Marcey Recipe Reviews (Pg. 1) - Allrecipes.com (13510236)

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Key Lime Pie VII

Reviewed: Sep. 3, 2010
This was so easy and delicious! I can't get key limes or key lime juice where I live, so just used regular limes and store bought lime juice. I just added a little extra lime juice because it wasn't quite tart enough. I think I'll add a little extra zest next time, but it does gets tarter over time. I used two cans of sweetened condensed milk as others have recommended. I baked it for only 10 minutes even though I didn't really see any tiny bubbles. I refrigerated it over night and it set up great. So creamy! I topped it with Cool Whip which was a nice contrast to the tart.
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Urban Legend Cookies II

Reviewed: Nov. 12, 2010
If you make these right, they are outstanding. Someone gave me this recipe 15 years ago and now I'm known for my chocolate chip cookies. I know it's terrible, but I use margarine instead of butter which really help the texture. I don't bother grating the chocolate. I just throw some extra milk chocolate chips in the blender and mix that in (and I add more chocolate than it calls for). In the end though, underbaking these cookies is really the key for me. I bake them for 6 minutes and let them cool as short a time as possible on the cookie sheet. People continually beg me to make them and I've sold a few batches. By the way you can make these vegan and they are still fantastic! The texture is different and you have to form them into a cookie (they don't spread out), but the taste is still incredible. My vegan friends said they were the best cookie they had ever tasted.
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Strawberry Cheesecake

Reviewed: Sep. 3, 2010
This is a very creamy cheesecake, probably because of the sweetened condensed milk. I'll probably start using this recipe as a base for other cheesecakes because the texture is so nice. I had two store bought graham cracker crusts, so just divided it between the two crusts which was the perfect amount. I had trouble getting the strawberry mixture to thicken up like I wanted, so instead of swirling it in the cheesecake, I mixed the topping with some strawberry jam and put it on top after they were chilled. I baked them for 40 minutes at 300 degrees and then left them in the oven with the door cracked for another 30-45 minutes (forgot the water bath but there were no cracks). Delicious!
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Big Soft Ginger Cookies

Reviewed: May 30, 2010
I just finished making these and they are incredible! I did make a few modifications though based on the recommendations of others and my personal taste. I used 3 teaspoons of ginger, 1 1/2 teaspoons of cinnamon, and 1 teaspoon of cloves. I also used dark brown sugar instead of white sugar and oj instead of water. I used 1/2 cup butter and 1/4 cup margarine only because that is all I had. I used a lot more white sugar to roll them in then the recipe called for, but I don't know how much I ended up using. I did not have to flatten them at all. I only baked them for 6 minutes (they were underbaked) and then after a couple of minutes, moved them to a wire rack. The result is a delicious, chewy, spicy cookie! I just wish I had made a double batch. It made about 40 cookies (they weren't that big), but between us my husband and I ate 16 in one sitting!
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Cream Cheese Frosting II

Reviewed: Mar. 16, 2012
This is a delicious recipe! Not too sweet, just sweet enough. I made pumpkin muffins (using the Maine pumpkin bread recipe from this site) and frosted them with this frosting. Wonderful! I didn't change a thing in the recipe.
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Chocolate Muffins

Reviewed: Aug. 8, 2012
Wow these are good! I brought these to work and they disappeared FAST. They said they were the best chocolate muffins they had ever had. Based on other reviews I used 3/4 cup cocoa (Hershey's special dark) and reduced the flour to 2 1/4 cups. I used over a cup of chocolate chips, mixing them with the dry ingredients so they wouldn't sink to the bottom. Next time I plan on adding even more (to me you can't have too many chocolate chips!) It made 24 muffins and I had to bake them for the full 25 minutes, which was unusual for my oven since it normally bakes faster. The texture was fantastic (I was careful not to overmix) and the chocolate chips were meltly. Yum!
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Oatmeal Peanut Butter Cookies III

