Carlos Recipe Reviews (Pg. 1) - (13573367)

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Liege Belgian Waffles with Pearl Sugar

Reviewed: Jul. 19, 2010
The texture is good BUT this recipe has TOO MUCH oil in it!!!!! The dough started leaching oil as it sits and my waffle iron was flooded with a pool of oil when the waffles were cooking. A total disaster! I would say just cut back on the oil say 1/2 cup and you'll be fine.
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Black Magic Cake

Reviewed: Aug. 12, 2009
This thing is so BLACK! It is a VERY MOIST and RICH chocolate cake and it is what a chocolate cake should taste like!! Love it so much. I decreased the sugar from 2 cups to one and one half cup. It has the perfect sweetness. Now, I just made the Chocolate Ganache from this site and I used low fat milk instead of cream (what was I thinking) and it turned out very runny and I don't think I can glaze the cake with this but it's still sitting in the fridge hoping it will thicken up a little enough to glaze the cake.
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2 users found this review helpful

Double Chocolate Chip Macadamia Cookies

Reviewed: Jul. 31, 2009
This recipe is AWESOME!!! I rescaled it into 12 servings. It turned out really good! I reduced the sugar by a tablespoon or two and used only brown sugar and it has no problem at all. Soft and chewy - just the way I want it to be. p.s. If you are using a convection oven, you may want to reduce the temperature a bit - in this case I used 170 C for 10 minutes.
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4 users found this review helpful

Applesauce Oat Muffins

Reviewed: Jul. 5, 2009
Great recipe!!! I made a major change to the recipe. I just want to try something new because I got this Garbanzo bean flour today. So, I substituted the flour with Garbanzo bean flour, added 1/2 teaspoon of Xanthan gum, added half teaspoon of baking soda, omitted the oil and substituted it with another tablespoon of applesauce. This recipe ends up with 6 normal-sized muffins. It still turned out very good! Very moist, tender, and delicious!
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2 users found this review helpful

Bread of Life

Reviewed: Jun. 20, 2009
It just came out from the oven perfectly fine!!!! Here are the changes that I've made: ->I halve the recipe(which doesn't really matter), I left out the anise, AND I started off with proofing the yeast using the first 1/4cup water(lukewarm) together with 1/4teaspoon of the 1/4cup sugar for 5-10 minutes. Then added this yeast mixture into the remaining 1cup water. STIRRED WELL. Then added the flour mixture (flour, b.s, b.p, sugar, AND a pinch of salt) into the yeast mixture a little at a time, stirring, until just the right consistency for kneading (till the dough doesn't stick to your fingers). Kneaded for 15 minutes (using hand), and let it rise for 1st time about an hour (or doubled in size) and lightly punched down, reshaped a little, and rise 2nd time for 45-60 min (or doubled in size). It only took 30minutes to bake in a 400F oven. By the way, I think the baking soda gives it a slight odd flavor.
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6 users found this review helpful

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