Shezzza Recipe Reviews (Pg. 1) - Allrecipes.com (10107155)

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Big Soft Ginger Cookies

Reviewed: Sep. 1, 2009
After reading all the great reviews, I just *had* to try these cookies. Now, I have made A LOT of cookies over the years – especially for gifts at Christmas time – and unfortunately, I strongly disagree that this cookie is one of the best I've tasted. Honestly, I wouldn't even put it in my top 20 cookie recipes. They came out exactly like they were supposed to; I had no issues like others stated with baking or the dough being too sticky. My issue was with the amount of cloves in the recipe. I felt it was overwhelming, even a day or two later after the flavors had a chance to develop. I'm not even sure why they are called "Ginger" cookies; they should be called "Clove" cookies…that’s how strong the taste of cloves is in this cookie! I still tasted the cloves long after I finished eating the cookie and found myself looking for something else to eat just to cleanse my palette. I think if the amount of cloves in the recipe was decreased by at least half (maybe more, depending on taste) then I would give these cookies an additional star. The soft texture of the cookie was definitely one of the better attributes and perhaps it would be worth the effort after the minor adjustment to the amount of spices.
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Peanut Butter Oatmeal Cookies

Reviewed: Oct. 5, 2007
I followed the recipe exactly only added a teaspoon of cinnamon and a cup chocolate chips. They won't eat anything in my house without chocolate in it. My cookies were not crumbly and dry at all they were chewy and moist. I did use a reduced fat peanut butter I don't know if that had anything to do with it and the shortening I used was butter flavored. This recipe was a great way to "hide" the whole-wheat flour, usually you have to use a blend of white and whole-wheat flour. The peanut butter was prominent which masked the taste of the whole-wheat and the oatmeal masked it's grainy texture. I thought these cookies were plenty sweet enough. The only thing I would like to reduce is the amount of shortening by replacing it with apple sauce to make it a slightly more healthier alternative.
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59 users found this review helpful

Yia Yia's Tzatziki Sauce

Reviewed: Oct. 3, 2007
I loved this sauce, it is very authentic. The only thing I added was a tablespoon of dill per my taste. However, I am sure the recipe is just as good without it.
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6 users found this review helpful
Photo by Shezzza

Whole Wheat Zucchini Bread

Reviewed: Oct. 3, 2007
I was looking for something a little more healthy for breakfast. These definitely hit the spot. Very tasty, I halfed the recipe and made muffins instead of bread and they came out great! You could also add a tablespoon of orange zest if you wanted a little zip to them. Don't leave out the walnuts though, I think they are an important component.
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39 users found this review helpful
Photo by Shezzza

Steakhouse Black Bread

Reviewed: Sep. 23, 2007
Very close to the steak house bread. I made my coffee a little too strong but otherwise it was good. The dough was very sticky as others had mentioned. I used the kitchenaid mixer but once I rolled it out with some flour the stickiness disscipated. I made one large loaf and it was very good warm with some butter.
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14 users found this review helpful
Photo by Shezzza

Peppy's Pita Bread

Reviewed: Sep. 23, 2007
I used this recipe for Gyros. Mine did not puff up all the way. I couldn't use the rack I had to cook them on because it said you could not put it in the oven. Instead I used a pizza pan with wholes in it. It worked out fine because I just folded them in half for gyros instead of cutting them open and stuffing them. Good recipe would definitely use again.
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1 user found this review helpful
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Gyros Burgers

Reviewed: Sep. 23, 2007
I didn't have lamb so I used a beef/pork/veal mixture worked out fine just a little dry, lamb is more oily. I didn't grill the meat I cooked it in a skillet (with butter). It was well seasoned and tasted close to the real thing. Definitely will make again.
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0 users found this review helpful
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Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Reviewed: Sep. 16, 2007
I love this recipe the combinations are endless! I used the oatmeal in the crumble topping. I actually ran out of cinnamon so I used a packet of cinnamon spice instant oatmeal and it worked great! For the filling I did the cream cheese filling with raspberry preserves and chocolate chips because raspberry and chocolate is a favorite combo of mine. It came out delicious definitely a keeper next time I will try a different variation. This coffeecake would even be good just with the crumble topping and basic batter as well.
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2 users found this review helpful
Photo by Shezzza

