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Blueberry Cream Muffins

Reviewed: Jan. 8, 2011
Great, flavorful muffins. The sour cream gives them a much less crumbly consistency than other muffin recipes. Changing to 1/2 brown sugar and adding some cinnamon adds a little more depth of flavor. Filling my (standard) muffin tins only 2/3 full made for short muffins (not above the lip) Fill them up at least 3/4 of the way- the puffy dome looks much prettier. I followed many of the recommendations from MommyFromSeattle: added 2 1/2 cups blueberries instead of 2. I should have listened to her and taken it up to 3, they could have handled more blueberries. I used 1 cup of light brown sugar, and one of white and added 1 1/2 teaspoon cinnamon to the flour mixture. I ignored the mixing instructions, and mixed all my wet in the order given, then folded in all my dry ingredients, and added blueberries last (they were frozen, partially thawed). I was careful to not over mix my batter. I did not think that these needed a streusel topping, they are amazing as is. But I also dislike how streusel topping get sort of soggy after a day or two - and don't freeze well. If i was making these for a big group and they'd get eaten right away, maybe I would try the topping recommended by MamafromSeattle.
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Chocolate Banana Bread

Reviewed: Oct. 31, 2010
I used butter instead of margarine and it worked fine. Also baked in a bundt pan instead of two loaf pans - so pretty!
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Baked Kale Chips

Reviewed: Oct. 31, 2010
I got over excited with the salt. Will definitely measure next time!
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Vegetarian Four Cheese Lasagna

Reviewed: Oct. 31, 2010
Very delicious! But I cheated and substituted pumpkin puree, which I think reduced the pumpkin flavor. Next time I will use whole pumpkin so it will be chunkier, and hopefully have a more concentrated pumpkin flavor! The recipe seems like should be a 5 star, but I think my modification makes it only a 4.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Oct. 31, 2010
Simple, easy and flavorful. I didn't have white wine so I substituted 1/2 cup water and about 1 TBS of white wine vinegar. Tasted just fine!
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Blackberry Cobbler II

Reviewed: Sep. 21, 2010
An amazing recipe as is! I've made it several times, always with great results! This has become my go-to cobbler recipe. A few tips - If your fruit is really ripe, I do recommend reducing the sugar in the filling a bit. But it really just depends how sweet you like it, and how ripe/sweet your fruit is. -If you love cinnamon like I do, feel free to add a dash to the cobbler batter. A splash of good vanilla never hurt anything either. Those additions made my husband describe it as "the best ever!" -I recently made it with blueberries as well as blackberries, with that modification I should have added more corn starch, as it didn't thicken as well with the berry switch.
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