JSEIRAFI Recipe Reviews (Pg. 1) - Allrecipes.com (18182345)

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Baklava with Mom

Reviewed: Jan. 7, 2013
Great, traditional recipe. And easier than you'd think.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jun. 30, 2012
Pretty good recipe. I doubled the peanut butter and reduced the white sugar to 1/4 cup. I also did spoonfull scoops rather than the larger ones called for in the recipe. Baked for 11 minutes and came out perfect, lightly golden, but soft and chewy.
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Ghirardelli® Dark Chocolate Truffles

Reviewed: Feb. 27, 2012
So easy, so delicious. I divided my batch in half and added a tablespoon of Amaretto to one (could use any sort of liquor for flavor) and added a few semi-sweet chocolate chips to balance out the bitter chocolate and the extra liquid of the liquor.
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5 users found this review helpful

Chocolate Peanut Butter Bars IV

Reviewed: Feb. 5, 2012
Super easy and delicious. I reduced the sugar to just 2 cups and added a 1/2 cup of peanut butter to the melted chocolate.
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1 user found this review helpful
Photo by JSEIRAFI

Tres Leches (Milk Cake)

Reviewed: May 12, 2010
Tastes just like the real thing. I used a 9" round pan, and it seemed the perfect size/height. I also separated the egg whites, whipping them and adding them last. Added 1/4 tsp of baking powder to the flour mixture. I used only 1/2 cup of confectioners sugar (any more would have been too sweet for me), and it was perfect. One recommendation, when you pour the batter into your pan, be sure to smooth it evenly throughout. I didn't and had a large mound in the middle which makes it more difficult to evenly distribute the milk.
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Black Bottom Cupcakes I

Reviewed: Mar. 8, 2010
These were good, and yummy. Definitely don't come out pretty, but who cares when it tastes good.
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1 user found this review helpful
Photo by JSEIRAFI

Peanut Butter Cupcakes

Reviewed: Mar. 8, 2010
Great recipe. I omitted the cinammon and added chocolate-chips, then topped it off with a chocolate frosting. The flavor was delicious, just a tad too dry for my preference.
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2 users found this review helpful

Chocolate Frosting I

Reviewed: Mar. 8, 2010
Great taste. I also reduced the amount of sugar and increased the amount of cocoa. I didn't sift my dry ingredients beforehand though, so I ended up with bits of sugar/cocoa that wouldn't mix.
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Photo by JSEIRAFI

Peppermint Brittle

Reviewed: Dec. 20, 2009
As easy as it gets. I split the recipe and made half all white chocolate and the second half with a dark chocolate layer on the bottom. This makes perfect Christmas gifts.
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1 user found this review helpful
Photo by JSEIRAFI

Chocolate Peanut Butter Pudding Cookies

Reviewed: Nov. 28, 2009
This were good - and so easy. I used chocolate pudding and chocolate chips since I couldn't find any peanut butter chips. I added a bit of chunky peanut butter to the butter mixture and they still turned out nice and moist.
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Double Chocolate Mocha Trifle

Reviewed: Nov. 27, 2009
This is always a winner. I've made it exactly as the recipe states, but this last time I made some adjustments. I used Vanilla pudding (I liked the lighter taste rather than the White Chocolate) and followed the pudding instructions, just reducing the milk to allow for coffee mixture and some Kahlua. I then added a bit more Kahlua to taste. Fantastic!
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6 users found this review helpful
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 27, 2009
Perfect recipe! This was so easy and came out wonderfully. I did add a 1/4 tsp of nutmeg for some extra spice, otherwise I followed the recipe exactly. Only problem I had was using a regular 9in pie crust, I had a ton of filling left over that I just had to throw out. Next time I'll try to track down either a 9in deep dish crust or use the 10in.
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Blackberry Cobbler

Reviewed: Nov. 15, 2009
I wasn't crazy about this one. It came out fine, pretty much how others described it, but I just didn't care for the cake-like texture.
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Photo by JSEIRAFI

Carrot Cake III

Reviewed: Oct. 3, 2009
I've made this cake twice now. First time I made the 1 cup brown sugar/1 cup white sugar substitution and omitted the nuts. The second time around, I reduced the oil by 1/4 cup (without substituting for anything for the oil), added some chopped walnuts, and made cupcakes instead. Cooked at 350 degrees for 20-22 minutes. Both times the cake was amazing - moist and delicious.
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25-Minute Tunisian Vegetable Couscous

Reviewed: Sep. 12, 2009
Quick and easy. I reduced the broth like others suggested and the lentils and vegetables came out perfect. I also doubled the spices and added garlic, but unfortunately it still came out quite bland. Topping it with plain yogurt added a little to the meal, however.
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9 users found this review helpful

 
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