Misty Recipe Reviews (Pg. 1) - Allrecipes.com (1220978)

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Chewy Brownie Cookies

Reviewed: Sep. 23, 2007
I've been making these for years & they are always a hit (my dad's office had a two-batch-per-week habit when I lived nearby). I think shortening is an abomination so I substitute the same amount of butter & omit the water. Perfect every time. And for best results mix with a wooden spoon, NOT an electric mixer. You'll get dense, chewy cookies that'll have the whole neighbourhood talking.
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106 users found this review helpful

Buttercream Icing

Reviewed: Jun. 25, 2007
This is my favourite buttercream recipe, but I definitely suggest using all butter. The shortening doesn't melt as nicely at body temperature so it leaves an awful film in your mouth.
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6 users found this review helpful

Hot and Spicy Pecans

Reviewed: Dec. 17, 2011
I really loved this recipe, but agreed with a previous reviewer that "something" was missing. I added a heaping tablespoon of brown sugar to the butter & spice mixture & that did it--all the tastebuds are engaged and awake, but without an obviously sweet taste. Also, I used my own blend of chili powder (cinnamon, ginger, cumin, and ground chipotle chili) and it turned out beautifully. Be sure to use good-quality spices because they really do get a chance to shine in this recipe!
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4 users found this review helpful

Boscobel Beach Ginger Cake

Reviewed: Dec. 3, 2007
Moist, light, and delicious. Maybe a little too gingery for my taste (it's so spicy that it tastes a bit "hot") so I think I'll go easy on the fresh ginger next time. I finished the cake with a butter rum glaze and it's just divine.
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3 users found this review helpful

Dark Chocolate Cake I

Reviewed: Oct. 1, 2007
First, my changes: I used 2c hot milk instead of 2c water. I accidentally bought medium eggs instead of the standard LARGE, so I used 5 eggs instead of 4. And I made about 36 large cupcakes instead of layers. Result? It was without question the most unbelievably moist, tender, melt-in-your-mouth cake I've ever eaten. It was super chocolatey but not overly sweet, which made it the perfect partner to a rich buttercream frosting. I will definitely make this again, if only to meet the ever-increasing demands of my friends and colleagues.
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3 users found this review helpful

Lemon Ice I

Reviewed: Jun. 8, 2003
My fiance loves lemon sorbet, but I prefer the texture of ice cream, so I thought this recipe would be the perfect compromise. It was incredibly easy to make (the hardest bit was zesting the lemons) and I used whole milk to get a nice creaminess. I just poured everything into my ice cream maker after giving it a good whisking. The lemon ice turned out beautifully--creamy but not heavy & not sickly sweet. I served it with fairings (but I imagine it would be delicious with any spicy, gingery cookies) and it made a very tasty & refreshing end to a summer barbecue. I'll definitely be making this again. :D
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3 users found this review helpful

Mexican Bean Salad

Reviewed: Jun. 22, 2011
This salad was delicious, but the recipe makes a LOT of dressing for just three cans of beans. I doubled the beans (but not the dressing amounts) and left out the peppers (personal preference) and it was absolutely perfect.
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2 users found this review helpful

Carrot Cake XI

Reviewed: Jun. 10, 2010
I made this cake with a couple of changes (1c applesauce + 1/3 oil, and I only used about half the amount of sugar called for in the recipe) and it was absolutely beautiful. Moist, sweet, and delicious. Just a word of caution for anyone who uses the Metric conversion: I didn't need anywhere NEAR 400g of grated carrots to make up the 4 cups. I used two large carrots and that was more than enough.
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Glazed Apple Cookies

Reviewed: Oct. 14, 2007
First, my changes: Butter instead of shortening. Always. It's best to use a good cooking apple, like Bramley or Granny Smith. I grated a Bramley & squeezed out the excess juice before adding it to the dough because, as previous reviewers suggested, the dough is VERY wet. I also omitted the milk for this reason. With those changes, they held their shape beautifully & didn't spread too much. My only complaint is that the cookies were a bit bland, even with the glaze. The spice taste came through nicely, but I wanted a stronger apple taste.
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Tomato Peach Chutney

Reviewed: Aug. 31, 2010
This makes a VERY sweet chutney so I added a little extra curry powder, a good sprinkling of cayenne, and about 1.5 teaspoons of salt. It's still a bit too sweet for me, but that's personal preference & not a fault with the recipe. Also, in case you were wondering how many jars to prepare, this recipe made about 2.5 pints for me.
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1 user found this review helpful
Photo by Misty

Easy Sugar Cookies

Reviewed: Jul. 16, 2007
This is the first sugar cookie recipe I've found that I actually like. As per other reviews, they are perfect--sweet & buttery but not overly rich, crisp around the edges & chewy in the middle. Yum. My only complaint is that they tasted a bit eggy for my liking, but I added the zest of a couple of limes after baking the first pan & they're absolutely gorgeous. No doubt lemon zest would work equally well, but I love the combination of lime and vanilla. Also, the cookie dough can come up a bit sticky, but there's no need to chill the dough before rolling it into balls. Just put a couple tablespoons of flour into a deep plate and dip your fingertips (dusting off the excess) before shaping the dough. It only takes a tiny bit of flour to stop the dough sticking to your hands, and I find that this works like a charm. Oh, and I rolled the balls of dough in vanilla demerara sugar to give them a bit of crunch. Perfect.
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