missmarshmallow Recipe Reviews (Pg. 1) - Allrecipes.com (10451135)

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Beef Stew with Ale

Reviewed: Jan. 29, 2012
I only loosely followed the quantities, omitted the celeriac and made a few substitutions (regular mushrooms and regular onions instead of portobello and red pearl, "improvised" for malt vinegar, dried herbs instead of fresh) but followed the directions exactly and this turned out great! It was my first time making stew, too. I'm giving it 5 stars for being an easy and forgiving recipe.
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10 users found this review helpful

Scones

Reviewed: Jul. 11, 2009
The texture of these scones is good, but there are better tasting scone recipes on this site. I found the recipe yielded 8 very large scones or 12 reasonable size scones.
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4 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Jun. 23, 2009
This turned out perfectly and was very simple to make. My only complaint is that it tasted too much like cake from a mix.
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2 users found this review helpful

Buttercream Frosting

Reviewed: Jun. 23, 2009
This turned out okay. I didn't find that it tasted of much other than sugar and had to spread it on really thin to keep it from overpowering the cake with pure sweetness. Since I spread it on so thin, I had twice as much as I needed to frost a two-layer 8 inch cake. It definitely needs salt if you use unsalted butter. I give it three stars because it was simple and made a decent frosting, but I won't make it again.
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3 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Oct. 13, 2008
I didn't really find this recipe that user-friendly. It ended up tasting good, considering it's whole grain, but the crust was really hard on the bottom and quite a few sections were completely stuck to the pan. I guess you need to put a LOT of flour on the pan and make sure there are no sticky bits underneath before you bake. Not sure what caused the crust to be hard on the bottom for me. Because this recipe is so healthy for pizza crust, I'll probably try it again using lots of flour on the pan.
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2 users found this review helpful

Chocolate Surprise Cupcakes

Reviewed: Oct. 12, 2008
These turned out really well. I followed the recipe ingredients exactly. When preparing, I added 1/3 cake batter, the dollop of cream cheese mix and then topped with cake batter, as many others have suggested. I lowered the oven temperature to 337ish and baked for 23 minutes. I'm surprised that some people felt they weren't sweet enough. I found them almost too sweet.
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2 users found this review helpful

Cappuccino Cream Cheese Brownies

Reviewed: Jul. 1, 2008
I just wanted regular cream cheese brownies, so I followed this recipe exactly except that I omitted the instant coffee and cinnamon. I pulled them out of the oven after 36 minutes without checking them but I think they got overdone. I wish I'd checked them at 30 minutes. They are dry and somewhat cakey. Also, the ratio of cream cheese mixture to chocolate mixture was such that the cream cheese bit is more of an icing. I would recommend doubling the cream cheese mixture.
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3 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Jun. 15, 2008
I enlisted some friends to help me with these because they seemed labour intensive. I had no problems with the recipe and everyone LOVED them. I found them very good, but to me they tasted like something you would buy in a package.
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3 users found this review helpful

Pumpkin Bars I

Reviewed: Jun. 15, 2008
I thought these were pretty good, but my boyfriend didn't care for them. They were definitely bland, but were easily saved with cream cheese frosting. I highly recommend adding extra spice if you try this recipe. Ground ginger and pumpkin spice would be good additions.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 15, 2008
These cookies are dangerously good! I upped the vanilla to 2 tablespoons and added salt like others suggested. They don't need extra salt if you use salted butter. I also decreased the chocolate chips to 1.5 cups and found this was more than enough. They turn out amazingly good and stay soft, but I do find they have a bit of a not-homemade taste because of the pudding.
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2 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Jun. 15, 2008
This is a great crowd pleaser. I used defrosted frozen mango because I hate peeling and dicing mangoes and double the quantity. I also add a can of rinsed black beans. I don't add the cilantro because my boyfriend doesn't like it and it tastes fine without (although I would definitely add it otherwise!)
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2 users found this review helpful

Baked Tofu Bites

Reviewed: Jun. 15, 2008
I didn't add the smoke flavouring but otherwise followed the recipe exactly. I wasn't that impressed with the end product. It didn't taste bad, but I didn't find that it tasted that great either.
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2 users found this review helpful

Spanakopita II

Reviewed: Jun. 15, 2008
Absolutely delicious! I use just a bit of oil in the filling and add extra feta. I've never found that I needed the flour, but I add it anyway. I use olive oil mixed with a bit of melted butter for brushing the pastry. I always have leftover oil/butter at the end. I put lots of filling (bunching it into a triangle before wrapping) and end up with only 14-19 pastries. I don't find the phyllo that difficult to work with if I move quickly. I keep the unused phyllo covered with a slightly damp cloth and use one sheet of phyllo per pastry, folding the sheet in half before adding the filling and wrapping it up like a flag. I don't worry too much about tearing the phyllo or making it look nice - they all end up looking pretty good once they're baked. This recipe takes me just over an hour plus baking time. They usually only need 20 minutes in the oven.
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5 users found this review helpful

Banana Banana Bread

Reviewed: Jun. 15, 2008
Best banana bread ever! This comes out perfectly every time. Works well with whole wheat too. Try to use really overripe bananas.
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3 users found this review helpful

One Bowl Brownies

Reviewed: Jun. 15, 2008
I used 150 g of 70 cocoa chocolate in place of the unsweetened chocolate and lowered the sugar to 1 1/2 cups to compensate. I baked for exactly 30 minutes. The end product was not cakey but not exactly fudgy either and too sweet. I didn't used about 2/3 of walnuts and found the walnuts too overpowering.
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2 users found this review helpful

 
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