EMERALDCITYJEWEL Recipe Reviews (Pg. 1) - Allrecipes.com (1261815)

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Gingerbread III

Reviewed: Apr. 11, 2014
I really liked this recipe the ratios worked perfectly and the texture and flavor are great. I did make it once using oil instead of vegetable shortening once only because I was being lazy and measuring out vegie oil was easier :-) and it still turned out fine. Slight difference in texture but still good and cake like. Not too sweet so you can certainly add a sweet frosting or glaze to this if you wish but a good not too sweet snack cake for the kids too. It also double well the ratios make it really easily done.
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0 users found this review helpful

Mom's Zucchini Bread

Reviewed: Mar. 29, 2014
This is good and basic and turns out well. Made as is and didn't drain the zucchini yes you do need the moisture from it otherwise it will be too dry. I was a bit worried at first when mixing it up because the batter was so think I thought it needed some sour cream or milk or even water but as long as you keep from draining the zucchini it will be fine. Do make sure to bake at 325 not 350 since it needs the lower temperature to bake correctly.
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 23, 2013
Made as is no substitutions and turns out perfectly. No need to mess with it and nice it uses one whole can of pumpkin so I don't have to figure out what to do with a partially used can of pumpkin.
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3 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Aug. 9, 2012
Made as is and also made using half butter have vegetable or canola oil. Doing the former is tasty and doing the latter makes for a softer cookie with enough butter taste. I like these esp. since I can easily half the recipe as the full recipe calls for two eggs. I would suggest chilling the dough first before baking though.
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5 users found this review helpful

Sour Cream Blueberry Muffins

Reviewed: Jun. 23, 2012
Easy and moist but bland even with the sugar on top. A not too sweet muffins so if that is what you are looking for this might work for you. I'd prefer a recipe that incorporates some sugar in the mix - white or brown or both, maybe vanilla and/or cinnamon, or a dash of some citrus for zip - lemon zest maybe. I also found the mix to be pretty thick almost like it needed some milk to thin it out a bit. Had to really mix it to get the dry ingredients incorporated.
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4 users found this review helpful

Grocery Store Frosting

Reviewed: Jun. 3, 2012
Yes I am one of those people that loves the corner end of the bakery store cake. Made exactly do not just use only butter if you want the right taste and texture. If you are afraid of crisco move on. Made with salted butter and also made the day before it does taste different and better as others have noted the day after making.
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2 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: May 19, 2012
Made using honey nut roasted peanut butter. Extra good!
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3 users found this review helpful

Tender Italian Baked Chicken

Reviewed: May 17, 2012
For sure follow the advice of other reviewers and place over a wire rack on top of a cookie sheet (with edges so the greese doesn't spill into your oven (a jelly roll pan works well) and line that with foil and spray some cooking spray on the wire rack for easier clean up - even a broiler pan works.) otherwise you will have a soggy mess on the bottom. I did think it need some salt and pepper but I like things a little on the salty side. Easy recipe to play with the ingredients although I didn't change a thing. I bet the tangy zip of miracle whip instead of mayo would be good to try.
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10 users found this review helpful

Thanksgiving Sweet Potatoes

Reviewed: Nov. 24, 2011
Not my favorite a bit too sweet for me so if you make maybe consider cutting back on the sugar esp. if you use canned sweet potatoes it calls for - also the topping makes this seem much more like a dessert, kind of more like a crumble, which isn't necessarily bad but not quite my thing for a side dish. I'd rather go with the sweet potato casserole II recipe on this site but that is personal preference.
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4 users found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 23, 2011
I just love this cheesecake. Surprsingly easy to put together. Used the cheesecake tips found on this site. Really does make a difference to have ingredients at room temperature, use a water bath, and don't overbeat. Just delish! Make sure your spices are fresh and buy high quality ingredients. They don't cost that much more and makes a real difference in the finished product. Don't even think about using imitation vanilla!
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4 users found this review helpful

