Megan White Recipe Reviews (Pg. 1) - Allrecipes.com (15788510)

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Cream Cheese Frosting II

Reviewed: Dec. 23, 2013
Great Recipe - such a rich cream cheese flavor! I didn't use butter, and whipped the sugar and cream cheese together to give it a light creamy texture. Cheesecake lovers will LOVE this!
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Nanaimo Bars III

Reviewed: Feb. 10, 2013
I made this for my sister's sweet 16 party, for a girl who's obsessed with nanaimo bars. She liked them, but they tasted a little different. The bottom layer was almost overpowering to the top 2, which were both delicously creamy. It seemed like there were too many graham crackers, and it overtook the creaminess of the over-all nanaimo bar taste my sister loves. I'd reccommend reducing the overall amount of the bottom layer and spreading it thinner, as well as using fewer graham cracker crumbs so that flavor isn't so obvious.
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Heavenly Chocolate Mousse

Reviewed: Aug. 1, 2012
My sister is a mousse-a-holic, so for her birthday I thought I'd make her her favorite, chocolate mousse cake, and this recipe worked perfectly. You just take your favorite chocolate cake recipe (I used a betty crocker recipe), make 1/2 the recipe to fill a 9 inch round pan, and spread this over the top as if it were a thick icing. It's very rich, almost to the point of bitterness, so I added a layer of whipped cream over the mousse and dotted it with chocolate chips. For a chocoholic like my sister though, it worked perfectly :)
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White Chocolate Raspberry Cheesecake

Reviewed: Mar. 4, 2012
This was only my seocnd time baking a cheesecake, and I have to say that this one went much better! The steps are perfectly laid out for even the most hopeless of chefs to tackle, and it turned out to be the creamiest cheesecake I've ever made! The surprisingly easy recipe turned into a desert that woed all of my relatives - it's so easy to make, yet so complex in taste! The white chocolate adds to the creamy cheesecake filling and rasberry puts the right amount of flavour! The flavour was unique and exquisite - I loved every bite, and I think I have a new favorite flavour of cheesecake - what an excellent flavour combination with the white chocolate and rasberry! The only thing I did differently was I used honey graham cracker crumbs instead of chocolate cookie crumbs, but it turned out really well because the crust didn't overpower the delicous center! The only thing I'd reccommend is making more sauce for garnishing afterwards, because I ran a little short when trying to decorate.
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