Christina Recipe Reviews (Pg. 1) - Allrecipes.com (18618326)

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Best Brownies

Reviewed: Mar. 29, 2012
These were super easy to make, but I was incredibly disappointed with the results. The brownies were far too cakey and didn't have nearly enough chocolate flavor--I even upped the amount of cocoa in the recipe. Perhaps I should have only cooked them for twenty minutes; the best brownies are the ones that are slightly under baked.
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Luscious Lemon Snaps

Reviewed: May 17, 2011
First off, I'll say that I'm no novice when it comes to cookies. I'd even say that when it comes to baking, cookies are my forte. I just don't know what went wrong this time around. I did what other reviewers suggested: I reduced the oil to 1/2 cup and added a little more lemon juice. I also included twice the amount of rind, reduced the sugar a bit, and processed the rind with half the sugar. The batter wasn't runny at all, though it was a bit sticky. I used a small cookie scoop and baked the cookies for nine minutes and got delightfully soft lemon cookies that reminded me a bit of a sugar (or, dare I say it, the texture of a funfetti cookie). The texture was wonderfully. Unfortunately, the flavor of the cookie left much to be desired. It tasted like flavorless biscuit batter. With all the lemon I put in there, I thought my taste buds would be bursting with lemon with lemon sensation. I've used less lemon zest in other recipes (and no lemon juice) and have gotten much stronger lemon flavors. Perhaps it's the use of oil instead of butter that killed the flavor, but I can honestly say that I'll never make these cookies again. It's a shame too, since they had such a wonderful texture.
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Eggless Peanut Butter Cookies

Reviewed: Nov. 11, 2010
These cookies were FANTASTIC! Light and airy, but slightly crisp, not cakey at all like I was expecting. I stumbled upon this recipe while I was looking for a way to use up the rest of the plain yogurt I had in the fridge, so I ended up making some small changes. I subbed the yogurt for the buttermilk, added a teaspoon of vanilla, reduced the amount of white sugar (only by a 1/4 cup though... might even reduce it a bit more next time), and added some peanut butter chips and chocolate chips. The results were amazing. This recipe is definitely a keeper.
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Zucchini Brownies

Reviewed: Aug. 15, 2010
I love zucchini, so whenever I come across a recipe that includes zucchini, I have to give it a try. I was sadly disappointed with these brownies. Perhaps it's because I'm so picky when it comes to brownies in the taste/texture department. I agree with many others--I did not add any eggs, but the final product still seemed like a dense cake to me. Also, I couldn't taste any of the chocolate in the brownie itself, so flavor-wise, I thought these brownies were pretty bland. If I hadn't used the chocolate frosting (from another brownie recipe that uses coffee), I would have had no chocolate flavor at all (I even put mini choc chips in it and they seemed to have dissolved within the cake). If I had added spices to this cake, I would have never known there was cocoa in this recipe, aside form the color. It's not bad recipe per se, but it's not one I'll be visiting again. I'll stick to zucchini bread and spice cake if I want this yummy squash in a dessert.
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Rich Chocolate Brownies

Reviewed: Aug. 10, 2010
These brownies were awesome! I was dying for something chocolaty, but didn't have anything but cocoa powder on hand. I'm very picky about the texture of my brownies (I like 'em fudgy and chewy), but these came out perfectly. The key to getting them that lovely fudgy texture is to take them out of the oven when they're slightly underdone. The frosting was also delish! I've never had a chocolate frosting come out so well before, and it really made the brownies superb. The next time I make these, I might throw in some mini choco chips for an extra chocolaty kick. =)
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 2, 2010
Absolutely LOVED this recipe. The cookies turned out fat and chewy and not cake-like at all (and I despise cakey choco chip cookies). I was out of white sugar, so I used all brown. Turned out great! In fact, even when I did have white sugar, I still used all brown. I made sure to chill these cookies first. 10-15 minutes in the freezer was all they need. Delicious cookies! They were gone within a day!
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