Sarah Recipe Reviews (Pg. 1) - (13330201)

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Sopapilla Cheesecake Pie

Reviewed: Sep. 17, 2011
Everyone loved this, even the hardcore anti-sweet people gave in and took more than one piece!! This is extremely impressive as they can resist absolutely anything else sweet-related. The only downside to this recipe is that it's harder to make than it sounds. Especially rolling out the crescent roll dough. It wouldn't roll out easily so I just patched up the pieces on the top and bottom. It turned out great in the end anyway; it was just troublesome to handle. I also simply put the sugar and cinnamon topping first and melted the butter, drizzled it on top of the cinnamon/sugar and popped it in the oven. I ended up using just 1/2 cup sugar though as 3/4 was a lot (gave about a cm of height as the topping!). Otherwise everything else was amazing!
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Oaty Cereal Bars

Reviewed: Jan. 31, 2009
It was too sweet with the honey--I had to use 1/4 cup sugar. There wasn't enough peanut butter taste to my liking, and it didn't stick together in the end with just the honey. The end product was a crumbly mess that fell apart completely when I tried to cut it into actual bars. I think I'll use 1 cup peanut butter, 1/2 cup corn syrup (I think the corn syrup makes it stick together better), and use 5 cups toasted oat cereal and 1 cup oats. Forget the honey--the taste might be great, but it won't be sorely missed.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 7, 2009
It's only good for it's addition of the marshmellow creme. It really all depends on the quality of chocolate you use, NOT on how good this recipe is. I tried to melt all the sugar, but it took 3 hours to do so on low-medium heat (any higher, and the concoction would burn and leave brown bits floating around, which is not pretty to see). When the sugar STILL hadn't been completely melted, the end product was grainy. However, since I used Guittard chocolate chips (which are superb for cooking or baking), my fudge came out as a success, even with the grainy texture. I just convinced everyone that it was grainy because I put crushed chocolate candy pieces in there. Anyway, this recipe doesn't really work, but it IS creamy thanks to the marshmellow creme. But it won't make a smooth end product. The taste is stellar, but the texture is not. Also, if you use Nestle Tollhouse or Hershey's or even Godiva's chocolate chips for this recipe, you'll come out with an average fudge dud that'll only taste like chocolate chips. NOT good. Use imported chocolates, like Guittard or Callebaut, and you'll be able to convince people that you bought this fudge from a good chocolate store.
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Chocolate Cheesecake I

Reviewed: Dec. 22, 2008
I used chocolate filled oreos as the crust. The taste was awesome! I used about 20 cookies (10 w/filling, 10 w/o chocolate filling), and 1 tablespoon of sugar, because the extra filling did the job. I also did just 3 Tbsp. butter. 1/3 cup will be too much and the butter will melt out of the pan during baking. Then the crust will just taste gross. Also, I changed from 1 cup of semisweet chocolate chips to 1¾ cups, added 3 tablespoons of UNSWEETENED cocoa powder, 1/3 cup heavy whipping cream (and kept the 1/2 cup sour cream), 1/4 teaspoon salt (for flavor), and 4½ Tbsp. of cornstarch instead of flour. Let me tell you the product: a cheesecake that had a glossy finish (a marble smooth top just like in the stores)--thanks to the cornstarch (and the cornstarch acts as a thickener just like the flour, so don't worry about substituting). The cheesecake also leaned towards a dense texture--thanks to the whipping cream (I like my cheesecakes dense, not light and fluffy like mousse. Ick. Then it just becomes a mousse cheesecake, not a cheesecake cheesecake). The cheesecake was still reinforced with that trademark tanginess that everyone attributes cheesecakes with--thanks to the sour cream, and best of all, it had a CREAMY CHOCOLATE TASTE. The added 3/4 cups of chocolate chips made it more chocolatey, but it wasn't overly sweet because of the added cocoa powder (which was unsweetened), and together they made a scrumptious chocolate heaven. Very verry great!
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Cream Cheese Cookies IV

Reviewed: Dec. 18, 2008
I am unused to these kinds of cookies. I've never had cream cheese cookies before. They tasted a bit like those store cookies where they're completely white and soft, and have huge dollops of frosting on them. The mixture of butter and cream cheese (which makes up 90% of this recipe's taste--if you ignore the wave of cake mix taste) gave me a bit of a headache. However, even though these are not my type of cookies, I gave them a four star because this recipe is fool-proof. There was nothing that was missing (or lacking). It's just a simple cream cheese cookie that will satisfy any cream cheese cookie craving.
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Broccoli Cheese Soup V

Reviewed: Dec. 8, 2008
Just made this 5 minutes ago. It is a very good soup--the sauteed onions+flour+milk surprisingly made it the right color, texture, and creamy taste. If you want a less cheesy taste, then put a 1/4 of the cheese recommended and add a tablespoon of salt. If you want all the cheesy taste, then go with the recipe--it'll be so cheesy that it'll taste like cheese dip =)
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Pumpkin Cheesecake II

Reviewed: Nov. 27, 2008
THE BEST RECIPE I HAVE EVER GOTTEN FROM THIS SITE. The directions were helpful in that they made you put the eggs in last (which helps because it prevents cheesecake cracking), and the extra spices were absolutely perfect!! They complimented each other so well! However, I did not put in any lemon flavoring. I also upped the 3/4 cup of pumpkin to 1 cup, and it was perfect. To prevent cracking and air bubbles, I followed past reviews by dropping the springform pan on the counter (after I filled it with the batter) to get out the air bubbles, and I not only used a waterbath, but I also greased the sides of the springform pan to allow the cheesecake to shrink towards the middle more easily instead of pulling to the sides and cracking. What came out was a cheesecake with a marble smooth top like in the restaurants!! To smoothen the sides, I just took allrecipes' advice and wiped the sides with a hot wet knife. Nothing else was altered. This recipe speaks for itself! **EDIT** The mace is a must!! If you want to get the full seasonal taste, then you cannot settle for anything less than the mace. It helps bring out the other spices as well, but not too much so that it becomes an overload. This cheesecake gives a very subtle taste, and the mace makes you feel like you're taking a bite of pure Autumn.
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