lovelyblueorchid Recipe Reviews (Pg. 1) - Allrecipes.com (188499912)

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Crackle Top Molasses Cookies

Reviewed: Oct. 20, 2013
4 out of 5 stars because this was my first molasses cookie recipe ever. Batter was very soft though I was able to scoop it up and roll into a ball shape and dip it in sugar (very carefully). However, once laid out on the cookie sheet it began to spread out a bit. Recipe suggests adding a bit more flour (if needed) for better consistency but it wasn't totally unmanageable and I didn't want to screw with the amounts either. I did lightly grease the cookie sheets so that I wouldn't have cookie goop stuck on them. I used a medium size cookie scoop and the batter yielded (almost) 2 dozen cookies (I was short 1, lol). They crackled and kept a nice round shape. A few stuck together but it was easy to separate them. I sprinkled just a tiny smidge of sugar as soon as they were out of the oven for decor. The cookies are best the day of. The outer part is crisp and the center was soft but not gummy. Next time I'll use a small cookie scoop, I like thicker cookies.
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Chocolate Scotch Whiskey Cake

Reviewed: Sep. 19, 2013
Please note - I tweaked this recipe and made cupcakes vs a full cake. I've had bad luck making cakes before so I decided to make mini-versions so that I wouldn't have to deal with the un-molding process. The cake reminded me in taste and texture to a brownie. I used fresh apples peeled, sliced and soaked in scotch rather than raisins. This helped (IMO) to retain the alcohol flavor in a little bit better without it baking it out. Apples actually enhance the scotch flavor whereas grapes can contrast it too much. It may be a little weird to have apples in chocolate cake - though not terrible - but I may need to play around with a different fruit maybe. My husband decided he wanted a tall chocolate frosting on the cupcakes so I made regular chocolate frosting. This overpowered the taste too much though - next time I'll stick with the ganache instead.
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Apple Crisp II

Reviewed: Sep. 19, 2013
First time making an apple crisp, it was easier than I expected and it turned out quite good (I'm a novice baker). As recommended I used half the amount of suggested water and I added a dash of nutmeg to the apple mixture. I cut the butter into small squares in order to mix it into the dry ingredients as opposed to melting it. I used Gala Apples (since they were the only ones I had on hand) vs. Granny Smith but I reduced the amount of sugar. Though the final result was quite good I still felt something was missing - some vanilla extract maybe? Will definitely make again.
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