xiaocupcake Recipe Reviews (Pg. 1) - Allrecipes.com (10310795)

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Soft Oatmeal Cookies

Reviewed: Jan. 19, 2009
All the goodness of oatmeal in a chewy, marvelous little cookie. Absolutely wonderful!
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Cornucopia

Reviewed: Nov. 27, 2009
So pretty! This really made the Thanksgiving centerpiece unique (and delicious) this year. We made a big platter with purple kale below it and surrounded it with mini pumpkins and gourds, and served bread rolls out of the cornucopia itself, then people were allowed to tear in to the horn when the rolls were gone. This was fun, easy, and a very inexpensive way to get a ton of compliments!
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3 users found this review helpful

Cookie Balls

Reviewed: Dec. 25, 2009
Pretty little bonbons that look so fancy and are so simple. I used the holiday edition oreos which have green frosting. Make sure to refrigerate the balls before dipping them, probably at least an hour. I dipped them in vanilla almond bark and then sprinkled red and clear sugar sprinkles on top and they were a very cute addition to the holiday cookie plate.
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2 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Mar. 24, 2010
Amazing! This dish was the star of my five-course dinner party last night. 1 cup is the perfect amount of butterscotch chips. I followed the recipe as-is, except I used half-and-half instead of milk (calories don't count at parties), and I added cinnamon as per reviewers suggestions. This is a great dinner party dish because you can put it in the oven right before guests arrive and by the time everyone is ready for dessert the whole kitchen smells heavenly. I served it with warm Creme Anglaise II from this web site and a generous scoop of vanilla ice cream. Perfect!
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Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Nov. 17, 2008
Wonderful dish. The contrast between the salty, meaty pork and pecans with the sweet autumn pumpkin butter was fantastic. Try it without sugar; it really isn't necessary. I've made this dish for my very picky boyfriend who is "morally opposed" to eating "meat with sweet" as he says, and he loved it anyway.
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3 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Jun. 25, 2007
These are the best madeleines I have ever made. This was the pastry that Marcel Proust enjoyed for inspiration - and it seems to have worked for him! The only problem with the recipe is that it yields so few of the cookies. I doubled the recipe last time and I only made about 16 servings. My madeleine pan is a little bit larger, but still, the cookies were gone in less than fifteen minutes. Usually a good thing, but I had wanted to enjoy a couple later. I added a touch of honey and I thought it turned out to be phenomenal. Good luck and thanks for the recipe!
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82 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Dec. 25, 2009
YUM! Double the recipe, for sure. Also use the smallest scoop possible because they are very rich when you figure that it's really two cookies and decadent frosting in each bite. So, so tasty. The frosting is perfect, spot-on just like the Girl Scout cookies, but the cookies themselves are softer. I personally prefer these! They are more like a hybrid of oatmeal cream pies and the GS cookies. Wonderful, perfect, will make them again!
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5 users found this review helpful

Southwest-Style Egg Rolls

Reviewed: Feb. 13, 2010
Lovely! These were a huge hit at a Mexican themed party recently. They didn't need meat at all and are very versatile. I used an 8-ounce bag of cheese and I suggest increasing the cheese and maybe using half cheddar and half pepperjack, because southwest is spicy, right? And I also increased the corn and added some taco seasoning. I used half of a white onion in addition to the green onion and I might use a jalapeno next time, too. For a sauce, I mixed pre-made ranch dip with hot salsa and that was a perfect complement. Yum!
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5 users found this review helpful

The Best Pavlova

Reviewed: May 28, 2007
Wonderful! However, maybe it is just me, but mine doesn't come out snow white, it's more of a golden brown. I don't know if I should leave it in for less time or just embrace the tan. Also, Pavlova is a New Zealand dessert, not an Australian one. Named after the ballerina, as said below, because she wanted a light, satisfying dessert as graceful as she. Because it is from New Zealand, use kiwis as well as strawberries for a hint of irony and a perfect flavor combination. I also use blackberries.
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28 users found this review helpful

