Pink J Recipe Reviews (Pg. 1) - Allrecipes.com (187911075)

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Cream Cheese Cookies I

Reviewed: Jul. 28, 2015
I used 8oz of cream cheese and added a dash of salt as I was using unsalted butter. Also only used 2C of flour (but next time, I would use likely 2 1/4 -1/2C. I thought my dough was good but it ended up being a touch too soft to use in my cookie press). Great to use in cookie press. I also use the dough to make thumbprint cookies using jams, as well as just plain round cookies with a pecan pressed on top. Really yummy. For some reason though, at 325F, I had to bake my cookies for about 20mins (and even longer for thumbprints... approx 22mins). Overall, I would definitely use this recipe again.
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Chocolate Chip Orange Zucchini Bread

Reviewed: Jul. 31, 2013
This one is a keeper for sure. Extremely moist but not dense- still rises high (but I did increase baking powder to 1 tsp instead of 1/4 tsp). my tips are... 1) 1C brown sugar + 1/2C white sugar (can even cut out white sugar. This bread is sweet already, especially if you are going to add chocolate chips) 2) used 2 medium sized zuccs 3) used 1 tsp baking powder (along with 1 tsp of backing soda) 4) Increased cinnamon to 1 tbsp and used 1 tsp of all spices instead of nutmeg 5) used 1C of whole wheat floor + 2 C white flour 6) used 1/2C oil + 1/2C apple sauce 7) added 1tsp of orange extract since I had it in my pantry ** YUMM. really good and moist. I kept 1 loaf wrapped in tin foil and saran wrap in the fridge for 4 days and it was still perfect 4 days later. This recipe is highly recommended!!
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jul. 17, 2013
It's the basic peanut butter cookie that you can alter easily- Add nuts, peanut butter chips, chocolate chips, etc. I made mine using 3/4 C of peanut butter chips + 3/4 C of milk chocolate chips. It tastes pretty good but because the cookie batter turned same golden colour as peanut butter chips, it didn't look as good as 100% chocolate chips- my bad... I followed other people's suggestions and used 3/4 C of peanut butter and only 2 C of flour- result: soft cookie but spread a lot even with refrigeration prior to baking. My guess is that if I followed the original recipe, then the cookies wouldn't have spread as much. Good cookies but nothing that makes it to be superior than others... but still good cookie is still something to be desired. ^_^
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Raspberry Almond Coffeecake

Reviewed: Apr. 18, 2013
I doubled the recipe and I'm glad I did. The cake dough is very sticky so it would have been impossible to spread it in a greased round cake pan (I only had 9" pan so that's what I used). I added bit of almond extract and used frozen raspberries (that's all I had at the time)- I defrosted it for 30sec in microwave as every review said to thaw berries and drain well before using... well, mine became bit mussy and almost compote-like. The end result was still very good. I made a 9" coffee cake and a small 4" (i think) one as well. Overall taste was great. yum. Not too sweet (I omitted the glaze) and very moist. The only reason I didn't give 5 star is because I had to double the recipe to make this cake work. I'll definitely make it again!
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Buttermilk Pound Cake II

Reviewed: Jan. 13, 2013
I always reduce sugar when baking as I find that to my taste, 99% of recipes yield overly sweet results. I only had to decrease sugar by 1/2C this time. I added 1 lemon zest to enhance the flavour and added more than 1 tsp of lemon juice (I just added juice of 1 lemon). It turned out really great! I already made this several times and my favourite way to bake this is in mini loaf pans. I can get 12 mini loaves out of this recipe and baked it for approx 55 to 58 minutes.
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Maple Pecan Shortbread Squares

Reviewed: Jan. 13, 2013
easy to make and very tasty. It looks and taste like a store bought pecan bars. I had to increase pecan to almost 50% as it looked better that way when cooled but I followed other's recommendation to add salt. I'll definitely make it again when I crave pecans but not often since it uses quite a bit of butter... -_- With my oven, I baked shortbread section for 15minutes or so. Second baking took approx 12minutes. Overall, great recipe!
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Coco-Scotcheroo Cookies

Reviewed: Jan. 13, 2013
Yummy. It's not a fancy cookie but if you like coconut +/- butterscotch chips, give this recipe a shot. I don't like sweet cookies so I decreased white sugar by half (used 1/4 C) and bakes some cookies without butterscotch chips. Also, I replaced 1/4C + 1/8C of white flour with whole wheat flour. Cookie turned out well but next time, I'll try 10minutes instead of 12 minute to make it chewier. Overall, simple recipe which yielded simple coconut/butterscotch cookies.
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