Turned out great!!
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Nanaimo Bars III

Reviewed: Sep. 26, 2011
Overall, the final product was very good, but I have a few recommendations... 1. Use a 7" x 11" cake pan, which will make the bars slightly thinner. 2. Use less cocoa powder in the bottom layer, 3-4 tablespoons at most. I followed the recipe, using 5 tbs, and I thought it drowned out the coconut flavor. 3. Grind up the nuts and coconut into very small pieces - in a food processor - for the bottom layer. This will help you press the bottom layer into a nice flat layer, so the next two layers also spread easily. 4. Add 2 tablespoons of milk or cream to the chocolate in the top layer, to make it a little easier to spread and cut once it's refrigerated.
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