Sweet Potato Potato Salad

Reviewed: May 27, 2007
This is the best potato salad I have ever made. Running late once again for a dinner party, I ended up serving it warm. I apologized to my guests, but they loved it! So try this dish as a warm potato salad - the flavors come together so well.
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13 users found this review helpful

Niki's Famous Crawfish Dip

Reviewed: Dec. 22, 2008
This is my new favorite dip - and it's homemade! It's exceptional. I added a bay leaf (and took it out before serving), and some Louisiana Hot sauce as well as red pepper flakes to give it a more cajun zing. This dip is by far better when it's hot. When it is cold or room temperature it tastes faintly like a pate, which I am not at all fond of. Warm that sucker up in the oven if you're not serving it immediately (or in the extremely unlikely event that there are leftovers!). *Makes an EXCELLENT hot salad dressing on top of a simple bed of mixed greens or wedge with avocado, cucumber, tomato, olives, and capers. The texture is perfect when it is just finished being cooked and hasn't set quite yet to pour over a salad for a unique cajun touch!
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9 users found this review helpful

Patti's Mussels a la Mariniere

Reviewed: Dec. 25, 2009
This is a decent base for mussels. Needs cream and something else, paprika or saffron or some other strong-tasting spice.
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3 users found this review helpful

Avocado Feta Salsa

Reviewed: Feb. 25, 2009
Pretty good, but add more lemon juice because it turns brown pretty fast. I added a mango, and it was a perfect contrast.
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1 user found this review helpful

Remoulade Sauce a la New Orleans

Reviewed: Feb. 25, 2009
Not hot enough! This recipe needs some horseradish, so add some hot mustard or some straight up horseradish. It was wonderful, other than that. I used it at my Mardi Gras party by making a pretty tray full of peeled, boiled shrimp, and dumped the sauce on top, garnished with some olives and tomatoes, and let the good times roll. Yum.
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Mexican Wedding Cakes II

Reviewed: Feb. 13, 2010
A very simple, very good light Mexican Wedding Cake. I served these at a Mexican themed bridal shower, so they were a perfect dessert. I used black walnut extract because we were out of vanilla, but I strongly encourage you to use Mexican vanilla because it tastes a little different and isn't expensive. The only issue that I had was that these were very crumbly and they didn't all make it through the rolling in powdered sugar process. I will toast the walnuts next time, too. Great cookie!
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3 users found this review helpful

Buckeye Balls II

Reviewed: Dec. 22, 2008
These are really wonderful! Remember to make them small - the first time I made them they were too big and the wonderful thing about these is that you are supposed to be able to just pop one in to your mouth - no biting it all up. I learned that lesson! Also, I had to add more melted butter and peanut butter to get the right consistency. The recipe as is was too dry and powdery. Otherwise, delightful!
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No Bake Chocolate Oat Bars

Reviewed: Jan. 10, 2010
Lovely! I used the same as the recipe, then added an additional 1/2 cup of butterscotch chips to the chocolate. I used natural peanut butter to make it heartier and I added 1/2 cup of toasted, chopped mixed nuts. Served with ice cream at a party and I was a very popular hostess.
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Shrimp and Crab Bisque

Reviewed: Nov. 17, 2008
This is pretty good on its own, but as the other reviewers have said, stick to just shrimp or just crab. I prefer shrimp because you can get the ready-cooked frozen shrimp and make the dish very quickly. Additionally, try adding pumpkin. One entire can of pumpkin. It is the same consistency and just adds complex flavor. I use corn in all bisques I make because it also works well. Furthermore, I use coconut milk instead of heavy cream because it is much healthier and has a nutty, rich flavor. Try these ideas next time!
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2 users found this review helpful

Creme Anglaise II

Reviewed: Mar. 24, 2010
Wonderful, especially when served warm! Very simple flavor that enhances the dish. I would add a flavored liquor, maybe an almond or white chocolate liquor, next time, and also maybe cinnamon.
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Tomato-Cornbread Salad with Avocado and Cilantro

Reviewed: Dec. 5, 2009
Very good! I added some balsamic vinegar and I would say that this is a great side dish but not too versatile. Avoid the urge to add more to it and enjoy it for its simplicity. Cilantro does pull it all together, though!
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3 users found this review helpful

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