Vroomfondel Recipe Reviews (Pg. 1) - Allrecipes.com (13340324)

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Clone of a Cinnabon

Reviewed: Aug. 11, 2013
Made this recipe for the first time today and it's really good. It was a little too cinnamon-y for my tastes, next time I'll cut the cinnamon down from 2.5 tablespoons to 2 tablespoons, that ought to be just about perfect. Even without a bread machine, just working the dough by hand the texture wonderful. If you have trouble with the filling running out I think that's probably caused by under-proofing the dough. After you roll out and cut into the individual pieces let the dough go through a second rise in the baking dish before you bake. That ought to squeeze the rolls together enough to keep the filling in place.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 14, 2011
These are delicious and the texture stays soft and chewy for at least 48 hours which is about as long as they last in my house. Don't be afraid to change things up a little, I've made them with chocolate pudding and peanut butter chips and they come out great that way too.
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Chantal's New York Cheesecake

Reviewed: Dec. 17, 2008
My first cheesecake attempt and like almost everyone else I have to give it 5 stars. I rushed through the cooling process because it smelled so good, so I got a little crack on top. But I learned my lesson as that was the only flaw in an otherwise perfect cheesecake. The texture is just right and the flavor is right up there with the best I've ever tasted. And it's surprisingly easy to do. I substituted half and half for the milk, otherwise I followed the recipe to the letter and next time I won't change a thing other than my patience in allowing it to cool properly. So far 4 different cheesecake lovers have had a slice and every one would give it 5 stars.
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