emi Recipe Reviews (Pg. 1) - Allrecipes.com (10098174)

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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Aug. 5, 2010
very good cookie- perfect texture after exactly 15min baking time. i didn't change a thing when i made these... but i might leave out about 1/4C of the flour next time, as they had a sort of flour-y aftertaste.
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3 users found this review helpful

Chocolate Wave Zucchini Bread

Reviewed: Aug. 4, 2010
the flavors were great, but it was a little tooooo moist for myself and company... i may try it again, but will squeeze out the moisture from the zucchini.
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8 users found this review helpful
Photo by emi

Rich Chocolate Frosting

Reviewed: May 15, 2010
This was the perfect topping for both my vanilla and chocolate cupcakes. i made 3 or 4 different frosting recipes before this, and was unhappy with all of them- this was wonderful! not too sweet and no strange aftertaste. the only change i made was to substitute heavy cream for the milk. try this- you wont regret it!
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3 users found this review helpful
Photo by emi

Marshmallow Fondant

Reviewed: May 12, 2010
i have been so scared of fondant, and finally worked up the nerve to make it this afternoon- WOW! it was so much easier than i expected! i added wilton gel coloring to the melted marshmallow and water mixture which made it so easy to tint. i added as much sugar as possible with a wooden spoon, then dumped the mass on my sugared countertop, greased my hands with crisco, and kneaded in sugar until the dough was stiff and no longer sticky. the only thing i'll do differenly next time is grase my bowl with crisco before melting the marshmallows- i forgot and its a pain to try to clean!! DONT BE AFRAID OF THIS RECIPE- try it and have fun!!
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6 users found this review helpful

Pineapple Crisp

Reviewed: May 7, 2010
this is an interesting recipe- at first-bite, i wasn't sure if i liked it or not, but it definitely grew on me and now im addicted! the bf liked it warm, but i preferred it cold the next day. will definitely make again!
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2 users found this review helpful
Photo by emi

PHILLY Blackforest Stuffed Cupcakes

Reviewed: Mar. 28, 2010
These are absolutely delicious (and i dont even like cherries!) they are definitely better cold the next day, so try to make these ahead. here's what i did to get the perfect cupcake: *use devils food cake mix and add 1/4C strong coffee * spoon 1.5T of batter into the bottoms *spoon in 0.5T cream cheese mixture and spread it out into a flat circle with your fingers as best as possible *spoon in 1-2 cherries making sure they are directly on top of the creamcheese *cover with 1T or so of cake mix ... by taking these measures, i ended up with cupcakes exactly like in the picture, and they weren't too messy to eat. i had a 21oz can of cherry pie filling and it was more than enough to fill and have enough to put on top of 27 cupcakes. i used store-bought whipped white frosting (didnt have time to make my own, but i want to try with 'sturdy whipped cream frosting' from this site next time) i topped w/ 1 cherry and some mini choc. chips... PERFECTION!
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12 users found this review helpful

The Best Chocolate Sheet Cake. Ever.

Reviewed: Mar. 16, 2010
ht tp://thepioneerwoman.com/tasty-kitchen/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/comment-page-4/#comments
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0 users found this review helpful

Easy Quiche

Reviewed: Mar. 15, 2010
This was soooooo good! I used 1C bisquick and the egg-beaters equivalent of 5 eggs. Used FatFree Mozz and FatFree Cheddar shredded cheeses and about 2/3 of lowfat parm cheese. i omitted the butter completely and used skim milk... these changes made it healthier but kept the recipe about the same. I didnt use ham, just 1box spinach, 1box broccoli cuts, 1 red bell pepper, 1 cubed zucchini... next time will add carrots, onion and mushrooms. good an healthy and filling! i made it as muffins like others suggested. definitely versatile- love it!!
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9 users found this review helpful

Working Mom's Hamentashen

Reviewed: Mar. 6, 2010
easy and delicious! i used betty crocker moist yellow cake mix and high-quality raspberry preserves... tasted better than the ones from the bakery (and less crumbly). I added about 4Tbs of water instead of the 2 as written, cuz otherwise the dough didnt hold together. i sealed the corners with water before baking... SO GOOD!! but i only got about 18cookies, so i guess i'll have to roll them out thinner next time (and make 2 batches- these were gone so fast!)
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7 users found this review helpful

Game Day Hamburgers

Reviewed: Jan. 19, 2010
these were so good! never woulda thought to put potatoes in a burger! i used: 1 lb ground turkey (w/onion soup mixh, egg beaters, splash of worchestershire) to make 4 burgers, 1 small potato, 1/2 wedge of laughing cow swiss cheese light, garlic, and turkey bacon to make it a bit healthier. these were big and juicy and yum! i cooked the potato with garlic before stuffing it between buger halves- i will definitely make again! (i put jalapenos in the ones for my bf... he looooved them!)
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3 users found this review helpful
Photo by emi

Gourmet Pretzel Rods

Reviewed: Jan. 19, 2010
these are time consuming, but definitely worth it! i've been making chocolate covered pretzels for years, but somehow never thought to do caramel!! I melted the caramels and water in my slow cooker- while they were melting, i prepped a baking sheet with greased foil- i used a spoon to coat the pretzels, then popped the tray in the fridge for 15mins to cool before coating with chocolate- taste just like Twix! I did a few with just caramel, and pressed mini m&ms into them while the caramel was still hot- they are cute! so take the time to make these if you want to impress someone!
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4 users found this review helpful

