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Best Ever Banana Bread

Reviewed: Jul. 2, 2008
This banana bread is excellent; true to the title. The loaf is moist, dense, and rich, with excellent banana flavor. I made only one change - I used half brown sugar, half granulated sugar. The top of this loaf gets very dark, so be cautious, but don't take it out too early (do the toothpick test) or else the middle will be underdone. To save this delicious loaf indefinitely, let it cool completely and slice into 1/2 inch slices. Freeze in a large airtight container with slices just apart or separated by wax paper, then you can remove one or a few slices at a time to thaw and eat. The bread also lasts for a long time whole in the fridge, but can pick up some funky fridge flavors if not tightly wrapped.
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Quinoa Tabbouleh

Reviewed: Jun. 19, 2008
This tabbouleh is very good. In the past I have used couscous in this recipe, but it's very much worth it to use quinoa. The quinoa is substantial enough to stand up to any extra liquid that comes out of the tomatoes or cucumbers, especially after a day in the fridge - it's still delicious and not soggy. Tips: Cooking the quinoa in chicken or vegetable broth gives the tabbouleh a heartier flavour. If the lemon is too tangy, take the edge off with 1/2 tsp of honey or sugar. For a little twist, add one clove of minced garlic.
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Super Moist Pumpkin Bread

Reviewed: Oct. 15, 2007
I am a college student away from home, so I tend to get homesick around this time of year. I remembered this recipe as I was craving something "autumn" and homemade, as it is cheap to make, especially when canned pumpkin is on sale. Some interesting changes I made due to budget constrictions: Omit all spices. Increase the coconut milk to 1 cup, decrease the oil by 1/3 cup. In a microwave safe glass vessel (2c pyrex measuring cup or giant coffee mug), heat coconut milk until very hot, then steep 2 (black, not green) Chai tea bags until the milk is as dark as it will get. This may require squeezing the bags against the side of the container with the back of a spoon to get out most of the liquid, and re-steeping several times. The Chai spice combo and subtle tea flavor in the bread is wonderful. My roommates, who tend to eat like 4th graders, both loved it and it was gone within 2 days! Give it a try!
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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Apr. 5, 2006
Far and away the best carrot cake I've ever made. Found this recipe some time ago and have been making it often ever since. My father, who is a picky eater, (and his coworkers!) request this REGULARLY. My only addition after many cakes is ground ginger, 1/2 the amt. of cinnamon, and 1/4 tsp of allspice. Adds a great extra zing, especially around the holidays when everyone loves to see something different from the usual pumpkin and pecan pies. However, great every time of year, especially cold out of the fridge on a warm spring afternoon!
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