Kris(py) Recipe Reviews (Pg. 1) - Allrecipes.com (10180165)

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Gingerbread Men

Reviewed: Dec. 20, 2014
These are a good, mild gingerbread flavor that most people will enjoy; however, I found the dough a bit dry and difficult to roll, as it kept cracking. My "ninjabread men" look and smell quite tasty, and the dough kept disappearing into my mouth while I was working. Thanks!
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Oreo™ Cookie Bark

Reviewed: Dec. 19, 2012
This is truly delicious. Don't mess with it. It's simple and good.
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 1, 2012
Can I give this more stars? It's perfect as written! The second time I made it I added a half cup of unsweetened cocoa and it was amazingly delicious. So easy and quick to prepare. The hardest part is waiting for it to cool long enough to not burn your tongue when you eat it. And as the recipe contributor said, it's even better on Day 2. I gave a ton of these out as gifts on Thanksgiving and everyone raved and raved about how good it was. Perfection. Thanks so much. I will be using this year after year. (Update: I have been using this recipe for a solid four years now, and I have ALWAYS received requests for more loaves from anyone who receives one.)
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2 users found this review helpful

Pumpkin Fudge

Reviewed: May 25, 2012
I made this recipe as-is for Thanksgiving and it was delicious. I had no trouble with it at all. :) Thanks a bunch!
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1 user found this review helpful
Photo by Kris(py)

Pumpkin Pie Cake

Reviewed: Nov. 7, 2010
This is good, but not spectacular. An hour was too long in my oven--and my oven does not run hot. I would recommend checking on it after 45 minutes, just in case. Great for the holidays, thanks!
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3 users found this review helpful
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Pumpkin Black Bean Soup

Reviewed: Oct. 31, 2010
So I just finished eating this--it was great! I actually could not taste the pumpkin at all, but I'm sure it gave it that wonderful body it has, so I don't think omitting it would've been okay. I used chicken instead of ham, because it's what we had, and used a full pound rather than a half pound. I also did not have sherry vinegar, so I just used a tablespoon of regular vinegar. Next time I'll add another can of whole black beans, though, to give it more "stuff." Overall, great soup!
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Bada Bing Bada Banged Potatoes

Reviewed: Oct. 28, 2010
Everybody loved these, and I guess that's what makes them 5-star, huh? :) Thanks, CJ, for the super amazing recipe!
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2 users found this review helpful
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Pumpkin Ginger Cupcakes

Reviewed: Oct. 26, 2010
Another perfect rating for a perfect cupcake. I omitted the things I didn't have, which were the crystallized ginger, allspice, and cloves. I added nutmeg and upped the ground ginger to 1 tsp. since I didn't have the crystallized stuff on hand. Soooo good. I made a cream cheese icing from 8 oz. of 1/3 fat cream cheese, about a Tbsp. of shortening, and enough confectioner's sugar to make it a good icing consistency. Heaven!
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10 users found this review helpful
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Pumpkin Pancakes

Reviewed: Oct. 24, 2010
Absolutely fabulous! The way I know I have a winner is when my kids whine at me: "Mooommyyyy, I want another paaaancaaaake!" Both of them did. We loved them! The only changes I made were to omit the allspice, which I didn't have, so I subbed nutmeg; added about 1/4 cup more pumpkin, because I wanted a big pumpkin flavor; and then added about 1/3 cup more milk to thin out the batter. Delicious! I took another reviewer's suggestion of using a spoon to spread the batter a little in the pan after pouring, which worked out fantastically.
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3 users found this review helpful
Photo by Kris(py)

Dutch Babies II

Reviewed: Oct. 10, 2010
I made an apple pie filling to go inside. Like others, I warmed up the eggs and milk before putting the batter together. I don't know if it made a difference, but my dutch baby turned out amazing! It was soooo easy. I'll definitely be making this again and again and again and . . . well, you get the idea.
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Challah I

Reviewed: Oct. 2, 2010
I have no idea what challah is supposed to taste like, but we (and our neighbors) liked it!
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Scrambled Egg Muffins

