McKayla Recipe Reviews (Pg. 1) - Allrecipes.com (15938105)

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To Die For Blueberry Muffins

Reviewed: Jan. 30, 2012
Absolutely delicious! My family loved these so much, I tripled the recipe. My only suggestion is this: halve the ingredients for the crumb topping, otherwise the sugar will spill off and burn while they bake. Smoky muffins just ain't good.
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2 users found this review helpful

Sarah's Applesauce

Reviewed: Jan. 30, 2012
Love this recipe! I make it at least 3x a month. After a few times, I tried substituting half the white sugar for brown, and adding a few drops of vanilla... and it's great! It really makes the flavors POP.
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6 users found this review helpful

Rich Chocolate Brownies

Reviewed: Mar. 1, 2012
Best brownies I've ever had! Rich, fudgy, but still light with a great chocolate flavor throughout! I followed the recipe exactly, except I don't like my brownies with frosting usually- so, I added a handful of semi-sweet chocolate chips on top before baking ('cause I'm a chocoholic!). Will definitely save this recipe.
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1 user found this review helpful

The Best Lemon Bars

Reviewed: Apr. 7, 2012
I use this recipes frequently because it gives exactly what the name promises- The Best Lemon Bars. I upped the juice to 4 lemons, and adjusted the flour to 1/3 cup (in the custard) to maintain consistency. The crust comes out buttery, flaky, and sweet, and the lemon custard is tart perfection! None of my friends can believe the recipe is so simple...
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6 users found this review helpful

Baklava

Reviewed: Apr. 19, 2012
Delicious! This is absolutely the best baklava I've ever had, and my family loved it. Much easier to make than I thought, although the layering took a long time. I followed some of the suggestions from earlier comments, mainly: make 1 and 1/2 recipes of the sauce, refrigerate sauce before pouring over hot pastry right out of the oven, roast the nuts beforehand, and cut to within a 1/2 inch from the bottom of the pan before baking (instead of all the way through). I can't wait to make this recipe again!
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6 users found this review helpful

Coconut Chiffon Cake

Reviewed: Apr. 19, 2012
A pretty good cake overall, although mine initially came out a little dry- disappointing, after all the fussing and labor this cake takes. I iced my cake, covered it, and left it in the fridge overnight, and the texture was greatly improved. Also, I added a splash of coconut-flavored syrup to the batter before baking to kick up the flavor.
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2 users found this review helpful

Royal Coconut Cookies

Reviewed: Jun. 5, 2012
Absolutely delicious! I ate these cookies warm out of the oven, and they tasted like a warm island breeze. Crispy outside, chewy and soft inside, these cookies are exactly what you hope for on the first try! One *small* note: this recipe says it make 24 cookies... well, maybe in giant land! My single batch made easily 5 dozen cookies (from 1-inch dough balls, like the recipes says to use). It's a good thing the cookies are tasty, because my family will be eating them for quite a while! This recipe is also good with chopped walnuts or pecans added before baking.
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3 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Jun. 5, 2012
Best carrot cake I've ever made/had! The only thing I changed was that I didn't have crushed pineapple, so I used just under 8 oz. of pineapple juice instead. I baked 3 layers (with a slightly shorter baking time) and covered them with homemade cream cheese frosting. My family couldn't stop raving about this cake!
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5 users found this review helpful

Classic Red Velvet Cake

Reviewed: Sep. 16, 2012
DRY. Just dry. Tried every trick listed in their reviews to make it moist, but it was still dry, sadly. I cut it into chunks and folded it into a cheesecake the next day, which worked pretty well.
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Melt-In-The-Mouth Cashew Meringues

Reviewed: May 29, 2013
This recipe is great! So easy to follow. The meringues are slightly crisp, with a airy, buttery center filled with cashews. Not too sweet, either, although I used lightly salted nuts so that might have offset the sweetness. This recipe filled 3 industrial-size baking sheets with about 30-50 cookies per sheet. They did crack while baking, so I'm wondering if there is a way to prevent that... The best part about these is that you can eat several of them without too much guilt :)
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