BDB710 Recipe Reviews (Pg. 1) - Allrecipes.com (14874021)

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Moist Carrot Cake

Reviewed: Apr. 10, 2015
This was the best carrot cake I've ever had, and it didn't hurt that I made it myself. The only changes I made was substituting a bit of the white sugar for brown sugar, and using golden raisins instead of coconut. My husband, who is a very strict critic, had a HUGE piece, which is all I needed him to say. I used three cake pans for a layer cake instead of a sheet cake. I will say the cake was so moist, it was a bit difficult to cut. Next time, I'll either go with the sheet cake or only two layers. I would definitely make this again.
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Creamy Banana Bread

Reviewed: Mar. 6, 2014
My husband, who is not an easy critic to impress, absolutely loved this banana bread. I took some of the recommendations of the other bakers and added the cinnamon to the bread as well as the streusel-like center. I liked the center of the bread but the next time, I would make extra and added it as a topping as well. I had a little left over so I added it to the top and it gave the bread a nice crunchy contrast to the creamy, moist bread. I also used more than one cup of banana, since some bakers said there was not enough banana flavor. I believe I used closer to two cups of banana. Maybe next time, I will add some chocolate chips and more walnuts for more textural contrast. Awesome recipe though.
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Red Velvet Cheesecake Swirl Brownies

Reviewed: Jan. 3, 2014
I followed the recipe as is and the brownies came out wonderful. I didn't have enough red food coloring so the brownies were more "maroon" than red but the flavor was there. I didn't have the same issue as others with the cheesecake portion, I thought it was the perfect consistency. Overall, very good brownies that I will make again.
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Dec. 20, 2013
I know I'm guilty of reading others' reviews and never post my own so I guess I should do one on this cake, because it was fabulous. I didn't have a 19 oz can of garbanzos, so I used the 15 oz can. I took others' advice and cooked the garbanzo beans first, then I removed the skin off of the beans. The only change I made was adding Agave Nectar syrup instead of sugar and I topped it with cherry pie filling and whipped cream. Absolutely delicious.
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Crustless Cranberry Pie

Reviewed: Dec. 23, 2012
I made this recipe exactly as stated and it came out beautifully. My son and my neighbor loved it. Ok, well the only change I made was adding sliced almonds instead of walnuts; it just seems to make more sense since I used the almond extract. I'm visiting my parents home for the holidays and I can't wait to make it for them. I'm sure they'll love it as well.
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Pumpkin Bread IV

Reviewed: Oct. 9, 2012
I made this last night and it was outstanding. This was the most moist and delicious pumpkin bread I have ever had...and I can't believe I made it. I gave some to a neighbor who didn't try it in front of me, but he sent my husband a text telling him that he loves me because although he didn't know what pumpkin bread was before yesterday, he said it was amazing. I didn't add as much sugar as the recipe called for so it could have been a tad sweeter (to my husband and son) but I think it's perfect. I will definitely make this again, for my house and to give away. One thing I would like to note is I made this for 24 servings and added a teaspoon and a half of vanilla extract, two teaspoons of cinnamon, instead of one and a teaspoon and a half of nutmeg instead of one. Without those additions, I don't think it would have been as good.
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Key Lime Pie VII

Reviewed: Apr. 8, 2012
I love how easy the pie was to make and it did taste pretty good, but I will say that the key limes were a little bitter for me. I think the next time I will use regular Persian limes and it should be better.
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