The Decadent Betty Recipe Reviews (Pg. 1) - (13793039)

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The Decadent Betty



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Lemon Cranberry Muffins

Reviewed: Aug. 5, 2010
I run a Bed & Breakfast and I decided to make these for my guests. They were a hit! One lady said they were the best muffins she had ever tasted. Process: I made the mix as per the recipe and baked a couple test muffins, but they were very bland, and definitely not lemony enough. So I added 2 Tbsp of lemon juice to the mix, and the zest of half a lemon. The next batch were delicious! I used full, frozen cranberries, and left out the almonds. This has now become a staple for the B&B!
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Red Velvet Cake I

Reviewed: Jan. 26, 2010
I made this cake for my husband's birthday. It's been years since I've made a cake and the frosting from scratch (I'm more of a cookie and confectionery person), but I decided to give this one a try. I followed other's suggestions and I used 1 cup oil, 4 tbsp Cocoa, and 1 cup sugar. The cake turned out beautiful! Very moist, very tasty, not too sweet, not too chocolatey, really had a flavour of it's own. No problems at all with it rising. The frosting took some time to get thick on the stovetop, I ended up turning up the heat a bit (just under medium) and then stirring continuously, and that made it perfect. Had a nice frothy buttercream texture and was easy to work with. This cake was a hit with everyone who tried it, and I plan to make it again for sure. I give it 5 stars with the alterations to the recipe. I should also mention that I mixed some raspberry pie filling in with the icing in the center of the cake, and it was just fabulous. A suggestion for any raspberry and chocolate lovers out there.
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Homemade Peanut Butter Cups

Reviewed: Jan. 4, 2010
I made these the other day but I used my own melted chocolate (I run my own little chocolate/baking business from home) and instead of using paper cups I molded them into roses and lips for valentines day. The peanut butter mixture reminded me of peanut butter cookie dough (when warm). When making it I mixed the icing sugar and graham cracker crumbs in a little bowl first before adding it to the melted Peanut butter mixture, and it mixed together perfectly. The first batch I did I let the mixture cool down just a bit in the fridge, then I used it. Tasted good, but the peanut mixture was a little too crumbly in the chocolate. So I put the rest of mixture in the fridge long enough to allow it to harden. I then brought it out and let it get to room temp, and for the next batch I took some crumbly mixture, rolled it into a little ball in my hand, then flattened it and dropped it into the chocolate. This made a much smoother texture to the finished product. Overall they were very husband loved them so much I had to hide them from him!
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Fluffy Pancakes

Reviewed: Aug. 9, 2008
These pancakes are the perfect texture, very fluffy! I tripled the recipe to make them for 3 hungry guys and myself, and it made eight large pancakes plus I had enough mix left over for about two more. I found the taste a little bit bland for my liking so I used an extra tbsp sugar and about a tsp of cinnamon. I also used melted low fat margarine instead of shortening, which turned out fine. Overall this is an excellent recipe.
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1 user found this review helpful

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