ooopsnevermind Recipe Reviews (Pg. 1) - Allrecipes.com (15323373)

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Easy OREO Truffles

Reviewed: Dec. 29, 2011
==EDITED== This is one of my go-to recipes. My gained wisdom: Instead of using Oreos, use Famous Chocolate Wafers (http://www.amazon.com/Famous-Chocolate-Wafers-9-Ounce-Boxes/dp/B000FA38ZE). Tastes like the cookie part only of Oreos without the filling--makes it extra chocolatey and dense, and less sweet. For the topping, instead of the crushed cookies, I use a fork to drizzle melted white chocolate, then sprinkle SEA SALT or other large grained salt. It looks GORGEOUS and so professional, and the salt makes it 3x as delicious. Best way to dip truffles: CHOPSTICKS. If you are proficient with chopsticks (as I am), this is by far the fastest and neatest way to do it. More variations: filling: crushed toffee, single nut in center, crushed toasted nuts, liqueurs (orange, coffee) outside: crushed toasted nuts cocoa powder toasted coconut powdered sugar white vanilla candy dip (looks great with the dark filling)
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Chocolate Cappuccino Cheesecake

Reviewed: Apr. 22, 2012
Got rave reviews from the coworkers, but a bit heavy/rich for my taste. One slice will really do you. My chocoholic coworkers went nuts for it though.
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Best Toffee Ever - Super Easy

Reviewed: Jan. 2, 2013
Yum! This got rave reviews. I opted to make it thinner, but more brittle (cooked it until it was quite dark brown), added vanilla extract and a little extra salt, pretoasted the almonds, and also put almonds into the pan so the almonds were both 1) in the toffee and 2) on top of the chocolate. The tips I got from other reviews that helped a lot: Heat on medium heat only, err on side of cooking too slowly. Should take 20 mins to get to 285 degrees (for softer toffee, or 300-310 for harder toffee), otherwise you are going too fast. Heating slowly also will help you avoid having the butter separate from the sugar (which several other reviewers said they had problems with). Drop toffee into ice water to test if it's ready, should be brittle. Use heavy bottomed pan. Stir only occasionally. Use wooden spoon for even heating. Chilling should take 45-60 mins. If necessary, pour/wipe off extra oil off before adding chocolate to help it stick.
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Creme Brulee

Reviewed: Aug. 14, 2013
Came out great! Used Chefpeon's tips. The combined, modified recipe is here: Tips for cosmetics: Only thing is that we changed to topping to white sugar only (burned more evenly than the brown sugar/white sugar mix).
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1 user found this review helpful

Super Lemon Ice Cream

Reviewed: Jul. 30, 2013
Absolutely fantastic. We saved some of the lemon zest to sprinkle on top right before serving, and garnished with mint--it looked and tasted amazing. Rave reviews from guests, and disappeared in a flash.
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1 user found this review helpful

Bacon Oatmeal Breakfast Cookies With Maple Glaze

Reviewed: Feb. 24, 2013
Yummy, but didn't think they were out of this world. Next time may try adding a bit more bacon. I refrigerated my dough overnight and perhaps it was too long--my cookies certainly don't seem to have spread quite as much as other people's did. I baked mine for about 15 mins before they looked done, might have been related. I may try another reviewer's suggestion of brushing maple syrup across the tops instead of the glaze instead--I found the glaze to be too sugary. However the guests at my brunch devoured these, so clearly it was a crowd-pleaser!
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Cheese's Baked Macaroni and Cheese

Reviewed: Mar. 4, 2012
Very well received at the party I made it for. Did make a few changes—used bacon instead of kielbasa, rotini instead of elbow macaroni, and prob only about 1/3 as much bread crumbs. The bacon turned out really well and the rotini held a lot of sauce. Yum.
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Butterscotch Bread Pudding

Reviewed: Dec. 29, 2011
Excellent. Made recipe without modifications and came out perfect. Delicious and not too sweet.
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Mocha Bundt Cake

Reviewed: Apr. 1, 2014
This turned out delicious. A few adjustments I made based off others' feedback: 1) Upped the coffee; threw in about 3 or 4 extra packets of dissolved instant coffee into my mixture. For the glaze I used 1/4 cup strong coffee, 1/4 cup Kahlua. 2) Poke the holes in the underside, not top, of the cake; looks nicer. After the cake cooled, I put it back in the mold. I used a chopstick to poke holes in the underside, then spooned the glaze into there. 3) Let the cake sit in the fridge for a day or two. I wrapped up the cake, in the pan, in saran wrap and stuck it in the fridge for 2 more days. The coffee and alcohol flavors got much stronger. I thought the flavors were too subtle when I tried the cake right after we were done. Amelia
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Candied Maple Syrup Bacon Kabobs

Reviewed: Nov. 22, 2012
I feel like it's hard to go wrong with bacon...not to mention after adding brown sugar and maple syrup to it. These disappeared *really* fast at the party I took them to.
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Earl Grey Chocolate Cake – Shutterbean

Reviewed: Nov. 22, 2012
Beautiful and tasty--great for the tea lover in your life.
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Mom's Macaroni and Cheese

Reviewed: Nov. 22, 2012
Yum, a real hit at our early Thanksgiving dinner! I reiterate the advice of other reviewers: - Use *sharp* cheddar cheese, and double it - Add waaaay more bread crumbs at the end I personally love using fusilli for mac and cheese, so I changed that as well--I think it holds sauce better without getting soggy.
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Russian Tea Cakes I

Reviewed: Nov. 22, 2012
Gotta admit that I personally was only okay with this recipe, but I will say they were GORGEOUS, and a huge hit with the coworkers. Disappeared very quickly. So I may just be the exception.
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Spring Lime Tea Cookies

Reviewed: Nov. 22, 2012
Light and fluffy, liked the lime glaze and could've used more of that.
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Strawberries with Balsamic Vinegar

Reviewed: Nov. 22, 2012
A fun, surprising, easy, tasty, and unique dessert to show off to guests. Looks beautiful with a sprig of mint in small white dessert bowls. For the time/effort it takes vs. the rewards, it's one of the best returns on investment.
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Cinnamon Roll Pancakes

Reviewed: Oct. 31, 2012
Heart attack in a breakfast. Amazing. Delicious. The cream cheese glaze especially is ridiculous--we ended up eating that glaze with *everything* else in our breakfast--croissants, strawberries, whatever else we could put it on.
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