luvmykids Recipe Reviews (Pg. 1) - Allrecipes.com (10402166)

Shortbread Supreme

Reviewed: Dec. 20, 2010

We all loved this! I added just a tad more flour, enough to make it less sticky to work with. It then rolled beautifully. I added a cherry to the center of each cookie. Thanks for the recipe!

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6 users found this review helpful

Outstanding! I had the urge to bake something and I had all the ingredients for these cookies so I gave them a whirl. They could not be easier! I had no problem with stickiness. I used a cookie scoop to get uniform-size cookies and they turned out perfect! Soooo lemon-y and sooooo soft. I baked for 6 minutes and decided to give them one more minute because they didn't look "done." They still didn't look done at 7 minutes so I took them out and, lo and behold, they were a little too brown on the bottom. Next time I will bake for 6 minutes. Nevertheless, they were still superb and I'll definitely make these again and look forward to trying different variations with different cake mixes! :)

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6 users found this review helpful

Stuffed Strawberries

Reviewed: Jun. 12, 2010

Fabulous! I can't believe I waited this long to try them. I used vanilla in place of orange liqueur and they tasted just like cheesecake :) I levelled the bottoms of my strawberries, scooped out the middle and filled that way. I couldn't keep my 7-year old out of them. These will make regular appearances at our house this summer!

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6 users found this review helpful

Cream Cheese Cut-Outs II

Reviewed: Jun. 12, 2010

These worked wonderfully for me! I always used another cut-out recipe but decided to try something new. I saved this recipe when Christina's fabulous Easter cookie pictures popped up. I followed the recipe to a "T" and refrigerated my dough overnight. It was a breeze to work with and the cookies kept their shape very well. I will definitely be using this recipe in the future :)

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7 users found this review helpful

One Bowl Buttercream Frosting

Reviewed: Jun. 5, 2010

Very good and very easy :) I doubled the recipe, adding just a tad more cocoa powder. I will definitely make it again.

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4 users found this review helpful

Donut Muffins

Reviewed: May 31, 2010

I wish I had tasted one before I dipped them all in the melted margarine. I think I would have then gone forward and dipped only the tops. We just didn't care for them with all that margarine. Perhaps I dipped them too much but I don't see how I could have done it differently. I just dipped, lifted and then rolled in the cinnamon sugar mixture. I gave my husband and sons a few on their plates and no one finished theirs. I'd like to try this again but dipping only the tops as a few others did. As is, though, we just didn't love these. Thanks for posting, though!

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4 users found this review helpful

Robbi's M&M Cookies

Reviewed: May 19, 2010

Unlike many reviewers on this one, I made no changes. I used shortening as the recipe states. Many complain of flat cookies and they subbed butter for the shortening. Using butter will result in a flatter cookie. With the shortening, my cookies did not flatten into pancakes and my kids gobbled them up after school. I'm going to try sandwiching some ice cream in the middle of two :)

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5 users found this review helpful

Chocolate Chip Cookies I

Reviewed: May 6, 2010

FANTASTIC CHOCOLATE CHIP COOKIE! :) The only substitution I made was to use butter-flavored shortening as that is all I had. I baked for the 8 minutes, they looked underdone but I took them out anyway and let them sit a good 10-15 minutes on the baking sheet before I transferred to the cooling rack. They are absolutely delicious---a definite keeper! I used some leftover Grocery Store Frosting (AR) to sandwich some of the cookies with sprinkles for the kiddos. Thanks for sharing!

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6 users found this review helpful

Mini Pineapple Upside-Down Cakes

Reviewed: May 4, 2010

YUMMY!!! I made these for a special occasion and I'm having a hard time keeping out of them! The suggestions I followed by previous reviewers: waited the 5 minutes before inverting onto a parchment-covered cooling rack...I think that's important because they might stick to the cooling rack without the parchment paper. I also ran a knife around the edges as they cooled in the pan those 5 minutes. As far as cutting the pineapple to fit my regular-size muffin tray, I did not find that to be too time consuming at all. I used my kitchen shears to snip a chunk of each pineapple-probably snipped about 1/3 off each piece. The pineapple slice will look like the letter "C." Then you just place the slice in the muffin tin and bring the ends together. Easy! I dropped the cherry in before baking as well. Other than that I followed everything else according to the recipe. These are wonderful, I'm so happy to have tried this recipe. I will most definitely be making these again....maybe for Mother's Day in a few days! :)

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7 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: Apr. 10, 2010

This was a really interesting, fun recipe. I started to panic as I was sprinkling all that jello powder on my fresh strawberries. I almost stopped with half the packet but I wanted to follow the recipe so I forged ahead. I wasn't sure what it meant by crushed fresh strawberries. I started to mash them but that just looked like it would be a sloppy mess so I decided to very thinly slice my strawberries. The marshmallows basically disappear into the cake, you'd never guess there were three cups of marshmallow in there. I sprayed my glass pan with Pam, waited the five minutes to invert it and then had no problem with it sticking to the pan. It slid right out. When I served this cake warm, I couldn't get neat slices out of it, the top was too runny. However, after sitting in the frig overnight, I was then able to get neat slices and I thought it was definitely better the second day served cold and with whipped cream. My husband loved this and my strawberry-loving son and I both liked it but we agree that we like other fresh strawberries cake a little bit better. It's definitely good and worth a try. My criticism, I guess, is that I used a big carton of beautiful fresh strawberries and, after adding all that jello powder, the fresh strawberry taste is replaced somewhat by a slight artificial, jello-y taste. I'll make it again but I think I will try adding half the amount of jello and see what happens. Thanks for the recipe!

