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Walnut Raisin Scones

Reviewed: Aug. 25, 2011
I searched for a recipe that had high ratings, as well as an ingredient list that would not require me to change out of my pajamas and head to the store. Yes, it was four in the afternoon and I probably should've already been dressed. Anyhoo, whenever I see buttermilk in a recipe, I mix 1 Tbsp of lemon juice to 1 cup of milk. Who knows how much more awesome these would have been with actual buttermilk, but they were pretty darn SPOT ON! If I may add my two cents, what I had learned in my baking classes is that you want to keep your butter cold, so don't let it hang around getting soft on you at room temperature. I cut the butter into the flour mixture with a bowl scraper (for lack of a pastry blender) so that I wouldn't get my melty hot hands on it either. If you are inclined to do dishes, you can put the whole flour/butter business in a food processor to get the coarse cornmeal texture, but I actually took it to a step before it, where I still had definable, gravel-sized chunks. It's sort of like a flaky pie dough (where you would want pea-sized chunks of butter), as they will help you obtain that flaky texture. Also, do not manhandle the dough: knead gently, adding small amounts of flour, just until you notice the dough come together a bit. Better to undermix than overmix - unless you want walnut raisin paperweights. The scones baked up beautifully, tasted even better. Thank you!!!
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Coffee and Donuts Ice Cream

Reviewed: Aug. 14, 2011
I have to let it out: this be bangin'! I've been hankering for some coffee ice cream, and decided on this recipe for its simplicity and the wonderful reviews. I, too, left out the donuts -- instead, I toasted some raw almonds in a frying pan and gave it a nice, chunky chop. I also used Nescafe-brand instant coffee (the "classic" variety found in Spanish stores). I've had my share of instant coffees, and this has got a wonderful, unique richness. I was too impatient to chill the mixture (KitchenAid asks you to refrigerate all mixes at least 6 hours before churning it in the ice cream attachment), so it took quite a long time to become "ice cream-y". Though I was nervous at first, within 20 minutes I knew I was in love. The ice cream is chilling in the freezer now, and I will update this review if it is anything less than mindblowingly spectacular. But if I don't update, it's because I'm too busy eating the whole dang container.
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Todd's Famous Blueberry Pancakes

Reviewed: Aug. 1, 2011
My fiancé told me I shouldn't bother writing a review about these pancakes, as it already had over 500 near-perfect ratings. But I gotta give credit where credit is due! These pancakes were so ridiculously awesome that the two of us had to restrain ourselves from eating the whole batch. He usually hates pancakes, always complaining about how spongy and monotonous they are in restaurants. These pancakes had such a wonderful texture and bite to them, and it's a miracle how we were able to save four of 'em to freeze for an emergency breakfast in the future. Initially I wanted to wring his neck for choosing a recipe that required an hour's wait -- for pancakes?! -- but by the time I cleaned the kitchen, fried up a batch of applewood smoked bacon, and uncorked a bottle of bubbly to make mimosas, the wait was over! Rockin' pancakes, thanks Alison and Todd, wherever you are! :)
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