Starry Owl Recipe Reviews (Pg. 1) - Allrecipes.com (187035390)

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Eggnog Truffles

Reviewed: Dec. 20, 2013
I made these for a holiday party. They not only taste great but are very visually appealing. I found the mix too soft, but froze it and tried my best. They kind of froze to the fork once the chocolate was on (I guess). So I had to dip and put onto wax paper right away. I will thin out my dipping chocolate next time. Everyone loved them.
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Easy Decadent Truffles

Reviewed: Dec. 19, 2013
I scaled down the recipe and found that the chocolate was really thick and upon refrigeration, went very hard. I just microwaved it for a few seconds and come to find out, it being hard made it easier to work with. I added peppermint extract and rolled the balls in red, green and silver crunchy sugar. They were delicious and I'd like to experiment with different extract flavors and toppings.
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Wagon Wheel Cookies

Reviewed: Aug. 6, 2013
I made 2/3 of the recipe and was told it is one of the best things I have ever made. They are like little brownie bites and mine baked up beautifully with the white outside crackled with dark brown inside. They are very tasty as well as visually appealing. I am currently making another batch with cinnamon/cocoa. They smell amazing.
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Walnut Brownies

Reviewed: Jul. 8, 2013
I used 2T cornstarch and 4T water instead of eggs. I also used 1C powdered sugar instead of white. I melted 2 squares of bakers chocolate with the butter and put some honey in it while hot. I did have to add a little more water and turn the oven up to about *350 and bake for longer, but they turned out really well. Very chewy and soft.
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E-Z Drop Biscuits

Reviewed: Jun. 12, 2013
I am terrible at biscuits! These for me came out wonderful though. I made sure not to over mix. I added extra baking powder in place of the cream of tartar. You can add cheese, or add more sugar and cinnamon etc. Any nut butter or jelly would be great.
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Hot Fudge Sauce II

Reviewed: May 21, 2013
I made this with unsweetened baker squares and it turned out well. The key is to put it on LOW so there are the slightest bubbles, and stir stir stir stir stir. The more you stir, the thicker it will get. It will separate from the butter oil the more it sits so stir before you pour. It seizes up on ice cream just like hot fudge should. I might put more heavy cream in it when I warm it up so it won't be so thick when the cold ice cream hardens it. Will make again.
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Photo by Starry Owl

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 7, 2013
I made this recipe for Christmas '12 as a first time fudge maker and it turned out great. I had my mix at a full rolling boil for at LEAST 7-8 minutes, constantly stirring. The mix turned difficult after I dumped in the chocolate chips, so I just added a little more evap. milk. It came out like a dream! Not gritty,greasy or crumbly. Totally smooth and I didn't even use a candy thermometer. I just used my plain stainless steel pot and an 8x8 glass dish for chilling. Definitely trying again with peanut butter next time!
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Sweet Potato Casserole IV

Reviewed: Nov. 21, 2012
This is a wonderful base recipe, although it required some tweaking. As other reviews said, it is wise to cut down the sugar. I baked my mix in an 8x8 with not quite 1/4 C. white sugar, half the butter and used corn starch for egg replacement. I cut the topping in half also (less surface area on an 8x8) and added the remaining half of the evaporated milk. I did add mini marshmallows. I roasted my potatoes in the oven with coriander and cinnamon before mashing, that will probably make a difference.
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Garlic Butter

Reviewed: Nov. 15, 2012
I didn't use as much butter, and used 3 large garlic cloves sauteed in 1/3 of the butter, then added to the cooler butter and mash. It was better than store bought and tasted great. I did not add Italian seasoning or paprika or garlic salt, instead using a pinch of sea salt. Next time I would add green onions.
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