Heaven Larsen Recipe Reviews (Pg. 1) - Allrecipes.com (13877696)

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Heaven Larsen

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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Sep. 1, 2012
I used a 15 oz. can of Garbanzo beans, because we couldn't find a 19 oz. one, and added about 3 tbsp of cornstarch (to help make up the difference). I also shelled the Garbanzo beans, by microwaving them in water until they were warm, draining them, and pulling off the shells by hand. Instead of chocolate chips, we used 2.75ish bars of Valrhona 71% chocolate. Other than these things, we followed the recipe exactly as written (aside from taking it out of the oven 6 minute early). The verdict? It cut easily, it was perfectly smooth, it wasn't crumbly, but it didn't taste chocolately and it was dry. It wasn't sweet at all, so it's perfect for those who don't like sweet desserts. For future attempts, I will likely add some vanilla extract and a few tablespoons of butter, as well as possibly some coconut oil or even peanut butter. Maybe even some cream cheese...?
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Easiest Peanut Butter Fudge

Reviewed: Jul. 3, 2010
This was really easy to make, but WAY too sugary, and I reduced the confectioner's sugar to 3 cups, and the brown sugar to 2 cups. It needs to be even less. Other than that I'll be using this recipe. It was my first attempt at fudge, and it went perfectly.
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Fluffy Scrambled Eggs

Reviewed: May 18, 2010
This is the first time my scrambled eggs have ever turned out right. The evaporated milk was great. I used a generous amount of salt, and I added chives, minced onion, and lots of garlic powder. I will be trying various combinations now that the actual egg part turns out fluffy and delicious! Tip: use a wooden spoon, and when you scrape eggs you should see the bottom of the pan... your scrapes should form clouds of eggs. Keep scraping, turning until it's solid-looking but still moist. Do not use too high heat... lower is better. Trust me. Turn it up if it's taking too long, but I find it's better longer on lower.
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Easy Decadent Truffles

Reviewed: May 18, 2010
I made this recipe exactly as-is, except I used Valhrona 71% chocolate instead of chocolate chips. I cut the recipe in half, using: 1/2 (4 ounces) cream cheese, 1.5 confectioners' sugar, 1.3 cups (three bars) of chocolate, and 3/4 tsp of vanilla. These turned out wonderful. I got 15 large truffles out of it. I recommend not putting it in the freezer to firm, since I tried that and it got too hard so I had to microwave it in order to scoop. Keep checking it while it's in the fridge is probably a better idea. Using better chocolate with a higher cocoa percentage probably balanced out using the full amount of sugar, and it wasn't too sweet at all, but was perfect. Shaping the truffles is difficult. I think rolling them in crushed nuts works the best to hide imperfections, and it sticks wonderfully.
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Curry Pumpkin Soup

Reviewed: Dec. 30, 2009
This is heavenly. I use a little more butter, a little more sugar, and add almost double the curry powder. It's so savoury and satisfying! We have it with toasted garlic bread or a salad... and it's my absolute favourite thing to make!
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Toasted Garlic Bread

Reviewed: Dec. 30, 2009
I like the bread to be soft with just a bit of a crunch, so I bake it at 300 degrees for 2-3 minutes, and then broil it for 2-3 minutes. I jump at the chance to make this with any soup or stew – it's so delicious!
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Chicken and Broccoli Alfredo

Reviewed: Dec. 21, 2009
This was a great recipe to find. It's very easy to make, and perfect for when you want to avoid yet another tomato sauce. You can make it with different types of pasta just fine. I like to use lean ground turkey instead of chicken, and add quite a bit more black pepper.
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Pumpkin Turkey Chili

Reviewed: Dec. 20, 2009
I recommend adding corn, carrots, and kidney beans. This makes it so filling and delicious. This recipe is fantastic, and so wonderful for winter. We make it once a week since discovering it, and it's always welcome! Adding sour cream and chives is NOT OPTIONAL! You MUST eat it that way... it makes all the difference.
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Butter Tarts

Reviewed: Dec. 20, 2009
So simple. So easy. So delicious. I'll make this every time I have a craving for butter tarts!
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Apple Crisp II

Reviewed: Dec. 20, 2009
This turned out perfectly the first time. We'll be making this over and over. Just make sure to use the right kind of apples, so they don't turn mushy! (Although it would still taste good.)
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 20, 2009
These were perfect on the first try! The amount of dough was good for two pans, although we could only fit eight on each pan. So 16 cookies... they won't last long...
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The Best Meatballs You'll Ever Have

Reviewed: Aug. 25, 2008
The last time we made meatballs they were really bland, so I decided to try this one. This was definitely the opposite of bland! I think it was a bit too spicy even though we left out the Cajun seasoning (and the mustard)... but I can't really handle spice. They turned out really well. We'll definitely make them the next time we have spaghetti again.
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Spanish Rice Bake

Reviewed: Aug. 25, 2008
I thought it was very good, and it turned out perfectly. It was nice for some variety after pretty much eating the same sorts of things day after after day.
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