Kelly Yu Recipe Reviews (Pg. 1) - Allrecipes.com (13553894)

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Brownie Biscotti

Reviewed: Dec. 13, 2010
This is perfectly crunchy and is not brittle (people with braces could eat this easily). Also, the cocoa and chocolate and walnut flavors complement each other very well. I would increase the walnuts to 1/2 cup for more taste. Maybe add more cocoa powder for a more powerful cocoa flavor as well. The egg yolk shouldn't be skipped either - it makes an excellent shiny covering on top of the biscotti. This recipe was completely worth making, although I got my hands all sticky and gross from the dough. To make easier to handle, wet your hands while shaping the dough into logs. Happy Baking!
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Chocolate Peanut Butter Cup Cookies

Reviewed: Nov. 25, 2010
Although I used all white sugar and didn't use peanut butter chips, these cookies still turned out AMAZING. They are seriously the best cookies I've ever tasted. The chunks of peanut butter cups are heavenly and each bite is a chocolate fantasy. SO GOOD!
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8 users found this review helpful
Photo by Kelly Yu

Chocolate Chip Banana Muffins

Reviewed: Jan. 20, 2011
Who can resist chocolate with banana? These muffins were totally great. I loved seeing the banana chunks and chocolate bits as I munched on this satisfying treat.
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7 users found this review helpful

Banana Oat Muffins

Reviewed: Jun. 23, 2011
Very moist and delicious! Nobody who ate these guessed that oats were in them...the oats just blended in perfectly to add a great texture and more chewiness. I even put less sugar and oil and it still turned out nice! Very filling and satifying treat - is great as part of a healthy breakfast!
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5 users found this review helpful
Photo by Kelly Yu

Big Soft Ginger Cookies

Reviewed: Dec. 13, 2010
So soft. So good. Especially with the "Sugar Cookie Icing" from the website. I even made a gingerbread house with this recipe. Spices smell heavenly and are not overpowering in the finished product.
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5 users found this review helpful

OREO® and Fudge Ice Cream Cake

Reviewed: Sep. 8, 2010
Heavenly deliciousness! Pretty simple to make, looks lovely, and tastes amazing. All my friends thought I made it from scratch when there's only 5 ingredients! Will make this again - so much cheaper than buying a DQ ice cream cake.
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Beginner's Biscotti

Reviewed: Dec. 31, 2009
I'm the submitter of this recipe. Just in case if anyone wonders :) 1. The beaten egg makes the biscotti shiny. 2. A small food processor makes grinding the almonds really easy. For Reference: large pieces, grind 5 seconds. medium pieces, 20 seconds. very fine pieces, 2 to 3 minutes. 3. Why knead away the cracks? Leaving cracks causes the biscotti loaves to split apart in the oven. Not very attractive in my opinion. 4. And yes, I'm sure, there is NO BUTTER in this recipe. If you love these biscotti like I do, you won't miss the butter or oil at all.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Nov. 25, 2010
Okay, taste was 100%. The recipe was simple. BUT the cookies came out too thin. I think I should increase the flour to 2 cups. I used 1 1/2 cups sifted flour and the cookies ended up looking unappetizing. And, you MUST use cloves. It makes all the difference! I used 1/2 cup butter and slightly less than 1/2 cup of olive oil. And I used all white sugar. Works fine...but as I said before, something I did differently from the original recipe caused my cookies to be thin and look blah.
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3 users found this review helpful
Photo by Kelly Yu

Banana Muffins II

Reviewed: Dec. 29, 2009
These are absolutely the BEST banana muffins I have ever eaten. I used whole wheat flour and I added a dash of vanilla. And I used 3 super ripe bananas. I kept them until the outer skin started turning black, then refrigerated to prevent them from getting mushy. My muffins took 28 minutes at 350 degrees to be perfect. They were golden brown and so moist, sweet and delicious! Do not mash the bananas too much if you want visible bits of banana in your muffins. I also sifted the dry ingredients and I didn't overmix. Wonderful, wonderful, WONDERFUL!!!
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Biscotti Toscani

