BROWNIE35 Recipe Reviews (Pg. 1) - Allrecipes.com (18859802)

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Coconut-Apple Cobbler

Reviewed: Jun. 8, 2015
I have made this a few times now and changed a few things each time. I had better luck with homemade biscuits...I just dropped small spoonfuls of dough all over the top of the apples. I didn't add any extra butter. When I put the coconut on top, it browned way too quickly and was close to being burned. I love coconut so much, I am going to try putting the coconut on top of the apples next time and then topping that with the biscuit dough. Maybe that will also help with the biscuits cooking completely through and not being doughy. It still tastes great though even with the browned coconut and slightly doughy biscuits!
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Raspberry Almond Coffeecake

Reviewed: Mar. 6, 2013
I decided to follow the directions of other reviewers and doubled the recipe. I used a 10 inch springform pan and it was the perfect size. I also used 1 c. each of strawberries, raspberries, and blueberries. The mixed berries were delicious! Because I only had 1/2 c. sour cream on hand, I used a 6 oz. container of raspberry cheesecake yogurt along with it. It worked well. I took this to a pay day breakfast at school and there wasn't a single crumb left!
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Cool Whipped Frosting

Reviewed: Oct. 23, 2011
This was excellent! My husband has to watch his sugar intake so I changed a few things. I went with sugar-free cool whip and sugar-free french vanilla pudding. He wanted a peanut butter frosting so I added about 1/2 cup of peanut butter to the pudding after I mixed it with beaters. I then folded in the cool whip. It tasted so good! I even had a small bowl left after I generously frosted the bundt cake I made. It will be great to enjoy as a rich bowl of pudding, too!!
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Apple Crisp II

Reviewed: Oct. 2, 2011
This is delicious! I decided to only make 1/2 batch to start with but after reading the other reviews I went with a 1/2 batch of the apple mixture (only using 1/8c. of water) but stayed with the whole recipe for the topping of oats, flour and brown sugar. I topped it off with caramel swirl vanilla ice cream. It was the perfect addition!
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Chocolate Chocolate Chip Muffins

Reviewed: Mar. 19, 2011
These were great! I followed the suggestion of adding 3/4 c. sugar, 2 eggs and 1/2 c. sour cream. I wanted the chocolate & peanut butter flavor so I added 1 c. peanut butter chips instead of the choc. chips. The muffins were as good as the ones I've gotten at the bakery. I will definately be making these again!!
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2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Feb. 10, 2011
This is my new banana bread recipe! I use it for both bread and muffins. It is so moist and the sugar and cinnamon on the bottom of the muffin pan gives it the finishing touch. I do believe the sour cream is the secret ingredient to making this recipe so good!
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Banana Pancakes I

Reviewed: Dec. 20, 2009
The batter was too moist and very hard to cook all the way through. It had a different taste. I should have stayed with a regular pancake recipe.
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Almond Biscotti

Reviewed: Dec. 20, 2009
I had never made biscotti before and was looking for a recipe that I thought would be good for me to try. This was it! I followed the directions exactly...I did add 1/2 c. flour more because of other comments...step by step. It does take some time but in the end they were just what I had hoped for. I decided to add some melted choc. drizzled over the top and not only does that add flavor, it is very attractive. Both white and milk choc. work great!
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Easy OREO Truffles

Reviewed: Dec. 20, 2009
These are so easy and taste so great! My plan had been to make just one batch and I dipped them in Nestle's Mint and Choc. chips. These were so good that I decided to make another batch and try dipping them in white choc. What a beautiful platter they make with both white and brown choc. mixed together! If I had to pick...the white is a more attractive truffle. Oh...even 5 oreos is too much to keep as crumbs for the top. Next time, I'll only use 3 at the most.
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Sugar Cookie Icing

Reviewed: Dec. 19, 2009
This was perfect for decorating my sugar cookies! The corn syrup was the answer for keeping the frosting from running at all after spreading it on the cookie. It stayed right where I spread it and dried with a nice shiny top that was hard to the touch. I even added some cocoa to one batch to make a chocolate icing and drizzled melted choc. over that. The taste is yummy too!
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