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Banana Oat Muffins

Reviewed: Sep. 6, 2014
DELICIOUS!!! My favorite banana muffin recipe so far. Because of what I had on hand, I used coconut oil vs vegetable oil, 2/3 of the flour was whole wheat, and 1/2 of the oats was oat bran. I added 1 diced apple and a dash of cinnamon, as I had apples that needed to be used. I also was told by a wise cook to always double the vanilla in any recipe, so I did. I took them out when they looked and felt best. They were the perfect constancy! They were thick, yet moist and soft. And so yummy. I was being cautious about over filling and ended up making 14 muffins. I realized I could have fit all of the batter in 12 muffin cups because I filled the last two muffins much more generously and they rose perfectly, and were big and fluffy. I'm certain this recipe as written would have been just as good, seeing as I made exchanges for the same type of ingredient. PS: I just realized, when deciding to make these again, that I accidentally used only baking soda the first time. And they were perfect. I'll find out if there's a difference.
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Banana Blueberry Muffins with Lavender

Reviewed: Jul. 14, 2014
I didn't add lavender. I was looking for a good banana blueberry muffin recipe and decided to try this one despite the call for lavender, which I didn't have. My boyfriend eats two at a time. My kids ate 'em. They were good and I liked them. I didn't think they were very moist and thought they were pretty dense. But I also just realized that I doubled the recipe and didn't double the banana count. :/ Although, I thought the banana flavor was strong enough using two bananas. I cook, but don't bake enough to know whether or not that would've affected the moisture and density.
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Best Ever Popcorn Balls

Reviewed: Jan. 20, 2014
Mixture seemed thick. I would've preferred a thin coating. But I don't know how to mess with the recipe without taking a chance of messing it up. They were very tasty. My 3 year old was hesitant to try one, not every seeing one before. He loved it!
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Chantal's New York Cheesecake

Reviewed: Dec. 23, 2013
I'm not sure what went wrong with mine. I checked on it in the oven after 6 hours cooling and it is not cooked all the way. :( Mine is also severely cracked. Maybe it had to be something I did.
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Iced Pumpkin Cookies

Reviewed: Dec. 22, 2013
SOOO yummy. I just had three for breakfast because I could not keep my hands off. I topped them with my own almond / vanilla icing and a large pecan. I'm including these in some cookie tins I'm gifting. These are by far my favorite cookie of the 4 types I made. They are soft, moist and fluffy. They would taste great with a cream cheese frosting too. The pecan on top was very tasty, I may add pieces all over the top next time. The cookie had the PERFECT pumpkin taste. I chilled the batter about 30 min to make it easier to use. I practically followed the cookie recipe to the T. I wouldn't change a thing. I'm a cook, not a baker. I did use 100% pure cane sugar. Not sure if that makes a difference. I used All Spice vs nutmeg cloves. Until now when I googled what it was, I thought it was an ALL inclusive. haha. The icing I used was a thinner icing. I didn't really want a thick layer. I used 4TBS butter, 1/4 cup Evaporated milk (heated on stove top together), then added 2c conf. sugar and about 1/2 tsp of Almond and Vanilla extract (to taste really). ***I'm making these a year later, 4th time in the last month. Everyone loves them. I frost them with cream cheese icing and top with pecan pieces. My next attempt will be to add a little Mexican chocolate to the mix.
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