Laylah Recipe Reviews (Pg. 1) - Allrecipes.com (1973490)

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Chocolate Chocolate Chip Muffins

Reviewed: Oct. 10, 2009
These are good with modifications. I took other reviewer's advice about adding an extra egg, increasing the sugar to 3/4c (instead of 1/2c) and adding 1/2c of sour cream. I didn't have sour cream, so I added 1/2c of extra liquid (orange juice and marsala wine). In retrospect, I think 1/2c of oil would've been a better add-in, since the only source of fat in this recipe is the butter used to melt the chocolate.
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Cinnamon Rolls II

Reviewed: Jun. 20, 2008
This was my first batch of homemade cinnamon rolls ever. Although I went through the preparation rather hurriedly (compared to some of the other reviewers), they came out really moist and delicious. I will definitely be making them again and taking the other reviewers' suggestions.
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Old Fashioned Coconut Cream Pie

Reviewed: Jun. 8, 2008
This was the first coconut cream pie that I've ever tried, and one of the best ones I've ever tasted. However, I think there was a step missing in the cooking directions. In order to get the filling to come out smooth and get rid of the flour clumps, I mixed the filling ingredients in my stand mixer at medium speed until all the clumps were gone, then transferred the mixture to a pot to cook it. Also, for an elegant touch, I added a split Tahitian vanilla bean to the mixture as it was heating. The vanilla flavor really brought out the flavor of this pie. Lastly, I like a lot of cream on my coconut cream pie and found that 1 cup of whipped topping was not enough. I used an entire 8 oz. package of Extra Creamy Cool Whip and barely covered it. I'd advise using more.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 16, 2007
The taste is wonderful, but I don't think melting the butter in this recipe did any justice for the texture. I pulled them out of the oven early, so they'd be chewy, and even put them away while they were still warm, but they went hard fairly quickly. I think I'll just let the butter sit at room temperature until it's softened and cream it with the sugars, rather than melting the butter first.
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Jam Filled Butter Cookies

Reviewed: Dec. 16, 2007
Definitely a keeper! They were easy to make and came out deliciously. Unfortunately, I did overfill the wells in the first batch, but it didn't affect the flavor at all -- they were just a little messy. I'll be trying one of the other reviewer's tip of piping the jam in with a corner-snipped sandwich bag.
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Panna Cotta

Reviewed: Nov. 10, 2007
ABSOLUTELY DIVINE! I wanted mine to be completely fat-free though, so I substituted fat-free half & half for both the skim milk and the heavy cream used in this recipe. I made an additional tweak by substituting the Splenda for all the sugar called for. For flavor, I scraped the caviar out of a whole vanilla bean into the cooked cream portion and added 1/4 teaspoon of almond-vanilla powder to the milk-gelatin portion. Topped the desserts with fresh raspberries. It came out super creamy, flavorful and neither my boyfriend nor I missed the fat or calories at all!
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Grandma's Hash Browns

Reviewed: Nov. 7, 2007
I took a hint from your recipe to replicate these delicious "German potatoes" that I had at a local German restaurant. Instead of russets, I used new red potatoes, and instead of shredding them, I sliced them. Turned out GREAT! Thanks for sharing!
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Rogan Josh, Lamb Shanks

Reviewed: Nov. 4, 2007
This was good, but I wouldn't say it was worth 5 stars. I used the seasonings as listed, and the resulting stew just wasn't flavorful enough. Good seasoning combination together, but just not enough of it.
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Photo by Laylah

English Toffee

Reviewed: Aug. 23, 2007
This was my first time attempting to make toffee, and it came out okay. I followed LCDOYLE's comments about halving the amount of butter, and other reviewers comments about not using non-stick pans. I used an aluminum stock pot and reduced the butter to 1/2 cup, and melted butter "oil" still pooled up around the sugar as it was caramelizing, but eventually mixed in as it turned the toffee-apple, light brown color it was supposed to. I tasted a few bits that hardened on my spoon and it was tasty, but grainy. I think it would've been helpful to include the ideal candy temperature on this recipe, since there seems to be a lot of "wiggle room" for making mistakes by trying to guess when it's done simply by looking at the color. My first attempted batch of this toffee ended up burning.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 9, 2006
Definitely lives up to its name! I will be making these again.
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Photo by Laylah

Lemon Bundt Cake

Reviewed: Oct. 27, 2006
I paired this cake with Whipped Cream Cream Cheese Frosting (with added lemon flavoring) from this site and it was very tasty. Cooked mine as mini-bundts in 2 Nordicware Mini-Bundt Pans, sprayed generously with Baker's Joy. They had a dark coating, so I baked them at 325 degrees for 35 mins.
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Whipped Cream Cream Cheese Frosting

Reviewed: Oct. 27, 2006
I adapted this recipe to frost some lemon mini bundts I'm making. I wanted a creamy, lemony frosting and this one fit the bill. I substituted whipped cream cheese for the regular cream cheese and canned whipped cream for the whipping cream. I kept the vanilla and added 2 capfuls (I presume they're teaspoonfuls) of lemon extract and 2 drops of yellow food coloring. It came out wonderfully fluffy, creamy and the lemon flavor was refreshing. Definitely a keeper!
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Dad's Favorite Peanut Butter Cookies

Reviewed: Oct. 29, 2004
EXCELLENT COOKIES! For shortening, I used butter and adjusted the sugar amounts to 3/4 cup brown sugar and 1/4 cup of white sugar. These cookies were moist and very delicious.
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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 23, 2003
This recipe is truly easy to whip together and produce excellent results.
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Easy Key Lime Pie I

Reviewed: May 14, 2003
This was an extremely easy pie to make and everyone who ate it loved it! I took it to a "food day" at work and, while my coworkers usually pick over the homemade goodies, this one went quickly. :0)
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