ashley c. Recipe Reviews (Pg. 1) - Allrecipes.com (10052710)

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ashley c.

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Absolutely the Best Chocolate Chip Cookies

Reviewed: Jul. 21, 2007
instant family hit! i made over a hundred of these cookies and in 3 days, they were completely gone. my mother-in-law's family came in from out of town and could not stop raving about how good these cookies were. the only thing i changed with my second batch was that i used semi-sweet mixed with milk chocolate, and i thought they came out tasting better. but i think you can do what's up to you because these cookies taste wonderful either way.
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2 users found this review helpful

Health Nut Blueberry Muffins

Reviewed: Apr. 22, 2008
I'm giving this recipe 5 stars because even after all the changes I made it was still amazing. I appreciate how forgiving & flexible it is & that alone makes it a keeper. After reading through the other suggestions I substituted brown sugar for all white, one can pumpkin for banana, applesauce for oil, wheat bran for oat bran, flax seed meal for wheat germ, & chocolate chips for blueberries. I added 1 tsp of cinnamon & 1/2 tsp of nutmeg. I also only used Eagle Mills All-Purpose Ultragrain Flour because I that's what I had on hand. They took 20-22 minutes to bake. Next time I will try with coconut oil, and make sure to have whole wheat flour on hand. Yummy!
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4 users found this review helpful

Heavenly Blueberry Smoothie

Reviewed: Apr. 22, 2008
If you're struggling with eating your fruits everyday, I would strongly suggest checking this smoothie out. It has two super foods in it and contains flax seed meal. Blueberries have some of the greatest antioxidant levels you can find in a fruit and flaxseed is a powerhouse for omega-3s and good souce of fiber. Eating 3 bananas a day has been shown to alleviate symptoms of depression/anxiety because of it's ability to increase your dopamine levels. How awesome it that? I add a little more blueberries and flax seed meal to mine because I like a thicker smoothie. I also use the Silk vanilla soy milk but no honey. Most the time I don't freeze the bananas and that doesn't bother me too much. I would recommend trying to use a good plain yogurt, none of that sugary stuff. If you're a big milk drinker try to find stuff low in calories and saturated fat (like Fage) and vice~versa if you're not a big milk drinker. Another recommendation is to add strawberries or a kiwi into the mix. You don't even really taste the kiwi, but that's another great source of omega-3s and antioxidants. I drink this every morning or as a lunch dessert for myself. Yummy!
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93 users found this review helpful

Party Punch IX

Reviewed: Jun. 25, 2008
WONDERFUL!!! I requested that this punch be made for my wedding by one of my mother-in-law's friends --- I was not disappointed!! We had over 200 guests in attendance at the reception and EVERYONE LOVED this punch. We still get compliments on it and asked for the recipe. We used a strawberry jello mix since my colors were coral and yellow, but I think raspberry would have been just as delicious. This recipe is a must, I'll never use anything else.
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8 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Sep. 11, 2008
I just made this for the first time yesterday and already my husband thinks it's his favorite meal. This recipe is AMAZING. Here are the areas it gets an A+ for me: 1) CHEAP to make, there aren't that many ingredients and what you do need is relatively inexpensive. 2) EASY to make, seriously, prep time consists of you throwing the ingredients into the crock pot, and that's it. 3) Makes A LOT, I served this to 4 adults and 2 of them had seconds and there is still enough for lunch & dinner meals. 4)Lastly, it still tastes wonderful even warmed up. Mine thickened up a little, but not like normal soups. The things I changed about this recipe (per my husband's tastes) were that I left out the onions and used onion powder. I also didn't thaw the chicken completely because I wanted it to be extra tender. I also cooked the chicken whole for about 3/4ths of the time then I took out each breast and cut it up and threw it back into the pot. I used reduced fat store brand cresent rolls instead of biscuits and everyone thought they were homemade dumplings! I threw those in about an hour before serving it. I want to add that if cooking isn't your thing, or if you want to impress the family but don't have the greatest cooking skills, this recipe is for you. It's very forgiving and you can alter a lot it without ruining it. Definitely a favorite!
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6 users found this review helpful

Pizza Pasta

Reviewed: Dec. 2, 2008
Pretty good recipe. I was in a pinch for dinner, so I decided to try this one out. I used whole grain rotini pasta instead of regular. I used two 15 oz cans tomato sauce instead of the jar of spaghetti sauce (I didn't experience any dryness this way). I also used 2 cups mozerella along with about a cup of cheddar, and this turned out to be perfect. I didn't have any pepperoni, but neither I or my husband really missed them. My husband also doesn't like biting into onions, so I just used onion & garlic powder along with some Italian seasoning. I cooked the ground beef in extra virgin olive oil and we both agreed it was a good choice. The end result was tasty enough and easy to make. Next time I will toy around more with the seasoning. Thanks for the recipe!
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27 users found this review helpful

