Bunniesandbaking Recipe Reviews (Pg. 1) - Allrecipes.com (180870648)

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Downeast Maine Pumpkin Bread

Reviewed: Mar. 21, 2014
I don't really like nutmeg, so I just used extra cinnamon and a pinch of cloves for the spices. I also reduced the sugar my about a third, and it was still nice and sweet, with a cinnamon-y and pumpkin-y flavour!
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Banana Bread

Reviewed: Mar. 21, 2014
This bread ended up being gummy in the middle, even though I baked it for over an hour... The taste, however, was nice.
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Easy Cheesy Garlic Bread

Reviewed: Mar. 2, 2014
Yum! This is a great base that can be modified to suit your taste, if you want a saltier cheesier flavour, add more cheese, if you want the butter and garlic to shine throug, use less cheese.
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Cranberry Orange Loaf

Reviewed: Mar. 1, 2014
I really suggest adding some sour cream to the batter to keep the loaf moist. I added about 1/3 to 1/2 of a cup and it helped a lot! Adding an extra egg wouldn't hurt either :)
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Cosmo-Style Pomegranate Martini

Reviewed: Mar. 1, 2014
It tasted too strongly of Cointreau and the pomegranate juice was a hassle to squeeze. The juice was also to tart, so this was not a good recipe for me.
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Sandies

Reviewed: Mar. 1, 2014
Delicious! Not too sweet and oh-so buttery, these smelled divine while they were baking, I suggest not rolling them in powdered sugar as soon as they come out of the oven; some of mine turned out a bit soggy because of that. Try waiting until they are room temperature before rolling in the sugar.
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Chocolate Cream Cheese Frosting

Reviewed: Mar. 1, 2014
By cutting down the sugar by half and adding extra heavy cream to the frosting, I got a rich and tangy chocolate frosting that was not overwhelmingly sweet. Try using half the sugar and adding more to suit your taste. Adding more cream will help the melted chocolate not seize up and harden, as everything else is cold.
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Lemon Garlic Tilapia

Reviewed: Mar. 1, 2014
Yummy! I used basa fillets and it still turned out delicious. I sautéed the garlic with the butter for a minute to cook out the raw garlic taste. Simple, healthy and delicious!
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Vegetarian Mexican Inspired Stuffed Peppers

Reviewed: Feb. 27, 2014
I reduced the cheese to about 3/4 cup in the rice mixture to save fat and it still turned out gooey and cheesy! I do have one concern, and that is the amount of salt in the recipe... 1/2 teaspoon doesn't sound like much, but when used in addition to the salty cheese, salted chili powder and salted canned tomatoes, it gets to be too salty... So don't add in the salt until you have added all the ingredients to the mixture before tasting and adjusting your seasoning. Overall, a great and versatile recipe!
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Black Bean and Corn Salad II

Reviewed: Nov. 11, 2013
I love the simplicity and versatility of of this salad because you can substitute any vegetables for the ones listed above in the recipe as long as you have corn and beans in the mix! The cilantro adds a freshness that compliments this salad and not only is this recipe delicious!, but it is really healthy! Oh, but I don't use olive oil because I don't like the taste and there is way too much in this recipe. In fact, I don't use oil at all! After the flavours have time to sit and mingle, the salad has enough delicious flavour without the need for extra fat!
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Marshmallow Crispie Bars

Reviewed: Oct. 25, 2013
Yum! I personally like the bars to be on the chewer and gooey side, so the was perfect for me! I use any type of cereal on hand, it doesn't have to be Rice Krispies cereal so this is a very versatile recipe. I also add in different candies and chocolate or raisins depending on my mood!
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Sour Cream Pound Cake

Reviewed: Oct. 21, 2013
I shy away from pound cakes because the copious amounts of butter, sugar and eggs scare me, but this pound cake is the exception! It is very moist and has a great texture and taste. The sour cream not only adds richness without too much extra fat, but it also enhances the vanilla which I add in to give the cake more flavour. I reduce the sugar to one cup and to be honest, nobody can tell the difference! My dad says that this cake is professional quality and since it is so easy and delicious, I make it quite often! For a twist, I sometimes add in 1/2 cup of shredded toasted coconut and a 1/4 tsp of coconut extract for a change of pace!
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Photo by Bunniesandbaking

Pear Honey Cranberry Sauce

Reviewed: Oct. 21, 2013
This sauce is a great template and can be modified depending on your own tastes. While I did enjoy the sauce, it was because I had made a couple changes to the recipe. First, I used half a cup of honey and 3/4 cup of sugar instead of one cup of honey and half cup of sugar because I thought that half a cup of honey was already quite strong. I didn't add too much lemon zest, as I didn't want it to smell and taste like dish detergent and instead of a pear, I used an apple. Unless you are a big honey fan, I would not recommend using the full amount of honey.
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Molasses Cookies

Reviewed: Sep. 30, 2013
Yummy!! The dough is very soft and if it does not chill, I find that it is a batter. But it is so tasty, chewy and perfect for the fall and winter months! Be sure not to overtake them, and give them extra room because they will spread. When making these, don't be tempted to add more flour, or else they won't be as chewy and flat.
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Chinese Pork Chops

Reviewed: Sep. 30, 2013
Although tasty, this marinade could use some more spices and perhaps a different form of sugar, as the soy sauce overpowered much of the garlic and ginger and the brown sugar ended up settling to the bottom of the marinating bag. I added some more fresh ginger and garlic, but the soy sauce could have definitely been toned down.
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Pumpkin Cheesecake Pie

Reviewed: Sep. 30, 2013
Yum! This cheesecake pie was definitely a great combo of pumpkin and cheesecake, the best of both worlds! I especially liked that extra note of nuttiness from the nuts in the crust. I'm a big fan of cheesecake, so I doubled the cream cheese in the recipe and halved the pumpkin in the recipe with no compromise! A great fall dessert worth sharing with friends and family!
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Harvest Pumpkin Cupcakes

Reviewed: Sep. 30, 2013
I have made this recipe many times and it is always a hit! Even when I replaced the cornstarch with flour, the pumpkin and canola oil keep the cake soft and moist for days! (Though it never seems to last that long...) Sometimes, I add brown sugar to replace half the white sugar with and it is so delicious with the addition of buttery brown sugar!
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Photo by Bunniesandbaking

Light Oat Bread

Reviewed: Sep. 29, 2013
This bread is moist, fluffy and it fills the house with the smell of fresh bread! Very soft and light and the addition of oatmeal really adds a great nuttiness and nutritional kick! I didn't have a bread machine so I kneaded it for eight minutes, then let it rest for one hour, then shaped it, let it rest for 45 minutes and then I baked it at 330 degrees for 40 minutes!
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