Marie C. Recipe Reviews (Pg. 1) - Allrecipes.com (18192953)

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Marie C.

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Chocolate Toffee Cookies II

Reviewed: Apr. 16, 2015
I made the recipe as written and though the cookies look nice they simply taste sweet. No intense toffee, almond or chocolate flavor and this was with using my premier Scharffen Berger unsweetened cocoa powder. I will salvage these with a bittersweet ganache, to balance the sweetness, and turn them into sandwich cookies. Thanks, Stephanie, for sharing. I'm glad others liked them.
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Chocolate Bunny Treats™

Reviewed: Apr. 1, 2015
I used a bunny cookie cutter and sandwiched two pieces together with Hard Chocolate Glaze (ganache), from this site. The ganache gave these an extra chocolate boost which was very good. I also added cotton tails by adding a dollop of ganache and then dipping into white nonpareils. Very easy and quick to make. I always toss in extra marshmallows for a softer treat.
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Cinnamon Nutella® No-Bake Cookies

Reviewed: Mar. 24, 2015
These are super easy and fast to make and taste great too. I made half a batch and used these as liners for chow mein marshmallow birds nests. Using a lightly greased mini muffin tin and the blunt end of a citrus zester I pressed a small amount of dough into the tins to form a cup. I got 36 liners from the half batch. After they were cooled I gently loosened with a knife and inverted on a sheet of parchment. Making half batch of the following recipe at a time I formed nests around the no-bake liners. I got five chow mein nests out of half a batch. These turned out really cute and the taste of the two recipes combined are perfect. They look like eagles nests! http://allrecipes.com/Recipe/Jelly-Bean-Nests/
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European Cookie Butter Chocolate Chip Cookies

Reviewed: Jan. 20, 2015
The first thing I noticed when reading this recipe was the baking soda being dissolved in hot water. Baking soda does not need this step but Baker's Ammonia (Ammonium Carbonate) does. This lead me to believe this recipe was adapted to American ingredients. I wanted to be true to the recipe so I made it twice...once with soda and once with ammonium. Though I wanted to be true to the recipe I made a BIG mistake BOTH TIMES! I omitted the white sugar but that turned out to be a good thing. I creamed the Biscoff spread along with the butter and brown sugar. For the soda version I added the water and cream to the wet ingredients and sifted the baking soda into the flour. For the ammonium version I heated the water and cream. I was careful to crush the crystals before adding to the hot liquid. I bake on parchment so did not need the extra Tabelspoon of butter. This was a nice cookie with just a hint of Biscoff flavor. We did prefer the lighter airy Baker's Ammonia version. Using a #60 scoop, which makes a 2 inch cookie, I got 88 cookies from one batch. Bake time was reduced to 10 minutes for the smaller cookies. I am giving this four stars because had I added all the sugar they would have been too sweet. Thanks for sharing the recipe, AC.
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Chocolate Mint Cookies I

Reviewed: Jan. 8, 2015
This was a hit with a kid crowd but not with me. I couldn't get past the poor quality green foiled mint chocolates used as a frosting. I guess that is my fault for not using a top quality chocolate. Four stars because the kids loved them.
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Cranberry Oatmeal Almond Vanilla Chip Cookies

Reviewed: Jan. 8, 2015
A pleasant cookie. In a blind taste test I would guess these were white chocolate cookies with a hint of cinnamon. The oats gave the cookies a chewy texture but not noticeable taste. I couldn't taste the cranberries with the rough chop...think I would leave them whole next time. Thank, AllieGeekPi, for sharing!
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Jamaican Rum Cake (Black Cake)

Reviewed: Dec. 23, 2014
This was a really good fruit cake. Life got busy so my fruit paste sat, five weeks, before the cakes were made. Four more weeks after baking these moist cakes were ready for eating. I got 8 small loaves made in paper bake pans. Such a nice treat with a cup of coffee. The only thing I will do differently next year is to use more nuts, as we love nuts. Thanks, the4taals for sharing.
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WHIPPED SCOTCH COOKIES.

