tangerine jellybean Recipe Reviews (Pg. 1) - Allrecipes.com (18926512)

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Mini Pumpkin Whoopie Pies

Reviewed: Nov. 27, 2010
I made these exactly as is, and everyone was astounded with how good this are.
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2 users found this review helpful

Coffeebar Chai

Reviewed: Jul. 22, 2010
Yum! I thought it was a little sweet at first but it may have simply been the intense flavors.
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2 users found this review helpful

Red Velvet Cake I

Reviewed: Jul. 17, 2010
I thought it was a bit on the dry side. I used oil instead of shortening, 2 cups of sugar, no vinegar, and only 1 oz of red food coloring (and it was still very very red).
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5 users found this review helpful

Special Buttercream Frosting

Reviewed: Jul. 17, 2010
I'll definitely use this one again, and I'll likely give it 5 stars next time. The problem: the weather is too hot! I used all butter, and let it sit out to soften while I was at work. By the time I returned home, it was partially melted. I had to add extra sugar to get a decent consistency. I thought it was a tad on the sweet side but my siblings loved it (and considering it was a birthday cake for one of them, I think their opinion counts more anyway!).
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3 users found this review helpful

Scones

Reviewed: May 28, 2010
A little too sweet for my taste. Next time I'll reduce the sugar by half and see how that goes. I had to bake mine a bit longer than 15 minutes.
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3 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Feb. 27, 2010
Pretty gooood. Not as flavorful as the Tollhouse recipe, which uses less flour and sugar for the same amount of butter. They bake up beautifully, and didn't flatten out.
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1 user found this review helpful

Cheddar Bay Biscuits

Reviewed: Feb. 27, 2010
I doubled the cheese and added the same seasoning o the batter as I did the butter. Tasty biscuits but still not phenomenally cheesy.
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1 user found this review helpful

Lemon Cranberry Muffins

Reviewed: Dec. 22, 2008
So far so good! I'll see how they are tomorrow.
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1 user found this review helpful

Whipped Cream

Reviewed: Jul. 10, 2008
So good! I doubled the vanilla because we buy imitation. Next time hopefully we'll get the real stuff; if not, I'll use clear because this batch came out a little golden. I might leave out the sugar next time too! Nothing beats homemade whipped cream. Nothing.
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2 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Jul. 10, 2008
I followed PLAYKITTENPIE's alterations (use brown sugar, up the cocoa to 3 heaping tbsp, decrease cornstarch to a little over 2 tbsp). I think next time I'll use a little less cocoa - it was a tad strong for me. I doubled the vanilla because we buy imitation, and I also added in the last few drops of (imitation) coconut extract and 1/2 tsp cinnamon. Divvied it up into 5 parfait glass and they look beautiful! Once they cool, I'll top them with homemade whipped cream - "Whipped Cream," submitted by MOOZOGASSIR.
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2 users found this review helpful

Walnut Raisin Scones

Reviewed: May 31, 2008
I didn't add nut, substituted dried cranberries with the raisins and Smart Balance with the butter, and added a teaspoon of (imitation) almond extract, and rolled the dough into a circle and sliced it into 8 triangles.
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Jan. 26, 2008
Like others, I used oil instead of butter. I accidentally mixed into the batter the 1/3 cup of brown sugar for the topping. So I tossed in another banana and a 1/2 cup of natural applesauce, and used a total of 1 15/16 cups of flour. I also used about 3/4 teaspoon vanilla. For the topping used a little less than 1/2 cup brown sugar, 2 tablespoons flour, 1/4 tsp cinnamon and 1 tbsp butter. I got exactly 24 muffins. Yes, I did screw with this recipe quite a bit but it still turned out delicious so I will definitely make again!
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1 user found this review helpful

Caramel Shortbread Squares

Reviewed: Jan. 23, 2008
Looks great! I let the shortbread cool for about 2-2.5 hours before making the caramel.
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3 users found this review helpful

Mom's Island Treasures

Reviewed: Jan. 14, 2008
A little too sweet so next time I'll use semisweet chocolate chips. They look lovely, however! I upped the baking time to 12 minute because I make my cookies on the larger side.
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1 user found this review helpful

Creamy Chocolate Frosting

Reviewed: Sep. 13, 2007
I ran out of Chocolate Cream Cheese Frosting for my cake so I whipped this up. Very good. Spread beautifully. I think it will become my quintessential chocolate frosting.
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1 user found this review helpful

Chocolate Cream Cheese Frosting

Reviewed: Sep. 13, 2007
Love the cream cheese tang and it spreads beautifully. My only problem is that I ran out for my 3-layer 8-inch-round cake. Will use again and again and again.
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4 users found this review helpful

David's Yellow Cake

Reviewed: Sep. 13, 2007
My fault - after all, I did substitute brown sugar for white and I may have undercooked it - but too moist for me (can't believe I just said that). I guess I prefer Scottley's Basic Yellow Cake. But I'm glad that I tried this after all. I may try again following the recipe exactly, but 8 eggs feels so extravagant.
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1 user found this review helpful

Buttercream Frosting

Reviewed: Jul. 23, 2007
Tastes great, looks great! Just careful not to beat it too long or it will incorporate air bubbles and won't frost smoothly. A very nice alternative to vanilla or white frosting. I used imitation vanilla, not clear, and the color seems fine.
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1 user found this review helpful

Simple White Cake

Reviewed: Jul. 23, 2007
It's baking right now, so I can't really review yet, but the batter tastes excellent! I doubled the recipe then divided it into six bowls (1 cup batter each) then dyed each a different color. I'm baking them as 3 8" rounds, with 2 colors per round stacked vertically. Then I'll frost it with white frosting. It will be a rainbow cake!
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1 user found this review helpful

Banana Pancakes I

Reviewed: Jul. 9, 2007
After hearing the Jack Johnson song, how could I not try this recipe? And I'm so glad I did. Definitely my favorite breakfast. I like mine a little mushy in the middle, and I don't smush the bananas in all the way so there are chunks. I would use riper bananas in the future and don't expect something like banana bread! If that's the taste you desire, maybe add a little cinnamon.
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7 users found this review helpful

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