Cookingfor5 Recipe Reviews (Pg. 1) - Allrecipes.com (11832647)

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Extreme Chocolate Cake

Reviewed: Apr. 16, 2011
Two stars for taste only, which was good from what little we could salvage after it SET OUR OVEN ON FIRE... we used the 8x2 pans and the mixture bubbled up like crazy, overflowed, burnt the bottom of the oven and set it on fire before we could get it out. Had we known it was going to be so expansive we could have used a 9 x 13 and had a great cake. Beware of expanding cake!
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Butter Cream Frosting II

Reviewed: Feb. 20, 2011
This was a great and easy... my boyfriend liked it and he HATES frosting. I added a little more salt to contrast with the sweetness and used a parchment tube to decorate a cooled cake. It was firm but it did help to chill it after decorating. I also used butter instead of shortening.
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Carrot Cake III

Reviewed: Nov. 16, 2010
BEST CAKE IN THE UNIVERSE! My boyfriend made this for my birthday and I thought I had died and gone to heaven. He didn't have the right grater and ended up grating the carrot very finely, and I think it really added to the taste. The frosting is VERY sweet and you can't eat more than one slice because of it, but it would be perfect without frosting as well! When we get married, this is going to be our wedding cake! Delicious! I make him make it for me on special occasions I horde it in the freezer. I think I'll have a slice tonight. LOVE IT!
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Oregano Cubed Potatoes

Reviewed: Nov. 16, 2010
These were great and a nice chance from regular roasted potatoes. I like the hint of citrus with oregano, it complements a savory meal well. The seasoning was slightly less than I would prefer as is, but overall easy and my boyfriend loved them!
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Tzatziki Sauce

Reviewed: Nov. 16, 2010
This is okay, I felt like the cucumber was overwhelming and the flavors were not balanced. I would toy with amounts, probably reducing the garlic, and maybe adding black pepper.
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Dad's Cookies

Reviewed: Nov. 16, 2010
I really liked these, they work well on their own or asa base to add what you want. A word of caution though... I made these for my boyfriend as a protein/carb booster during a big bike race, and they really messed his stomach up. Combination of oats, sugars and fats can cause, well, gas. So watch out!
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Classic Dinner Rolls

Reviewed: Nov. 16, 2010
These did not work for me... I followed the recipe EXACTLY even using the same brands, and they just would not rise. I have never had a problem with rising before, even at altitude, but I usually mix the yeast in with liquid first before adding to mixture. Next time I would dissolve the yeast in with the warm milk mixture and then add that to dry ingredients. As is, these only came out like little balls about 1.5 inches in diameter, not enough for two people! These also are a little sweet but bland, I would reduce the sugar and maybe add a little more salt or some herbs. Won't use these again.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 16, 2010
Made this last year and got so many compliments, even from my Dad, who is picky about everything. I used fresh herbs, and a nutty brown sunflower bread. I will definitely make this again this year!
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Beer Cheese Soup III

Reviewed: Nov. 7, 2010
I liked most everything about this recipe except it does not really suggest a beer... I used Bristol Winter Warlock, an oatmeal stout, and by the end of the bowl the beer taste had become overwhelming and bitter. I would suggest using an Amber or lighter ale for this soup.
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Pumpkin Swirl Bread

Reviewed: Oct. 12, 2010
My boyfriend has never raved so much about a bread! It was great, and the cooking temps/time were right on, which was great. The only suggestion I have is to go ahead and double the recipe... if not you end up with leftover batter and filling, but not enough to merit getting a muffin pan dirty. I filled my 9x5 pan too full to try not to waste it hoping it wouldn't raise too much, but it did raise well and overflowed the bread pan! I also changed it a little, using only a few tblsp of neufchatel cheese and 6 oz. of vanilla greek yogurt instead of the cream cheese and I put pecans on top. The pecans sunk into the cream cheese filling, but it was still amazing. I will make again soon.
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Classic Peanut Butter Cookies

