IHaveAProblem Recipe Reviews (Pg. 1) - Allrecipes.com (183864647)

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Sweet Dinner Rolls

Reviewed: Oct. 18, 2014
I have never tried another roll recipe since I found these years ago! They're not only delicious but forgiving of mistakes and adjustments. I've made them in a bread maker and by hand, and the former was better, but they were great both ways! Unless it's Thanksgiving, I cut the butter and sugar each to 1/8 C + 2 Tbsp to 1/4 C to save calories. I use mostly honey for the sugar, filling the measuring cup about 3/4 full with honey before filling the rest with white sugar. They get more rise when I proof the yeast for about 10 minutes with a bit of sugar and the water BEFORE it goes into my bread maker and also if I add vital wheat gluten. They're delicious when using white whole wheat flour, too!
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Flourless Peanut Butter Cookies

Reviewed: Sep. 27, 2014
Delicious! You can't even tell they don't have flour in them!! I used 1/2 C brown sugar + 1/4 C white sugar and added 1 tsp. pure (gluten-free) vanilla extract. Stirred all together in bowl, dropped by 1/2 Tablespoonfuls and baked. They didn't flatten on their own, so we needed to flatten with a fork to the width we wanted the cookies to end up at. Easiest and fastest cookies I've ever made!
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Chocolate Chip Cookies (Gluten Free)

Reviewed: Sep. 27, 2014
I used 1 egg and 1/2 C corn starch, 1/2 C brown rice flour, 1 1/4 C white rice flour, and 3/4 tsp. xantham gum for the baking mix. Dropped by 1/2 Tablespoonfuls onto baking sheet, but they hadn't spread 6 min. in, so I flattened with a fork. Flavor was WONDERFUL, but they were dry and a bit crumbly, so I'll adjust it more in the future - probably an extra egg (most recipes this size have 2 anyway) and a dash of milk, or use the 40% whole grain flour : 60% white flours/starches I've read about (so 1 C brown rice flour, 1 1/4 C some ratio of white rice flour and corn starch). Two children and I who can all tolerate gluten fine, along with the one who can't, all thought they tasted great!
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Pumpkin Pie Spice I

Reviewed: Apr. 28, 2014
I usually find something 'off' about store bought pumpkin pie spices, but this is a base that's easy to make with proportions that are easy to remember. I like cloves AND allspice, so since both are similar, I did **1.5 tsp. of cloves + 1.5 tsp of allspice (1/2 of each) to equal the 3 tsp. of allspice called for. Then I added about *1-2 extra Tbsp. cinnamon to taste. I've put it with delicious results in cinnamon rolls and pumpkin pie at a ratio of about *2 tsp. cinnamon to 1.5 tsp. pie spice, and the spice blend was perfect! No one spice negatively overpowered the others; no, "WOAH, easy on the cloves next time! Can't even taste the ginger!" Obviously, if you don't love cinnamon like I do, you may want to skip my additions. :)
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Pumpkin Roll II

Reviewed: Apr. 15, 2014
My cake was spongy, but the frosting is to die for!!! Best Cinnabon dupe I've found. The sponginess is probably part of the normal texture of a "roll," or it may be because I used pumpkin that was canned fresh at home.
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Basic Crepes

Reviewed: Feb. 15, 2014
I've been making these for years, and they're always a hit! I double the salt, use fat free milk, and omit the added butter (I can't taste a difference!). They're also good with half white whole grain flour and half all purpose.
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Gluten-Free Peanut Butter Cookies

Reviewed: Feb. 15, 2014
Yum! Not the best I've had, but very good!! I followed the other reviewers by adding 1/2 tsp. baking powder, 1/2 tsp. vanilla, 1/2 tsp. salt, and using 1 C white sugar and 1 C brown sugar. Then I made some each: plain (good and not flat as others complained); with whole grain rolled oats (oats were chewy as expected, but these held an extra high shape and were my favorite); with butter flavored shortening (went flat and burned at bottom); with semi-sweet chocolate chips. I was going to add gluten-free flour to the rest of the batter, but by that time the first batch was out of the oven, and they were great as they were! I made the rest with oats. Only issue was that they had a tendency to burn at the bottom while seeming quite underdone on top (I used a light colored baking sheet and parchment paper), so be sure to check bottoms and place on higher rack.
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