~~Jenn~~ Recipe Reviews (Pg. 1) - Allrecipes.com (13683535)

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Whipped Cream Cream Cheese Frosting

Reviewed: Jun. 18, 2011
I have used this recipe several times. First off, it tastes AMAZING! It is the perfect combination of richness without being too heavy or too sweet. If you're like most of my family, and you cringe at the sweetness of buttercream halfway thru a slice of cake, you WILL love this flavor. I can just about eat this straight out of the bowl, if I didn't know better. I have made this with and without altering the recipe by substituting powdered sugar. It is slightly firmer with powdered sugar (do add 1 3/4 C. instead of 1 C). I should also mention that I do freeze my metal mixing bowl and balloon whisk attachment prior to beating the cream (old trick I've used for years anyway). I whip the cream first, then transfer it into another bowl, then it goes into the freezer while I mixed the cream cheese and sugar. Once I take my whipped cream out of the freezer and mix them together in the metal mixer bowl, I return it to the freezer until I frost my cake. I don't leave it long enough to freeze, maybe 15 minutes tops. But the chill helps it to stay firm, I'm sure. My favorite way to use this recipe is as a filling/frosting for a layered strawberry shortcake. Amazing flavors! My only complaint is that everyone asks for this cake for their birthday and it isn't exactly a fun one to decorate. I much prefer playing around with buttercream and fondant so it would be NICE if someone would ask for a regular cake one day! Not that it has anything to do with this recipe! : )
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Aug. 31, 2010
Would have been 5 stars except for the consistency of the dough. I've made enough chocolate chip cookies to know that made as per the instructions, this cookie dough is way too soft. It's almost to the point of being soupy. I added about 4-5 tbsp. of flour just to get it right. I think refrigerating it would have made some difference, but not enough. Other than that, the recipe is perfect! Some people were saying to omit 1/2 of the salt, but I did not do that. I think that you need a good amount of salt in any dessert recipe, esp. when including chocolate, because it brings out the flavor. It isn't too much.
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Photo by ~~Jenn~~

Sugar Cookie Icing

Reviewed: Jan. 5, 2010
I LOVED this icing! It worked great for icing Christmas cookies. I had no trouble making it at all, and it is true to its' description...it dries hard and shiny with bright colors! I used gel food coloring and it turned out wonderfully. The kids made a mess (what was I thinking making 8 colors, including black?). But they had a blast and I think that it was really easy for them to use. We used a multitude of "tools"...skewers for detail, spoons for large areas, and plastic knives for spreading. They had a blast!
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Photo by ~~Jenn~~

Mom's Chocolate Meringue Pie

Reviewed: Nov. 25, 2010
This pie set really well, but I changed just a couple of things. 1. I used 1 tbsp. of real butter to stir in just before pouring into crust to make it more silky. 2. I cooked the filling a little longer than 2 minutes, because it needed it. 3. I used 8 eggs whites for the meringue, because it needed more. Other than those minor things, it's perfect. First time I've EVER had a chocolate pie set well enough that it made clean slices and did not run into the pie plate. The flavor was really good also.
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Sticky Buns II

Reviewed: Jan. 29, 2009
I cannot understand how this recipe gets such great reviews. The major problem is the dough. Once I mixed everything together (and I measure everything precisely) the dough wasn't anywhere NEAR stiff enough to knead, let alone roll out. It didn't even "pull together" like dough does. I had to add more flour, which I did a little at a time, just to be able to get it out of the bowl in one piece. All in all, I probably added at least another 1 1/2 cups of flour, which I also added in a smidge of extra baking powder and salt to accomadate for. There has to be something wrong with the measurments in the ingredient list, a typo maybe? Secondly, the filling isn't sticky at all. What didn't spill out onto the top of the muffin pan and burn, was dry and hard. And I even pulled it out of the oven almost 10 minutes early, because I smelled burnt sugar. The reason I'm giving this recipe 2 stars is because after everything, the "sticky buns" tasted ok. They were edible. Not a recipe I will ever use again though.
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