Lacey Recipe Reviews (Pg. 1) - Allrecipes.com (13014826)

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No Bake Peanut Butter Bars

Reviewed: Apr. 22, 2013
The chocolate hardens and when trying to cut the bars, it cracks and is messy. Then the bars were still squishy hours after being refrigerated. Needless to say, I was disappointed in the recipe, it tastes okay but is really rich in peanut butter and seriously lacks presentation.
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1 user found this review helpful

Robbi's M&M Cookies

Reviewed: Mar. 9, 2011
Great, delicious cookies. I cringe at using shortening in my recipes. But was afraid butter would make my cookies flat & unappealing, so I did what many other users suggested and did half-butter and half-shortening. Additionally, I refridgerated the cookies overnight because in many cases if the dough is cold when it hits the oven, it less likely to spread out really thin and won't be as flat. So, it helped my probability of flat cookies. See my pictures.
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1 user found this review helpful

Chocolate Ganache

Reviewed: Mar. 8, 2011
I used this over my lite buttercream icing with a dark chocolate cake and it was delicous! It was a huge hit at work as it was served at an office birthday party for my boss. Thanks for the fab recipe!
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5 users found this review helpful

Golden Potato Soup

Reviewed: Mar. 6, 2011
Loved this soup! It was really good. I made a quadruple batch so that I could freeze a double batch for some other time. I added a little more potatoes than it called for. I added carrots and broccoli to make it more healthy for my family.
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11 users found this review helpful

Fantastic Focaccia Bread

Reviewed: Mar. 6, 2011
I followed the recipe exactly. I was really disappointed how flat mine turned out. ANd didn't even taste that good either.
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1 user found this review helpful

Healthier Chocolate Covered Strawberries

Reviewed: Feb. 5, 2011
Although this recipe does sound good, it doesn't fit the title, in fact, it LESS healthier!! White chocolate has a lot more sugar than milk chocolate, and has more milk, which has more fat. I thought maybe you could substitute butter for shortening, and dark chocolate for milk chocolate. This should be called "more fattening chocolate covered strawberries."
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6 users found this review helpful

Shrimp Etouffee II

Reviewed: Jan. 10, 2011
This is pretty good. I halfed the hot sauce because I have younger children and I was worried about it being too spicy. I just put hot sauce on the table for people to add to their soup at their own discretion. At first it looks really thick, but then the shrimp shrink SIGNFICANTLY and it soup thins out, just a warning - this was my first soup with shrimp and I wasn't aware.
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3 users found this review helpful

Sour Cream Pound Cake

Reviewed: Jan. 2, 2011
Pretty good, not as moist as I would like but here is the problem, it was New Years Eve, I just got back from the grocery store, and wasn't about to make a special trip back for butter. So, I used "butter-flavored" Crisco. It is always my back-up butter. This may have affected the moisture, who knows? Plus, I made mine in mini-bundt cake pans, and set my temp for 325 and for 30 minutes, and I believed it was overbaked, so be forewarned. But, I added some chocolate glaze (which I've never had to add glaze to my pound cake before but felt the need to since it was overbaked), this helped compensate for being too dry.
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2 users found this review helpful

Baked Potato Skins

Reviewed: Dec. 31, 2010
These were very good. I didn't have a problem with them too greasy, although I slightly reduced the amount of oil. Additionally, I substitued vegetable oil for olive oil to help reduce unhealthy fats. The mistake I made is, I left too much potato on the skin, because I was afraid to scoop them too thin for fear of them being too burnt or crispy. So instead they were cooked perfectly but was too thick with potato. So I think I'm better off listening to the recipe, and scooping more potato off for better flavor. They were still really delicious! Enjoy!
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5 users found this review helpful
Photo by Lacey