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7 users found this review helpful

Easter Lamb Cake II

Reviewed: Apr. 3, 2010

I made this to bring to the inlaw's for Easter but I chickened out at the last minute and made cookies to bring instead. I was too nervous we wouldn't like the cake part and wanted to try it for the first time with just us and the kids. I'm glad I did. I followed the recipe exactly, I even bought the cake flour just to use for this cake. My family of four all agreed this was just a very dry, flavorless cake. My 5-year old actually gave it one star :( I know the cake needs to be able to hold up so it can stand and be frosted but we just did not care for this. No one finished their slice. It did hold up nicely to being frosted and it's looks got big grins from my kids. We just didn't care for the taste.

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5 users found this review helpful

Butter Cream Frosting II

Reviewed: Mar. 30, 2010

I usually use a different buttercream recipe but decided to try this one for a change. It's good but I like Grocery Store Frosting better. This one is not as sweet and I'm a fan for almost sickeningly-sweet :) I'm still glad I tried this, though!

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2 users found this review helpful

Pastel Pound Cake

Reviewed: Mar. 21, 2010

Well, I can't say this was a "hit" for me. I followed the recipe, the cake turned out fine but it just wasn't anything really special. I've definitely had better pound cakes. The marshmallows in the middle basically disappear and what's left really isn't that pretty looking. I'd honestly rather just have a plain ol' poundcake. But it was fun to try a new recipe. Just can't say I'll make it again.

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5 users found this review helpful

Never Fail Biscuits

Reviewed: Mar. 15, 2010

This was my first time baking biscuits from scratch and my five year old declared them the best I ever made! :) I made no changes other than halving the recipe. will absolutely make again!

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4 users found this review helpful

Brownie Caramel Cheesecake

Reviewed: Mar. 9, 2010

Soo many different reviews to read through on this one! Of the ten-plus different boxes of brownie mix at my grocery store, none were the 9 oz. called for. So I used a 15 oz box, prepared per box instructions and poured about 2/3 of the batter in my prepared springform pan. The rest of the brownie batter went into a mini muffin pan for my little guy's lunches. I baked the crust 10 minutes instead of the given time. The other reviews that say their crust turned out hard as a rock scared me. My crust turned out just a tad gooey but I'm glad I went with the 10 minutes. The rest of the directions I followed as per instructed. Very rich, very good :)

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4 users found this review helpful

PHILLY Bavarian Apple Torte

Reviewed: Mar. 7, 2010

Holy cow, is this good!!!!! I had some apples and a block of cream cheese that I wanted to use up so I put those in to the ingredient search and this recipe caught my eye. My 7-year old loves cream cheese-based desserts and he loves apples so I knew this would be right up his alley. I did have a bit of difficulty spreading the crust into and up the sides of my springform pan. It kept sticking to my fingers. But I could have been a little off with the flour, you never know. Anyway, I persisted and this came out absolutely PERFECT!! It looks like you could have bought it in a bakery and tastes like it, too. As we all neared the end of our slices, the sound was almost comical. All you could hear was each of our forks scraping the plates as we all tried to get every last bite :) The crust is delicious, the cheesecake filling is yummy and the cinnamon-sugar apples on top make a beautiful finish to one absolutely awesome dessert. The only thing I changed was I omitted the almonds as we are not big nut-eaters. I truly cannot believe so few people have tried this recipe. My husband already told me to make sure I put this in "the binder"...only true keepers go in there! Give this a try, you won't regret it!!! :)

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19 users found this review helpful

Chocolate Chip Muffins

Reviewed: Mar. 3, 2010

I'm rating these four stars. These muffins are YUMMY! But the baking time is off. Many reviews say to shorten the baking time so I did. I set my timer for 15 minutes and I think they would have been perfect at around 13 minutes. I have an oven thermometer so I can say pretty confidently that the given time is most definitely off. The other two changes I made were to add 1/4 cup of light sour cream to help with any dryness issues. I also added some sprinkles to the batter and to the top of the muffins because, as my 5 year old likes to say, sprinkles make everything better :) I love the sugar topping but I had a lot left over so next time I will cut that in half. Thanks for sharing this recipe!

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4 users found this review helpful

Half and Halfs

Reviewed: Feb. 27, 2010

Very good cookie :) I made no changes to the recipe, other than that I made half the batch as is and the other half I rolled up pinwheel-style just because my boys love pinwheel-type cookies. A fun twist to a plain ol' chocolate chip cookie that will surely bring a smile to the faces of those you serve them to :)

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3 users found this review helpful

Mike's Signature Pretzel Bread

Reviewed: Feb. 23, 2010

This is REALLY good...I literally had to remove my 5 year old from the kitchen so he would stop eating it :) Having made many types of breads as well as the mall pretzels from this site, this intrigued me because the baking process was somewhat similar to the mall pretzel recipe but the results are these two wonderful loaves of bread! I'll definitely make a bigger batch next time because the loaves are small and if I'm going to put all that effort into this I'd like to have more to put in the freezer for another time. Thanks so much, Kathleen, for passing this find on to the rest of us! :) Oh, I also used light brown sugar :)

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3 users found this review helpful

Special Buttercream Frosting

Reviewed: Feb. 22, 2010

Wonderful!!! I used half shortening and half unsalted butter. I used my Kitchenaid and whipped the heck out of it :) I also used regular vanilla extract, not clear, and my frosting was very white so I was glad I didn't make a special trip to the store for the clear :) Very delicious buttercream frosting and I will most definitely make this again!

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3 users found this review helpful