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Beet and Carrot Cake

Reviewed: Sep. 16, 2012
This recipe turned out great, with a few modifications. I used 2 cups of boiled and pureed beets (instead of canned), added 1/2 tsp nutmeg amd 1 tsp vanilla, and substituted 1 c apple sauce for 1 c of the oil (reducing the oil in the recipe to 1/2 cup). I spooned the batter into greased muffin pans, and baked at 350 for about 25 minutes. The muffins (or cupcakes) turned out moist and delicious, and my kids loved them. I must say that I was excited about the vivid magenta batter, but in the end, the muffins only had a tinge of red on top - the insides were a typical carrot cake colour. What a great way to use some excess beets and carrots, and sneak more veggies into my kids!
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7 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Dec. 19, 2011
Delicious and easy! To ensure that the sugar and butter are fully combined before pouring over crackers, they may require a little additional time in the microwave. Also, I wish I knew the importance of using a cookie tray with raised edges/lips before baking these - I ended up with a LOT of burnt butter and sugar on the bottom of my oven, and a very smoky kitchen. oops!
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3 users found this review helpful

Cowboy Oatmeal Cookies

Reviewed: Jun. 30, 2012
Delicious! I reduced the white sugar just slightly, increased the oats to about 2 1/2 cups, and used just over a cup of mini chocolate chips and mini M+Ms. They turned out great and everyone loved them. I will definitely be making them again!
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0 users found this review helpful

Roasted Swiss Chard with Feta

Reviewed: Aug. 8, 2012
A delicious way to use up Swiss chard! My whole family likes it - even my kids! Thanks for sharing this recipe.
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1 user found this review helpful

Zucchini Cobbler

Reviewed: Aug. 12, 2012
Delicious! My kids and husband didn't know that it wasn't made with apples. I used a different topping (my stand-by apple crumble topping) only because I prefer crumble to cobbler, but followed the recipe exactly for the zucchini filling. I removed the seeds as another reviewer suggested, and the cooked slices really did look just like apples. I will definitely make this again when I have a surplus of zucchini. Thanks for the great recipe!
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2 users found this review helpful

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