raodorizzi Recipe Reviews (Pg. 1) - Allrecipes.com (187472269)

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Apple Cinnamon White Cake

Reviewed: Aug. 13, 2014
The taste is great (if you're like me and don't like rich desserts). Took 50 minutes to bake though, and we had to put foil on the edges after 40 minutes to keep them from burning. The center just doesn't want to cook very well, and by the time it's cooked through, the outside is over done, so it crumbles apart if you don't take a slice out really really carefully. I would say it's good enough to try again, but it tastes too similar to a cinnamon bundt cake my family makes, so we might just make cake in the future instead.
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Chocolate Covered Caramels

Reviewed: Feb. 9, 2013
I put a piece of parchment paper in the 8x8 pan so that once it cooled I could just lift it right out of the pan, I just made sure to spray the parchment, and any part of the pan the caramel touches, with pam. These were really easy to make, but I really didn't care for the flavor... they just don't have the caramel taste I like I guess. Everyone who tried them, raved about them though (I must be my own worst critic). I heated the caramel to 240 degrees and let the mixture cool in the pan for about 5 hours. Once I cut them into strips they started to spread out a bit, so putting them in the fridge before, during, and after cutting is a good idea. Next time, I'll probably use a flat baking sheet. I also took the cut caramels out of the fridge two dozen at a time for dipping (if left out too long they won't hold their shape), then put them back in the fridge after dipped. *Tip: I used a fork to dip them and, sometimes a toothpick to push them off the fork.
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