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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 16, 2010
These are THE BEST chocolate chip cookies I have ever made! Perfectly chewy and wonderfully gooey when warm and stays chewy when cooled. I make the recipe as-is, no changes except that I reduced the chips to 1 1/4 cups. I chill the dough in the freezer for half an hour or an hour in the fridge. My brother and I prefer smaller cookies, so I use my small cookie scoop and bake for around 11 minutes. This makes 4 dozen cookies with my small scoop! I've found my perfect recipe!
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1 user found this review helpful

Peanut Butter Bars I

Reviewed: Jul. 20, 2010
Oh man, these are delicious! They taste just like peanut butter cups. I halved the recipe and made it in an 8x8 inch square pan. Next time I'll reduce the butter in the crust slightly. These are great straight from the freezer!
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Black Magic Cake

Reviewed: Aug. 18, 2010
I'm always on the hunt for THE perfect chocolate cake recipe and I think I found it! It's super moist and soft with a really great chocolate flavour. I'm the type of person who doesn't like to eat chocolate cake the day it's made (I think it tastes better the next day), but this cake tastes incredible any time! This is my go-to recipe from now on.
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Sweet Vanilla Cupcakes

Reviewed: Aug. 18, 2010
I'm usually not a fan of vanilla cake, but this recipe has converted me! The taste reminds me of sugar cookies. They're light, moist and pleasantly sweet with a great vanilla aroma. And not eggy, which is what I usually hate about vanilla cakes! Thanks for the great recipe. :)
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2 users found this review helpful

Harvest Pumpkin Cupcakes

Reviewed: Oct. 7, 2010
These are so delicious! I kept everything the same, except for using half brown and half white sugar (I do that with most of my recipes) and adding a bit of vanilla. I'm not a fan of orange, so I left it out of the frosting. They're so moist and fluffy! I think they'd also be great with some chopped walnuts of chocolate chips. Will definitely make again!
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Brownie Biscotti

Reviewed: Nov. 14, 2010
These are really delicious. Albeit a little crumbly and tend to break at the ends a little easily, but still great! They really do taste like brownies, but still taste like biscotti, if that makes sense! I was out of butter, so I used the same amount of canola oil instead. I liked these best the day they're made. Thanks for the recipe!
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3 users found this review helpful

Apple Crumble Pie

Reviewed: Nov. 19, 2010
Delicious! I followed the advice of others and used just shy of 1/4 cup of flour in the filling and half brown and half white sugar. I upped the cinnamon to 1 tsp. and mixed the sugar, cinnamon and flour together with the apples instead of sprinkling over them. I let the coated apples sit for about 10 minutes and they produced a nice, syrupy juice that I poured over after piling them into the crust - it created a nice, thick sauce after baking! I also used half brown and half white sugar in the crumble topping. This is a simple recipe that wins every time!
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10 users found this review helpful

Biscotti

Reviewed: Nov. 21, 2010
I've been using this recipe for more than a year now and it's by far the best biscotti recipe I've ever tried - so simple and so delicious. I use almond extract instead of anise and sometimes add chopped almonds. It's so versatile - I've made lemon versions by adding lemon zest and using lemon and vanilla extracts, and chocolate chip versions with mini semisweet chips, chopped walnuts and vanilla extract. I always turn the oven temperature down to 300 degrees to toast them and only bake for 5-6 minutes on each side (I like my biscotti a little on the softer side). Thanks for the great recipe!
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 2, 2010
SO DELICIOUS! I've never had a snickerdoodle before (*gasp*), so I didn't know what to expect, but I love cinnamon so I knew it would be good either way. I was not expecting this! They're crispy on the edges and chewy in the centre. I halved the recipe and used all butter. I baked them at 375 for 8 minutes, as recommended in other reviews. I don't think I'll ever use another snickerdoodle recipe!
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4 users found this review helpful

Baked Mac and Cheese for One

Reviewed: Dec. 3, 2010
I thought this was really good! I used a heaping 1/4 cup of penne pasta - it makes for a more substantial mac, I find. I used garlic powder instead of onion powder, omitted the Worcestershire sauce (didn't have any) and used a small squirt of prepared mustard (no mustard powder). I also used more cheese than stated, because I like my mac cheesy! The sauce was really nice and creamy and it made the right amount for the pasta I used. I used panko breadcrumbs on top - next time I'll probably mix them with a little melted butter or oil. I really enjoyed it and can't wait to make it again!
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Banana Cupcakes