Amazing Basic Turkey Chili

Reviewed: Jan. 5, 2010
easy to throw together a big batch, then freeze in single portions! yum!
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3 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Dec. 25, 2009
i really really wanted to like these cookies- i came across the recipe on xmas eve and even trekked to to grocery store at the last minute to pick up the cherrie... i added an extra egg and a splash of cherry juice to the batter, but kept everything else as written- my cookies came out dry and they didnt even spread :( the chocolate cherry icing for these somewhat saves them, but not nearly enough for me to ever make again, nonetheless serve to company
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3 users found this review helpful
Photo by emi

Baked French Fries I

Reviewed: Dec. 21, 2009
i cut my potatoes using one of those handheld fry-cutter tools... i found 450degrees to be the perfect temperature! i improvised on the spices, but stuck to the time/temp guidelines in this recipe- best baked fries i've ever made (and trust me, i've tried numerous recipes!)
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3 users found this review helpful
Photo by emi

Crustless Cranberry Pie

Reviewed: Nov. 28, 2009
this was a verry tart dessert- made it for thanksgiving and it definitely went well with the meal. do not be expecting a sweet cake/pie out of this recipe- i think i might add some brown sugar or use a little less cranberries next time to cut the tartness a bit. i used crushed almonds instead of walnuts, and made a streusel topping like suggested by others- it was very pretty and had a really unique taste!
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3 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: Oct. 14, 2009
this was so rich and delicious- and i dont even like peanut butter! i wanted a quick dessert, and this was definitely it! i cut down to 1 8oz tub of cool whip and eyeballed about 1C of peanut butter and 1/4-1/2C of sugar. I used a store-bought 9" oreo crust and it was perfect proportions- i melted some chocolate chips and spread them in a thin layer over the crust before adding the pb mixture- yummy! topped with chopped reeses pieces and drizzled over with some more melted chocolate chips and melted peanut butter. i used 1/3 less fat cream cheese, reduced fat pb, fat free cool whip, splenda, and left out the milk. it did not taste 'off' from all the substitutions, and i was glad to be able to save some calories... try this recipe! it is soooooo easy and very rich- you won't need seconds :)
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8 users found this review helpful
Photo by emi

Buffalo Chicken Fingers

Reviewed: Jul. 16, 2009
These are a super healthy substitute for fried chicken tenders, but the original recipe needs slight tweaking. i eyeball the spices and add/subtract to my taste- this recipe is super versatile! for buffalo tenders, definitely use hot sauce in the egg mixture instead of water, and dip the tenders in buffalo sauce before the last 5ish minutes of baking (buffalo sauce = 1 part butter, melted + 2 parts franks red hot sauce). i also make a bbq variety for those who dont like spicy food- beat your fave bbq sauce into egg mixture instead of water, and dip the tenders in 1 part butter, melted + 2 parts bbq sauce before last 5ish mins of baking. These dont come out super crispy like the fried version, but they're still really tasty. I always use panko instead of breadcrumbs, just because thats what i have on hand. Have already made these twice, and will def. make again. Thanks for a great, easy, and versatile recipe!!
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14 users found this review helpful
Photo by emi

Cake Mix Cookies I

Reviewed: Jul. 10, 2009
these are FANTASTIC!! i substituted applesauce for the oil, and used 1 egg and 1 egg white (ran out of whole eggs). Added 2Tbs water as suggested. I made these with lemon cake mix, a few squirts of lemon juice, a handful of shredded coconut and a handful of white choco chips. These are so quick and easy- 1 bowl, 10 minutes... what more can you want?! I dropped these by the Tbs and got about 30 cookies. Can't wait to try this with other cake varieties... YUMMY!
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12 users found this review helpful

Almost No Fat Banana Bread

Reviewed: May 28, 2009
this recipe is great!! i forgot to put in baking posder (oops) but they came out well anyway- i took the advice of other reviewers and added nutmeg, vanilla, and salt, and i used 1 whole egg instead of just whites. i also added some crushed glazed walnuts. i made these into muffins, topped with some brown sugar, and they were deeeelicious! 12 muffins, baked at 350 for 18 minutes!
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2 users found this review helpful
Photo by emi

Grandma's Corn Pudding

Reviewed: Dec. 26, 2008
as is, i would give this recipe about 4 stars. i made it using only 4 eggs but following everything else for thanksgiving, and it was pretty good. its a 5+ star recipe with the following changes that i made for last night's xmas dinner: -use only 4 eggs -before adding the cans of corn, mix in 5Tbs of cornmeal (gives this a slightly stiffer consistency, but not as dense as the recipes using muffin mix)-add about 1tsp of vanilla -strain the can of whole kernel corn well to reduce water content -bake in a flat, glass casserole dish -before popping it in the oven, sprinkle a dash of cinnamon and some nutmeg on top. ot decrease fat content, i substituted margarine for butter, splenda for sugar, and used skim milk. with these changes, the recipe is amazing! got rave reviews from friends and family... yum!!! (edit- made this again for t-giving this year and totally forgot to add the butter! it came out amazing anyways, and i think i'll permanently cut out the butter from this recipe in the future!)
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20 users found this review helpful

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