Erin MaLoon Rowley Recipe Reviews (Pg. 1) - Allrecipes.com (13246693)

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Erin MaLoon Rowley

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Flourless Peanut Butter Cookies

Reviewed: Dec. 22, 2014
One of the best cookies EVER! Naturally gluten free.... Easy...Thanks for sharing! I always add 1/2 tsp. baking soda.
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Light Dreams

Reviewed: Dec. 8, 2014
love it! Basically shortbread. I prefer vanilla. Yum
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Gluten-Free Delicious Soft Oatmeal Cookies

Reviewed: Dec. 4, 2014
My recipe, but hey, I think they are terrific! Oats are gluten free if you buy them certified that way, Joyce. If you baked your cookies and they spread out too much, then next time let the dough sit in the fridge a little while, so that the oats can plump up.
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Pumpkin Pie III

Reviewed: Dec. 1, 2014
I did not care for this recipe. It should be called molasses pie, not pumpkin. It is intense!
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Pumpkin Spice Coffee Muffins

Reviewed: Nov. 25, 2014
Delicious! A perfect texture and height. It would be amazing with some cream cheese batter mixed in (swirled) I used leftover coffee for the liquid and omitted the dry coffee granules and water. I also added vanilla. I will definitely use this recipe again.
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All American Apple Pie

Reviewed: Sep. 24, 2014
Nice pie. I cooked it for 1 1/2 hours though. I started it in a 375 degree oven then dropped it to 350 for the remaining 45 minutes. I started with raw apples. The crust did not get burnt.
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Betsy's Best Gluten-Free Muffins

Reviewed: Feb. 2, 2014
texture was good, but the flavor was poor. I will not be making this again!
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October Oatmeal Pumpkin Muffins

Reviewed: Nov. 20, 2013
This recipe as written is bland, and a little salty. I am even a salt person, but this was just not enjoyable. On the up side, it was moist and tender without a speck of fat or oil. If I were to make it again, I would 1/2 the salt, add 1/2 C. brown sugar, 1 tsp. vanilla, delete the pumpkin pie spice, add 1/2 tsp. ginger, 1 tsp. cinnamon, and maybe some chopped pecans.
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Pumpkin Pancakes

Reviewed: Nov. 10, 2013
This recipe was very good. I gave it a 4 star rating, because the batter was soooo thick. I thinned it down with 1/2-3/4 C. milk. I used almond milk, which is what I use for everything. It was still thick, but wow, what amazing flavor!
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Gooey Butter Cake II

Reviewed: Sep. 4, 2013
Easy and delish. I omitted the almond, as I had none and used lemon extract. It was great. Today I am going to make it, but use a choc cake mix instead. We will see. I bet it's delicious though.
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MMMMM... Brownies

Reviewed: Mar. 1, 2013
1,000,000,000 times wonderful and simple!
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Restaurant-Style Hashbrown Casserole

Reviewed: Feb. 19, 2013
Very good. I had to change one thing, as we are gluten free, (no cream of chicken soup), I subbed 6 oz. heavy cream, and 6 oz. chick stock. I also added 2 cloves fresh chopped garlic. Yum!
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Asian Orange Chicken

Reviewed: Feb. 16, 2013
I won't make it again! I thought it was entirely too sweet.
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Taco Seasoning II

Reviewed: Jan. 23, 2013
I liked the idea, and the basics are there, but as prepared I think this is pretty bland. I added crushed black pepper, 1/2 tsp. dried oregano, and sea salt to taste, after I tasted it. After those changes, it's much better. Overall, it is a good start!
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Catherine's Spicy Chicken Soup

Reviewed: Dec. 26, 2012
Terrific! I was out of salsa, so I substituted 2 cans of Rotel. I don't like chicken boullion cubes, as they usually contain MSG or some form of gluten, so I substituted some gluten free chicken stock for the water and boullion. Definitely a keeper!
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Grandma's Sour Cream Pound Cake

Reviewed: Dec. 21, 2012
Truly devine! I did make one major change, I lowered the sugar to 2 1/3 C., only my preference though! I don't care for mace, so I added 1 T. of vanilla, some orange zest, fresh raspberries, and a cup of chocolate chips. What a perfect consistentcy, texture, rise, and just everything! I had enough for a little (6 inch) cake and a 10 inch fluted bundt cake pan. It turned out beautiful and delicious!
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Gingerbread Boys

Reviewed: Dec. 19, 2012
The flavor is great! I was very dissapointed however that they didnt hold there shape AT ALL when they baked! I was super frustrated with the time that it takes to roll out cookies that don't even stay the shape you made them!
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Butternut Squash Soup

Reviewed: Dec. 3, 2012
As written I think it tasted way too rich. I cut the cream cheese in half, used chicken stock, added a pinch of ground ginger, nutmeg, and cinnamon along with some minced garlic and an apple. I added tons of salt to bring up the flavor and about 2T. of honey. After all those changes I love it. The way it is written it should just be called cream cheese soup!
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