Reviewed: Jun. 14, 2010
Originally I had rated these a 5 right out of the oven, but after a day or two I have noticed that the butter is way too much. With the peanut butter, they are almost like a shortbread cookie. I think the butter could be reduced in proportion with any extra PB you may add. Original review ---> Just came out of the oven and these are pretty good. I bake a lot but have never made peanut butter cookies before, so I used this as a guide. I would agree that you need to increase the PB by at least 1/3 cup to get a good peanut flavor. I also reduced the sugar by 1/4c each because these are already pretty fattening, esp. if you use sweetened PB. I did not use crunchy PB but I did add about 1c rolled oats and they are great! Cooked at 350 for 10 min, may reduce the next batch to 9 min since we like softer cookies.
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Ultimate High Altitude Chocolate Chip Cookies

Reviewed: May 17, 2010
Boyfriend says these are the best cookies I have ever made. Big, soft, and kept well. We're at about 6,800 ft.
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Pecan Pie Cookie Bars

Reviewed: May 17, 2010
These went faster than anything else at Thanksgiving. All I can say is skip maknig a big pie and make these, but triple the batches!
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Clone of a Cinnabon

Reviewed: May 17, 2010
I have made these twice now and they are wonderful... they really do taste like they were bought from a professional bakery. I also didn't have any trouble burning or icing running to the bottom, but I also cut back on the sugar/butter because I can only imagine how fattening these are! My only complaints are that after about 6 hours, even wrapped tightly, these start getting very dry and hard and are pretty much rocks by the next day, so they're almost impossible to save. I even tried freezing them and they were okay immediately after heating back up, but then back to rock. Also, the margarine gives them a very processed taste, and I have cut it back as well with no bad results. Thanks!
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Chocolate Crinkles II

Reviewed: Jan. 18, 2010
This is the second time I have made these and they are a hit... normally I don't like to use vegetable oil because it makes cookies too greasy but it seems to be fine in this recipe. It could be because since I am at altitude, I added about 1/2 c more flour for a chewy cookie. I also made them this time with drinking chocolate with sugar included since I was low on cocoa powder and it turned out great, simply a little sweeter. i think this could be done with any cocoa mix as long as the sugar was adjusted accordingly. They end up moist and keep well for at least a week (if they last that long). Chilling the dough for at least 30 min in the fridge is a big help and makes it much easier to roll into balls. I also use the other reviewer's tip about cooking on the top rack, they crackle beautifully. Thanks!
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Italian Pepper Balls

Reviewed: Dec. 8, 2009
I thought these would be complex and tasty, but they were overwhelmingly alcoholic tasting and they got stale quickly, even though they were stored in an airtight container. Even fresh the texture was weird, almost spongy. The glaze was hard to work with, and the butter wanted to seperate. These were the first cookies I have ever made that nobody wanted to eat and I ended up throwing most of them out. I think that with some serious overhauling this could be a good recipe but the proportions are all wrong and the liquor should definately be left out of the glaze.
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Big Soft Ginger Cookies

Reviewed: Dec. 8, 2009
Pretty disappointing...I am not a margarine fan and the oily flavor and texture it gave these seemed overwhelming. I also usually underbake my cookies because we like them very soft, but even cooking these for the full 10 min they were still raw in the middle but almost hard on the outside. I also tripled the spice since we like things very ginger-y, and I think without doing that they would have been really bland. The dough was impossible to work with no matter how long I chilled them, and compared to other recipes these were, well, horrible.
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Chocolate Chip Peppermint Cookies

Reviewed: Nov. 30, 2009
These are great... I added 1/2 cup more flour since I'm at altitude and wanted a softer cookie. Also added a drop or two more mint since I love the flavor, cooked for 9 minutes and they turned out PERFECT. I think 12-15 minutes would have been WAY too long. They have a nice semi-crispy texture (on the outside) and will hopefully stay soft tomorrow as well. Thanks!
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Storybook Gingerbread Men

Reviewed: Oct. 29, 2009
I made these with butter instead of shortening, and at high altitude, and they turned out great! I didn't roll them, just made balls and then flattened them with my palms. I thought that 12 minutes might have been too long since I really wanted them to stay soft, so I experimented and found that 11 min was perfect in my oven. Anything less and they didn't fluff up. I did add a LOT more spice and ginger; they are very mild without it and seemed slightly bland. I also dusted mine with powdered sugar after they cooled. They stayed soft and the dough kept well in the fridge for 2 days when I got busy.
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