Amy's Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (19981310)

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Emily's Famous Banana Oat Muffins

Reviewed: Sep. 29, 2013
These JUST came out of the oven and they are great! Subs based on my preferences: used 1c apple sauce instead of oil and 2 bananas, 1 Tbs cinnamon and no ginger, increased vanilla to 1 tsp, increased flour by 1/4 cup to take the extra liquid. Added 1 c raisins and 1 c chopped walnuts. Used small muffin cups and filled almost to the top. Baked for 15 minutes, and they were perfect. Will be making again as they are healthy, easy and delicious! Perfect for breakfast or with a cup of tea.
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Pumpkin Muffins with Streusel Topping

Reviewed: Nov. 2, 2012
Cont...Ok, have just done some fact finding as I was curious and unhappy about the bitter after taste, which I and a few others mentioned with this recipe. Hope this helps make this a true, 5 star repipe! taken from www.thekitchn.com "When heated, sodium bicarbonate also produces sodium carbonate, which doesn't taste so great. It leaves an unpleasant, alkaline flavor behind. But if you mix baking soda with an acid (like lemon juice or another citric acid carrier) then the sodium carbonate is partially neutralized and leaves behind less aftertaste. This acid also helps the carbon dioxide gas release more quickly. Baking powder is basically just baking soda with acid added in. It has just enough acid to use up the sodium carbonate. Shirley Corriher in her great book Cookwise says that 1 teaspoon baking powder contains 1/4 teaspoon baking soda. The other 3/4 teaspoon contains the acid and cornstarch." So, in future by eliminating the bicarbonate of soda completly and using only baking powder and self rising flour, the problem is eliminated. Most of the other muffin recipes I looked at called for just these two. Happy baking!
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Sam's Famous Carrot Cake

Reviewed: May 18, 2012
Loved this recipe. Made it tonight and it is gorgeous! I did have to make a few substitutions though based on what I had in the cuboard. Substituted the buttermilk for non fat Greek yogurt and used 1/2 apple sauce and 1/2 oil. Also added the zest of 1 lemon. I did not have the canned pineapple but added 6 oz of orange juice. I under cooked it though, should have kept it in for the full 1 hour, As recommended; panicked as it was getting dark on top! Despite all of this, this recipe is a keeper! Will make it to the letter next time for perfection.
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Green Beans Amandine

Reviewed: Apr. 14, 2012
Made these for a dinner party last night. They were lovely to look at but lacked flavour. I toasted the flaked almonds and in future, I would add roasted, whole baby shallots and a drizzle of good balsamic.
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Sugar Cookie Icing

Reviewed: Apr. 11, 2012
Really love this icing. It is very reliable and easy to work with. Once the cookies have been decorated, I put them in a cool dark pantry to set the icing befor putting them in a tin. Works a treat! The only thing I change is adding more liquid and adding 1 tsp flavouring, I.e. Vanilla, Rose, lemon zest etc., to give it a bit of pizazze! Cookies look beautiful every time!
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Chocolate Applesauce Cake

Reviewed: Mar. 23, 2012
Just made these last night and they are fantastic. A few alterations; cut the sugar to 1 cup plus a bit as others suggested and used 1/2 soft brown and 1/2 white sugars. Increased cocoa powder to 4 tsp. Added 2 tsp good quality instant coffee. Only had about 1 1/2 cups applesauce but they still turned out perfect. Omitted salt. For the topping, Added chopped White chocolate and dark cherry chocolate chunks on top, it looks lovely. Made them in silicone muffin cups as the picture shows and they look as good as they taste! Baked for 20 minutes. Thanks for a great recipe!
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Christmas Wreaths

Reviewed: Dec. 19, 2011
Loved this recipe. Looks really cute on a cookie plate. When handling them, sprayed my hands with non-stick cooking spray and it worked like a treat to avoid a mess. I didn't have red hots so I used smarties, then melted white chocolate and drizzled it on top for a "snow" effect. Very edible! Thanks!
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Big Soft Ginger Cookies

Reviewed: Dec. 19, 2011
These cookies are UNBELIEVABLE! I am making them now, and they have rocketed to the top of my Christmas cookie list. I did as others have suggested and refrigerated the dough over night which makes the dough very easy to handle. Using a ceramic ice cream scoop for portion size, then rolling them into balls about the size of a golf ball. I have then dropped them into powdered sugar for a crackle effect, although the sugar seems to melt and disappear.... Adds a nice hint of extra sweetness though! Flattened with a large metal spoon to press them out on the baking sheet. Oh, also did as someone suggested and substituted the 2 Tbs water for Spiced rum. You gotta try these cookies! Thanks for the great recipe, will be on the family list for years to come.
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Pumpkin Pie Bread

Reviewed: Oct. 25, 2011
I am really looking forward to making this today. Sounds fantastic! DOES ANYONE KNOW IF THIS RECIPE FREEZES WELL? Thanks ; )
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Mom's Zucchini Bread

Reviewed: Sep. 21, 2011
Thank you for this recipe! It is sublime. I was a bit concerned by the cup of oil, but it works well. The mixture looks a little strange until you put the zucchini in, then it becomes the right consistency. Bravo!
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