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Golden Yam Brownies

Reviewed: Aug. 13, 2009
Good stuff. I just wanted to mention, though, that yams and sweet potatoes are not the same thing. Yams in this recipe would not work out so well. Use sweet potatoes!
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Red Skinned Potato Salad

Reviewed: Aug. 2, 2009
This is a very delicious and very pretty potato salad. I'm vegetarian, so I skipped the bacon and the taste was still very good. Like others I used green onions because I had them on hand. However, if you want to use onion but not have the powerful taste of raw onion take over your recipe you can soak the chopped onion in cold water while the potatoes are boiling. Like others I wanted to add mustard flavor, but I added about a teaspoon of dry mustard to the recipe instead of store bought yellow mustard. I got this idea from an egg salad recipe on this site. It adds the flavor and pretty yellow hue without also adding the vinegar taste found in store bought yellow mustard. I only added a cup and a half of mayonnaise. This one is really up to personal preference. I'd say add a cup, if it is not enough, add another 1/2 cup, etc until it suits your creaminess index!
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Too Much Chocolate Cake

Reviewed: Jul. 28, 2009
Super Yum! Also, for those that have difficult with the chocolate chips sinking to the bottom: dust the chocolate chips with flour before putting them in the batter.
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Vegan Brownies

Reviewed: Dec. 18, 2008
I get a little frustrated by reviews that recommend non-vegan additions to a vegan recipe. I think that there are plenty of great non-vegan brownie recipes to add those comments to. Here are my vegan recommendations: Use raw sugar instead of white sugar. Not only does this ensure that it is vegan, but the raw sugar crystals make a beautiful glimmer on top of the brownies! The first time I made these I used oil. I even cut down the oil, and they were still very oily. The very next batch (made the same day) I used vegetable shortening instead. They were soooo much better. I added a few shots of espresso (from my local cafe) to the batter. You don't taste the espresso itself, but it does wonderful things to the chocolate taste. You could substitute with strong coffee. Here's the key for those who have crumbling brownie issues. Mix the flour and the water first. This allows the gluten to form. It helps to let that sit for a little bit before adding the other ingredients. If you don't do this, then the oil in the recipe will make it impossible for the water and flour to form gluten and make the brownies stick. I have substituted vanilla soy milk for the water in the past, and that worked well too. I have also added nice little extras. Try peppermint extract or cayenne pepper (really...I mean it chocolate and cayenne pepper are sooo good together).
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Pumpkin Hummus

Reviewed: Oct. 31, 2008
I love that there is a healthy alternative for holiday food. I made this hummus for a Halloween potluck. As is, it is a neat mixture between sweet and savory. I will also try it with the cayenne, paprika, and cumin as recommended to see if it turns out differently. I did add about a teaspoon of salt in order to bring out the other flavors.
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Angel Food Cake III

Reviewed: Feb. 12, 2007
This is a great angel food cake. I made it for an afternoon with my girl friends, and it received rave reviews. It's five star worthy all on its own, but I made mine into a "black and white" angel food cake by dripping some chocolate sauce over the top (about 8 ounces semi-sweet chocolate chips and 3/4 cup heavy cream). I topped it off with strawberries. The aromatics alone will feed you! Later that evening I gave a piece to my neighbor and she said it was the best cake she had ever had in her life. She is 78 years old!
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