Sarah1982 Recipe Reviews (Pg. 1) - Allrecipes.com (10857532)

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White Chocolate Chip Oatmeal Cookies

Reviewed: Nov. 26, 2006
This was my first ever attempt at baking cookies and they turned out absolutely DELICIOUS! I made a couple of slight adjustments: I only used 1.5 cups of sugar because I wanted to balance out the intense sweetness of the chocolate (I'm glad I did because otherwise they would have been too sweet for my taste). I used milk chocolate in half the cookies because my husband isn't so crazy about white chocolate, and I barely chopped the pecans because I prefer them chunky. I also added an extra egg because the dough seemed a little dry. The result was perfect and I'll definitely be making them again soon! Thanks for a fantastic recipe!
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Blueberry Crumb Bars

Reviewed: Sep. 19, 2007
Delicious! Simple ingredients and simple to make! I made a couple of slight changes -I used butter instead of shortening as per peoples' recommendations, and vanilla essence instead of cinnamon, as that's all I had available. Turned out great! My husband & I got impatient and ate some of it warm with vanilla ice-cream, and then left the rest to cool completely before cutting it into bars. I think it works equally well hot or cold! When I make it again i think I may use slightly less sugar with the blueberry mix (you only need that much if the blueberries are tart), and if I were to serve it as a hot dish then I'd probably use more blueberry filling, to make it more like a pie. Thanks for a wonderful recipe, it's definitely a keeper!
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Banana Banana Bread

Reviewed: Oct. 25, 2007
Delicious! Like a lot of other reviewers, I added some spice: vanilla & cinnamon. I didn't have any regular brown sugar, so I used 50/50 white sugar & packed brown sugar, and it turned out fine. Next time I'll definitely add some pecans or walnuts. Thanks for a great recipe!!
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3 users found this review helpful
Photo by Sarah1982

Butter Flaky Pie Crust

Reviewed: Nov. 18, 2007
I love this!! I've never made pastry until now and this was super simple and turned out great! I added a little cinnamon for flavour.
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6 users found this review helpful
Photo by Sarah1982

Chantal's New York Cheesecake

Reviewed: Dec. 15, 2007
Wonderful! I'm not much of baker and I've never made cheesecake before, so I'm amazed this came out so perfect! I used the water bath and left it to cool in the oven for 5.5 hours and got no cracks (see my photo). :) A word of advice to anyone using the water bath -make sure you DOUBLE wrap it with tin-foil!! I only used one layer and somehow it got a little hole in it (even though I thought I'd been really careful!). Thankfully it didn't get into the cake, but it would have been a disaster if I'd been using a crappier cake-tin. Thank you for a wonderful recipe -I'll definitely make this again!!
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Cowboy Cookies III

Reviewed: Oct. 2, 2009
Wonderful! I made a few very small modifications - I added a pinch of cinnamon and slightly more vanilla & chocolate than the recipe called for. I also rolled the dough into balls and cooked them like that, so the cookies were even and not flat at all. They came out PERFECTLY - light & crisp on the outside, soft and chewy on the inside. I love these cookies and I will definitely make them again. All the ingredients are things I nearly always have in my kitchen, and they're super easy to make.
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Rainbow Salad

Reviewed: Nov. 8, 2009
Good - but this is not a salad! It is jelly!
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Amazingly Good Eggnog

Reviewed: Dec. 23, 2009
Very good, but too sweet for my taste. I also used half as much rum. I'll make this again with less sugar. Thanks for the recipe!
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1 user found this review helpful

Chewy Maple Cookies

Reviewed: Jun. 4, 2010
These turned out ok, but far too sweet for my taste. If I make them again, I will omit 1/2 a cup of sugar.
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8 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 18, 2010
I made two changes: 1) I used just half a teaspoon of ground cloves (my husband doesn't like them much), and 2) I couldn't get molasses so I used golden syrup instead. I was a little worried that they wouldn't turn out right with golden syrup, but they were delicious! For me, the dough seemed pretty dry, but it became easier to work with once it warmed up a bit. Thanks for a great recipe, will make again! :)
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 21, 2011
These were pretty good overall, but way too sweet for my taste. I can't eat one without wanting to reach for a glass of water to wash away the uber-sweetness. I would have given this recipe 3 stars, but gave it 4 because my sweet-toothed husband loves them. The texture is good - crunchy at the edges and soft in the middle. The recipe is nice & simple too - no complicated ingredients! I saw a few comments about them becoming too flat, so I rolled the dough into balls (about an inch in diameter) with my hands instead of just spooning. This worked well and the cookies look perfect. I also made the cookies smaller than the recipe recommends - 1/4 a cup of dough per cookie sounds huge! I might try making these again with less sugar. A good cookie for those who like 'em sweet!
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Buttermilk Pound Cake II

Reviewed: Jan. 29, 2011
Great cake! I've made it once according to the recipe, and again to make it a pink & yellow marble cake for my daughter's 3rd birthday. All you need to do is separate the batter mixture into two portions, and in one portion pour in a pack of strawberry gelatin (or whatever flavour you prefer, though red ones look best IMO). Pour both portions of batter into the pan and stir slightly with a spoon to get the marbled effect. Be careful not to stir too much or you will lose the swirled effect! Bake as normal and frost as desired. It looked brilliant and the jello gave it a nice flavour. It was a big hit with everyone, and the marbling makes it look really impressive for very little effort. Thanks for a wonderful, versatile recipe! :)
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Apricot Muffins

Reviewed: Feb. 10, 2011
I made these with some small variations: I used 1/2 a cup brown sugar and 1/4 white, because brown has more flavour. I also used a mix of dried fruits (apricots, dates, craisins, pears and prunes) because I didn't have enough apricots. They turned out delicious! Very moist. One minor complaint: I find them just a teensy bit lacking in flavour. Next time I'll use more apricots/dried fruit and throw in some cinnamon to give them a boost. Still, a very good recipe that I'll make again!
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Buttermilk Oatmeal Muffins

Reviewed: Mar. 19, 2011
These were amazing! So moist and delicious. I didn't have any buttermilk so I used Greek-style yogurt (full-fat), so maybe that's why they were so rich. My only complaint is that they came close to burning at the edges and I had to turn the oven way down. I'll cook them at 375 next time. Thanks for a great recipe!
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Eggless Chocolate Cake II

Reviewed: Apr. 10, 2011
Excellent recipe. I added just a *tad* more oil, salt and baking soda than the recipe asked for. I made this for some friends who have kids with allergies, and these were a massive hit! Honestly? Compared to cake made with eggs & dairy, I think the flavour is lacking just a tiny little something. However, it's pretty darn close and about as good as you're likely to get with vegan baking. I made this as cupcakes and they were really, really yummy. The texture was absolutely perfect. Moist, tender and light. I also loved it that all the ingredients were things that I already had - no need to go out and buy a bunch of specialist products. Thanks for a wonderful recipe! Will definitely make again.
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Blueberry Cream Muffins

Reviewed: May 8, 2011
Love these! I made them for a party and everyone raved. I prefer them to the "To Die For Blueberry Muffins" recipe, which is good too, but these have the edge IMO. I make them with thick, full-fat Greek yogurt instead of sour cream because that's what I usually have my fridge. Works perfectly. Also, I bake them at 375 degrees (for a few minutes longer, obviously) because the one time I baked them at 200 they started burning on the edges and I had to turn the oven down.
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Crepes

Reviewed: May 26, 2011
Lovely! I didn't leave them to sit either, just mixed then cooked. I have a bigger pan so I used about 1/3 - 1/2 a cup of batter for each crepe.
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