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Abilene, TX
"Hey there...I just finished makin' my pies. I had heard of whoopie pies, but had never seen/tasted one before. This yumilicious recipe deserves more than five stars. I added red and green food coloring to the frosting to make the whoopies look Christmas-y. I can't wait until my boyfriend sees these cookies in his Christmas package hehe. They're li..."
Nov 26, 2005 on Food.com
"I can't wait to send these cookies out to people! They are so good. They added a touch of sophistication to my holiday cookie plate. The apricots and white chocolate looked beautiful together. very unique taste and texture. A nice change from chcolate/nut combination cookies. Thank you for sharing."
Nov 26, 2005 on Food.com
"Thank you for sharing your rum ball recipe. The instructions were clear and easy to follow, thus made me look like I actually know what I'm doing in the kitchen. I personally don't like the taste of alcohol, but everyone who tried a rum ball got chipmunk cheeks from stuffing them in their mouths. I got rave reviews. I rolled a few of the rum balls..."
Nov 26, 2005 on Food.com
"I used this gingerbread recipe last night. I was expecting the cookies to taste ho-hum generic. It seems gingerbread men tend to be more for looks than taste. They're usually bland and hard as rocks. I have been humbled! Just right with moistness, and very flavorful. Mmmm...the cookies were out of this world. Finally, gingerbread that tastes as go..."
Nov 26, 2005 on Food.com
"Thank you very much for posting this recipe. I kicked off my Christmas cookie baking today. I have to make cookies early this year because a portion of them will be shipped abroad. This is the first cookie I've baked so far. I am so glad I started with these! They taste, smell, and look exceptional. My baking confidence has been boosted, I feel so..."
Nov 23, 2005 on Food.com
"I can't believe how simple to make/yummy these cupcake brownies are. The chocolate-brown sugar ratio is perfect. They're not sickeningly sweet, and the chocolate isn't overpowering. Thank you for posting."
Nov 14, 2005 on Food.com
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