strawbificial Recipe Reviews (Pg. 1) - Allrecipes.com (13332905)

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S'mores

Reviewed: Jan. 15, 2009
My, this is HEAVENLY :D I used chocolate grahams, and I happened to have cactus chocolate. The cactus chocolate was really good, it had a hint of mint without being without the icyness. I think this would work very nice if you used Andes mint chocolates or some other mint wafer chocolate!
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6 users found this review helpful

Green Tea Cheesecake

Reviewed: Jan. 17, 2009
After it was baked and refrigerated, the top looked rubbery -- it felt that way, too. I was really excited to try this recipe. It's very simple, and that's a good thing :) I agree with using a shortbread crust (the one on this site is really good!). The taste of the filling was kind of off, and the rubbery top functioned as a... "membrane?!" The top "membrane/skin" kind of held the inside filling in, which was... interesting. I did add some raspberries as suggested to mask the strange rubbery look and taste (as I had almost-powder green tea, it was a little bitter and unsmooth). But despite that, I was still grossed out. I really thought this recipe had potential. I want to try it again and get it RIGHT, but I would have to BUY the powder and not attempt to grind up the leaves (as suggested in another recipe). I would try again if I don't mind risking more ingredients, though! Thanks for the recipe, even though I might not use fat free cream cheese as written, because that might be what caused the rubbery top!
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5 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 17, 2009
This was really good. I made a batch and my mom brought some to work with her. Her coworkers said they were like bakery-bought! I think the crumb topping really makes them unique and beautiful. The muffin mixes have a super artificial and disgusting banana (
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1 user found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Feb. 17, 2009
This was really good when it came out of the oven, although the bottoms of the paper liners were very wet, causing me to fret over how long these muffins will last before they mold. After a few days, the blueberries turned into a sickish green color, but were okay. It just took away from the enjoyment (I half wanted to throw them away). I think it is best if you eat it out of the oven! Not too sweet, and delicious. I used brown sugar instead of white.
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Shortbread Crust

Reviewed: Jan. 17, 2009
This is really good! I halved the recipe for the green tea cheesecake on this site, and I would have to say this crust is 20x yummier! I love it!
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Black Bean Brownies

Reviewed: Feb. 17, 2009
These were very good considering they had beans in them. They're healthier. I made them with the optional ingredients and the suggestions from the first reviewer. I could taste the beans, but they weren't a "Eww! Beans!" flavor I was expecting. In fact, it's more like a "BEANS! FASCINATING!" flavor. I like these a lot, and I think the chocolate really goes with the bean flavor and they compliment each other well. After 30 minutes, my brownie was set but when I cut it they stuck to the pan and kind of fell apart. I ended up scraping most of the bottoms off (still really, good), but I wish it had held together better. Perhaps 30 minutes isn't enough for mine? It was still kind of mushy. Nevertheless, this is very interesting and worth making. Chocolate + Black Beans = Love :]
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To Die For Blueberry Muffins

Reviewed: Feb. 17, 2009
The topping was pure yumminess :) The bottom was very greasy though, and I felt like I was eating those greasy-ish bakery muffins. When they came out of the oven, the bottoms of the muffins (in their liners) were very wet and oily, which kind of grossed me out. I didn't use all of the topping, because one review made me afraid the top would sink, but after the tops expanded I wish I had put more! This is really good.
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