cyoung325 Recipe Reviews (Pg. 1) - Allrecipes.com (188422418)

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White Chocolate Raspberry Thumbprint Cookies

Reviewed: Dec. 16, 2014
These were simply amazing. I've tried a couple other thumbprint recipes before and there was always something wrong with them. This one is simple (no nuts or frills) and it tasted oh so good! I followed the recipe exactly except I didn't have 3 hours to refrigerate the dough. I did put it in the fridge for about an hour though and the consistency while rolling into balls was fine. I used the back of a 1/4 tsp to make the indentations and I put the jelly into a bag and piped it on. I used strawberry jam and the little chunks made it a little messy at times, but most of them came out looking great. And the ones that didn't... well they sure didn't go to waste! I melted about a cup of white chocolate and maybe used half of that for the cookies. They are sweet enough and don't need the white chocolate, but it does make them look nice.
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Hummingbird Cake

Reviewed: Nov. 10, 2014
It turned out like banana bread with frosting, but it was still pretty good. Don't skimp on the frosting though if you are looking for more of a cake. Also I'd use more pineapple next time.
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Mini Cheesecakes

Reviewed: Nov. 10, 2014
I love how easy these are to make! They are perfect for parties and get togethers because there is no need for plates.
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Slow Cooker Beef Stew I

Reviewed: Nov. 23, 2013
Tasted great! I made it a second time and I added a bit more beef and a packet of beef stew seasoning and it came out a little bit more to my taste. The original recipe was really good too though.
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Photo by cyoung325

Molasses Snowballs

Reviewed: Oct. 18, 2013
These are not the sweetest cookies ever, but it's still a fantastically easy recipe. If you roll the cookies in the powdered sugar immediately after taking them out of the oven it sticks to the cookies really well. I've had other cookies like this and the powdered sugar is most of the flavor. I used only one cup of walnuts because that's all I had on hand and I think they came out nicely. Just to let you know, if you bake them for the full 20 minutes your cookies will be very crispy. If you like your cookies a little bit softer you can bake for only 16 minutes. Either way they are definitely yummy!
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Photo by cyoung325

Coconut Cream Cake I

Reviewed: Oct. 17, 2013
Such a simple cake and it tastes so good! I ended up using coconut milk and the whole can of sweetened condensed milk and it was a little bit wetter than I would have liked. It ended up having a small amount of syrup left over which I worked into the whipped cream frosting. I decided to make 2 9-inch round cakes and put some of the frosting in between the two so I had to double the frosting ingredients and flaked coconut. I think it ended up looking quite pretty and everybody loved it!
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Oatmeal Peanut Butter Cookies

Reviewed: Oct. 15, 2013
Such a good recipe! I followed it exactly as written and they came out great. I didn't measure the cookies before dropping them and so I think I made them slightly larger than a teaspoon, but I still got about 40 cookies. Even with them being a bit oversized 10 minutes in the oven was perfect leaving the middle soft and the outside a bit crispy. The oatmeal can't really be tasted but I think it does soak up the rest of the fat nicely as well as add a slight chewiness to the cookies. I refrigerated the dough between batches to keep it firmer. Great PB cookie!!
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Big Soft Ginger Cookies

Reviewed: Oct. 8, 2013
I'm not usually a fan of ginger cookies but after taste-testing a cookie from the first batch I could barely keep myself from eating them all! I thought I followed the recipe exactly but I ended up with about 3 dozen cookies instead of the 2 it specifies. Perhaps my "walnut size" is on the small side. They came out perfect and I'm glad I tried this recipe. I did have to stick the batter in the refrigerator for a couple minutes in between batches or else it became too sticky to roll into balls.
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Hot 'n Sweet Broccoli and Asparagus

Reviewed: Oct. 2, 2013
I used the sauce on broccoli and chicken and it turned out pretty well. The sauce wasn't as thick as I'd like but I'm sure that if I wasn't so impatient and let it reduce a bit longer it would have been better. On top of rice it was a really easy meal. I will be using this recipe more often now!
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Peanut Butter Bars I

Reviewed: Sep. 30, 2013
I can't believe how good these are! This is such an easy recipe too. I did only use one and a half sticks of butter and I took the advice to melt the peanut butter with the butter and I had no problems with mixing it. I also let the "crust" sit in the refrigerator while I melted the chocolate chip topping although it didn't look runny at all so it may not have been necessary. I used the entire bag of chocolate chips since the recipe calls for a cup and a half which is 12 ounces even though it measured 2 cups before melting. Melted it was the correct measurement. If you use less than that you won't have enough to spread all over the top. These are really thin bars but they are so sweet that I really don't mind it. Such a simple recipe that there's no reason not to try these!
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Thumbprint Cookies I

Reviewed: Sep. 25, 2013
Not a horrible recipe but it only makes about a dozen cookies and not 2 dozen like it says. The middles were a bit undercooked so after the first batch I pressed them down a little before sticking them in the oven. I also used about a cup of chopped walnuts per dozen. These aren't my favorite type of cookies, but I like that they weren't too sweet.
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Pumpkin Coconut Bread

Reviewed: Sep. 22, 2013
This was a really good pumpkin bread and I don't even like pumpkin! I think that the coconut wasn't really necessary as I didn't get any coconut flavor at all, but my boyfriend liked that it made it more chewy. I also used a full cup of walnuts and it had the perfect amount of crunch for my taste. I will definitely be making this again although I may try it without the coconut or perhaps use some coconut extract to bring out that flavor more.
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Chef John's Boston Cream Pie

Reviewed: Sep. 17, 2013
I made this cake for my brother's birthday and it was a huge hit! I read the reviews about the pastry cream and ganache being too runny and if it weren't for the video I probably would have had the same problem. Instead I had the video on repeat and made sure that they were thickening correctly. The pastry cream ended up being heated longer and on medium heat and the ganache had to sit in the fridge for a short while, but be careful that it doesn't get too thick! It tasted great and looked pretty too! I will most definitely be making this again in the future. By the way, I love this chef and his videos are very helpful for beginners like me!
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Chicken Cordon Bleu I

Reviewed: Sep. 14, 2013
I usually love chicken cordon bleu, but this did not taste right for some reason. It tasted sweet to me, but maybe that's because I don't really care for Swiss cheese. My boyfriend loved that it was on the sweeter side, but it was a bit off putting for me. I didn't use honey ham either. I also dipped the chicken in egg before breading and I used a small bit of butter on top while they baked. I will most definitely be trying this again with another kind of cheese.
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