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"I made these in Ramekins, and like many other reviews, I would agree it's more cakey than brownie. I tried to undercook it a little as you do good brownies, but it was hard not to "over" cook. It turned out delicious, fluffy and moist. I subbed out some of the white flour for whole wheat, and some of the brown sugar for raw sugar, I used a mix ..."
Jun 7, 2012 on Food.com
"I too had the same issue with the flour and ended up adding almost another cup, I subbed about a cup and a half of the all purpose flour with some whole wheat flour, which gave it a nice texture. make ping pong ball sized pieces and roll them out flat and it makes about 16, but if you stack the uncooked Naan be sure there is plenty of flour betwee..."
Aug 14, 2011 on Food.com
"Well balanced sauce not too spicy, but not bland either. I took my enchiladas to church and nobody complained about the heat in fact it was quite a hit! Next time I might put a wee bit more cayenne or even cut up a fresh jalapeno to put in it, but overall it was a good all around sauce. I might try making a big batch and freezing it or canning ..."
Jan 17, 2011 on Food.com
"This was a pretty easy recipe. There was no temperature at which to cook the Crust, but judging from other crust recipes I put it somewhere between 400 and 425. I also added a clove of garlic (next time i'd add more because I love garlic and a sprinkling of Italian seasoning, it smelled wonderful and was pretty easy to work with. The dough was..."
Jan 9, 2011 on Food.com
"I made a batch of these and they seemed really dense, but I figured out it was probably because I overstirred them, so just make sure to make a big well with your dry ingredients and then mix only til the big lumps are gone, the little lumps are fine. when I made them this way, it totally changed the texture, they were much lighter and fluffier. I..."
Aug 8, 2010 on Food.com
"I thought this was a great topping to my vegan cupcakes, it was a perfect consistency, I used almond milk instead of the soy and I have made it with coconut milk too, depending on what you are going for, if you want to add flavor just substitute flavoring for the vanilla extract--i used lemon extract for lemon buttercream."
Aug 8, 2010 on Food.com