Reviewed: Dec. 3, 2010
Pretty good! I did find them a little too sweet, so I omitted the frosting. I added chopped walnuts to mine and chocolate chips to a few of them - both versions tasted good. I agree with another reviewer that they lacked a little bit of something - next time I'll use half brown and half white sugar, which I do with my usual banana bread recipe, and maybe add a pinch of cinnamon. Mine came out fluffy and moist, like a cupcake should be. I'll be playing around with these, they're a good starting off point.
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1 user found this review helpful

Caramel Popcorn

Reviewed: Dec. 10, 2010
Oh my god, YUM! This popcorn is beyond delicious and so, so easy to make. I used dark brown sugar and it turned out great, did not burn - it gave it a much deeper caramel flavour. I plan on making huge batches of this for Christmas! Thanks so much for the amazing recipe. UPDATE: I made this again with light brown sugar and I much, much prefer it with dark brown sugar - it has SO much more flavour!
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3 users found this review helpful

Easy Pie Crust

Reviewed: Dec. 29, 2010
I will never make traditional pie crust again! This was so easy to make and tasted great! I use it for apple pie and I always decrease the salt to 1/4 tsp. and up the sugar to 2 tablespoons. I prebake for 10 minutes and cover the edges with foil during the full pie baking if they brown too quickly. Great recipe!
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3 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Jan. 2, 2011
This is such delicious bread! This was my first time making a loaf of bread and it was much easier than I had anticipated. I scaled back the recipe to make one loaf and kept everything the same except for using brown sugar in the cinnamon swirl instead of white. My loaf only took about 25-28 minutes to bake. The bread itself is really light and fluffy and has a nice thin and tender crust. This tastes so good toasted with butter. I will definitely be making this again!
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3 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jan. 11, 2011
I tried this recipe when I wanted to switch things up from my usual go-to cookie recipe and I was pleasantly surprised! They're exactly as the description says - crispy edges and chewy middles. I made them as-is, except that I melted the butter, which I think makes cookies more chewy. I usually chill the dough before baking to ensure the cookies don't flatten out, but I baked these straight after mixing and they stayed nice and tall (not flat!) and had a nice, crackled top. These are definitely going into my cookie rotation!
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Jan. 12, 2011
I was so surprised that these came out so well! So, so much better than store bought. They're so delicious, nice and soft but heavy (not dense!) enough for a good burger patty. I halved the recipe and made 4 good sized hamburger buns. I kept all the ingredients the same, but assembled it a little differently - I warmed only the milk and butter together and let it cool to lukewarm before adding it to the dough mixture. I proofed the yeast for 10-15 minutes in the warm water and added the sugar there to feed the yeast. I also let the dough rise for 2 hours in a greased bowl before shaping into buns. I'll definitely be making these the next time I have burgers!
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Chocolate Muffins

Reviewed: Feb. 3, 2011
Yum! These are super chocolatey, moist muffins! I took the advice of another reviewer and upped the cocoa powder to 3/4 cup and decreased the flour to 2 1/4 cups. I also sprinkled a few chocolate chips on top of each before baking. The sour cream kept these muffins nice and moist, almost cake-like. I will definitely be making these again!
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1 user found this review helpful

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Mar. 23, 2011
WHOO, SUGAR RUSH! These are so, so delicious - where have they been all my life? I made the 7 layer version with butterscotch chips. I did find the crust to be oily, so next time I'll either decrease the butter or increase the graham crumbs. These are super rich, so small squares are best!
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5 users found this review helpful

Apple Squares

Reviewed: May 10, 2011
I love these bars! They're moist and delicious. I didn't change a thing to the recipe, except for halving the cinnamon sugar topping. I think these are best when they're cold!
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jun. 25, 2011
I LOVE this frosting! It works amazingly well with carrot cake. Like others have said, this is not a sweet frosting, it's more of a cheesecake-tasting frosting. I've had problems with it being a little too soft for piping, but I tried making it with COLD cream cheese and it stayed really nice and thick, great for piping. Thanks for the great recipe!
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2 users found this review helpful

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