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Vegan Broccoli Soup

Reviewed: Mar. 6, 2013
I was so disappointed with this soup, especially after reading all the glowing reviews. I followed the recipe exactly and found it too thick and flavorless. I did't want to throw it out, so after tinkering with some spices, it was edible. I had one bowl. My husband enjoyed it more than I, so I saved a serving for him for later in the week. I tossed the rest, sadly. I'll be looking for a different recipe.
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Double Chocolate Chunk Cookies

Reviewed: Jan. 31, 2011
Delicious cookies! Like many, I tweaked the recipe, which I halved, to my taste. I used Earth Balance Soy Garden buttery spread instead of butter and added chopped dried cherries. They were perfectly baked in 9 minutes. I had no problems with the dough not spreading - my cookies spread just fine. Maybe it was the Earth Balance instead of butter or the flour I used that contributed to the spread?? I also used Ghirardelli chocolate chips and cocoa instead of Nestle's. I have found that whenever I use Gold Medal Unbleached AP flour, that I have more spread in my cookies than when I use King Arthur unbleached AP flour. Didn't have any KA so used the GM this time. Any way, the cookies are soft, chewy, and chocolately, just the way I like them. Love how the dried cherries complement the chocolate. YUM!! It's hard eating just one!
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Chocolate Cornstarch Pudding

Reviewed: Jan. 27, 2011
I love this recipe. So simple and satisfying. As others have suggested, I whisk my dry ingredients together in a pot and add about 2 oz milk, stir till smooth. Then I slowly add the rest of the milk over medium low heat and continually whisk until it gently boils then remove from heat. I use regular soy milk and a product called Mimic Creme as I'm lactose intolerant. Sometimes I add instant coffee granules (sanka) for a little extra kick. Quick, easy, hits the spot. Thank you Kelly for a delicious pudding recipe.
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David's Yellow Cake

Reviewed: Nov. 4, 2010
I have made many yellow cakes though the years, but this one is the absolute best! Fantastic! I would give it 10 stars if I could. Such a simple recipe, too. I'm lactose intolerant, so subbed Earth Balance for the butter and coconut milk for the milk. Also used 4 large eggs instead of 8 yolks. I had a traditional yellow birthday cake with chocolate frosting just recently from a fancy local bakery and truth be told, no comparison to this cake. From now on, it's David's Yellow Cake for all special occasions. For those reviewers whose cakes came out dry or like cornbread, perhaps the measurement of ingredients was off, the batter was over mixed, oven was too hot, or cake baked too long. This cake is light, fluffy, and so deliciously moist. Doesn't even need frosting, it's THAT GOOD! Thank you, David for a great recipe. My family thanks you, too!
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