cpoole919 Recipe Reviews (Pg. 1) - Allrecipes.com (13484815)

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Watermelon Fire and Ice Salsa

Reviewed: Jul. 29, 2012
What a unique and wonderful flavor. Like others, I let the watermelon drain for a few min. Used kosher salt and a fresh clove of garlic instead of garlic salt; vidalia onion instead of green onion. I didn't measure anything but I would guess that I used alot more that 2T of cilantro. Let it sit in the fridge for a few hours and all of the flavors blend together to create something truly unique. I served it over broiled tilapia, but could have just eaten it as a salad.
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3 users found this review helpful

Jennifer's Granola

Reviewed: Jul. 9, 2012
This was my first time making granola and it turned out pretty good. I cut down on the salt a little just because I used salted sunflower seeds, and I used wheat bran instead of wheat germ because it was what I had on hand. The flavor was good, but next time I will probably make more of the liquid mixture to try to get it to clump better. It was very crumbly, but maybe homemade granola is supposed to be that way. I have nothing to compare it to, so I'm just going to play around until it gets to a texture that I prefer.
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jun. 2, 2012
This was probably the best chocolate chip cookie recipe I have come across so far, and I have tried a lot. Still not perfect, but really close. I use half butter and half butter flavored shortening. I chop up whatever gourmet dark chocolate bar I have on hand and use this with the semi-sweet chips. Best combo I have found is 1 dark chocolate and sea salt candy bar and about 1.5c bittersweet choc chips. Gives them a much more sophisticated, adult flavor.
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0 users found this review helpful

Refried Beans Without the Refry

Reviewed: Mar. 3, 2012
We make these just about every time we cook Mexican food. The only difference I make is I use chicken broth instead of water, or either I add a little chicken buillion paste to the water. Sometimes they are so good any flavorful we just eat the beans whole without mashing them. They freeze well that way too.
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6 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Mar. 3, 2012
Best cookies I've ever made. I always do about a dozen different types of cookies at Christmas time and these are always the first to go. The cookie itself has a brownie-like consistency, and the addition of the Andes mint makes them heavenly. They freeze well, too. Found some hidden in my freezer from two months ago and they still tasted fresh and yummy!
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3 users found this review helpful

Chocolate Mocha Cake I

Reviewed: Jan. 29, 2012
So good! I doubled the amount of coffee. For those who said you couldn't taste the coffee, the main reason you add coffee to a chocolate cake is to intensify the chocolate flavor. This one definitely did taste chocolatey! The edges had a nice crispness to them which we loved. This will now be my go-to chocolate cake recipe.
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5 users found this review helpful

Fruited Ice Cream

Reviewed: Jan. 20, 2012
Best homemade ice cream ever! The lack of sugar meant no grainy texture that some other recipes have. I halved the recipe to fit the ice cream maker attachment for my Kitchenaid and it was perfect. Will make many, many more times with all kinds of variations!
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3 users found this review helpful

White Almond Wedding Cake

Reviewed: Aug. 17, 2011
I made this cake as written and it was very good. It had a very nice texture-it was moist and somewhat dense while still being light and fluffy. Still working on the ratio of vanilla/almond extract, because as written the almond flavor is a little strong to me. However, the true appeal of this recipe is its flexibility. I used a chocolate cake mix, added instant coffee to the water, and used 2/3c flour and 1/3c cocoa (all vanilla, no almond). This produced the best chocolate cupcakes I have ever had. Perfect texture, excellent flavor. Better than all of the completely from scratch chocolate cakes I have made. Definitely a keeper.
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8 users found this review helpful

Peach Muffins

Reviewed: Aug. 10, 2011
My husband and I enjoyed these muffins. I tweaked the recipe a little in an attempt to make them a bit healthier. I used 2c regular and 1c whole wheat flour, substituted applesauce for half of the oil, and decreased the sugar to about 1.5c. I also added a splash of milk since the batter was a little stiff. Mine were perfectly done at 20 minutes. They had just the perfect amount of sweetness for a quick tasty breakfast. Will definitely make again; may even try with apples instead of peaches.
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2 users found this review helpful

Tres Leches (Milk Cake)

Reviewed: Dec. 29, 2010
I made this as written and the texture of the cake itself was not enjoyable to me. I made it again using a white cake mix (used 3 whole eggs but beat the whites separate then folded them in) and it was wonderful. Instead of whole milk I used half and half the second time. I served it with fresh strawberries. Three stars as written; five with my alterations.
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2 users found this review helpful

Giant Chocolate Chip Cookie

Reviewed: Aug. 26, 2010
This makes a perfect cookie cake. The only alterations I made were to substitute 1/2 cup shortening for half of the butter and to omit the nuts. I got many rave reviews (including 3 marriage proposals)! The strange thing is, I think this recipe makes lousy cookies, but for some reason the cookie cake turns out amazing. Don't discount the recipe just because you're not a fan of the Tollhouse cookie recipe.
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5 users found this review helpful

Chicken Enchiladas Suizas

Reviewed: Feb. 2, 2010
Excellent recipe, if you play with it a little. I read the reviews saying that the sauce was too thin so I melted the cheese into the cream and broth and cooked it on the stove until it thickened a little. I left out the chipotles in adobo partially because I didn't have any but also because I think the flavor may have overpowered the flavor of the green salsa. I can't say for sure how the original recipe tastes, but with my small adjustments they were amazing!
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4 users found this review helpful
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Special Buttercream Frosting

Reviewed: Jan. 23, 2010
LOVE this recipe! I was worried when everyone said it was exactly like bakery icing because lots of bakery icings are way too sweet for my taste. But think BAKERY bakery, not GROCERY STORE bakery. I halved the recipe to make enough for one batch of cupcakes, but only had to use 2 oz of cream. I didn't have quite one cup of shortening so I topped it off about 1/4 cup butter and it was excellent. Hard to believe buttercream icing could be this tasty without hardly any butter. I will use this from now on!
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 5, 2010
This recipe is wonderful on sugar cookies. However, I have played around with it and can't get the perfect consistency for piping. It always seems to run, taking away from the intricate details I am trying to accomplish. The solution I have found is to use this icing to give my "background color" on the cookies and then make Decorator Frosting (also from this site) to pipe on details. The two together give me exactly the look I am going for!
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3 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Nov. 22, 2009
These were amazing! Made them for a bake sale and ended up having to make a second batch so we could keep some because they were so good! I followed the advice of other viewers and used a whole can of pumpkin instead of just a cup and I think it helped keep them moist. However, the best part was the icing! I will start adding cinnamon to my cream cheese icing when I make carrot cake, too. Awesome recipe all around.
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1 user found this review helpful

Decorator Frosting

Reviewed: Oct. 4, 2009
After attempting a buttercream frosting recipe from this site that was a complete disaster, I decided to try this one out. It turned out perfect! I used it for mini cupcakes for my brother's wedding and they disappeared. Everyone ate the cupcakes instead of the wedding cake! This icing sets up beautifully and tastes great too.
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1 user found this review helpful

French Buttercream Frosting

Reviewed: Oct. 4, 2009
I followed this recipe exactly as written but something went wrong somewhere. While the icing tasted great, the texture was a greasy mess. It was impossible to work with. Kept adding powdered sugar to get it to thicken up but to no avail. And when I tried to add food coloring (the gel kind sold in cake decorating stores) the color did not take. I ended up adding cream cheese to it and using it as fruit dip.
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3 users found this review helpful

 
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