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Golden Yam Brownies

Reviewed: Jan. 23, 2008
WOW!! Just... wow. These were super awesome. I had my doubts when I was measuring insane amounts of sugar, and saw the weird brown and orange batter, but these are something special. I wasn't sure if the recipe writer meant yams or sweet potatoes, which are not the same, but I used sweet potatoes, knowing that what most of us from the US call "yams" are really sweet potatoes. That was fine. I didn't cook the potatoes before hand, I just peeled and shredded them like the recipe says. I'm not really sure why everyone is cooking them, you really don't need to. And I certainly don't know why you would used canned, which have so many preservatives and tons of sugar and salt. They cook plenty in the oven with the batter, there is no need to use pre-cooked. I think next time I will double the frosting though. I really liked the way the frosting complimented the brownies. I think more would be excellent. However, I let the brownies cool before putting on the frosting in order to preserve the sort of crusty top that brownies get. Thanks for the great recipe!
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105 users found this review helpful

Ginger Crinkles

Reviewed: Dec. 9, 2007
This recipe is honestly fool-proof. I've made them twice now. The first time, I accidently left out a whole cup of flour and didn't realize it until I had baked too many to try to fix it. They came out like crinkly molasses cookies, and tasted great. The second time, I got the flour right and they stayed in puffed little balls, more like a ginger snap. So you can pick which you want! Also, the baking time can be adjusted very liberally. I've baked them for as little as 7 minutes to get a crisp outside and chewy center, and up to 15 or 16 to get a true ginger snap. The choice is yours!!
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37 users found this review helpful

Giant Ding Dong Cake

Reviewed: Apr. 29, 2008
Wow, this was such a great idea! I made mine into cupcakes and used a pastry bag to fill them for a birthday party, and people were begging for the recipe. I would recommend that you not skip steps and try to use a pre-made filling like cool-whip or whatever. The filling is really nice because it is a cooked frosting essentially, so it is not terribly sweet and definitely not grainy, so you don't get a cavity per bite!! Just be sure to get the milk and flour thick like paste before taking it off the heat. I thought everything tasted fine with the shortening, but I will try to experiment with replacing it for health reasons. Finally, I also added the hostess cupcake swirl on the tops, since I made cupcakes. They turned out really cute. To make the swirl, I mixed a couple tablespoons of butter with about a half cup of powdered sugar, and a dash of vanilla and milk (I really hate store-bought frosting, and that is so easy anyway). To pipe it, I just put it in a plastic baggie and snipped the corner off. Also, I thought they tasted better after they sat overnight, since the flavors melded together more. Overall, excellent idea, will do again. So little effort for such a great result!!
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14 users found this review helpful

Blue Cheese Surprise

Reviewed: Apr. 6, 2008
These were excellent. I am giving them a 5 based on how they tasted with the changes I made, but I can't judge the original recipe, just the basic idea. I minced about 4 cloves of garlic and a small chunk of white onion, and mixed this with the parsley, salt, and pepper into ground turkey. Then I added the blue cheese as directed. I pan-fried with olive oil (I don't have a grill). They turned out really well, and reheated nicely in the microwave for lunch the next day. Also, we didn't eat them as hamburgers. We had them as is (no sauce or anything), with a side of vegetables, salad, and pasta. I've had beef burgers with blue cheese before, and I think it tastes too rich. The turkey really mellows things out, so that is why I chose it for this recipe. Also, I think that they would have been bland without the onion and garlic.
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13 users found this review helpful

Apple and Feta Pan Fried Pizzas

Reviewed: Dec. 17, 2007
I thought these were quite nice. I only gave it a 4 as written though because they are absolutely AMAZING with pear instead of apple. I tried both, and my tasters and I all agreed that the apple version pales in comparison. Good as written, but do try it with pear also. I used a red pear, don't know what variety that is, and a golden delicious apple. Also, I really don't think you need that much cheese and onion. I used half of what the recipe calls for, and had just the right amount.
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5 users found this review helpful

Poor Man's Pecan Pie

Reviewed: Dec. 1, 2007
This didn't turn out at all. Perhaps the cooking time or oven temperature is wrong on this recipe, or there wasn't enough oats, or perhaps it needed another egg. At any rate, the pie was pure liquid inside after 45 minutes in the oven and overnight in the fridge. The recipe author needs to include how to tell if it is done. I'm currently trying to rescue the ingredients by destroying the pie and cooking it in a jelly roll pan. We'll see how that goes. Also, the portions that did cook tasted nothing like pecan pie. It tasted good, but it wouldn't fool anybody, not even a poor man. Update: the jelly roll pan trick worked, and it tasted nice (although nothing like pecan pie), but as written, my one star rating stands.
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3 users found this review helpful

Chocolate Chip Peppermint Cookies

Reviewed: Mar. 7, 2008
Oh my!! These were excellent! I only baked them for about 10 minutes, until they were just barely set. They stayed very moist. Other than that, the only change I made was to use white chocolate chips. I think this really made the mint flavors pop, and I would definitely do it that way again. All in all, an excellent recipe.
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2 users found this review helpful

Bananas in Caramel Sauce

Reviewed: Jan. 23, 2008
This is soo yummy! It takes some time, and maybe a little practice, but I think it's worth it. I've found that it is fun to vary the deepness of the brown color in order to achieve different shades of caramel flavor. As far as grainyness, make sure you stir a lot and for a long time after adding the creme. This is what dissolves the sugar crystals. Also, it won't really thickedn until it cools. I've never used it to heat bananas, although I guess I should! I've made crepes, used the sauce as fondue, and served it over ice cream and with a spoon. It's honestly limitless.
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1 user found this review helpful

Snickerdoodle Cake II

Reviewed: Feb. 8, 2008
UPDATE: ** Below is my original review, but I wanted to lower my rating to 2 stars. I just made this cake again. This time I was short on butter, but I had some shortening, so I used it in the batter, but still used butter for the topping. I was extremely disappointed with the results. The cake was very dense, and the flavor was off. For those of you who have tried and were disappointed, or who are thinking of trying it, just skip the shortening and use butter. The cake will be richer, fluffier, and have more flavor. Last time, I just used butter exactly in the amount called for shortening, and cut it in as the recipe says, and it was much nicer. Also, try adding vanilla to the batter, and making extra topping to put in the middle of the cake. Hope this helps!! ORIGINAL REVIEW: **** This cake had a nice flavor. I don't think it tasted exactly like a snickerdoodle though; it actually reminded me of a box mix that used to be available for a coffee cake that came with its own disposable pan in the box. Anyway, I doubled the crumb topping because it didn't seem like enough. Next time, I think it would be a lot nicer if I put half of that into the cake itself, and make it into more of a coffee cake. Also, I used real butter instead of shortening, substituted one-for-one, to avoid the use of chemical by-products, and I added a teaspoon of vanilla. These changes worked well. In short, it's an easy and nice recipe, if you want coffee cake, but no substitute for snicke
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