PEACEMEL Recipe Reviews (Pg. 1) - Allrecipes.com (18004662)

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Molasses Sugar Cookies

Reviewed: Dec. 4, 2011
Delicious, simple cookie! I used 1 cup shortening and 1/2 cup of butter. There is no greasy taste. I only refrigerated the dough for an hour. Because I have soft and crisp cookie lovers in the house, the first batch was baked exactly 8 minutes for a soft chewy cookie. The second batch was baked for 10 minutes which made for a crispier cookie. For the spices, I used a Saigon cinnamon and allspice instead of cloves. These cookies just need a couple of minutes to cool when coming out of the oven and they are ready to go! (Even kids like them!)
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Photo by PEACEMEL

Pumpkin Ginger Cupcakes

Reviewed: Nov. 6, 2011
What a great seasonal recipe! I was low on crystalized ginger, so I used ground ginger (about 1-1/4 teaspoon). I made cinnamon cream cheese frosting, adding a small dollop to each cooled cupcake. I finished them off with a small batch of caramel rum glaze drizzled on each one. Everyone loved the cupcake. It was so moist, rich and delicious. It will be put in the regular rotation.
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Caramel Frosting IV

Reviewed: Sep. 18, 2011
This recipe is delicious and simple. I used others helpful hints and made some adjustments myself. One, constant stirring is a must! Sifting the confectioners sugar will also help avoid grittiness. I melted butter just below medium heat, then added brown sugar and adjusted heat to medium to bring to a boil. I mixed a combination of dark and light brown sugars together to get more "caramely" flavor. I also used half n half instead of milk. I spread this over a banana cream cake and got RAVE reviews. Mmm.
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Raspberry Sauce

Reviewed: Nov. 12, 2010
Excellent base for a raspberry sauce. I found I only had a handful of raspberries on hand so I modified it a bit: (1) cup of red raspberries preserves, 1/4 cup of raspberries, 1 teaspoon of orange juice, 1/8 cup of sugar, 1/2 cup of water. I ended up with a delicious...quick raspberry sauce that went well with a pound cake.
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White Chili with Chicken

Reviewed: Nov. 12, 2010
Great base recipe....with a few changes, tastes terrific! I omitted the lime juice. I substituted cilantro for parsley and used a can of green chiles instead of jalapeno. To make it more flavorful, I added 3 tablespoons of chili seasoning, doubled the cumin and added 2 cubes of vegetable bouillon It will thicken better when it is near boiling but I also had to double the cornstarch. I served this over some tortilla chips with a dollop of sour cream and shredded pepper-jack cheese--really delicious on day 2.
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Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Oct. 22, 2010
Great recipe. I made some modifications that worked great. First, I used a nice bittersweet chocolate not 60% to tone it down a little. I let the filling harden overnight which was much easier to deal with the next day. Next, I doubled the recipe for cake (filling too) and made them in muffin tins. I made 18 mini cakes filling them about 2/3rds full and baking them for about 12 minutes. I let them cool and flipped them out of the pan. The center tends to cave just a bit. I made fresh cinnamon whip cream and raspberries to fill in the dent. It was a hit! No left overs or sad faces.
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45 users found this review helpful
Photo by PEACEMEL

Chocolate Lovers' Favorite Cake

Reviewed: Dec. 21, 2008
Delicious cake. I like to drizzle ganache on it with crushed mint candies for a fabulous holiday treat. You can also add a little flavoring to the cake including raspberry or orange. MMM.
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