Bread Machine Cardamom Bread

Reviewed: Sep. 9, 2007
I didn't make this in a bread machine I did it the old fashioned way. I didn't find there was too much flour like others commented and it was perfect for French toast.
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1 user found this review helpful
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Hubby's Pizza Bread

Reviewed: Sep. 1, 2007
Great recipe, I did make it slightly differently though. I didn't use a bread machine. I let the dough rise in a greased container with chopped garlic. Next I beat it down and allowed it to rise again. After allowing the dough to rise the second time I rolled it out and covered it with sliced pepperoni a little more shredded cheddar and bacon bits. I rolled it together pinched the ends and allowed it to rise in the loaf pan and then baked it at 350 degrees. I used a garlic and herb cheddar cheese it was so flavorful!
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16 users found this review helpful
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Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Sep. 1, 2007
Heaven on earth is the only way I can describe this recipe! Thank you, Thank you, Thank you! The only thing I did different was disolve the yeast in the warm milk before adding to the flour mixture.
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11 users found this review helpful
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Baklava

Reviewed: Aug. 21, 2007
I melted the butter and used a pastry brush which made it a breeze. I used a pizza cutter to cut the finished pastry before baking, don't knock it it worked great! I chopped up walnuts, pecans, pistachios, and almonds for my nut filling. I also followed other user suggestions and made the honey syrup first to allow it time to cool before pouring over the warm baklava.
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1 user found this review helpful

Cheesecake Chewies

Reviewed: Aug. 21, 2007
I cooked this at 350 degrees instead of 375 and it did not burn. Next time I am going to try this with a chocolate cake mix instead of the yellow.
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9 users found this review helpful
Photo by Shezzza

Greek Honey Cake

Reviewed: Aug. 21, 2007
Light delicate and citrusy I really enjoyed this recipe! I only put half the sugar in the honey syrup and did not pour the entire amount over the cake. I set most of the syrup aside to add later as you eat it.
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1 user found this review helpful
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Monkey Bread II

Reviewed: Aug. 21, 2007
This was so good and very addictive. The bread part was surprisingly light and airy. I didn't use a bread machine to make my dough. I added pecans to mine instead of the raisins but it would have been just as good with both.
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1 user found this review helpful
Photo by Shezzza

Pistachio Cake III

Reviewed: Aug. 11, 2007
I really liked the cake but I did tweak it a bit. After greasing the bundt pan with shortening I coated it with finely chopped almonds then poured the batter in. I also made a whipped cream icing but just powdered sugar would have been fine too. I just happened to have left over heavy cream and needed something to do with it. My cake did shrink a lot when it cooled but it kept it's shape and looked good. I did not add the extra food coloring I thought it was green enough.
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167 users found this review helpful

Pineapple Upside-Down Cake I

Reviewed: Aug. 9, 2007
I really liked this version of pinapple upside-down cake. However, it was more reminiscent of fruit cake then the classic pineapple upside-down cake to me. The dark rum was a bit strong for my taste so I flipped the cake over, put it back in the oven and cooked more of it off then it was perfect. I would definitely make this again!
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9 users found this review helpful
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Honey Bun Cake I

Reviewed: Aug. 7, 2007
This recipe is great as is the only thing I changed is the icing. It only needed half of the amount in the recipe. I made my cake in a bundt pan like most did but I'm sure it's fine in the pan suggested as well. Next time I may add pecans to the icing.
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2 users found this review helpful
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Chocaroon Cake

Reviewed: Jul. 25, 2007
It was a little dry. The coconut filling texture wasn't quite right with flaked coconut. If the coconut was shredded finer I think this would have worked a lot better. Also I would not flour the pan again, greasing the pan with shortening is sufficient.
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5 users found this review helpful
Photo by Shezzza

Cake Mix Cookies V

Reviewed: Jul. 25, 2007
These were super light and airy. I added chocolate chips to mine. Really easy to make and delicious! Great if you have cake mix but want cookies instead.
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0 users found this review helpful

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