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Cookie Dough for Ice Cream (Eggless)

Reviewed: May 27, 2009
I followed the advice of another reviewer and made this using 2.5 tablespoons brown sugar, 3 tablespoons sugar, .5 tsp vanilla, pinch of salt, .5 cup of flour, 2 tablespoons butter, and 1.5 tablespoons milk, and .25 cup of chocolate chips. Even after freezing the result was not cookie dough. The result did not solidify even after freezing. It stayed watery and mushy and I only added 1.5 tablespoons of milk. I had higher expectations for this recipe based on what other reviewers said. This looks like cookie dough but its texture fails to resemble both store bought cookie dough and the cookie dough chunks in ice cream recipes.
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Blonde Brownies I

Reviewed: Apr. 7, 2009
The texture of these brownies were perfect and everything I look for in a brownie - soft, chewy, and moist in the center with just the right amount of crisp at the edge. But this is the best the recipe gets as it lacks flavor. I don't know how some reviewers said this was too rich or too sweet because it was not sweet enough for me. Maybe since I replaced egg beaters eggs for shelled egg and omitted the chocolate chips, the flavor failed.
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