dionosaur Recipe Reviews (Pg. 1) - Allrecipes.com (13493225)

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Double Chocolate Pie

Reviewed: Nov. 28, 2013
This was my first attempt at a pudding pie from scratch and it turned out amazing! (I wish I had made 2 of them so there would be more leftovers.) :) My family has always just used regular boxed pudding, which is good, but this was definitely a step up and easier than I thought to make. Definitely a keeper, I will never use the boxed pudding again. My only deviation from the recipe was use semi-sweet baking squares, as I didn't have any unsweet. It was probably slightly sweeter than the original, but I topped with a generous layer of whipped cream to balance it out.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jan. 8, 2011
These are delicious. The only changes I made were using mini chocolate chips as that is what I had on hand and I made smaller cookies as other reviewers had done. I baked them for about 10 minutes and they came out great. Definitely one I will be making again.
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Mini Pumpkin Butterscotch Muffins

Reviewed: Dec. 12, 2010
Just finished making these, they are delicious. I am definitely making these when we have family here for the holidays. I think the kids will love them. The only change I may make is to add some pecans next time. Muffins just aren't right without nuts to me.
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Photo by dionosaur

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Reviewed: Dec. 20, 2009
I hate pumpkin pie, so I wanted to try something different with pumpkin that I might like. I made this for Thanksgiving and I am making another one right now, as it was requested by visiting relatives. Everyone (myself included) loved it. I made one change and that was I put a layer of brown sugar, cinnamon and butter in the middle. Also the glaze came out perfect, I have never made a glaze that set up so nicely. But then, I am impatient and don't usually wait until it is completely cool, and I sprinkled some cinnamon on top of the glaze just for effect and it looked and tasted great. Thanks for sharing this recipe, I will definitely be making this every year.
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Chocolate Cappuccino Cheesecake

Reviewed: Oct. 29, 2009
Ok, I have made this recipe many times and it always comes out delicious. I do have a few tips that might help some people. Chocolate tip: I use baking squares and I put the squares in a ceramic bowl and set it near the back of the stovetop, where it gets warm while the oven is heating for the crust. This starts melting the chocolate. When time to add chocolate I pour the whipped cream over the chocolate, microwave for 30-40 seconds, remove, whisk until smooth and add to batter. If the chocolate still appears lumpy or grainy after whisking, I will microwave it for a few more seconds (20-30). I don't own a double boiler and always use this method for melting chocolate. If you don't pre-melt it, or forget, microwaving for a little longer works too, 60-90 seconds. Just be sure to add the whipping cream before putting in microwave. Basic tip: I always set out the eggs and cream cheese for a while or nuke the cream cheese before mixing so it is room temp. This will prevent the chocolate from hardening in the batter. Fluffy version: If you like a fluffier cheesecake, put egg whites into a separate bowl and add yolks when indicated in the recipe, then after everything else is added, whip the egg whites until they start to form peaks and gently fold them into the batter, pour into pan and bake as normal. I sometimes even add an extra egg white when making this version. I hope this helps people.
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