Mallory Maloney Recipe Reviews (Pg. 1) - Allrecipes.com (13065638)

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Mallory Maloney

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Microwave Caramel Popcorn

Reviewed: Nov. 13, 2014
This is my 'go to' caramel recipe --- And not just for popcorn! I use it every time any other recipe calls for caramel sauce. It's THAT good! Not to mention that it's quick, easy, and totally foolproof. Loves it!
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Buttercream Icing

Reviewed: Jan. 27, 2013
I did not care for this recipe.
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Chinese Style Sesame Sauce

Reviewed: Aug. 4, 2011
The first time I made this, I was in a huge hurry to get supper on the table, and mistakenly read '1/4 cup cornstarch' as '1/4 cup cornsyrup'! After it had been simmering for a few minutes, I noticed it wasn't thickening up like I imagined it would. I didn't waste time pondering over the wee mystery, though, and instead simply added a tablespoon or so of honey and some watered down cornstarch. Only the second time I made this sauce --- Today --- Did I realise my mistake! However, it turned out brilliantly the first time, so I simply repeated my mistake a second time, and once more, it was absolutely delicious! The only other changes I made was omit the chile paste, and use beef consommé in place of the chicken stock to suit what we had in our pantry.
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Blonde Brownies I

Reviewed: Mar. 13, 2011
Super duper yummy! Surprisingly, though, I prefer mine without any chocolate chips at all, as I feel they somewhat overpower the taste of the actual blondie. In the future, if I were going to add the chocolate chips in, I'd drop the blondie dough by spoonfuls onto a cookie sheet and bake them that way, instead --- I think they'd be an even bigger hit presented as an extra moist chocolate chip cookie, as opposed to simply a pan of blondies!
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Asian Stir Fry Sauce

Reviewed: Mar. 13, 2011
This recipe definitely needs less cornstarch --- I'd go with a single tablespoon as opposed to two --- But otherwise, it's ridiculously delicious, with a very rich, bold, full flavour. Highly recommended!
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Buttery Corn Bread

Reviewed: Mar. 13, 2011
I had never made cornbread myself prior to using this recipe, and all of my memories of cornbread involved my father taking over the entire kitchen for an hour or more, measuring and mixing and adding and subtracting ingredients at a dizzying speed, with a cast iron skillet hissing all the while in the background ... And the outcome being a heavy, dense, much too salty loaf of bread that I was never all that impressed with as a child. So you can imagine how surprised I was to find out just how easy and quick making cornbread can be --- And, of course, the flavour was spectacular! However, I wouldn't recommend this recipe to those looking for the type of saltier, denser cornbread my Dad used to make, as this cornbread is really more like sweet corncake than anything else! Personally, though, I absolutely love it.
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Best Peanut Butter Cookies Ever

Reviewed: Mar. 13, 2011
Holy. Freakin'. . These really are the best peanut butter cookies ever. I was skeptical as I was mixing them up, thinking to myself, 'Best ever? Pfft, I doubt it. Peanut butter cookies are peanut butter cookies --- They all hold the same level of yumminess!' Imagine my surprise when I took the first still warm bite and discovered that these truly WERE the best peanut butter cookies ever, oh my. I don't understand how a few additional ingredients can produce such a wildly different cookie than following the standard peanut butter/egg/sugar recipe on the back of all the jars of peanut butter out there, but it can, and it does, and by George, am I glad I decided to print out this baby. I will, quite literally, ever bake any other kind of peanut butter cookie ever again. They really are THAT crazy delish! To everyone out there reading this and contemplating whether or not to choose this recipe: DO IT, DO IT, DO IT! I swear you won't regret it!
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Tea Biscuits

Reviewed: Mar. 13, 2011
These tea biscuits are fluffy, cripsy, buttery, flavourful, melt in your mouth ... In other words, absolute perfection! Plus, they're magnificent no matter how you go about preparing them: By following the recipe exactly as it's written, by baking them as drop biscuts as opposed to rolled biscuits, by adding in chopped up onion, grated cheese, and garlic powder, or even adding a couple tablespoons of sugar and a half cup or so of raisins! Bottom line: If you're scouring AllRecipes.Com for the perfect tea biscuit recipe, then I suggest you call off the search this instant --- Because you've already found what you're looking for!
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The Best Banana Bread

Reviewed: Mar. 9, 2011
I made a few changes to this recipes when I whipped it up --- Two tablespoons of applesauce in the place of two tablespoons of butter, one and a half cups of Raisin Bran as opposed to one and a half cups of All Bran, and a dallop of raspberry jam instead of the raisins, as I was all out --- But unforch, the finished muffins weren't nearly as sweet or as flavoured packed as I had expected, which was a little disappointing. Whether or not this was due to my changes to the recipe, I'm not sure. However, they're reasonably low calorie, yet hearty and chock full of loads of fibre and other healthy goodness, so I can't complain too much! One tip, though: Be sure to spray your muffin cups with Pam or something similar before filling them up with batter --- Yes, even if you're using paper muffin cups! Otherwise, they're gonna stick like a, y'know, witch. I learnt this the hard way, haha!
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Brown Sugar Cream Cheese Frosting

Reviewed: Mar. 9, 2011
Nothing wrong with this recipe at all --- It was quick, easy, and it turned out beautifully --- But nevertheless, I'm only going to give it three stars, as it was much too bland for my personal tastes. I was expecting a much sweeter and more flavourful frosting, but to me it didn't taste like much more than a mild version of cream cheese with a hint of vanilla thrown in. My family quite liked it, though, so that tells me as long as you aren't making this with the same flavour expectations I had, then you should be fine.
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Photo by Mallory Maloney

Christmas Pinwheel Cookies

Reviewed: Mar. 5, 2010
The first time I made these, ((For Halloween of 2008, in orange and black,)) They turned out absolutely horrible looking, as I'm not sure I followed the recipe exactly, haha. The second time around, though, ((For Christmas of 2009, in red and green,)) I followed the recipe extremely carefully, and guess what ...? They turned out absolutely brilliantly, both taste and looks wise! The only downside is that they're not the type of cookies that you can whip up in a single night --- They definitely take a lot of planning ahead and preparation beforehand. Other than that, though, I love 'em and I can't wait to make them again! I'm thinking maybe separating the dough into two or three segments and tinting each segment a pastel shade for Easter! ^_~
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Photo by Mallory Maloney

Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Mar. 5, 2010
I made a big batch of skull and star shaped cookies using this recipe, and they came out looking seriously tasty! However, I didn't find the actual taste itself to be the greatest. No worries, though, there's nothing wrong with the recipe, nor did I mess anything up. ((This time, haha.)) Y'see, the problem is, when I bite into a sugar cookie, I want it to be so sweet that my fillings ache, basically ... And these cookies simply didn't deliver that kind of sugary goodness! However, if you're a bigger fan of a mild sugar cookie --- One with just a soft hint of sugary taste --- Then this recipe is definitely for you! PS: I used a container of Betty Crocker's Rainbow Chip icing instead of the frosting recipe provided, as I've never been a fan of frostings made primarily out of powdered sugar and milk.
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