caitlin Recipe Reviews (Pg. 1) - Allrecipes.com (19279646)

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Heavenly Halibut

Reviewed: Jun. 11, 2014
So good that my one-year-old devoured an adult-size serving -- I literally had to stop her! I am making this again, one week later, because she has been asking for "feesh?' everyday since I served this! She has eaten fish many times before, but has never gotten so excited about it! Other than eyeballing the measurements, I followed the recipe exactly. Wonderful!
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Baked Salmon Fillets Dijon

Reviewed: May 1, 2014
Speedy enough that I can pull it off with my hungry toddler waiting anxiously, and delicious enough that even she enjoys eating it! I love using a honey mustard her, as something about the sweetness offsets the strong salmon flavor. This one is part of my regular dinner rotation!
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Brooke's Best Bombshell Brownies

Reviewed: Jan. 12, 2014
This is it, this is it, this is it!!! The homemade brownie I've been looking for, to rival that preservative-laden boxed mix that's been my guilty secret. For those who don't really want a sugary brownie, here's my experience: the first time I made these exactly as written. They were thick, fudgy, and had that satiny brownie shell on top - definitely 4.5 stars in my opinion, just a tad sweeter than I would have liked. Then I made a second batch using Hershey's special dark cocoa instead of their regular cocoa, and this did the trick - they baked up the same as before but were intensely dark, almost black, in color and had the richer, darker, slightly less sweet taste I'd been craving. An absolutely perfect brownie in my opinion! Like others, I use a stand mixer to beat everything together really well, then add the chocolate chips by hand with a silicone spatula before spreading it in the dish. I use a glass dish lined with greased foil, bake it at 350 for 37-38 minutes, and I've had none of the problems with dryness/texture that others mentioned, even living in fairly dry California. I just make sure to cover the brownies tightly with foil once they're sliced and on the plate. Thanks, Brooke, for a great recipe!
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Apple Crisp by Spice Islands®

Reviewed: Oct. 22, 2013
Mmmm... heavenly!! I had been making homemade applesauce and realized I had 3 extra peeled and chopped apples that wouldn't fit in the applesauce bowl. Not wanting to waste them, I went online, quickly found this recipe and threw it together. I had no Spice Islands lemon peel on hand, so I put in about a rounded half teaspoon or so of zest from the lemon that I used for the lemon juice. I also substituted 1/4 cup of quick-cooking oats for the walnuts. It came out perfect. Thanks for the great recipe!
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Slow Cooker Sweet Potato Casserole

Reviewed: Oct. 13, 2013
This is now a Thanksgiving staple in our house. Not only does everyone love the taste, but the slow cooker eliminates the hassle of juggling multiple dishes in the oven and doesn't require any last-minute work. Every Thanksgiving side dish should be like this! I put pecans over only half the dish to satisfy everyone's tastes, and I think it tastes great either way.
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Buttery Corn Bread

Reviewed: Sep. 25, 2013
Followed the recipe exactly as written and we all loved it. Actually, that's an understatement. We ended up standing around the counter eating it straight from the pan. We did use forks... some of the time. Don't judge me until you've tried this. It lives up to the hype. Moist, sweet and oh-so-buttery!
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Satiny Chocolate Glaze

Reviewed: Sep. 17, 2013
What can I say? Four ingredients and about one minute in the microwave (in 30 second intervals), followed by a little stirring... if you're quick in the kitchen, you can have your Bundt cake dripping with shiny, chocolatey goodness in about 5 minutes. I'm slow and did half the work with a toddler on my hip, and it still barely took me any longer than that. My go-to topping for the Too Much Chocolate Cake recipe, also on this site. Want to make friends and influence people? Look no further.
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Too Much Chocolate Cake

Reviewed: Sep. 17, 2013
I normally view cake as merely a means of consuming frosting. While this cake is wonderful with the Satiny Chocolate Glaze recipe on this site as others have mentioned, I can honestly say that it's amazing even frosting-less, as I learned the first time I made it when I left the cake to cool and ran to the store for an ingredient only to literally find half the cake gone when I came back. My tips (I'm sure with this many reviews, someone else has mentioned these as well:) 1. Many brands of cake mix already include pudding in the mix. To avoid making the cake potentially soggy with all the pudding and sour cream, use a mix such as Duncan Hines which doesn't contain pudding (trust me, your cake will still be moist!) 2. If you've never used a Bundt pan before, please note that you need to really grease it well and be sure to get the grease into all those little corners so that your cake comes out cleanly from the pan. 3. For a really rich, dark chocolatey taste, replace the water in this recipe with freshly brewed coffee - it somehow takes the chocolate flavor to the next level. Amazing cake and it truly doesn't taste like it's from a mix!
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Better Than Sex Cake II

Reviewed: Jul. 30, 2012
I am the kind of person who enjoys the frosting more than the cake itself. This type of cake is perfect because the caramel mixture permeates the entire cake, making it hard to taste that "cake-mix" flavor! I used a chopstick to poke large holes, which I felt helped the cake better absorb the caramel mixture. I saw that some people complained the cake was too soggy/fell apart - I used Duncan Hines mix, which has no pudding in it and therefore is less prone to sogginess. I was also careful not to poke the holes completely through the cake. I had no trouble with cutting and serving this cake. It was devoured by a small group and I had multiple requests for the recipe! Will definitely make again.
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