Reviewed: Oct. 2, 2010
These weren't bad, but I thought they were pretty dry. Worth working with, though, so next time I'll add some American cheese and a touch of milk. They DID disappear fast, though. I love the concept!
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2 users found this review helpful
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Grilled Peaches

Reviewed: Oct. 2, 2010
I made these for a grilling event my company does every year, and there were none left five minutes after they came off the grill. Everyone raved about them! Made as written.
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6 users found this review helpful
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Chocolate Crinkles II

Reviewed: Sep. 25, 2010
Sweet! I mean that figuratively and literally. :) We all enjoyed these immensely. I ate a few more than I was supposed to. Thanks, Ingrid! I followed the directions almost exactly--the only change I made was to speed the process by using someone's idea of freezing for forty-five minutes instead of chilling for three hours. I'm not that patient when I need a sugar fix. My cookies spread perfectly, and I got a nice crinkle on the top. I baked in two batches the way some reviewer or other recommended to keep from losing the crinkle effect. I don't know if it worked or not, because I didn't try it another way, but my cookies were gorgeous!
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3 users found this review helpful
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Banoffee

Reviewed: Sep. 10, 2010
Oh, so tasty. I was a little concerned with the timing on the toffee--recipes across the web range the boiling time from three to six hours. I settled on four and a half, which gave me a nicely firm toffee (I stirred it with a spoon for a minute before adding it to the pie shell to make it more spreadable--it was very thick). I liked that it wasn't too sweet, and the combination of flavors was excellent. Thanks a lot!
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3 users found this review helpful
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Peanut Butter Pie XII

Reviewed: Jul. 25, 2010
Okay, so I made a few alterations. I used a graham cracker crust (premade). I also had no idea what Neufchatel cheese was (and still don't!), so I used cream cheese and cut that back to 3 oz. I probably used more than 1/2 C. peanut butter (so I like peanut butter--sue me!) and used only 1/4 C. milk, but I used whole milk because it's what I keep on hand. I froze the pie about 3 hours--that seems about right, because this stuff is to die for! Don't be so concerned with the high calorie count--halve everything, in fact. This pie is very rich, so you'll probably get sixteen pieces out of this rather than the eight the recipe says you'll get.
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17 users found this review helpful
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Smooth Sweet Tea

Reviewed: Jul. 18, 2010
I don't like tea, but my husband said this was really good. I used Lipton's tea with a hint of peach, then added peaches while the tea was steeping. I also took another reviewer's idea of making tea cubes because hubby complains about watery tea caused by ice cubes. He loved them! Thanks!
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2 users found this review helpful
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Donut Muffins

Reviewed: Jul. 18, 2010
Tasty! A couple of quick things: I don't have a mini muffin pan, so I used a regular one and made twelve of these. They had to cook the full twenty minutes. Also, I thought I'd make things easier on myself and use paper muffin liners--big mistake, the muffins stick to the liners like crazy! So I wound up leaving the muffins in the liners and only putting the butter and cinnamon-sugar combo on the tops (a pastry brush came in handy for this). The only other change I made was to reduce the nutmeg to 1/4 teaspoon, as a personal preference. They were excellent, thanks!
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Sloppy Joe Pockets

Reviewed: Jul. 17, 2010
Sorry; we didn't like them. The sloppy joe flavor didn't mesh at all with the biscuit flavor. We wound up opening up the pockets and spooning out the meat filling to put on hotdog buns. But even if it'd tasted all right, they probably would not have been worth the effort of rolling the dough, filling, closing, and cooking the extra fifteen minutes in the oven. Thanks anyway. :)
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5 users found this review helpful
Photo by Kris(py)

Special Buttercream Frosting

Reviewed: Jul. 13, 2010
This was really good! I used it twice--once to make some cupcake frosting for some birthday cupcakes, and then again to put the inner layer of icing on a fondant cake for my son's birthday. The first time I used milk because I had no cream, and it worked fine, but I had to use less to get the icing to hold its shape--it had the same flavor, though, and it was good! Sweet and creamy and tasty, oh my!
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