Karen Recipe Reviews (Pg. 1) - Allrecipes.com (13880350)

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Brownie Crackles

Reviewed: Apr. 19, 2009
These are WONDERFUL. I used Ghiradelli double chocolate mix with choco chips in it, so I didn't add the extra chocolate chips. I baked them for 9 minutes and they're soft and delicious and taste like fluffy brownies! My coworkers will LOVE them.
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Crunchy Drop Cookies

Reviewed: Dec. 23, 2008
The cookie melts in your mouth but also has a crunch to it. Great for crunchy and chewy cookie lovers! I didn't even add the nuts and they were fantastic!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 16, 2008
A bit flat as some other reviewers said, but nothing that can't be remedied. They were absolutely delicious. The batch was not big enough! I might try a few other types of jam next time.
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Grandma Johnson's Scones

Reviewed: Dec. 14, 2008
I followed this recipe to a T, but I split the dough at the end and added about 3/4 cup of chocolate chips to one half and a cup of craisins and a tsp of orange extract to the other. I wanted to make smaller scones, so I separated each "flavor" into two rounds and cut them each in 8 pieces with a pizza cutter. They are a little bland, but in terms of scones (which I believe aren't really supposed to be that sweet) they are delicious. With tea or milk or anything they are the perfect breakfast snack. I baked them for 11 minutes and they were slightly golden brown on the bottom. I could've baked them a bit longer to give them more of that "harder" scone texture, but at 11 minutes they had a nice crust and are light and doughy. all in all a success. I think I would consider adding a bit of vanilla next time, or some other kind of flavoring. Maybe sprinkling them with a bit of sugar to sweeten them up. I might make a simple powdered sugar glaze and drizzle it on top. They look and smell delicious! Everyone absolutely loved them and raved about them. They said they were the best scones they'd ever tasted!
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Cherry Chocolate Nut Cookies

Reviewed: Dec. 17, 2008
These cookies are great! They taste delicious and they're not too overpoweringly sugary from the maraschinos. Delicious with or without nuts!
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Curried Zucchini Soup

Reviewed: Aug. 14, 2014
I had some zucchinis that were on their way out and I needed to use them quickly. I made a few tweaks to this recipe and it was amazing (I'm sure it would've been without changes too though). I didn't have chicken stock so I used 2tbsp of chicken bouillon powder and instead of water I used a can of coconut milk. I also doubled the curry powder and added 4 flags cloves of garlic that I cooked down withthe onion for extra flavor. The coconut milk made it creamy and balanced out the curry perfectly so it had a nice heat but wasn't overwhelming. This can be eaten hot or cold and toasted nuts on top give it an added bonus.
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Pineapple Cranberry Chicken

Reviewed: May 15, 2009
I thought this was really delicious. I brined the chicken overnight (like I usually do because the chicken maintains moisture that way). I ended up reserving some of the cranberry/pineapple mixture and I was really happy I did because I felt that when it was cooked it didn't maintain the sweetness as much. Also, I threw a few cheddar cheese curds over the top when I took of the cover and that just put the delicious factor over the edge! I'm always a fan of cheese and fruit! Thanks for giving me a way to use my left over thanksgiving cranberry sauce!
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Pinwheel Cookies II

Reviewed: May 10, 2009
I probably made the cookie layer too thin so I had a lot more swirls, but they were still delicious, even with reduced fat PB! I tasted them the next day and they were JUST what I was looking for. They taste like these peanut butter cookies that I've only had at work before and can't resist every time...now I can make them on my own! I don't even think that they need the chocolate swirl, throw in some chocolate chips and I think they would be great.
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Berry Tiramisu Cake

Reviewed: May 10, 2009
This cake and all of its components are ABSOLUTELY delicious, but I have one problem. It never LOOKS good. I've made it three times and have had different issues each time. The first time I didn't thicken the syrup enough so it basically just made the whipped cream runny. The second time I didn't whip the cream enough so it wasn't fluffy enough. Both of those times I used a springform pan and the center didn't cook all the way through, so I decided to try using 2 9" rounds and they baked wonderfully, but were difficult to get out and actually "broke". I didn't think this would be much of a problem, but when I layered them, the pieces ended up pulling apart and sliding off the sides. It looked a MESS, so I served it as one of those kind of things where you just mix it up lightly and spoon it into a bowl. I'm pretty much resolved to believe that this is how it's always going to be. Bummer, but I'll keep trying because the taste it out of this world.
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Coconut Lemon Crisps

Reviewed: Jan. 11, 2009
I messed these up and they still came out deliciously. The lemon filling is PHENOMENAL. I just want to eat it alone.
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Cranberry Pistachio Biscotti

Reviewed: Jan. 11, 2009
It's delicious but took A LOT longer to bake than listed. Maybe it was just my oven, but it was really difficult to slice them as well. They still look good, just not EXACTLY what I was looking for.
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Cranberry-Pumpkin Cookies

Reviewed: Dec. 3, 2008
I didn't have any oranges or orange juice...etc, so I used lime zest instead. I was a little nervous about the tartness of the cranberries but you have to eat more than one just to figure out if you really like them...and I do! I will be bringing them to work tomorrow and I'm known for my great baking. I just hope that everyone else likes them. I will be glazing some of them with a simple powdered sugar glaze like some comments suggest and maybe that will balance the tartness for some people! Great little cake-like cookie recipe!
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Cinnamon Coffee Cake II

Reviewed: May 17, 2009
I never thought you could have the coffee cake flavor without the coffee, but as I eat this cake, I'm at least reminded of a coffee cake and I guess that's the idea. I took another reviewer's suggestions and instead of oil used a half cup of unsweetened apple sauce and a half cup of apple butter. The cake came out SO moist, that I'm sure it could've stayed in the oven a few minutes longer than 30 minutes. Also, before I sprinkled the crumble layers I scattered a handful of milk chocolate chips and I think that it added a nice little surprise to each slice of cake. Also, I only had a 1oz pack of butterscotch pudding so I used 3 1.5oz packs of vanilla pudding and the 1oz of butterscotch. I think it's delicious and I'm sure my coworkers will think so too! Next time I might throw in a few tsps or tbsps of coffee grounds and let them steep in some hot water and use that instead of the cup of water, just to give it that extra coffee kick!
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