Hot Cocoa Mix in a Jar

Reviewed: Dec. 12, 2008
Excellent hot cocoa recipe! I've tried two others on this site, but this one is the best by far! Here are some alterations I made per my tastes: I used 1/4 each of vanilla creamer & chocolate creamer. I also added 1/8 tsp salt and a 1/2 cup of mini semi sweet chocolate chips (since they melt, it adds a nice chocolaty surprise at the bottom of your cup). I'll probably add a satchel tied to the jar filled with little peppermint candies and marshmellows. The great thing about this recipe is I used almost all store brand items and it came out tasting wonderful. This will make a wonderful and inexpensive Christmas gift. Thank you so much! ***EDIT***I read some more reviews and decided to try throwing everything in the blender -- EXCELLENT IDEA. Just add the chocolate chips in later and it's perfect! I've already been receiving compliments =D
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7 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Feb. 23, 2009
I am so glad I tried this recipe!!! I have tried several different chocolate cookie recipes and was dissapointed every time. They always turned out hard or the flavor was terrible. And not being a big fan of cake mix cookies, I never thought to try chocolate cake mix instead of regular chocolate cookie batter. I bought several boxes of Betty Crocker cake mix on sale, so that's what I used. Then after reading some other reviews, I made sure to add 2 Tbsp vegetable oil and 1 tsp vanilla. I also substituted the baking Andes mints for reg chocolate chips. I used my small pampered chef cookie scooper to make the balls. 9 minutes was the magic time for these cookie in the oven. My first couple pans experienced quite a bit of speading because the batter had become warm, but after putting it in the fridge for a little bit they came out wonderful. Very easy to make, got lots of compliments. You couldn't even taste the cakey flavor. They remained soft and chewy for days (I made mine 3 days ago). A friend said using butter yellow cake mix with butterscotch chips and adding a little cinnamon makes a good combo as well. I am so happy I've finally found a good chocolate cookie recipe!!
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4 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Jun. 22, 2009
This is an excellent dessert for a Sunday brunch, or potluck. I followed the recipe exactly (except I left out the pecans because I don't care for nuts in my food) and my cake came out incredibly moist and had wonderful flavor. I blended my wet ingredients well before adding the sour cream, and afterwards was careful not to over-mix. Try measuring out all ingredients first (if you have enough bowls) and prepare what mixtures you can beforehand -- It somewhat helps to reduce your risk of over-mixing the batter. I used frozen blueberries because that's what I had on hand, but I reserved a little of the flour and coated the blueberries to prevent that yucky green color and it worked like a charm. This is already a very sweet dessert, so go light on the brown sugar filling and powdered sugar dusting. I baked this at 350 for 60 minutes in a Bundt pan coated in some Baker's Joy and it was perfect. I'll definitely keep this recipe on hand in my dessert rotation.
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4 users found this review helpful
Photo by ashley c.

Best Ever Blueberry Cobbler

Reviewed: Jun. 22, 2009
Except for doubling this recipe, I followed it exactly. Everyone thought it was wonderful as is, but next time I would like to try it differently based on the more helpful reviews other people have suggested. It really does bake up "bubbly and beautiful" -- a wonderful little dessert to bring to a brunch, or small get-together.
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1 user found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Dec. 11, 2010
I normally do not use dressing when I eat salad (yes I'm one of *those* people), but this is a great dressing recipe. To make it healthier I used Extra Virgin Olive Oil instead of vegetable oil and 1/8 cup agave nectar in place of white sugar. I also added 6 oz fresh raspberries and threw the whole mixture in my Blendtec. One word: Amazing. Thickened it up, gave it an incredibly fresh flavor and wonderful pink color. It did increase the acidity, so I will add a touch more EVOO and/or agave nectar. Really yummy with a spinach/argula/feta/mandarin orange salad combo. I agree with another user, I could drink this stuff. Delicious!
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35 users found this review helpful

Blueberry Cream Muffins

Reviewed: May 11, 2011
Moist & yummy! I did not have any blueberries on hand so I used frozen strawberries instead. I followed the advice of the most helpful reviews and doubled the sugar, using half brown and half white. I added 1&1/2tsp cinnamon, which if I hadn't, I would have found these muffins boring and bland. These were perfectly done at the 20 minute mark and I did not follow the special mixing instructions. I ended up with somewhere in the neighborhood of 60 muffins, so I'd recommend halving the recipe unless you have enough hungry mouths around. I used the topping from the "To Die for Blueberry Muffin" recipe, which was only ok. Next time I will use a crushed almond & brown sugar recipe I found on EatingWell.com. The key is in the brown sugar. White sugar complimented the tartness in strawberries, but blueberries would need something with more flavor. This is an easy recipe to alter if you want to make it healthier, subbing yogurt for sour cream, mashed banana or coconut oil for vegetable oil, using all brown sugar, adding oats, flax seed, etc. I'd also be generous with the fruit - using 3 cups at the bare minimum.
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1 user found this review helpful

