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"My family has also been making these cookies for a couple years, although they are affectionately dubbed "Reindeer Poop" because of the sugar coating. :- My son absolutely looooooves these, and they go excellent with a last cup of coffee after dinner (or for a sweet morning treat! I have always used the cocoa powder/oil combo due to price differ..."
Dec 22, 2011 on Food.com
"I bought a platter of meat for stew, soaked it for 4 hours and made kabobs. AMAZING!!!! I did substitute agave for the honey and it wound up not overly sweet. I also cut the oil by 1/2 cup, and I think I will cut it again the next time we make this! This marinade has flavor but doesn't overpower the natural taste of the meat, we loved it! I Kitten..."
Jul 1, 2011 on Food.com
"YUM! This was my first attempt at a gingerbread, and I must say the recipe is amazing! Not too bland, not overwhelmingly spicy, nice moist consistancy with a chewy edge. I swapped the stout for 1 cup of espresso as another reviewer stated, and it tastes fine that way to me. I also did without the cardamon as I didn't have any on hand. My only "unh..."
Dec 23, 2010 on Food.com
"Simple to make, I've never made them before, and they turned out ok. Could be a little sweater since I was stuffing them with boston creme, but a good freezable puff that can be filled with anything!"
May 31, 2010 on Food.com
"Muffins are very light, raise beautifully! I used the large tins and cooked them an extra 6-7 minutes. After the first batch, i mushed the berries with a fork a little for extra flavor and the muffins dont crumble when trying to butter. Vanilla was a great addition and i also added a tad of cinnamon."
Mar 4, 2009 on Food.com
"Had a little trouble with the cooking process, but I am a virgin to crepes in all aspects! I substituted almond flavoring for the brandy or vanilla option, and it added that "little something" i think it was missing. I served them drizzled with chocolate sauce, marshmallow fluff whipped with cream cheese and fresh raspberries. My family LOVED them..."
Feb 19, 2009 on Food.com