ElfS Recipe Reviews (Pg. 1) - Allrecipes.com (14003089)

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Yummy Lemon Coconut Loaf

Reviewed: Aug. 15, 2014
I didn't make any changes and followed the instructions word by word and the loaf turned out to be very good. I didn't make the drizzle, the loaf itself was definitely sweet enoughI suggest tasting the loaf first before you make the drizzle.
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Tiramisu II

Reviewed: Jul. 13, 2014
This tasted nice but not the best Tiramisu I've tried and some directions in the recipe are kind of misleading. You definitely need to let it refrigerate a lot more than 6 hours. I had a slice 10 hours after I put it in the fridge and it was "Eh," 14 hours, "Nice." 24/more than 24 hours; "Good." I didn't split lady fingers in half, very unnecessary and in fact would make the slices too thin for my like. As others mentioned here, you'll need more coffee and be careful with rum. The first time I used rum extract instead of actual rum, and less than 5ml were too much for a serving size of 8.
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Janet's Rich Banana Bread

Reviewed: Sep. 28, 2013
I'm giving three stars because I too made quite a few changes to get it taste 'rich': I mashed the bananas, added half teaspoon of cinnamon and 1/4 teaspoon of ginger (adding ginger was an accident actually), I used yogurt instead of sour cream, used a little baking powder as well as baking soda, and added 5-10grams less butter than the amount it says in the recipe. It might differ from oven to oven, but 60 minutes of baking time was about 10 minutes too much for me -- make sure you keep an eye in the oven. Me, my friend, and my mother agree that the result was delicious. Next time I won't add ginger because I'm not a fan of spice, but if you like spicy, you can try a tiny bit ginger like I accidentally did.
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Lemon Crumb Muffins Recipe

Reviewed: Sep. 8, 2013
I too made a few changes: Since I didn't have any sour cream, I used yogurt instead. Added a little vanilla, used one medium lemon's zest for 8 muffins, and I totally forgot to add lemon juice. I also put a little amount of the lemon zest to the crumbs mix. Both me and my mother agreed the result was great!
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The Best Lemon Bars

Reviewed: Jul. 14, 2013
The crust tastes WAY too buttery. After I read a review that highlighted the same problem, I added 5 more grams of sugar to the crust mix. Yet the crust was still complete butter-taste. Also, I think at least a little lemon zest is necessary in lemon bars. Finally, I should have been careful with the size of tray I baked these on. I used two trays and clearly one of them was bigger tray than the right size -- my "bars" turned out more like moist cookies on that one.
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Donut Muffins

Reviewed: Nov. 8, 2012
Very good recipe but I'm confused about the size. It says 24, I resized the recipe for 12 but I hardly got 5 mini ones. (And I used even a bit more baking powder than the recipe told me to.) Not a big fan of nutmeg so I only added nutmeg to one of the muffins -- both nutmeg version and nutmeg-free version turned out good. I used butter. My mom also ate them with me and she said it would have been better if I've added a little vanilla powder because she doesn't like tasting butter that much. (I love the taste of butter so it wasn't a problem for me at all. Just in case you're like my mom :-)
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Chef John's Chocolate Lava Cake

Reviewed: Nov. 4, 2012
I'm rating this with 4 stars but mine actually burned a little but it might be my fault. I followed everything in the recipe -- the dough tasted awesome, and from my experience, if the dough of a cake tastes good, it means the cake will turn out to be good too. (That's why I'm giving 4 stars) The only thing I couldn't follow was putting the ramekins in a casserole dish&water. They stayed in the oven for exactly 15 minutes (in the heat recipe ordered), and the result was burnt-ish top, and no liquid chocolate inside. I think the heat needs to be lower than 425F in some ovens and/or the casserole dish part was more important than I thought. SO if you decide to bake this, follow EVERY instruction, and keep an eye on the oven so yours won't burn too.
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Pumpkin Spice Cupcakes

Reviewed: Nov. 3, 2012
I use metric system, I don't know if something went wrong when I used AllRecipe's automatic converter, but I did not care for these cupcakes at all. (And I doubt it was the converter's fault, I've never had a problem with it so far.) I'm not a big fan of too-spicy food, and I saw other pumpkin spice cupcake recipes involved a lot less spice, so I didn't put cloves and allspice, and I made my own pumpkin puree that I always make instead of store-bought can, followed everything else. They still tasted WAY too spicy-salty like. The only good thing was frosting, that was okay. If you still decide to make these and try yourself, my best advice to you will be... make only 4-6 cupcakes and NOT try it when you have guests or something.
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Basic Crepes

Reviewed: Apr. 30, 2012
Great! I served it with some Nutella and banana, I recommend. I'll definitely cook it again.
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