juliflip Recipe Reviews (Pg. 1) - Allrecipes.com (18091648)

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The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2011
These cookies are delicious, but the dough is very sticky. I refrigerated it for an hour, decided it was still too sticky, so I left it in the fridge overnight - much better. I had to use quite a bit of flour when rolling out the dough, but it didn't seem to hurt the texture or flavor. I like to roll my cookies on the thick side. These took about 8 minutes to bake and came out nice and soft (not a crisp cookie). They didn't spread much when baking, which was good because I had them pretty close on the baking sheet. These are nothing fancy, but perfect for making holiday cutout cookies. I had a cookie decorating party, and I think people ate about as much as they decorated!
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Classic Peanut Butter Cookies

Reviewed: Nov. 11, 2011
Quick and easy peanut butter cookies. I was too impatient to let them refrigerate for a full hour - I put the dough in the fridge for about 20 minutes, then started baking, leaving the dough in the fridge between batches. I did add about 1/4 cup extra flour and some vanilla extract as was recommended by a number of reviewers. I baked them at 375 for about 8 minutes so they were nice and chewy. I left them on the cookie tray to cool for a few minutes before transferring them to a wire rack - otherwise they were a bit too soft. I also made half the batch with chocolate chips (they still needed to be flattened with a fork). I brought these to work and they were gone before lunch!
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2 users found this review helpful

Italian Bread Bowls

Reviewed: Nov. 6, 2011
Very easy recipe, even for people without a logic experience making bread. I agree with the reviewer who said that this only makes 6 bowls - if I had made 8, they would have been tiny. I mixed garlic powder with the egg wash. Otherwise, they would have been very bland, even filled with soup. I made minestrone soup to go in the bowls, and it was a big hit!
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Chantal's New York Cheesecake

Reviewed: Mar. 4, 2010
I used chocolate graham crackers instead of plain ones. For some reason, the crust was very dry and crumbly - I don't know if this was because of the graham crackers I used or something else. Other than that, it was delicious. Very rich!
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Flourless Chocolate Cake I

Reviewed: Apr. 13, 2009
Very chocolate-y and surprisingly easy to make. I did not use the water bath when baking, and it turned out fine. I used a spring form pan lined with parchment paper at the bottom. I just took off the sides to serve - made it very easy! I also heated some frozen raspberries and mashed them into a sauce to drizzle on top of the cake - it helped it from being too overpowering.
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Brownie Biscotti

Reviewed: Apr. 16, 2008
My batter seemed too sticky, even though I followed the instructions exactly. I added extra cocoa powder and sugar, but when I went to bake them, the logs spread a lot. I was still able to cut them into slices, but I took other suggestions and did it soon after taking them out of the oven. They didn't require much time when I baked them the second time. Despite the spreading, they still tasted great! I decorated them with a white chocolate drizzle, and sprinkled some with coconut and chopped walnuts as well.
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Million Dollar Fudge

Reviewed: Dec. 17, 2007
Wow! This is really rich and chocolaty! It sets really fast - you need to work quickly to make sure all the chocolate melts fully. One thing I found helpful was to chop up the German chocolate squares into smaller pieces so that they melted faster. Buttered parchment paper at the bottom of the pans helped a lot!
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3 users found this review helpful

Carrot Cake XI

Reviewed: Jun. 17, 2007
Taking advice from everyone else, I also used 1 cup applesauce and 1/3 cup oil. I didn't use the nuts (too many people with allergies), but I didn't even notice they were missing. I also used a bit of pumpkin pie spice in addition to the cinnamon. Yum! This makes a great cake, and it is also perfect for cupcakes for a picnic.
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16 users found this review helpful

Cinnamon Sugar Biscotti

Reviewed: Jun. 17, 2007
These were a big hit! I probably should have doubled the recipe - I made them a bit larger than suggested, so I didn't have as many as I had hoped. I had never made biscotti before - this recipe was so easy!
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Cream Cheese Frosting II

Reviewed: Jun. 17, 2007
Tasted great, but melted quickly on a hot day. I used it on carrot cake cupcakes, and I had to keep putting the cupcakes back into the fridge to keep the frosting from running off the sides.
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3 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Dec. 1, 2006
Made a few changes, and they turned out great! I doubled the recipe, used 1/4 c. oil and 1/4 c. applesauce. Used 15oz can of pumpkin and no water. Also, noticed the first batch was cooking too quickly, so I reduced the temp to 350 degrees. Also added a bit of vanilla. YUM!
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Easy Sugar Cookies

Reviewed: Nov. 26, 2006
Great cookies! Nice and chewy. Dough seemed dry, but held together fine when I rolled it into balls. I rolled the balls in sugar before baking. I tried pressing M&Ms into the cookies right when they came out of the oven, but they ended up falling off when we tried to eat them! Oh well. Cookies still tasted great!
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Grandma's Gingersnaps

Reviewed: Nov. 5, 2006
Mmm! These were delicious! Made them for a party and they were gone in an instant! I baked them in a toaster oven, so it took a little bit longer than 8 minutes, but they turned out great. I used butter, so they were on the chewier side, which is how I like them.
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Caramel Apple Pie II

Reviewed: Nov. 5, 2006
Yummy! Instead of using two crusts, I put crumble on the top (from an apple crumble recipe). I cooked the pie halfway before adding the crumble. Worked out great! I used a mixture of apples and omitted the lemon juice and didn't have any problem with it being watery. I'm planning on making this again for Thanksgiving!
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5 users found this review helpful

Molasses Cookies

Reviewed: Oct. 25, 2005
Delicious! Just before baking, I pressed down the cookie balls with the back of the spoon - kept them from getting too puffy and helped them cook more evenly.
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Apple Crisp IV

Reviewed: Oct. 25, 2005
Fantastic! I made it into one deep-dish style dessert by using a 9x9 inch pan. Baked for 45 minutes. I barely had a chance to try it myself - it was gone in seconds!
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1 user found this review helpful

 
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