Cherry Cobbler II

Reviewed: Aug. 14, 2011
Definitely use less butter. 1/4 cup would be fine. Less sugar is wise too - otherwise it is too sweet and I like sweet. And adding some vanilla and a bit (not much it is strong) almond would add some good flavor. Best to use a good quality brand of pie filling - otherwise it will taste kinda fast "foody." Sounds counter intuitive with all that butter but I would use pam with flour for the pan next time. Not my favorite cobbler but easy to put together.
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4 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: May 1, 2011
sooooo easy and good. I skipped the honey since it is sweet enough for me as is but good with it too.
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4 users found this review helpful

Chocolate Chip Oatmeal Muffins

Reviewed: Feb. 15, 2011
Good idea in theory but if you try to make them healthier they will be drier than they are according to the recipe. Made as is and they didn't rise much. I think the problem being the baking soda doesn't have any acid to react with maybe? Could use some buttermilk to solve that or yogurt or sour cream and would be a bit moister too. A dash of vanilla and maybe some cinnamon for flavor or use cinnamon applesauce. But made as is this is just ok - chocolate in anything makes up for wrong ratios and lack of missing ingredients to make it a more successful recipe.
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Chess Cake

Reviewed: Feb. 12, 2011
Made as is this is a two star recipe. No not pretty but tasted OK - it is sweet and a bit eggy. I think I might like recipes that call for just one or two eggs a bit better. I think an addition of a splash of vanilla wouldn't hurt for the topping. Good advice to spray your hands with vegetable spray or your spatula to get the base in easily. I can see how you could add things to the base like nuts or coconut and play around with the topping - think lemon zest with a lemon cake base. I also think the bake time is a bit long - I should have pulled mine after about 45 minutes and I know my oven temp is right since I moniter it with an oven thermometer. Got a bit brown esp. around the edges.
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10 users found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: Dec. 24, 2010
Very good. And easy. Use a quality barbeque sauce. I like mine on the spicy side but live with someone that likes bbq sauce sweeter so. He wins. Could use some salt and pepper IMO.
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29 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Dec. 23, 2010
I didn't add the raspberries and just made the cheesecake and instead of oreos (not a huge fan of that cookie or its crust) used golden oreos instead. Bought smuckers strawberry topping for the side if people wanted it and made a combo of sour cream/brown sugar as an optional topping too. Plain or with a fruit topping or sour cream topping very good and for me pretty easy to put together. Follow the cheesecake tips on this site and you won't be sorry such as making sure your cream cheese at room temp, eggs at room temp add those one at a time, and a water bath etc. really help with the end result esp. texture. And don't over beat! Also not a bad idea to cover the bottom and a bit up the sides of the ban with foil just in case of spring form pan leakage.
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Gooey Butter Cookies

Reviewed: Dec. 13, 2010
Good and easy. Use a quality cake mix though. I also thought the 350 degree was a bit high. 325 more like it. I used silpat liners and mine still browned on the bottom and I know my oven temp is spot on. Because they hold their shape if you drop them from a cookie scoop you could flatten a bit with a spatula for example and they may cook quicker and then 350 might be ok. I didn't roll in powdered sugar but frosted and dipped in sprikles and color sugar for festive Christmas cookies. The dough is sticky though so best to chill for at least two hours. They hold their shape and don't spread. Must use full fat cream cheese and real butter!
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Gingerbread Boy Cookies

Reviewed: Dec. 2, 2010
Update: These get better the next day btw. These turned out well. I don't think you need to add additional flour other than what you add for the rolling. Anymore and I would think they would get tough. Dust both sides well and it will roll fine. Just be sure too chill well - at least two hours more is better. You can play around with the spices to suit your taste I would say. If I were to change anything I would maybe reduce the ginger and add nutmeg and smidge cloves. I'd also see how brown sugar worked to increase moisture.
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5 users found this review helpful

Chocolate Sheet Cake II

Reviewed: Sep. 10, 2010
Needs salt I think. The butter/oil combo is a good idea though - don't be tempted to substitute as both give different textures/flavor. As for flavor I think this could use a dash of instant coffee or sub the water for coffee to enhance the flavor otherwise it isn't that chocolately.
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9 users found this review helpful

Donut Muffins

Reviewed: Jun. 7, 2010
Just ok - think it might need something like an egg for some substance. Maybe a dash of salt and vanilla wouldn't hurt either.
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6 users found this review helpful

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