AnaA Recipe Reviews (Pg. 1) - (16833051)

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Too Much Chocolate Cake

Reviewed: Dec. 26, 2010
The texture was good but the flavor was lacking. I guess it's dependent on what kind of box cake brand you use.
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3 users found this review helpful


Reviewed: Dec. 13, 2010
Really easy basic recipe that tastes like your're a pro.
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5 users found this review helpful

One Bowl Brownies

Reviewed: Dec. 5, 2010
The brownies were hard on outside edges and totally raw inside. There was no chocolate flavor and they were honestly too sugary and greasy. I was disappointed.
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7 users found this review helpful

Greek Avgolemono Chicken Soup

Reviewed: Nov. 29, 2010
Too creamy for my taste but good flavor
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3 users found this review helpful

Orange Cake

Reviewed: Nov. 10, 2010
Great cake for when company is comming and you have little time. My grandmother has been making this same cake for over twenty years. The only difference is a tbs of orange zest in the cake and instead of oj and extract for the icing we use a basic drip glaze with a few tbs of frozen orange juice concentrate.
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6 users found this review helpful

Cupcake Graveyard

Reviewed: Nov. 3, 2010
This was such an easy recipe, especially for someone that lacks artistic talent like myself. I used milk chocolate frosting with choc. Sandwhich cookies which gave a good contrast and milano style cookies which looked like tombstones when cut in half and came with one side white and other side brown to mix it up.
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11 users found this review helpful

Chocolate Muffins

Reviewed: Oct. 21, 2010
The muffin Is light and moist but the flavor is bland. This recipe needs less flour and way more cocoa.
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2 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Oct. 20, 2010
This is a great basic pumpkin muffin recipe. Be careful with some of the other advice on the reviews, the room temperature of the eggs is very important when working with soft butter, the eggs won't properly emulsify with the fat of the butter if the product is cold( like trying to mix oil and water), the end result of using cold eggs is a drier tougher product. Also judge for yourself what temp you use, I have two ovens one is a regular and one is an oversized Thermadore professional, the temp in my standard Thermadore bakes cakes on 375 and the same cake needs to be baked at 325 on my professional oven, so be your own judge. I used pumpkin pie purée in lieu of standard pumpkin purée because I prefer a sweeter spicy cake.
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8 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 9, 2010
This is a really good cookie. Like another reviewer mentioned it needs some spice ( I choose nutmeg and cinnamon) and it is too sweet, maybe cut the sugar or sub some dark brown sugar to tone it down and offer some depth. I made these large (18 in all) because I like big fluffy cookies but I think these are the kind of cookies that are better small and flat as the crisp part is good but the bulk in the larger size makes it taste a bit dry( I didn't take the changes into consideration when rating the cookie because it's not fair to give anything other than five stars if you make changes).
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 1, 2010
5 stars for texture. The bread took longer to cook than noted but turned out perfect. I added extra cinnamon, 1 teasp of nutmeg, 1 teasp of orange zest, extra half cup of walnuts and added a light coating of drip glaze using meyer lemon juice and powder sugar. It tastes wonderful! Great moisture!
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3 users found this review helpful

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