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Creamy White Chili

Reviewed: Apr. 13, 2013
My minor adjustments included using a whole 32 oz carton of broth, added some coriander & dried cilantro, & I also added a tablespoon or two of white wine vinegar to brighten it up. After making it I wishes I had a wedge of lime to squeeze on it. Next time. Delicious!
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Maple Muffins

Reviewed: Jul. 5, 2012
One recent morning I was craving buttermilk pancakes with maple syrup, but was just too lazy to go through the process...enter these Maple Muffins! I appreciated this recipe, with a few modifications (hence 4 stars) - some of which were out of necessity, some out of preference. They were... -I used brown sugar instead of white. I've been doing that with a lot of recipes recently for added flavor and moistness. I think it complimented the maple flavor, as well. -I did not have shortening on hand, so used chilled butter in the same quantity. I will probably continue to use butter. -Since I was craving buttermilk pancakes, I used buttermilk in place of regular milk, and it was fantastic (I'm sure coddled milk would work just as well). -I used a Franz 9 Grain hot cereal in place of the rolled oats, but I'm sure either would be equally delicious. -Finally, if you have non-stick muffin pans, do yourself a favor and give them a shot of non-stick spray and put the batter directly into the pan, foregoing paper muffin cups. The sugars in the batter carmalized a bit on the outside of the muffins and was amazing. This is one time you will not want to give the stumps to the homeless...
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Pumpkin Bars

Reviewed: Jun. 3, 2012
Wow, these things are addictive like crack...not that I would know personally... I was going for a denser version, and after reading some of the other reviews decided to drop one of the eggs (3 total), but I left the baking powder & soda measurements alone. I also used pumpkin spice instead of just the ground cinnamon. My last tweak (pun not intended) was to substitute 2/3 cup of sugar with brown sugar. I do not own a pan in the dimensions on the recipe, so I used a 1/4 sheet pan and it was perfect. Also, I lined the pan with parchment paper, with a couple inches sticking out of both sides. That way, I could just lift it up out of the pan so that it could cool and then be frosted. It made cutting/serving very easy. The bars were remarkably moist and the exact density I wanted. I'm a fiend for the pumpkin bars at a local bakery, but I actually liked these better! I will definitely be making these again, but perhaps I'll double the recipe and use my 1/2 sheet pan instead...
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