electrifyingirl Recipe Reviews (Pg. 1) - Allrecipes.com (10615538)

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electrifyingirl

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Savory Roasted Root Vegetables

Reviewed: Nov. 20, 2011
This is AMAZING! I only made very slight changes; I used onion powder (my kids won't eat onions) and doubled the amount of garbanzo beans. I also used kale in place of the torn beet greens. Fantastic! Thank you so much for this phenomenal recipe!
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8 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Nov. 25, 2010
Amazing. Straight up amazing. My batch came out completely chewy (no crispiness at all, just as my husband and kids prefer :), and I followed the ingredient list as written. I didn't chill or flatten with a fork though; instead, I rolled them into balls (I managed about 4.5 dozen), and popped them into the oven as is (no flattening or chilling required). 8 1/2 to 9 minutes later? Perfection. Definitely my "go-to" oatmeal cookie recipe from now on. :)
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8 users found this review helpful

Cheese and Chive Crisps

Reviewed: Dec. 26, 2009
I've made these a few times now and they are always a hit. I have a 2 y/o and a 3 y/o so I omit the hot sauce and chives, and double the garlic powder and salt. I also ran out of sharp Cheddar so I subbed in a cup of finely grated mozz. Fantastic! Here are my hints: do not make these by hand! Use your mixmaster. My Kitchen Aid gets the dough so tightly packed that I never have problems cutting through it (no crumbling, etc.). I also pop the four sections in the freezer for about 15 minutes and that's always sufficient for me. (I wrap them tightly in press and seal.) Lastly, I try to square off my four rolls. I then cut them (post freezer) SUPER thin and cut those slices in half (think Cheez-It style). It makes WAY more tahn 54 servings but they come out light and crispy. Delicious! Thanks, Nikki! This one's a keeper. :)
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8 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Jul. 18, 2010
This wasn't a bad cookie by any means, but it didn't bowl me over either. I mean, sure...it was peanut buttery and soft with slightly crumbly edges (perfection!) but the taste was...just good. The dough was hard to handle, as so many other reviewers have stated. It was SO sticky that rolling into balls was virtually impossible. I added an extra 1/4 c of flour and just dropped "balls" onto the sheets, smooshing them down with my fingertips. I baked them about 12 minutes per batch (making 36 cookies total). Not bad if you need a pb fix, but not the best I've ever had.
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2 users found this review helpful

Soft Peanut Butter Cookies

Reviewed: Apr. 28, 2009
Excellent soft pb cookie! I used real butter instead of margarine, added about 1/8 cup more white sugar, added 1/4 cup additional peanut butter, and a cup of semisweet chocolate chips. Mmm! Two things I noticed (more user error than recipe flaw): I should've mixed the chips in more thoroughly (I made four dozen smaller cookies--baked for eight minutes and thirty seconds) as my last two dozen were loaded, and I also should've flattened the first two dozen--just a bit--with my fingers. Either way, they were awesome! I bake everything on parchment paper and I think that helped. I only chilled the dough for about five minutes and it was fine. I'll be making these again for sure! Thanks for the recipe. :)
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 23, 2009
I just made these cookies for the second time today, and I'm still *all* over 'em. :) The first time, I used regular instant vanilla pudding, and I think I tasted too much pudding (maybe because I knew it was in there, but whatever). So this time, I used two sugar-free instant vanilla pudding mixes, and voila! No pudding taste *at all*. I also made them smaller--this recipe yielded about 120 cookies for me, and baked them between 8.5 to 9 minutes a batch. Fabulous! This is the consistency a chocolate chip cookie is supposed to have. Love these! :)
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1 user found this review helpful

Soft Sugar Cookies IV

Reviewed: Mar. 19, 2009
Amazing! My toddlers were bored this afternoon, so we decided to make some purple cookies (read as: sugar cookies mixed with red and blue food coloring) and these were a smash hit! PERFECT texture and consistency--crisp around the edges but ultra soft and fluffy on the inside--the ideal sugar cookie. I added a tiny bit more sugar to the recipe after reading they weren't too sweet based off the recipe--just a hint--and they were perfect for our tastes. I also rolled the cookies into balls, rolled said balls in sugar, and flattened them slightly with a drinking glass. When baked between 8-9 minutes, they were perfect. Definitely the best sugar cookie recipe I've ever tried. This one is a keeper! :)
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1 user found this review helpful

 
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