Cyle Recipe Reviews (Pg. 1) - Allrecipes.com (10176505)

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Cream Cheese Cookies III

Reviewed: Jun. 20, 2008
Really yummy! =). To give it more of a tropical/summer-like flavor, I omitted the egg and used a banana, and also used Dole's pina colada juice instead of lemon juice. I also did not use nuts--but only because I didn't have any! I made the cookie-part twice (using one mixture for the bottom and another for the topping). For the bottom one, I added a couple tablespoons cornmeal to try to get a little bit of a crunch, but I didn't do that for the top. It was delicious and I plan to make it again really soon!
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Avocado Dessert

Reviewed: Dec. 27, 2007
MmmMmm! Avocados were on sale so we bought a whole bunch, and I needed things to make with them. This was very light, super easy, and REALLY good! I made some changes, using soy milk instead of regular milk, and halving the sugar and the vanilla. It was not overpowering at all, but rather just sweet enough! This will probably become one of my regular snacks =).
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Lisa's Macaroni and Cheese

Reviewed: Dec. 27, 2007
I used penne instead of elbow macaroni. It was really dry and kind of crunchy after not too long. Not good as leftovers. I also tried to adjust the measurements to work, but I guess I failed a little bit =P. I think I might try it again with elbow, though, and then re-review/rate.
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Crustless Spinach Quiche

Reviewed: Dec. 27, 2007
Made for Christmas breakfast. However, I used frozen onions and canned spinach, switched up the cheeses, and did a lot of guesstimating with the measurements. Topped with sliced fresh tomatoes. It turned out surprisingly good!
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2 users found this review helpful

Simple Scones

Reviewed: Dec. 26, 2007
AMAZING. This one got the "better than from the bakery" comments! Wonderful addition to Christmas breakfast (and great with coffee =P).
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2 users found this review helpful
Photo by Cyle

Poppy Seed Bread with Glaze

Reviewed: Dec. 24, 2007
Really good! The edges were burnt by the time the middle was done, though. Still, the final product was delicious! I did what others suggested and applied the glaze using a pastry brush, and did it in layers, allowing each layer to solidify between applications. I also completely omitted the butter flavored extract from the loaf and the glaze.
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1 user found this review helpful
Photo by Cyle

Happy Birthday Cake

Reviewed: Dec. 23, 2007
Amazing cake!! Made three round 8" cakes, and added red food coloring to the middle layer to make it pink, as well as swirled in a bit of dry cocoa, then completely copied another reviewer by using raspberry preserves (mixed with crushed, frozen raspberries) between each of the layers, icing it with the pro ganache from this site, and then using raspberries on top and to decorate the base. It turned out VERY good! The cake wasn't too heavy/sweet, but was balanced nicely with the fruit, and the whole thing was delicious. And, although people say this all the time on this site (haha), my sister actually said, "This could be store-bought," then corrected herself and said it was better than a store-bought cake! It was for my mom's birthday and she loved it =).
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3 users found this review helpful
Photo by Cyle

Pro Ganache

Reviewed: Dec. 23, 2007
Yummy yum yum! Made about 3/4 of this and used it as a frosting on a 3-layer yellow cake. Delicious!
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2 users found this review helpful
Photo by Cyle

Butterhorn Rolls

Reviewed: Dec. 22, 2007
SO GOOD! I've made these twice now and, both times, everybody has commented on how amazing they are. The first time was for Thanksgiving. They replaced our regular roll recipe and the whole family loved them! The second time was once when I needed something around to snack on for a few days, so I made them in my dorm room. My roommates tried them and then basically ate most of them, haha!
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Vanilla Glaze

Reviewed: Dec. 22, 2007
Used it on cream puffs that had a vanilla pudding filling. I thought it was good! =)
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Chocolate Cheesecake II

Reviewed: Dec. 22, 2007
I omitted the topping, but this cheesecake didn't need it. VERY RICH! But VERY good. I actually used an 8" round pan, and there was way too much batter. When I went to take it out, it had formed a very large sort of mushroom top. So I went crazy and cut the top off, to find that the middle was still liquid. Put it back in for a while, took it out and it was dry on top but moist in the middle. Turned out great that way. I sort of made a crumbly topping accidentally just by overcooking it ;). Haha. I'll definitely make this again.
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Japanese Cheesecake

Reviewed: Dec. 22, 2007
For what it was supposed to be, I think it turned out good. Very thin, though, and a bit bland. I'm not sure if I'll make it again.
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6 users found this review helpful
Photo by Cyle

Chocolate Chip Cookie Bars

Reviewed: Dec. 22, 2007
I added an egg and some Silk Pumpkin Spice Soy Milk after the batter was basically completely dry. They turned out pretty good! Worked well as snacks on the run between classes and such (even though they aren't very healthy, hahaha). I'll make them again; they're easy! ;)
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2 users found this review helpful
Photo by Cyle

Cajun Sweet Dough

Reviewed: Nov. 20, 2007
Really yummy! Added a bit of pumpkin spice and filled with pumpkin pie filling. Cinnamon and sugar sprinkled lightly over the finished product made it extra sweet and delicious! Great snack to get in the Thanksgiving spirit! =)
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3 users found this review helpful
Photo by Cyle

Cinnamon Teacake

Reviewed: Nov. 18, 2007
I've made this and so many variations of it dozens of times now! It tastes great, although a couple of times it has come out a bit crumbly. I always make WAY too much of the sugar/cinnamon topping, but the butter/cinnamon spread is just enough! Really sweet. If you want it SOLID (kind of fun, haha), replace the self-rising flour with regular flour and add an egg. It makes the cake basically solid, but I thought it was an interesting twist. I liked it! =).
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Butter-Dipped Biscuit Squares

Reviewed: Jul. 29, 2007
Easy recipe. Decent, but not spectacular.
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2 users found this review helpful

Cream Puff Shells

Reviewed: Jul. 28, 2007
A little too eggy, but still good. I did it with a vanilla pudding center and a vanilla glaze on top.
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1 user found this review helpful
Photo by Cyle

Pumpkin Cream Cheese Muffins

Reviewed: Jun. 21, 2007
This is basically the first thing I've ever baked successfully! Haha. I even got the cream cheese filling to work for the most part by trying it a different way for every group of six muffins(it wasn't a very BIG filling, but there was still a definite area that was just cream cheese). To do this, all I did was add a little bit of batter to the bottom of a muffin cup, then used a spoon to make a sort of raised wall around one side. I snuggled the filling against that wall and then added batter to the other sides of the muffin cup and over the top of the filling. Most of them came out with no cream cheese on top but with a nice little section beneath the surface that tasted very good. I didn't use pecans and I added 1/2 tsp pumpkin pie spice to the streusel topping (which I made a double dose of so I could pack it on, mmm hahaha). The muffins turned out VERY good! =D I will definitely make these again, especially come Fall!
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76 users found this review helpful

 
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