vanillalilly Recipe Reviews (Pg. 1) - Allrecipes.com (13587538)

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Cream of Fresh Asparagus Soup II

Reviewed: Jun. 24, 2009
Hubby and I loved it! We didn't have sour cream on hand and I already went to the grocery store that day so instead I used 1/2 cup of cream cheese (minus about 1 1/2 tbs. We will make this again, but I will probably use even less cream cheese. Garnished it with the tips as per another reviewer and I added diced roasted red peppers to the rim to my dish. Great color! Great flavor!
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Soft Peanut Butter Cookies

Reviewed: Nov. 17, 2009
I made the suggested changes of 3/4 cup pb and substituted some flour for whole wheat and oats. I'm rating a 3 due to changes required to make them more peanut buttery. The flavor is nice, I added pb chips to some, chocolate to others, just for a few changes. The pb chips ones are the best. My cookies are definitely NOT soft. I used real butter, and chilled like the directions state, so I'm not sure why but they are rock hard.
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Big Soft Ginger Cookies

Reviewed: Nov. 17, 2009
They didn't turn out big and fluffy, but definitely soft! There wasn't enough spicy taste for me, so I rolled them in a mixture of sugar and ginger powder to help give it a bit more gingery kick. I will try the orange juice next to see if that helps as per other reviewers.
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Scottish Shortbread II

Reviewed: Jan. 14, 2010
I made these for Christmas, and melted mint chocolate chips and drizzled over some, and repeated with milk and dark chocolate. The buttery flavored over ruled the milk chocolate, and the dark chocolate didn't complement the type of cookie well. I even added skor bits into some of the dough for skor-bit-short bread cookies- those ones where the biggest hit!! then the mint where the next fav. Only rating it a 4 b/c they were not very fluffy or melt in the mouth for me but sturdy and buttery.
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Mom's Zucchini Bread

Reviewed: Sep. 21, 2013
I tried this recipe as a base to start with- and made some big changes. I wanted to stay away from refined sugars, and gluten. I'm not celiac, but I do get sluggish when I eat wheat. These are my changes: I used gluten free flour- same amount, 2/3 cup coconut oil and the rest apple sauce, added 1 healthy tsp of each extra spice- cardamon, ginger and cloves, 2 tsp of yacon powder, and used coconut sugar for all the sugar, with a nice drizzle of agave for added sweetness, added pumpkin seeds and cranberries, and one extra cup of grated zucchini. The other ingredients were left as the recipe stated (salt, baking powder, eggs, nuts etc) I baked at 325 in lightly oiled muffin tins, and the results were amazing! (yield about 3 dozen muffins) As you can see, I changed the recipe a lot, but I figured that I would review this one as a 4 because it gave me a starting place. The "muffins" were perfect- not too dense, still moist, and the flavour was great. My guy couldn't get enough of them right out of the oven!
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Extreme Chocolate Cake

Reviewed: Apr. 5, 2014
I admit, I have never made a from scratch cake batter. I made this as cupcakes for a birthday party with a soy allergy and celiac's for another person. I substituted the following: coconut oil instead of vegetable, and with gluten-free flour, and just plain old forgot to use boiled water, so it was just regular water. It turned out amazing!!! I added soy-free chocolate chunks too (which I think were the special touch that won everyone over). I didn't follow the icing recipe as I was also making gingerbread cupcakes and wanted it vanilla flavour, so just added cocoa when I was done with that. Divine. They were a massive hit. And as you guessed- everyone could enjoy them! (thankfully no egg allergies!!!) Will be using this recipe again :) If you're interested in doing them cupcake style: I was a bit worried they would stick to the cupcake liners, but they came out just fine with minimal cake loss! Now, I can't guarantee it for everyone as I used a gluten free flour, but I'd risk it!
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