bakedgoodness Recipe Reviews (Pg. 1) - Allrecipes.com (12321793)

cook's profile

bakedgoodness

Reviews

Menus

 
View All Reviews Learn more

Easy Lemon Cookies

Reviewed: Jan. 31, 2012
This recipe is very tasty, and very simple to make. A couple of side notes: I didn't have lemon extract, so instead I used about 2 tablespoons of juice from a lemon. The taste of the juice definitely mixed well with the cake mix. Next time I will probably use 3-4 tablespoons, but I prefer these to be very lemony. Second, the cake mix I used was 15.4 oz. (approximately, I don't know exacly how much it was, but it was less than 18.25) and it still came out perfect with the same measurements for all the other ingredients. I did refrigerate mough before baking (as so many others have done) but only for 30 minutes. The powdered sugar stuck very well, and as I said, the cookies came out perfect and delicious. I will probably double the recipe next time though, as I live with 5 other people, these got demolished over night. The baking time as usual depends on your oven, your elevation, as well as other things, so the best advice I can give is to keep an eye on them and they should come out fine. 5 stars because they were perfect: sweet, and slightly crispy on the outside, chewy and lemony on the inside.
Was this review helpful? [ YES ]
3 users found this review helpful

Classic Caramel Corn

Reviewed: Jan. 8, 2012
I've made this recipe 4 or 5 times during the holidays, and every time I make it, it doesn't last more than a day. This is a very good recipe for home-made caramel, and is a great alternative to melting 40 (or so) individually unwrapped caramels. The way I figure it, it'll take me about as long to make the caramel as it will to unwrap all of those candies, and the quality of home-made items is typically better than store bought. A few side notes (as usual): Instead of measuring out 4 qts., I just use 2 bags of popped buttered microwave popcorn, and it the portioning comes out perfect. I also do line my cookie sheets with foil, the caramel corn comes off easier when scraping it with a greased spatula. I don't find it necessary to bake it for as long... Typically I bake my batch for about 30 minutes, scraping each tray (to prevent burning) every 10 minutes. I allow it to cool on foil, and have never really had the need to spray it with cooking spray. Once its cool, it comes off fine. This recipe received 5 stars in my opinion because it was simple, tasty, and came out perfect every time.
Was this review helpful? [ YES ]
13 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Jan. 8, 2012
This recipe is tasty. I've used it twice as a dumpling recipe, and it is perfect. I've doubled the batch and covered enough of the chicken/turkey mixture to fill a "turkey pan". I did make 1 or 2 minor changes: in place of shortening I used unsalted butter (the first time) and margarine spread (the second time) in equal portions, both came out great. I would definitely advise melting your butter/margarine before adding it, otherwise it ends up a bit clumpy. Second note I'd like to make: Not every batch used the same amount of milk. My first batch I made at two separate times, then later combined them. First batch I used the full cup, second I had 1/2 a cup left over. The second time I made it all it once, and used a total of about 1 3/4 cups. Best advice I can give is to just to add small amounts at a time until you get the right texture. Overall I gave this recipe 5 stars because it is easy to make, and comes out great.
Was this review helpful? [ YES ]
2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Aug. 18, 2011
I have to give this recipe 5 stars because for how simple these are, they are very delicious. My husband usually doesn't eat peanut butter cookies, and doesn't like peanut butter in general, but he loved these. Like many others have stated, freezing/refrigerating the peanut butter cups greatly helps. They do melt quickly though, so make sure you have an even surface to set them all on. I did substitute a 1/4 cup of brown sugar for 1/4 cup of white sugar as I was running low, and they still came out great (I tend to use brown sugar in place of white sugar for a lot of my cookies with great results). Definitely take the advice of many of the reviewers and do not bake these more than 8-8.5 minutes depending on your oven. They won't look "done", but they will come out soft, chewy, and warm enough to melt the chocolate. I did make my first batch a little too large, so I would recommend making the dough balls about 1-1 1/2 inches in diameter at the largest. The second batch of cookies was about that size, and they were perfect. Even with the bigger ones I came out with a total of 20 cookies from both batches. So not as many as the recipe originally states, but if you make them smaller I'm sure you could get at least 30-35. If you're debating on this recipe, definitely try it. I chose it because I had everything but the peanut butter cups in my cupboards, and I'm glad I did (and you will be too). The only bad thing about these is how addictive they are. Rave reviews all around. :-)
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by bakedgoodness

