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Recipe Reviews 21 reviews
Delicious Peanut Butter Cookies
This is a reasonably easy recipe to work with. I took other people's recommendations and reduced the vanilla to only 1/2 a tablespoon. I was also rather generous in measuring out the peanut butter. The cookies turned out well. The flavour is good, very peanut buttery. The texture is soft, but I wish they could be more chewy. As it is, they are soft but a little crumbly. A friendly reminder to all - be sure to let the cookies cool on the baking sheet. It helps the cookies to keep their shape while staying soft. By the way, the cookies taste better on the second day :)

1 user found this review helpful
Reviewed On: Dec. 27, 2008
Soft Sugar Cookies V
I was very careful to follow the recipe closely, but the cookies didn't turn out very well. Although the cookies really are soft (not chewy, just soft), the taste is just okay. It's a little bland. The dough was very difficult to work with. When it's chilled, it's very hard and very crumbly so it didn't roll out smoothly. Once it softened up a little, it became very sticky even after I floured the surface, the rolling pin, and the cookie cutters. I really like the idea of a soft sugar cookie, but it's just too messy to work with the dough, especially when I am hoping to do shaped cutouts. I would recommend people who are trying this recipe for the first time to just make little balls of the dough, maybe roll it in some sugar, and flatten it with the bottom of a glass. If you find the dough workable for you, then you can try to do cut-outs the next time.

1 user found this review helpful
Reviewed On: Dec. 27, 2008
Sugar Free Blueberry Coffee Cake
I made this for friends who are diabetic, and it's the best reduced-sugar cake I have tried making so far. Splenda cakes tend to be rather dense, but this one was fluffier. It's not as fluffy as a cake that uses regular sugar, but it's definitely fluffier than any other Splenda cake I have tried making. I made it during the summer, so I had fresh blueberries that were in season. For the topping, I used Splenda Brown Sugar blend (which contains some real brown sugar, so it's not sugar-free). Instead of one full teaspoon of vanilla, I used 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract. I know from experience that this combination works really well to bring out the taste of blueberries. The recipe yielded two 6" round cake pans. I would definitely make this recipe again. Thanks :)

7 users found this review helpful
Reviewed On: Dec. 26, 2008

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