Reviewed: Jul. 12, 2009
I just finished making these cookies and they turned out very well. The cookie itself is chewy and delicious, and that was baking for 8 minutes. Based on the other reviews, I doubled the recipe (both the cookie and the frosting) and had just enough. I used a teaspoon which made the perfect size and a double batch made over 50 sandwiches (I'm not sure of the exact number since my husband ate some!). I tried using a pastry bag for the filling which worked okay until the tip came off. I think it was because my frosting was very thick. I even used extra cream. So I ended up using a knife, which worked fine and was less work than the pastry bag. I'll bring them to work tomorrow so we'll see what my coworkers think! Well after bringing them to work, I'm changing this to 5 stars. Everyone loved them!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 8, 2009
I made the recipe as shown except I used 1/2 cup oil and 1/2 cup applesauce. I didn't have the right size pans so I divided the batter between two 8 1/2 x 4 1/2 pans. I started out baking them @ 335. I ended up having to bake them about 120 minutes, and kept adjusting the temperature down (eventually to 300) so the crust wouldn't burn. But they turned out really moist and delicious. And everyone is right - the bread tastes even better over time. I think next time I will double the spices (except for the ginger because a little goes a long way for me) and just set the temperature to start with at 300. Or maybe I'll try muffins like others have suggested. So many possibilities! I just made it again with double the spices and it was incredible! I love this bread. My husband says it's positively sinful and he's so right!
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Peanut Butter Cup Cookies

Reviewed: Oct. 22, 2009
These cookies are quite tasty, though I did have one person say they were a little greasy. I made them as the recipe stated except I used margarine instead of butter, but I doubt that would make the difference since I always use margarine instead of butter (just a personal taste preference). I used a regular muffin pan since I didn't have a mini muffin pan (the recipe made around 30 cookies). I extended the baking time to 10 minutes. They didn't look done, but I took them out anyway. I also froze the peanut butter cups as many others suggested. I refrigerated them for a few minutes after inserting the peanut butter cups. They came out really good and look very nice. I think next time I'll try adding mini chocolate chips to the cookie batter.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 26, 2012
These cookies are good, but I wouldn't call them spicy. Next time I'll double the cloves. I used 1/2 cup butter and 1/2 cup margarine (no trans fats kind) and dark brown sugar rather than light. Cookies just seem to come out chewier with dark brown sugar. I used both baking powder and baking soda (1 tsp each) just because I always put both in my cookies. I also added a little nutmeg (not quite 1/2 tsp. They do leave a very pleasant after taste in your mouth though. I only had to bake mine for 7 min. and removed them from the cookie sheets immediately. Overall, a good cookie, but could be even better with more alterations.
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Chocolate Truffle Cookies

Reviewed: Feb. 17, 2011
I'm giving this 4 stars since my coworkers seemed to love them. I wasn't quite as impressed. I'm a major chocoholic, but after they were completely cool, to me they almost tasted a little bitter. Maybe I'll try semi-sweet squares instead if I make them again. I didn't have cocoa powder (well I did but it expired in 2004 so I thought I probably shouldn't use it!), so I added an extra square of unsweetened chocolate and a tablespoon extra flour. I had thin brownie batter at this point. I figured there was no way I would be able to make cookies with that even after refrigerating so I ended up adding 3 more tablespoons of flour. Before refrigerating it was pretty much brownie batter consistency. I refrigerated it over an hour, and boy did it thicken up! I had no problems forming the cookies. I added peanut butter chips to some (I liked those best) and chopped up Andes mints to some. I baked them 8 minutes and moved them to a wire rack after about 1 minute. Overall they apparently turned out good since I got rave reviews. They just weren't my favorite.
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Oatmeal Raisin Cookies I

Reviewed: Sep. 24, 2010
I have made this recipe twice, once with rolled oats and the second time with quick oats (didn't add raisins either time since I don't care for them). I preferred it with quick oats. Using the quick oats, I baked them for 7 minutes at 360 degrees (8 minutes for the rolled oats). The second time I also added about 3 tablespoons extra flour. I also added peanut butter chips (both times) which went really well with the oatmeal. They were quite the hit at work! I should have made a double batch because they didn't even last half the day. Will definitely make again with the peanut butter chips!
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Cranberry Orange Cookies

Reviewed: May 30, 2010
These are pretty good cookies, but I was a bit underwhelmed by the orange flavor. I doubled the zest, but maybe next time I'll triple it. I used 1/2 butter and 1/2 margarine only because that is what I had. I did not add the nuts since I don't like them, but added white chocolate chips instead. And I used Craisins (not chopped). The cookies came out in texture and appearance just like a chocolate chip cookie (flat and chewy), but maybe it is because I used both baking soda and baking powder. The recipe doesn't call for the baking powder, but out of habit I used an equal amount of both. I also only baked them for 7 minutes, so that may have made a difference also. I didn't make the icing since I used the Craisins and white chocolate chips. I might consider making it anyway next time just to intensify the orange flavor. Overall though, a very tasty cookie!
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Creamy Peanut Butter Fudge

