shelly Recipe Reviews (Pg. 1) - (13013226)

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Fluffy White Filling

Reviewed: Feb. 22, 2013
I don't know what I'm doing wrong but twice I've followed this recipe perfectly and I can't seem to get the consistency right, after whipping for over an hr it still had the consistency of well whipped ice cream, please someone tell me ehat I could be doinf wrong??!!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 1, 2010
amazing recipe...I followed a previous review and took the cookies out before they looked done (just a tad brown) and let them sit on the cookie sheet for a little while and they were chewy
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Eggplant Parmesan I

Reviewed: Nov. 30, 2009
mmm so good, I only had marble cheese no ricotta..and it was still really good
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The Best Rolled Sugar Cookies

Reviewed: Oct. 16, 2009
I am basing my review on the first batch I made which was only a 1/2 batch and it turned out perfectly. But since then I made 2 other full batches and they didn't turn out at all. The second batch was too sticky so I added more flour which made it taste like a biscuit and they were hard. With the third batch, I didn't add any extra flour I just put the dough in the freezer for 2 hours, and it was still too sticky to work with so I used icing sugar on the rolling pin and rolled them on parchment paper. I couldn't even get the extra dough off the parchment I had to use a knife to scrape it off. I baked them anyway even though I was tempted to throw it away, and they turned out flaky on top and didn't even taste the same as the first batch, and I didn't do anything different accept double it. I used cake flour since I was told that it's better for sugar cookies is that wrong?? I'm going to put the rest of the batter in the fridge overnight and see if it makes that much of a difference..any suggestions would be great.
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Really GOOD Frosting!!!

Reviewed: Oct. 15, 2009
I put this on sugar cookies..loved it so much I made a second batch and it also inspired me to double vanilla in all my baking. The only thing is you have to use clear vanilla if you want it white since the extra vanilla makes it a little bit on the brown side. I also added 1/2 tsp of almond extract
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