LaughingMoon Recipe Reviews (Pg. 1) - Allrecipes.com (10489954)

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Saltine Toffee Cookies

Reviewed: Dec. 10, 2011
I have made this recipe multiple times and everyone loves it! Many of my friends call it "Crack Candy" instead of Cracker Candy because it is that addicting. The few tips I have learned are that like others have stated...it is crucial to spray the foil before baking. Make sure you count the 3 minute boiling time from the moment you have a good boil going or use a candy thermometer get it to about 270-290 degrees (soft crack) and once you spread the toffee on the crackers and put it in the oven it will reach hard crack stage for sure. We keep it in the fridge once it has cooled completely and has been broken into peices. I find that if you refrigerate or freeze before it is cooled completely the toffee tends to be a little softer/stickier instead of hard and crunchy. I guess it all comes down to preference. Either way...I have never heard any complaints when making this yummy dessert. It's easy and very very good. Enjoy!
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7 users found this review helpful

Chocolate Ganache

Reviewed: Sep. 30, 2011
Fantastic Recipe! I love this recipe. I have used this ganache a handful of times and I get tons of compliments everytime. I use Ghirardelli baking bars for the chocolate. I have made it with semi-sweet, bittersweet and milk chocolate...they have all turned out fantastic. The recipe calls for 9 ounces of chocolate to 1 cup of cream...most of the baking bars I have bought come in increments of 4oz. so I reduce the amount of cream to 3/4 cup of cream for 8 ounces of chocolate (2 bars) or I use 2 bars and a 1/4 of a 3rd baking bar to make 9oz. It is not a difficult recipe at all and you will not be disappointed...Try It! You will love it! Thank you so much for sharing it INGRIDEVOGEL!
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10 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Nov. 20, 2010
I made these cookies tonight and they were a big hit. Very tasty, not too sweet - love the clove kick. I did take the advice of others and soaked the raisins for 10 minutes in hot water then drained and patted them dry with paper towels before adding them to the mix. It is a great tip that prevents you from having hard raisin flavored tar chewys in your cookies. Also, all I had on hand was extra thick organic rolled oats because they are extra thick I only used 2 1/2 cups of oats. The flavor, consistancy, and the aroma made for an awesome cookie expreience. Thanks for the recipe.
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3 users found this review helpful

German Potato Salad

Reviewed: Sep. 6, 2010
This was really really good. I love good German Potato salad. I made this recipe exactly as written and it was awesome! I do think next time I will cut the sugar just a bit...I like the tang of the vinegar and it is complimented well by the sugar, but I would prefer a bit more tang and salty and a little less sweet. Just my personal preference. All in all...this potato salad ROCKS!
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2 users found this review helpful

Pumpkin Whoopie Pies

Reviewed: Sep. 6, 2010
OMG! These are soo good. I made them exactly as the recipe says and they came out YUMMMMMYY! I like them just by themselves without the filling...but they are scrumptious with the filling too. I think I will try the cream cheese frosting next time just because I love cream cheese and it compliments pumpkin flavor extremely well. One warning - they expand...My first batch I made a little big to try to get them nice and round...those were some BIG Whoopies!! A heaping teaspoon is perfect size.
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2 users found this review helpful

Pecan Pie V

Reviewed: Oct. 15, 2009
This Pecan Pie ROCKS!!! I don't normally like pecan pie, but, my boyfriend is from the south and it is his fav so I thought I would give this recipe a shot. Everyone that ate it...loved it! Including me! This is a wonderful recipe...thank you soo much for sharing it. You know it's good if it can win a southerner's heart. I used a vinegar pie crust from another recipe posted out here...the two recipes went together very well.
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 15, 2009
This was AWESOME!!! I only made a few slight changes per some of the other reviews. I used 2 cups of milk to avoid the "dryness" issue and I brushed beaten egg whites on the bottom pie crust and baked it for 5 minutes before filling the crust. I also boiled everything in chicken broth and used that boiled broth in the filling mixture. My Boyfriend and Son loved it too! We all raved about it and agreed it is was way better than the frozen pot pies. This is a definite keeper! Thanks for sharing it!
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2 users found this review helpful

 
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