Whole Wheat Snickerdoodles I

Reviewed: Dec. 10, 2010
These were pretty good considering they were made with whole wheat. I made with 1:1 Whole Wheat:All Purpose because I was afraid of the overbearing taste of the wheat. I'm glad I only did half, as I believe it would have been too strong. Cookies were pretty moist & chewy, although I have definitely tasted more moist and chewier snikerdoodles before.
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7 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 10, 2010
I'm giving this 2 stars (versus 1 or none) even though mine turned out to be completely unedible - there must have been something I did wrong. I have made meringues many times in the past and I don't know what happened with these! Problem #1: The candy cane pieces stuck together, making it challenging to sprinkle the top of the cookies. Problem #2: The Meringues stuck to the foil and were literally IMPOSSIBLE to unattach. Problem #3: The meringues came out chewy like taffy, not the meringues should be. I live in Texas, and although it was winter when I made these, it was hot & humid in my house, so that may have something to do with the condition of these cookies; however, I have made meringues in the heat of the summer before too, so not sure where I went wrong. All I know is I won't be making them again!!!
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4 users found this review helpful

Pastry Cream

Reviewed: Dec. 10, 2010
This was good & tasty. But, I had lumps in it, even though I followed the directions precisely and read all the user tips - the lumps were unavoidable! Additionally, the prep & cook time took MUCH LONGER than it states!!
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4 users found this review helpful

Easy Pavlova

Reviewed: Dec. 10, 2010
Thank you so much for sharing Rosina! Fantastic recipe! I was scared to use egg whites because of previous bad experiences, so I used meringue powder instead (you can buy that at the grocery store) and came out beautifully. I followed another user's suggestion of crumbling up wax paper then coating it with cornstarch, which worked great - wonderful tip! You can apply the whipping cream a couple hours before serving, but do not apply the fruit until right before because the fruit tends to sink into the cream after a while. The next day after serving, if there are leftovers, the meringue crust becomes very soft and soggy but still holds its flavor and still tasted good to me. Additionally, I added a small layer of homemade vanilla custard (Pastry Cream recipe from this website) since I had some leftover in the frisge to the Pavlova before applying the whipping cream, which enhanced the flavor.
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9 users found this review helpful

Mexican Casserole

Reviewed: Aug. 21, 2010
this was a nice, quick easy throw-together casserole. I made it with homemade mexican rice, which made it even better.
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Aug. 21, 2010
AAAAmazing cheesecake! Wow! This is a colossal size cheesecake and taste delicous.
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4 users found this review helpful

Dumpling Soup

Reviewed: Aug. 21, 2010
I agree with other users who commented on the dumplings. Yikes! I will definitely be altering the dumplings with my bisquick dumpling recipe next time I make the soup because the dumplings were not what I wanted!! However, the soup part was really delicous, we ended up sifting through the dumplings and just eating the soup. I also added quite a bit more chicken broth to the recipe as other users suggested. Two stars only, since the dumplings failed and since I had to alter the recipe. Good to use as a recipe base.
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9 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Aug. 21, 2010
These came out really good. I thought they had a good flavor and was chewy in the middle and crunchy around the outside, which is my definition of a perfect cookie. I would have given it 5 stars, but had to alter the recipe, I added 1/4 cup more of crunchy PB, additional 1/4 cup more of flour, and 1/2 tsp of vanilla. Made these for my Dad who drove over 1600 miles to spend some time with me and PB cookies are his favorite. He loved them!!
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4 users found this review helpful
Photo by Lacey

Cinnamon Rolls I

Reviewed: Aug. 21, 2010
These were pretty good cinnamon rolls, I liked that they didn't have to be glazed with sugary icing and they weren't all soft and gooey. They were the texture that actual cinnamon rolls should be. The reason it didn't have 5 stars, is because some fo the directions are a bit vague and the very first instruction - I found to be confusing. I have been using yeast for a while & never found it to be "creamy" - not sure the interpretation of "creamy" is supposed to mean but I ended up spending extra time trying to create a "creamy" yeast mixture. FYI - doesn't have to be creamy, it should be dissolved well. Overall, the cinnamon rolls turned out delicious!
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1 user found this review helpful

Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: May 23, 2010
Cupcakes were pretty good, definitely not the best or second best. It was an interesting mix with the half-and-half of each mix. Overall, it was worth trying but doubtful if I will ever make again.
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2 users found this review helpful

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