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Caramel Macchiato Cheesecake

Reviewed: Dec. 30, 2012
It was very good. (Just wish I would've let my cream cheese hit room temp - but I didn't overbeat it, so it was fine.)
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Gingerbread Biscotti

Reviewed: May 28, 2011
5 stars with these changes: Use bread flour (not wheat or all purpose), add (in addition to oil) 1 softened stick of butter, add 2 level teaspoons of pepper, a little more cinnamon, (and don't be afraid of a little more of the other spices depending on what you favor). The temperature was fine. 28 - 30 minutes initial cook, let cool completely, cut and recook 8 minutes, cool completely and even leave out to harden some more- then store. *The pepper is needed to give it that spice you need.
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Fluffy Creamy Frosting

Reviewed: Oct. 23, 2010
In a pinch, I thought this was a great recipe. While I did use dry milk powder, I think you could've used milk and added until you got a smooth consistency you like. I used softened butter and not "shortening." Needed a white icing, so I skipped the chocolate - very tasty, great consistency, easy to make. Note, I would only add 1/4 confectioner's sugar at a time to mix and add the portions of milk or dry poweder milk+water as needed to keep the dust down and keep a creamy consistency.
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Gelatin Spritz Cookies

Reviewed: Jun. 4, 2010
Okay, I could only use what I had in the pantry. So I had to adapt this recipe. I didn't have butter so I used coconut oil and twice the amount. I only had unflavored gelatin so I added 3 tsp vanilla extract. I added an extra egg..still too dry. I didn't have a mixer, so I mixed with a spoon and then rolled the mix into balls which I flattened in my hand and them dipped in confectionery sugar. I cooked for 10 min ...I caught them in time that they didn't burn. Considering I was desperate for a cookie and I didn't have the exact ingredients, these were a nice soft cookie that melted in your mouth good. Hit the spot. I think with butter they would've been awesome, but the coconut oil wasn't half bad.
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3 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Jan. 22, 2009
Very Good! Moist! Light! I love the pineapple, carrot,coconut and walnut assembly. I chose not to put the raisins in because I'm not a raisin lover and it was still delicious. I did add 1/2 tsp ApplePie Spice. This recipe is very light, and not as thick as the carrot pound cakes I have made in the past. I will definitely make this again.
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