THAT kid's Mom Recipe Reviews (Pg. 1) - (12763035)

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NY Style Pizza Dough (from Yoga Journal, August, 2011)

Reviewed: Jan. 15, 2012
I make this recipe often and freeze the pizza doughs. On a busy day, simply pull one of the freezer in the morning, and you'll have an excellent base for a home made meal ready to go for dinner time. Just roll, add toppings, and bake.
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1 user found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Dec. 2, 2011
So very, yummy :). I made two accidental substitutions and one purposeful substitution. HAPPY ACCIDENTS: 1. Saw that butterscotch pudding (mix) was needed. This item was not at my local grocer; I bought vanilla pudding mix and made it with buttermilk prior to reading the recipe through (the recipe calls for dry mix) 2. Mixed up cloves and all spice in my measurements. Cupcakes are superb, despite the mix up. 3. Used 3/4 cup butter and 1/4 cup the "butterscotch" pudding referenced above. ON PURPOSE SUBSTITUTION: 1. Used 15 oz of real pumpkin, previously baked and pureed. With Gratitude, Oviedogirl. This is a wonderful recipe.
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4 users found this review helpful

Chocolate Cupcakes

Reviewed: Nov. 21, 2011
These came out heavy tasting and more like muffins than cupcakes.
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1 user found this review helpful

Moist Carrot Cake

Reviewed: Nov. 10, 2011
This cake is amazing. Your guests will LOVE, love, love it! Sometimes I substitute 1/2 the oil with Applesauce, sometimes I don't. Either way, it's a fantastic recipe. Many thanks to Koribear's co-worker :).
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6 users found this review helpful

Blueberry Smoothie

Reviewed: Aug. 1, 2011
Yum! This is a delicious, fun, and lovely looking (great color) recipe. Perfect to for small, helping hands too. My 4 year old is well impressed with the smoothie he just made "all by himself". We used non-fat yogurt and whole milk.
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5 users found this review helpful

Blueberry Muffins

Reviewed: Jul. 24, 2011
Great Recipe Virginia :). I adapted the recipe with some of the suggestions by other readers and to fit my ingredients on hand. Here are the changes I made:1. Doubled entire recipe2. Substituted brown sugar for white sugar3. Halved the whole wheat flour4. Added rolled oats (to replace the deleted w/w flour)5. Doubled the oil The muffins are moist and delicious. This version made 15 muffins. I could have used a bit less oil than I did.
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