Brooke Nakashima Recipe Reviews (Pg. 1) - Allrecipes.com (16713314)

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Brooke Nakashima

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Sam's Famous Carrot Cake

Reviewed: Jan. 2, 2013
Some things to note before you attempt this recipe: standard can of crushed pineapple is 20 oz, adding the full can will make the cake very wet (though still delicious). I thought increasing the salt to 1/2 tsp better balanced the flavor of the cake, and the oil could be reduced to 1/2 c without altering the texture or moisture of the cake. Also, trading brown sugar for the white sugar increased the complexity of the flavor, though made the cake a little darker in color. Overall, very versatile recipe, can be spiced up or left to have a simple but basic cinnamon flavor. Good with a dusting of powdered sugar or a rich cream cheese frosting.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jun. 3, 2012
I use the cap off of the vanilla extract bottle to ensure a consistent, perfectly round indentation for the jam filling, makes the cookies look professional. This is a tasty recipe as written, but also good with apricot preserves instead of raspberry.
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Emily's Famous Marshmallows

Reviewed: Jun. 3, 2012
I royally botched this recipe the first time I made it, make sure you use a large enough saucepan so that when you add the gelatin, the foaming won't spill over (a whisk and slow drizzle of the melted gelatin helps, too). The second time was a delicious home run. I do love this recipe as written, but is also wonderful with 1/2 tsp of coconut extract, or a few drops of almond extract. I make chocolate marshmallows by adding 2-3T of cocoa powder which are a hit. Sometimes I add a few drops of food coloring, spread thin on a baking sheet, and cut out with cookie cutters-the perfect touch to make hot cocoa a little more elegant.
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