Frozen Chocolate Chip Cookie Dough Balls

Reviewed: Jan. 31, 2011
These are simple and taste great. I ended up covering the dough balls with tempered white chocolate, and it worked well to keep the ball firm while eating it. If you eat just the cookie dough it softens quickly it your hands, so eat quickly. :) A tip for rolling them into balls- scoop out teaspoon sized lumps onto the cookie sheets and freeze for 30 minutes. Take them out and they should be firm enough to roll in your hands.
Was this review helpful? [ YES ]
5 users found this review helpful

Banana Cream Pie I

Reviewed: Jan. 31, 2011
This recipe overall is alright. Made a meringue with the left over egg whites, and it worked well for a topping. My only issue with this recipe is that the bananas started turning brown very shortly after cutting into the pie. The first day after making it, the pie tasted great, but after that it just wasn't appetizing. Might recommend using a different fruit next time.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by bakedgoodness

Mini Cheesecakes

Reviewed: Jan. 20, 2011
I must say I agree with all the high praise and ratings, these are easy to make and delicious to eat. One thing to note though: I doubled the recipe, and only ended up using 1 can of cherry pie filling. I had about 5 or 6 that didn't get cherries on top, but those got eaten just as quickly. Next time I make this I will probably use mini cups instead of regular ones as the vanilla wafer only fills about 2/3 of the regular size baking cups.
Was this review helpful? [ YES ]
4 users found this review helpful

Remarkable Fudge

Reviewed: Jan. 17, 2011
This recipe is simple and delicious. I used to make fudge growing up with my mother and grandmother around the holidays, and never really had a written recipe for fudge. This is the closest recipe I can find based on its ingredients and directions. Instead of a double boiler I used a heavy saucepan, and I melted my own marshmallows in place of using a jar of marshmallow creme. I would recommend using Ghiradelli chocolate chips for the taste. Also, once the chocolate is added and the mixture starts to thicken, mixing in one direction has given me the best results when it comes to texture. My best batch came out slightly oily-looking and didn't stick to the pan when pouring into containers. Let it cool uncovered for 2-3 hours, then refrigerate. It comes out great without walnuts too if you prefer. I made three batches this last holiday season and so far everyone has loved it.
Was this review helpful? [ YES ]
4 users found this review helpful

Grandma's Peanut Butter Fudge

Reviewed: Jan. 17, 2011
I made this recipe for the first time this last holiday season by special request from someone who doesn't eat chocolate fudge. I have made a lot of fudge before, but this was my first time making peanut butter fudge. To start off I would recommend heating the milk and butter first, then stirring the sugar in gradually. I did only a few things different, one completely by mistake. I used a can of sweetened condensed milk (grabbed the wrong can at the store), and 1/3 [12 oz] can of evaporated milk (approximately, it was what I had remaining from a previous batch of fudge). The condensed milk added a sweeter taste, and the evaporated milk thinned it out a little bit. Also instead of using marshmallow creme, I melted my own marshmallows in a heavy saucepan. The fudge came out great, and I have gotten rave reviews from everyone who has eaten it.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by bakedgoodness

Grandma's Lemon Meringue Pie

Reviewed: Jan. 17, 2011
This recipe turned out well after a little adjusting. I've baked many things, but this was my first attempt at lemon meringue pie, and I must say it came out great. A few things I adjusted: I used 2% milk instead of water for a creamier result. I used the juice from two lemons straight out of my backyard. (Measured approx 1 cup. I am very pleased with the taste, but they were very tart). I'm not fond of the texture of the rinds, so I added a capful of vanilla extract to help balance the bitterness of the lemons. To get a thicker texture I started to slow my stirring after adding the egg yolk mixture, and it helped quite a bit. I also added 1/2 teaspoon cream of tartar and 1/2 teaspoon of vanilla extract to firm/flavor the meringue mixture. I followed CARTHECOOK's (9/23/05 review) method for cooling, and the pie turned out very well. *One side note- I beat everything by hand with a whisk, and some of these directions are written for an electric mixer. I would recommend doing the egg white mixture first when using a whisk, as you will need the lemon mixture to be hot enough to seal the meringue to the crust. Otherwise the meringue can come out runny underneath. I also will probably adjust the recipe to add more servings next time. My lemon filling came about 1/2 way up the crust when using a 9" deep dish pie crust, and the meringue sat about a 1/2 inch at its tallest in the center of the pie.
Was this review helpful? [ YES ]
9 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States