Reviewed: Nov. 24, 2011
These are incredible! I made these for Thanksgiving, and I could barely stop eating them. I first was skeptical of the ingredients because I usually don't bake with zest of any kind, but this time (becuase I had oranges on handy) I went ahead and inclueded zest as indicated. No regrets! The almond and orange flavor work perfectly together - and it smells so good while and after it bakes! I don't even want to put chocolate on it...I feel that anything extra would just take away from its already amazing flavor. You must try this!
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Pumpkin Chocolate Chip Muffins

Reviewed: Nov. 24, 2011
Very delish. I even made mine without oil and it still turned out well! The pumpkin flavor and spices are not overpowering, and it has a pleasant aroma. The chocolate is a must for kids and works well as a complemet to the subtle pumpkin taste. I'd imagine it would also be great with walnuts, dried fruit...yumyumyum
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Butter Flaky Pie Crust

Reviewed: Nov. 20, 2011
I used this for my pumpkin pie but it tasted quite raw. Next time I will prebake this crust. Otherwise, the outer parts of it that I managed to cook thoroughly tasted alright, but not very flaky. Second time, it was more flaky, but still tough. :( I need to work on my pie crust handling techniques, probably...
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 20, 2011
The filling this recipe made was quite yummy, however I feel the sugar pumpkin was too hard to prepare and did not make a noticeable distance. Using a real pumpkin was not exactly worth the effort. At least now we have an abundance of toasted pumpkin seeds. Also, some people didn't like this recipe because the filling isn't as smooth as the one made with store bought ultrapureed pumpkin. I agree that the filling was grittier because it used home prepared pumpkin, but the taste is still great!
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Challah I

Reviewed: May 30, 2011
I used molasses instead of honey for this. It wasn't very sweet or eggy, but I did add extra flour, so that might've been the cause. My result tasted like a regular white bread, with a crunchy crust and soft interior. I'm gonna use it for my sandwiches. Though I expected something more dessert like, this is pretty good already.
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2 users found this review helpful
Photo by Kelly Yu

Awesome Grilled Cheese Sandwiches

Reviewed: Feb. 2, 2011
This tasted so good even though I didn't use any butter! So crispy and cheesy! Like another review suggested, I baked at 400 degrees on the lowest rack for 8 minutes, then flipped and baked for 6 minutes. I also let the sandwiches bake open-faced for a while to let the cheese melting get a head start. Very satisfying and full of yum!
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Perfect Pumpkin Pie

Reviewed: Nov. 12, 2010
This recipe was very easy to make. However, some of the filling burnt, and the filling itself is too sweet. I think the pumpkin should be increased and the condensed milk decreased. The ginger flavor was also a bit too much. Otherwise, it was pretty tasty!
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Creamy Peanut Butter Fudge

Reviewed: Oct. 23, 2010
This tastes just the same as the inside of a Hershey's Reese! Really good, but also really sweet. Mine turned out slightly grainy, but I didn't use a candy thermometer or anything. Also, by the second day, my fudge was leaking oil, so that was a put-off.
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Grilled Asian Chicken

Reviewed: Sep. 8, 2010
3 sentences: Not flavorful enough. Not salty enough. I know what real Asian chicken tastes like, and this bears little resemblance.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 24, 2010
These cookies didn't taste special to me. Maybe because I made them the standard cookie size and they spread out too thin and weren't as hearty. There's nothing wrong about them, and they taste yummy, it's just that I flattened them out too much and they spread too thin and before I knew it I had a cookie that wasn't the best because it wasn't as fat and as chewy anymore. Don't make my mistake and this recipe would probably be a whole lot more satisfying.
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Lemon Bars I

Reviewed: Sep. 24, 2010
These were decently yummy. The shortbread base was terrific, but the lemon part was lacking. I personally thought they were too sweet. This could be improved. Anybody try doubling the shortbread base and making layers? Then they would look like lemon sandwich bars and would be a lot better. That's what I think.
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