Kiki Recipe Reviews (Pg. 1) - Allrecipes.com (13144268)

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Eclairs II

Reviewed: Jun. 20, 2011
They seriously do taste like they are fresh out of a bakery; the custard is absolutely perfect. Not too sweet or overwhelming, but flavored just right. I did adjust the chocolate ganache according to the top rated reviews because the original was too thick and bitter for my taste. Also, I actually messed up the first step a bit; make sure your butter is really boiling before you add the flour, don't let it cool even for a little bit! Don't forget to poke holes in the eclairs immediately after taking them out of the oven to release the steam--I take this opportunity to dot three holes along the bottom OR two holes, one on each end, using a 1/4 inch piping tip. I use that same piping tip with the custard filling later rather than cutting the eclairs in half because I find this a lot more fun and aesthetically pleasing :) You can feel when the eclair is fully piped with custard because it actually becomes heavier. All in all, easy recipe with impressive presentation--I'll definitely be making them again!
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Lamingtons

Reviewed: Mar. 24, 2010
Mmmm so yummy, I made these after seeing communitychannel eat them lol. First of all, the icing in this recipe is extremely forgiving... you can just eyeball the measurements. I used less powdered sugar to make it less sweet and more chocolatey, and I added more milk... you want a somewhat runny, thin consistency for this cake! I highly recommend stirring in a heat safe bowl and then putting the bowl over barely simmering water (making a double boiler) to keep the icing melted and runny as you take your time dipping. The cake in lamingtons can be any generic sponge or butter cake; I used Nannie's Hot Milk Sponge Cake right after it cooled and had no problem with crumbs! Also, this recipe is incorrect in using FLAKED coconut, which is waaay too sweet. Use DESSICATED coconut to perfectly compliment the flavor and make it a lot prettier/ the authentic Australian lamington.
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9 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 26, 2009
I added 1/4 tsp ground allspice and an extra 1/4 tsp ground cinnamon, and I followed the tip to heat up the spice and pumpkin before mixing. (I did that until the mixture was very warm to the touch; it took a few hours to cool down!) The result was ABSOLUTELY DIVINE, I love this pie, so delicious! Tastes better if you leave it in the fridge overnight for the pie to firm up a bit. Great recipe!
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Chocolate Covered Strawberries

Reviewed: Aug. 12, 2009
I used this for chocolate covered bananas, and maybe it was the moisture of the bananas but... I found that adding margarine made the chocolate very creamy, never to dry hard. This is desirable depending on your preference~ I however, love having that "snap" to chocolate when you bite into it, so next time I shall just temper chocolate without any additives!
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4 users found this review helpful

Cookie Dough for Ice Cream (Eggless)

Reviewed: Jul. 10, 2009
I made this for my cookie dough-loving brother (6 years old) rather than for ice cream. When we made chocolate chip cookies, he would always prefer dough over actual cookie, but the raw egg was a worry. This recipe was GREAT with the given substitutions (given in first few reviews). It still wasn't as great as real cookie dough with egg, but beggars aren't choosers lol. The only thing... whoever suggested 1/2 tsp of salt, that was WAY too much!! I had to add a touch more milk to get rid of that saltiness, blech. The slightest pinch should be just fine :) Milk made the cookie dough more sticky, but that was fine since we were eating it as is ^_^ 1.5 tsp of milk for more of a dough, 2 tsp milk for sticky dough.
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1 user found this review helpful

Four Cheese Macaroni

Reviewed: Jul. 9, 2009
This recipe had so many great reviews, so I decided to give it a shot. Of course on this website I've been trained to read all reviewer's suggestions for an optimum dish. I don't understand why anyone would give this recipe five stars WHEN NO ONE ACTUALLY USED THE RECIPE. Every review had a different story, different modifications, so I decided to try and follow the original recipe with the ONLY common modification of doubling cheeses and half-and-half. The result was horrendous! The cheese was chunky (BAD!! consistency) and almost overbearing, no one liked it at all. :( Just macaroni in a fattening and chunky mystery sauce...
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7 users found this review helpful

Best Brownies

Reviewed: Jun. 9, 2009
Whoever says these are cakey is a n00b. :> That's not the fault of the recipe, that's the fault of overmixing! Use a spoon and hand mix until blended, don't beat the whole mixture (though do do that lightly to the eggs). This rule also applies to cookies if you want to keep them chewy. Only overmix for cakes! These brownies turned out so yummy, chewy, and delicious. I didn't make them with frosting though, I don't like frosted brownies! I had to bake them in a 10x14 with a doubled recipe; they were thin but still sooo good (also took 5 minutes less, 20 min) They brought on my very favorite part of cooking-- when all is done and your recipient takes that first bite, pauses, and widens his eyes in YUMYUM JOY. Or at least that's what my good friend (birthday boy) did, haha :) it made me very happy to see that he enjoyed what I made! I love this recipe. EDIT: I'm not kidding when I say this is possibly one of the best recipes I have ever tried :D I got rave reviews~
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11 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: May 21, 2009
Ohh these were absolutely delicious! I simply could not keep out of them!! No they do not come out puffy but I like them in their original shape so I can taste more of the outer coating. :) My favorite part of these cookies is they way they spread in the oven. usually I am very OCD about rolling balls of cookies; with many recipes it is so easy to get inconsistent cookies that differ in size and shape, but these all came out in perfect circles! Sooo great! They were crispy at the edges and chewy in the middle the day I baked them, but even when I tightly plastic wrapped them, they lost crispiness the next day. They became chewy, but I guess that's better than lots of cookies that become rock hard the next day right? Also, I had to take an intermission and left coated, rolled cookie dough balls for a hour. When I came back and recoated them, they baked to have much bigger cracks than the ones I bake right away.. I thought it looked a lot nicer. Not sure how this works but hope it helps! By the way, whisk the dry ingredients besides the sugar in a separate bowl. In a bigger bowl, cream the shortening, butter, and sugar by hand for about 2-3 minutes until it's pale yellow, but not fluffy. Then add the other wet ingredients, mix, add the dry ingredients... mix until blended. Don't overmix or else it becomes cakey. The creaming part is crucial for the chewiness and texture of the cookie. Do NOT be afraid to overcoat these, they never come out too sweet!
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Lemon Square Bars