Reviewed: Dec. 1, 2014
This is the same cookie I made with my mother when I was young. It was a favorite then and is a favorite still. We are not found of the candied cherries so I turn these into thumbprint cookies. I make them small, pull out after 10 minutes of baking, make an imprint with a cork, fill with jam and bake another 5 min. Thanks, manella, for posting this wonderful cookie.
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Roasted Cauliflower and Leek Soup

Reviewed: Oct. 15, 2014
With all the five star ratings I was hoping for a really great tasting soup, but it was not to be. We found it quite bland but saved it by adding a couple of very generous spoonfuls of sun-dried tomato pesto to the pot. I roasted my cauliflower at 425° as I always do. I also always substitute evaporated milk for cream to cut down on fat. The soup still had a very nice thick, creamy texture. Thank you for sharing your recipe, chefsquig.
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Cinnabun Cookies

Reviewed: Sep. 30, 2014
These will not be the prettiest cookies on your plate but they have very good flavor. One guest couldn't stop eating them and commented on the wonderful sweet and salty taste they had. I definitely will make these again. As others did, all the filling was rolled inside.
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Health Nut Blueberry Muffins

Reviewed: Jul. 23, 2014
When I want a healthy blueberry muffin this will be it. These are nice and moist and with extra nuts and blueberries added you get some in every bite. I think adding some grated lemon peel or more vanilla would make this muffin better. Thanks for sharing, ZOPOOH.
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Aunt B's Peanut Butter Muffins

Reviewed: Jul. 19, 2014
These were very easy to put together and were quite good. I reduced the brown sugar slightly because I added 1/4 cup of mini semi-sweet chocolate chips and a 1/4 cup peanut butter chips. This was a nice addition to the assorted muffin basket. Thank you for sharing.
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Banana Bread Bars with Brown Butter Frosting

Reviewed: Jun. 4, 2014
I used an 18 x 13 jelly roll pan and had no problems with batter spilling over the sides. I reduced the bake time to accommodate the pan size. My bananas were completely black which gave theses bars a very good banana flavor with just the right sweetness. We like nuts so I doubled the amount called for in the batter and also chopped some to top the frosting. These bars are very moist and delicious. I will definitely make these again. Thanks, Allie.
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Roasted Green Beans

Reviewed: Mar. 4, 2014
I love roasted vegetables but roasted green beans just didn't work for me. Thanks for sharing.
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Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Mar. 3, 2014
This is an excellent dish hot or cold and as a side or main dish. Adding a generous amount of lemon is a must. I always use fresh spinach and toast the cumin. Thanks for sharing.
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Lebanese-Style Red Lentil Soup

Reviewed: Feb. 26, 2014
I saw no reason to cook the onions and garlic separate...I sautéed them first and added the spices, broth and lentils. I used about 1/3 c lemon juice at the end and a liberal amount of cilantro. This soup is excellent. It Is also attractive and I would not hesitate to serve this to company. Thanks, JENP1.
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Gingerbread Pizzelles

Reviewed: Dec. 13, 2013
The first pizzelles I made tasted mostly like whole wheat even with using white whole wheat. I took the batter back to the mixing table and doubled the spices except for the pepper. With that change these are a solid 5 star recipe. These are really, really good and worth making again. Thanks, sueb!
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Roasted Hazelnut Chocolate Chip Shortbread Cookies

Reviewed: Dec. 12, 2013
The rich flavors of butter, hazelnuts and chocolate make this a perfect cookie to serve with coffee or tea. I was concerned that with the nuts and unsalted butter 1/4 tsp salt would not be enough. I upped the salt to 3/4 tsp table salt and was happy with the result. On Candice's suggestion I used a small Imprinting Christmas Tree cutter. They turn out really cute and the perfect size. This is an easy recipe to make and would be a wonderful Mother's Day or tea party cookie. Thanks, Candice, I now have another Christmas cookie regular!
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Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Reviewed: Nov. 20, 2013
I am so glad I made a double batch because these cupcakes are outstanding. Perfectly spiced, not too sweet and nice and moist. The marshmallow frosting was excellent, plus fun to torch. I also made a caramel frosting that was very good on the cakes. These will be a regular for my fall baking. Thanks, Doughgirl8
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Peanut Butter Popcorn Balls

Reviewed: Oct. 31, 2013
Easy and fast to make with a nice, softer tooth bite than some popcorn balls. Not sure if I miss-measured the popcorn or made the popcorn balls larger but I did not get 16. The popcorn was well coated and held together nicely. This will become a regular Halloween treat. Thanks for sharing.
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