RhondaPacificNW Recipe Reviews (Pg. 1) - Allrecipes.com (180422440)

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Pumpkin Dessert

Reviewed: Dec. 23, 2014
Sorry I made it and won't try it again as this is a recipe not worth repeating. Parts are too sweet, others not sweet enough... It is better after sitting overnight but not by much. It's this weird hybrid thing that doesn't really fit into any category, succeed in soothing any craving you might be having. It's not pumpkiny enough to satisfy if you're craving pumpkin pie, it's not sweet enough if you're craving sugar, it's not savory, hearty, homemade enough. It's not warm enough, cold enough... More than what it is, is all that it's not. About the only thing this recipe is, is easy.
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Cracked Sugar Cookies I

Reviewed: Mar. 11, 2014
Heavenly, and so easy to make too! The trick to get them nice and crinkly is to not be fussy when rolling the dough. You don't want to make them nice, perfectly round and smooth. Lightly form and leave looking a little lumpy - pieced and patched together with an overall round shape. I chilled my dough before rolling it so they didn't spread much in the oven and I was able to bake them 12 to a sheet. This recipe made three dozen. They came out a little thin, flatter than I prefer so next time I’ll be adding some extra flour. However this would be a really good thickness for using to make ice cream cookie sandwiches if baked a bit on the firmer side.
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Perfect Pumpkin Pie

Reviewed: Mar. 8, 2014
This is my go to recipe when I don't have cream cheese to make pumpkin cheesecake, don't have enough sugar to make better recipe that uses condensed milk pumpkin pie, don't feel like hassling with either pumpkin cookies, muffins or pumpkin bread but still find myself craving something pumpkin and baked. This is easy to whip up. Instead of making a pie I pour the filling into individual serving size dishes, set them in a water bath/bake them and then serve with a plop of whip cream, Cool Whip, Jiffy Whip, Dream Whip or Marshmallow Fluff - whatever I happen to have in hand. My sons like it cooled but still the slightest bit warm with a scoop of gourmet vanilla bean ice cream on top and a little caramel topping drizzled over that along with some slices of Granny Smith apple wedges on the side to dip/use as spoons.
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Flourless Peanut Butter Cookies

Reviewed: Mar. 8, 2014
I didn't like this recipe
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Ashley's Chocolate Chip Cookies

Reviewed: Jan. 19, 2014
Recipe is great :) Read all reviews/took pains to sift/avoid adding too much flour. They came out fantastic. I really liked the way they stayed soft so long. Often it's difficult for me to get homemade cookies to turn out soft/chewy without winding up under baked. In past when I've succeeded no matter how I wrapped them up in just a day or two they were dry and hard - yuck already. So I tried that toss in an apple trick - don't do it! My wonderful cookies took on a horrible odd apple taste and stunk like refrigerated apples too :( Well this recipe solves everything. Pros - need only one egg, turn out cake like and soft not thin and bendy and raw, just toss in a Ziplock bag and they will stay nice and soft for longer than you are able to keep them in the house. Makes a substantial and satisfying cookie. Real crowd pleaser. Great for gift giving. Cons - probably a bummer of a recipe for people with hardening of the arteries/prone to stenosis due to all the butter that's in there and two, have to forget about suggested times and just watch these cookies like a hawk till they look right because they are very prone to burning. Also it can be tricky because the centers will be all raw and doughy and puffy and look like they still need five minutes (or more) longer when actually, towards the end they will go from that stage to ready in seconds. Err on side of caution. You can always pop them back in the oven and bake a little longer if needed - it's a very forgiving dough.
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