amaryl1ia Recipe Reviews (Pg. 1) - Allrecipes.com (18929257)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 27, 2010
These cookies are definitely NOT cakey and stayed soft. However, I wouldn't describe them as chewy either.
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Chocolate Trifle

Reviewed: Nov. 22, 2010
I made a double batch of this recipe, using Ghirardelli Triple Chocolate brownie mix from Costco. Even after 2 days, the brownie didn't soak up moisture from the pudding and whipped cream. The pudding was too sweet and the brownie was too dry... perhaps chocolate cake would have worked better.
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White Russian Brownies

Reviewed: Nov. 22, 2010
Used 1/2 regular & 1/2 fat-free cream cheese, Kahlua for the coffee liqueur, and a regular 9x13 pan. Brownie was very thick and hard to stir/pour. I forgot to brush additional Kahlua on top afterwards but it still tasted good...even better when heated and served with vanilla ice cream! I thought the brownie layer looked thinner than the cream cheese layer so I'll perhaps double up on the brownie next time. Remember to wait until the brownie cools to cut. Wiping the knife with a damp cloth after each cut will prevent brownie from sticking to the knife and making a mess. Brownies became softer and more flavorful after storing in an airtight container overnight.
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Basic Cream Cheese Frosting

Reviewed: Nov. 22, 2010
This recipe tastes almost like the Cinnabon frosting. I made some minor modifications: 6 ounces butter or margarine 8 ounces cream cheese 4 cups confectioners' sugar 1 teaspoons Lemon juice 1 teaspoons Vanilla extract
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Crab Dip

Reviewed: Nov. 20, 2010
Mixing the crab last and having big big chunks in the dip is key!
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American Lasagna

Reviewed: Nov. 20, 2010
Made this using veal and slightly less brown sugar and salt. Very "standard" tasting as far as lasagnas go. Would be better with more sauce or less pasta.
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Egg Free Chocolate Chip Pumpkin Cookies

Reviewed: Nov. 7, 2006
I got a bit creative with this and made a bunch of substitutions, some based on other reviewers suggestions. 1 cup Brown sugar 1 cup White Sugar 1/2 cup Shortening 1/2 cup Butter 15 ounces Pumpkin puree 2 teaspoons Vanilla 2 cups All-purpose flour 1 1/2 cups Whole-wheat flour 2 teaspoons Baking soda 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Ground cloves 1/4 teaspoon Ginger ground 14 ounces Chocolate chips I baked these for 15 minutes on a silicon baking sheet and they were a bit under-done so I'll probably bake them for 18 minutes next time. Although the wheat flour substitution made the cookies taste more flour-y and less sweet, they tasted much better the next morning and my coworkers loooved them.
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Avocado Quick Bread

Reviewed: Oct. 4, 2006
I replaced a cup of AP flour with wheat flour and substituted golder raisins for the pecans. I had larger than average avocados so I ended up using about 1 per loaf (I made 4 mini loaves). The bread turned out extremely dense, moist and delicious. Like most people have said, it doesn't taste much like avocado, but some of the bigger avocado chunks that weren't completely mashed turned out beautiful in the bread, looked like bright green pistachios. My 1c wheat flour substitution probably took away some of the sweetness so could use some more sugar next time.
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