Reviewed: Apr. 26, 2009
I have never seen, had, or made a Lemon Bar, so I decided to take a shot at this recipe based on Jeannette's suggestions (currently most helpful review). Turned out delicious and tasted soooo goooooood. I love the contrast in texture! Since we were low on ingredients I had to halve the recipe... I used a 8x5 rectangular glass pan. Since that's not quite half the size of a 9x13, the lemon bars were a lot thicker and took a good 10 minutes more (total 40 min) to fully set. Now as an amateur baker and first time baker of lemon bars... I could NOT cut these nicely at ALL! The pictures are so elegant and classy.. but my edges were all raggedy and ugly haha. How do I cut nicer lemon bars? Regardless of the look the were delicious though :) . In two hours I couldn't resist 5 squares! They were just so delicious! Man, it's good to be 16 with high metabolism LOL.. For first timers with this recipe: the base will only be slightly golden when you first cook, and lemon part should be gel like, but not liquidy.
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Candied Citrus Peel

Reviewed: Apr. 26, 2009
Ahhh, I've tried twice to make this recipe and each batch came out yucky and bitterrrr. Half of the second set didn't have the bitterness but were far too sweet in my opinion. All that sugar inside and out... just didn't seem to be that appealing! Someday I will try these again... third time's the charm right? I donno what I'm doing wrong so that I'm not getting all these same rave reviews! :
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Best Toffee Ever - Super Easy

Reviewed: Feb. 18, 2009
YAY so easy so yummy. I didn't have a candy thermometer, so I just stopped stirring after the steady boil started. When the toffee became the color of the brown paper bag on hand, I poured it out. It's burning if the bubbles in the center are dark brown rather than amber. Spreading out the chocolate chips is so fun, haha~ So easy to make, it only took me a few minutes. Highly recommended!
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3 users found this review helpful

Chewy Sugar Cookies

Reviewed: Feb. 16, 2009
For some reason my cookies spread out a looot and they ended up extremely flat... Which I do not find appealing in a cookie at all. The texture is great, I give it stars for that, but honestly I thought the taste was just alright. I'm a cookie connoisseur and I found these to be above average, not the best tasting. I'll keep looking for another cookie recipe oh well!
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Photo by Kiki

Easy Decadent Truffles

Reviewed: Feb. 13, 2009
Delicious with beautiful texture~ :) I have to say they were a little too rich, even for the extreme sweet tooth like me... you can only take small bites at a time. You must let them sit overnight in the fridge to let the flavor come out. Tasting it upon mixing gives you this very cream cheesy flavor and mushy texture, both of which I did not care much for. The next day they had delicious chocolate flavor and brilliant texture with a hardened outer coating. I cut down to 2.5 cups of chocolate and 2 cups of powdered sugar. Never try to deviate too much from the equal amount of these two ingredients, because it is their even proportions that make the brilliant truffle texture. My truffles were actually extremely easy to roll... Refrigerate for 1 hour, spoon equal messy balls onto parchment paper, store that for 1/2 hour, and take out six at a time to roll. Roll at first with hard pressure and then gradually lighten to compress the chocolate and make it into a nice sphere. The warmth of your hands will make them a little sticky for the coating. A faster way to roll the chocolate into coating is fill a shallow pan with your coating, drop in however many rolled truffles fit, and push the pan back and forth on the counter, making the chocolates roll into the coatings themselves. Rerolling after coating shakes of excess coating and allows you to reshape any imperfections. If you are taking these out and want to keep them cool, freeze a ziploc bag or water bottle full of water and ke
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Extreme Chocolate Cake

Reviewed: Feb. 11, 2009
The cake is delicious and moist, and the frosting is AMAZING (not to mention versatile; I cut down on the powdered sugar and could easily find balance between bittersweet or for sweet tooth). Make sure to follow the reviewers' comments on substituting hot water for hot coffee. Unfortunately, while this cake was above average, I found it to be not quite not "THE" chocolate cake I've been looking for... very yummy but not excellent! The cake is a little bland alone. The batter will be watery but it bakes up BEAUTIFULLY. I forgot to line the bottoms of my pans with parchment paper (a tradition) but the cake still came out easily, soft and not burnt at all. I filled three 8-inch pans half way through. Going over that amount made the cake rise too high. To get rid of that unattractive dome that sneaks up in cake baking, pour the batter into the pans, lift them up about 4 inches or so, and bring them down forcefully or drop them on the countertop. Do this about 3 times, then put down the pan and spin it around a couple times. Repeat the dropping if you want reassurance. This lets out the air bubbles that causes the cake dome! YAY
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