Reviewed: Aug. 30, 2009
I just made this recipe and Aunt Teens Chocolate Fudge. I had better luck with this recipe. I had a candy thermometer in the mix, but I decided to follow the recipe and not worry about the temperature on the thermometer (which got to about 250 degrees at the end of 7 minutes). I stirred constantly until it was to a full boil and then left it alone on the advice of other reviewers. After the 7 minutes I added the marshmellow, vanilla and peanut butter right away. I stirred it until it was smooth and poured it into a pan that I lined with plastic wrap. I left it out to cool (did not refrigerate) and it firmed up pretty good. The texture is very creamy and not as hard as the chocolate fudge. It is extremely sweet though so I cut the pieces small!
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 30, 2009
I'm giving this 4 stars since my husband loves it, but I'm not quite as excited. It's okay, but I didn't think it was that special. Maybe my expectations were too high. If I tried it again though I would definitely double the raspberry sauce because the recipe didn't make enough. I also made the mistake of trusting the recipe and should have tasted the sauce. It was extremely tart! Next time I would add more sugar. Thanks to the reviewer who suggested adding the cornstarch after straining out the seeds. That part worked well for me. If anyone has any advice on the crust, please share because I always have trouble with an Oreo crust sticking to the pan when I cut the cheesecake. This time I tried lining the pan with parchment paper and spraying it with cooking spray (per another reviewer), but the crust just stuck to the paper.
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Luscious Four-Layer Pumpkin Cake

Reviewed: Dec. 4, 2009
This cake is delicious and very moist. I don't care for nuts, so I just ended up frosting the whole cake. I love the frosting too, since it is not too sweet thanks to the Cool Whip. It wasn't the most attractive cake, but tasted delicious!
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Chewy Sugar Cookies

Reviewed: Nov. 1, 2009
I just finished baking these. This is the first time I've ever made sugar cookies and they turned out well. I did add an extra 1/2 cup flour to the recipe and refrigerated the dough for about 3 hours. I had no problems with the dough being too sticky. I had to bake them for 12 minutes though since I have to adjust my oven temperature down all the time. They did spread out but weren't too thin. I had no problems getting them off the cookie sheet even though I didn't let them sit 5 more minutes. My husband says he's normally not big on sugar cookies but that he could eat a lot of these!
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Fudge Truffle Cheesecake

Reviewed: Oct. 29, 2009
This recipe is quite good though some people said it was too rich for them. I have an insatiable sweet tooth so that wasn't a problem for me. The crust in the recipe sounded a little odd so I made an Oreo crust instead. I baked it exactly 55 minutes, turned off the oven and left it in for another hour with the over door open a little. That did the trick with the cracks. There wasn't a single crack and it also didn't sink in the middle (which usually happens to me when I use a springform pan). So thanks to the other reviewers that had that suggestion. Next time I don't think I'll bake it quite as long though because for me it was slightly overbaked on the edges, but the middle was very creamy. Overall a very good recipe, but I doubt I'll make it very often because it is so rich for others and I don't want to eat the whole thing by myself! Well actually I'd like to, but I don't want to be as wide as I am tall!
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Brownie Chocolate Chip Cheesecake

Reviewed: May 17, 2010
I made this for the first time yesterday. I used Ghiradelli triple chocolate brownie mix for the crust (using a 9-inch springform pan). I didn't find that the crust was too thick. I baked it for 35 min. as the recipe stated, but next time I think I'll bake it for only 30 min. since it seemed slightly overbaked. I floured my chocolate chips, but they still sank to the bottom. Does anyone know what the trick is for that? Does it require a lot of flour? I baked it for 50 min. and even though it was still jiggling, I turned off the oven and opened the door a bit. I left it like that for about an hour. I also had a pan filled with hot water on the rack below during baking. There were no cracks and the baking time was perfect. It is a very creamy cheesecake. This time I just sprinkled more chocolate chips on top, but next time I think I'll make a chocoate drizzle for the top. Overall a very good recipe.
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Homemade Chocolate Sandwich Cookies

Reviewed: Apr. 3, 2010
I made these with strawberry cake mix and made the cream cheese frosting II recipe from this site. I used butter instead of shortening since I don't care for using shortening. I only baked them 8 minutes and they stayed extremely soft. I left them on the pan for about five minutes and then transferred to a wire rack. The flavor is pretty good, but they got mixed reviews at work. One person said they were too moist and fell apart and got all over them! I might try them again with dark chocolate cake mix or spice cake mix.
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