Precious Stone Recipe Reviews (Pg. 1) - Allrecipes.com (19295026)

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White Chocolate Chip Oatmeal Cookies

Reviewed: Feb. 4, 2013
These cookies are amazing. I used walnuts because I didn't have pecans on hand. I also cut down the sugar by 1-2 tbsp and cut down white choc by almost half. I used small OXO cookie scoop and I found baking for 8-9 mins gave these cookies really thick and chewy texture. I happened to refrigerate the dough overnight so I am not entirely sure whether that contributed to the nice texture. Next time, I am going to try white choc and cranberry combo...can't wait! Overall, this recipe is a keeper!! Thanks so much :)
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Bee Lian's Rich Orange Cake

Reviewed: Oct. 26, 2012
Nice recipe. I love the refreshing taste of this cake =)
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Tres Leches (Milk Cake)

Reviewed: Oct. 26, 2012
I made this cake and everyone loved it. I had it in one of the restaurants in Peru and it was totally amazing. This recipe produces a very similar version of the cake I ate except the cake is slightly tougher. I would prefer a slightly softer cake. But that aside, this is a good recipe!
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White Chocolate Macadamia Nut Cookies IV

Reviewed: May 4, 2012
Really really yummy. I triple the recipe and it works well! I made the following changes: 1. Cut down sugar by about 1-2 TBSP 2. Cut down the White Choc (only put about 6 OZ) and Macadamia nuts (only put about 5 OZ) These cookies are really chunky. Because of the high fat content, they tend to spread out a lot so refrigerating the dough is a must.
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Classic Peanut Butter Cookies

Reviewed: Apr. 18, 2012
Really awesome cookies! I followed other reviews and added 1/2 cup more PB, 1/2 more floor and vanilla. I used organic crunchy peanut butter. The cookies came out perfect =)
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Fluffy Pancakes

Reviewed: Apr. 18, 2012
OMG - this is definitely a keeper! I only have Japanese rice vinegar at home and it worked out really well. The pancakes are really really fluffy and soft and definitely tasted different from the mix!!! Thanks for the recipe!
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Blueberry Buckle

Reviewed: Mar. 12, 2012
Use frozen blueberries - it turns out amazing! The batter can be a bit thick and heavy so the first time I made this, I found it pretty hard to stir in all the blueberries and I ended up with purple batter (still tasted great!). So the second time, I figured out that the best way is to just put some batter in the pan and then sprinkle with blueberries and pressed them in. Then repeat the same process for the remaining batter. This way, the blueberries are evenly distributed and you still have the nice white/yellow cake. Thanks for the recipe =)
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 9, 2012
I cut down brown sugar by 50 gram. Aside from that, this recipe is perfect!!! =)
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