littlemrslarge Recipe Reviews (Pg. 1) - Allrecipes.com (10004087)

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 15, 2010
Not to rain on the parade, but if you scale these back to 36 servings (1/2 the recipe), it is IDENTICAL to the Toll House recipe - with one exception, the substitution of a package of pudding mix for 1/2 C of the white sugar in the original recipe. But I've been making my CC cookies this way for years and they never fail to stay soft.
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Chocolate Chocolate Chip Cookies I

Reviewed: Jul. 12, 2010
These stayed wonderfully soft... but seemed to get a little dry after a few days, like all the homemade cookies I've ever made. I can't figure out what's different about this recipe that makes them stay so soft and chewy, but it's good! These are wonderful if warmed in the microwave for 5-7 seconds... makes the chocolate melt and the cookie even tastier.
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2 users found this review helpful

Key Lime Pie I

Reviewed: Jul. 5, 2010
Very good taste, had a mousse-like texture as opposed to denser traditional key lime pie (due to the whipped egg whites). This was a great light treat for a hot Southern day!
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1 user found this review helpful

Chocolate Chip Shortbread Cookies II

Reviewed: Jul. 15, 2008
These were excellent! I was out of eggs, but craving chocolate chip cookies, and this did the trick for sure. Yes, they're shortbread-type cookies - not traditional chewy CC cookies - but still very good. I scaled the recipe down to 24 servings (1/2 c butter, 1/2 c powdered sugar, etc.) and left out the coconut extract and pecans, so they were just plain ol' chocolate chip cookies, which is what I wanted. Yum! Thanks so much.
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No Bake Cheesecake I

Reviewed: Jun. 13, 2008
Exactly what I was looking for! Although I have to admit, I used the recipe as a "jumping off point"... For the crust, I ground those super-cheap store brand "iced oatmeal cookies" until I had 1 1/2 C crumbs; mixed the crumbs with 3 T melted margarine, and divided the mixture among 12 muffin cups for individual cheesecakes. I stuck to the filling recipe, using 8 oz reduced-fat cream cheese and 1 C thawed fat-free Cool Whip (instead of the whipped cream - 1/2 C whipping cream yields 1 C whipped, that's how I figured how much Cool Whip to sub.) Very light and fluffy, and the lemon juice makes it "fresh" tasting - I wanted something lighter than traditional cheesecake and this was it! Thanks so much!!
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3 users found this review helpful

Best Brownies

Reviewed: May 27, 2008
WOW. These were absolutely amazing... I had thought Brooke's Bombshell Brownies were good, but these were just as good and healthier! I used 1/2 c applesauce for the butter in the brownie part (which made them a little more "cakey"), and decreased the sugar to 1/2 C, but changed nothing else, and made the frosting exactly as written - which turned out to be the best frosting I've ever made! Definitely a 10 star recipe in my mind. :-)
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2 users found this review helpful

Million Dollar Fudge

Reviewed: May 7, 2008
For those of you having problems with the chocolate seizing when you mix it with the sugar/milk/butter - you MUST use butter (or shortening), do NOT use margarine - it contains water and makes chocolate seize every time. Also, make sure everything you use is completely dry. I just tried this recipe and used margarine without thinking - and ended up with a huge, tough, lumpy mess that I had to throw out (what a waste of ingredients!) I'll try again with butter and re-review.
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17 users found this review helpful

Gooey Butter Cake IV

Reviewed: May 4, 2008
This was very good! I've been hunting for a recipe similar to Sara Lee's Butter Coffee Cake (frozen) and first tried one of the Gooey Butter Cake recipes that used cake mix and cream cheese - NOT it! So I tried this one, and it was dang close (minus having a streusel topping). Halved the recipe and used margarine for the shortening and butter - but changed nothing else. Yum! So much better than the cake mix/cream cheese recipes.
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4 users found this review helpful

Coco-Cola Cake III

Reviewed: Apr. 19, 2008
The cake portion of this was very good, moist and with a light chocolate flavor. I would not call it fudgy - the flavor reminds me more of red velvet cake than of a traditional chocolate cake. I used Dr. Pepper, and cut the amount of butter by half; otherwise made as written. (Don't use diet soda - the artificial sweetener is not heat stable!) I did not care for the topping though (which is more of a glaze, not a frosting) - it was WAY too sweet. I made a 9x9 cake and 12 cupcakes; the cake got the topping and the cupcakes were frosted with a "flour icing" recipe, which was much less sweet and complemented the cake better. All in all, pretty good recipe.
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15 users found this review helpful

Banana Nut Bread

Reviewed: Mar. 28, 2008
This was very good - tastes just like the banana bread we had in the college cafeteria. I used a butter pecan cake mix and omitted the nuts; only had two bananas and I'm not sure how much that equates to. But it is delicious! I baked it all in one loaf pan (took a few more minutes than stated) and it fit perfectly - either I have a big loaf pan (which I don't think I do...) or others are just making smaller loaves.
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Photo by littlemrslarge

Jiffy Cinnamon Rolls

Reviewed: Mar. 7, 2008
These were very good. I used bread flour instead of all-purpose; also placed all the cinnamon/brown sugar/butter mixture on the dough instead of putting some in the pan. I baked mine in a nonstick 9x13 pan (sprayed with Pam) and they came out beautifully. Glazed with cream cheese frosting mentioned in the "90 Minute Cinnamon Roll" recipe on this site. See my picture. Sooooooo yummy!!
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3 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Mar. 4, 2008
I wasn't "wowed" by this. They were okay but nothing great. Kind of reminded me of a Pop-Tart in flavor - very sweet. Maybe using pureed fresh/frozen fruit instead of jam would cut down the sweetness? I did use strawberry preserves instead of raspberry (it's what I had) but that should have worked just the same.
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1 user found this review helpful

Schlotsky's Bread

Reviewed: Mar. 4, 2008
This was really good and unique! I baked the whole thing in a 9x5 loaf pan instead of in two pie pans (I wanted to be able to slice it the normal way instead of the "Schlotzsky's way") and it came out just fine. This is really yummy toasted with a little butter - that's all it needs! Thanks for the recipe :-)
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5 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Feb. 26, 2008
These are so good! I made 1/2 recipe and got 22 cookies out of it (balls of about 1" diameter before baking.) If baked just until they barely start to turn brown - or just before that - they will stay soft for days. The granulated sugar on the outside puts these over the top. Yum!
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1 user found this review helpful

Crazy Crust Pizza Dough

Reviewed: Feb. 26, 2008
I did not care for the taste of this at all. It was a thin crust (obviously) but had a very strange flavor to it, and the texture of the bottom of the crust was kind of crumbly but not really... very odd. I won't be making this again.
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Light, Crisp Waffles

Reviewed: Feb. 26, 2008
These were okay but no different to my taste than any other scratch waffle recipe I've tried. Keeping them in a warm oven did help crisp them up (my waffle maker is actually a George Foreman with waffle plates... not the greatest for crispy waffles)... but the taste was just average. Will keep looking.
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Hot Fudge Pudding Cake III

Reviewed: Feb. 19, 2008
This was just okay. I added more cocoa to the cake part than called for, and it was still bland to my taste; meanwhile, the pudding part (the cocoa/brown sugar/hot water) was WAY too sweet. You could probably do with half the brown sugar amount and/or a pinch of salt to cut the sweetness. I won't be making this again.
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Herby Roasted Potato Wedges

Reviewed: Feb. 15, 2008
For those who think the oven temperature is wrong - it's not! You need HIGH heat to roast potatoes or any other vegetable. 450 is correct.
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12 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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