Banana Oat Muffins

Reviewed: Jul. 22, 2011
Great recipe. To make them healthier I used 3/4 all-purpose AND 3/4 whole wheat pastry flour, 1/2 cup BROWN sugar instead of white, 3/4 cup BUTTERmilk instead of regular, 1/3 cup COCONUT oil instead of vegetable oil. Additions I made: 1/2 tsp cinnamon, 1/4 tsp nutmeg, and I used 3 med bananas (which I processed in our BlendTec because I don't always like biting into big squishy chunks of banana). I also topped these with a crushed/processed almond, brown sugar, salt and flour mixture to give them a sweet & (mildly) salty flavor. Since I eat muffins with a smoothie or coffee pretty much every morning without fail, I bake all my muffins ahead of time (along with a couple other recipes for variety), wrap each one individually, and freeze them. They'll stay good for about a month frozen. In the mornings I warm them in the microwave for about 30 seconds and they're perfect. And since I usually have these ingredients on hand, this makes it a keeper muffin recipe. Thank you!
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28 users found this review helpful

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Jul. 27, 2011
Another great healthy muffin! Ran out of coconut oil & I had no applesauce on hand - so based on other reviews I substituted canola oil for the vegetable (read up on good & bad fats - canola oil beats veg oil), and substituted yogurt for applesauce. Used around 1 1/2 cups whole wheat flour instead of the 2 cups. Then I used about 1/4 cup wheat germ and approx 1/3 cup oats (I added extra banana & strawberry so my measurements were not exact bc I added more flour/oats/wheat germ as I saw fit to thicken). I also pureed my bananas and frozen strawberries, reduced cinnamon to 1/2 tbs and added 1/4 tsp nutmeg. Next time will try with 1/4 cup ground flaxseed and maybe blueberries. Used my trusty crushed almond/flour/salt/brown sugar topping. Moist and good flavor. Really loving the strawberry-banana-yogurt combo. Not sure I'll even bother trying it with applesauce. Thank you for the recipe!
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2 users found this review helpful

Brownie Biscotti

Reviewed: Jul. 31, 2011
I've been making these frequently over the past couple years and when you follow the recipe exactly, the biscotti are pretty good, but there are some changes I have learned that really improve them. First, don't be afraid to add a little more cocoa. Second, use about 1/8-1/4 tsp salt to taste. Third, experiment with your extracts and oils. Try using 3/4 tsp vanilla and 1/4 tsp almond extracts. Other flavor variations with oil of Anise, anise seed or fresh tarragon all compliment the chocolate really well and are delicious with coffee or tea. Definitely gives more dimension to the biscotti (although, admittedly, anise is not for everyone). Miniature chocolate chips are not a must, and in fact, we prefer using regular-sized chocolate chips. Cooking time: everyone's oven is a little different, but I usually bake for 20 min at 375F. I let them cool for 10 min before I cut them (waiting the full 30 min seems to increase the crumbling problem) then reduce the heat to 350F. Bake them for 10 min, flip to the other side and bake for 10 min more. For a holiday treat, drizzle with crushed peppermint and white bakers chocolate or almond bark.
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28 users found this review helpful
Photo by ashley c.

Pebber Nodder (Danish Christmas Cookies)

Reviewed: Apr. 28, 2012
Delicious & addictive little spiced shortbread cookies! I followed other's advice & doubled the cardamom & cinnamon. I also added about 1/2 tsp vanilla, & 1/4 tsp each of ginger, nutmeg, ground cloves & white pepper (I've made them w/o the white pepper & I enjoy them both ways). It may sound strange, but the flavor reminded me of pumpkin pie. After the dough is made, just grab a small handful of it, roll it out on a floured surface then use a pizza cutter to cut into the size you like. Just know that depending on the thickness & size, they'll cook differently (bigger the size = longer the baking time). My husband loves these w/ his coffee so it's nice making them a little longer, like biscotti, for dunking. Rings would work well too, or even a figure '8' shape, like Kringla. The cookies are done when the very bottom edge of the cookie starts to turn a light brown.**A few notes about the cardamom: One way to tell if you'll enjoy it's flavor is if you enjoy Chai tea. Chai spice almost always has cardamom seeds in it (along with cinnamon, ginger, cloves, pepper & nutmeg). I usually had trouble finding ground cardamom in stores where I lived in the US. But we live in India now & cardamom is used in many local dishes, so if you have trouble finding ground cardamom, try your local Indian grocer & look for "Elaichi Powder".** Lastly, make sure to double the recipe if you've got a full house - these cookies won't last a full 24 hours once people get their hands on them.
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4 users found this review helpful

 
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