Benjiman Recipe Reviews (Pg. 1) - (16829395)

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Pumpkin Ginger Cupcakes

Reviewed: Nov. 24, 2010
I just made these for the first time for my family's Thanksgiving dinner tomorrow. They are possibly the best cupcakes I have ever had in my life. The local grocery store didn't have any crystallized ginger, so I used 2 tsp. instead of 1/2 tsp of round ginger, and added a tablespoon of sugar to the dry ingredient mix. I rubbed butter on the cupcake/muffin pan before putting the batter in. The batter was extremely thick, almost like a cookie dough. They looked like blobs of cookie dough when I put them in the oven, but formed nicely while in the oven. I removed them after performing a "toothpick test". When removing them, I simply had to turn the pan over and most came right out with no additional effort. They are beautifully even inside, very soft and fluffy. I shared them with my brother and my mom, and they were both extremely impressed. The recipe yielded 1 dozen cupcakes and 3 small loaves of Pumpkin Ginger Cake. There are only two regrets I had with this: 1. The one thing they could be improved with is a little bit of cream cheese frosting. 2. I'm very sad that I didn't double or triple the recipe. I would love to eat more before tomorrow, and I'm sure the the holiday will yield NO LEFTOVERS in this department. I will definitely be making this recipe again, and next time I'll be sure to make a LOT more!
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Marinade for Chicken

Reviewed: Oct. 10, 2013
This is a great place to start if you're a beginner looking for something quick, easy, and reliable. I've used this as a base for a number of chicken recipes, all of which have been big hits with family and friends.
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Fluffy Pancakes

Reviewed: Oct. 10, 2013
These are, hands down, the BEST pancakes I've ever had. I make them for my fianc'ee's two nieces (age 6 and 8) on a regular basis when they stay with us. The girls can eat as much as me (26 yr. old male), and would probably keep going if I let them. TIP: A great way to change it up is to drop a handful of frozen* blueberries or thin slices of strawberry on the batter right after pouring them into the pan. *Frozen fruit retains it's natural flavor (which I prefer) when thawed, and is less of a burn risk than fresh fruit.
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