CookieCritter Recipe Reviews (Pg. 1) - Allrecipes.com (13663676)

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Lemon Yogurt Muffins

Reviewed: Feb. 21, 2010
These muffins are very tasty. I baked them in mini muffin tin so I cut the temp from 400 to 375 and they took about 18 minutes to cook. I also left off the sugary glaze just because of personal preference. For the reviewers who came out rubbery muffins - DO NOT OVER MIX! I gently folded the wet mix into the dry mix with a rubber spatula about 5 or 6 times and that's all it took to blend everything. I will make these again.
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46 users found this review helpful

Afghan Tomato Soup (Aush Goshti)

Reviewed: Aug. 22, 2010
I made this recipe on a whim because I had a can of tomato juice in the pantry and no one wanted to drink it. I exchanged black beans for the garbanzo beans because that's all I had, and I used Trader Joe's lemon pepper pasta which really enhanced the lemon flavor. I enjoyed this as something different, but my kids didn't go for it, so I'll enjoy a whole lot of leftovers. Thanks for the recipe.
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17 users found this review helpful
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Real Strawberry Cupcakes

Reviewed: Jul. 4, 2010
These cupcakes are really delicious! I followed the recipe exactly except I didn't have any fresh lemons to zest, so I used lime zest instead. The strawberry version tasted so wonderful that I tried puree blueberries too and they also came out very tasty and moist. I will definitely keep this recipe handy because they are a nice treat for pot lucks and family functions.
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14 users found this review helpful

Pumpkin Bread Pudding

Reviewed: Oct. 8, 2011
This is delicious! I am not a fan of soy milk and I had no cream, so I just used 2 cups of 2% milk and it tasted wonderful. I used 2 cups of puree pumpkin from my garden which made it an even more special treat. My other small change was that I only had dark brown sugar, so I used 3/4 cup of that and 1/4 cup white sugar so the flavor wouldn't overwhelm the pumpkin. This is one of the best bread puddings I've ever eaten. I highly recommend it.
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9 users found this review helpful

French Breakfast Muffins

Reviewed: Feb. 28, 2011
These are soooo good! I made the recipe exactly as written except I followed other reviewers' suggestion to brush the melted butter on top of the muffins instead of dipping them. I also used closer to 1/2 tsp of fresh grated nutmeg just because I love the flavor. My ultra-picky 5 year old wolfed down a whole muffin as soon as I pulled them out of the oven, so I will definitely make these again!
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9 users found this review helpful

Cashew Snaps

Reviewed: Jan. 2, 2011
These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're perfect. Unlike other reviewers, I didn't have a problem with the cookies spreading too much. I used real butter and softened it by smashing it up with a wooden spoon rather than the microwave. That might be why they didn't get super thin in the oven.
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9 users found this review helpful

Tamra's Microwave Tilapia

Reviewed: Jul. 31, 2010
This is surprisingly good! Like other skeptics, I wasn't sure about microwaving fish, but I only had a few minutes to come up with something for lunch and I had some tilapia fillets in the fridge. I didn't have any apple cider so I put a splash of lemon juice on each fillet before cooking, and fillets were gobbled down by myself and the kids in about the same time it took to cook them! They were especially tasty with fresh tarragon from my garden. My fillets took the full 4 minutes of cooking time, but I did check them after flipping them as it seems that other reviewers took only 3 total minutes. Must depend on the thickness of the fillets. I also put a pinch of kosher salt on each fillet after cooking and that made them just perfect.
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9 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Jan. 9, 2012
This is an interesting recipe. Per other reviewers, I doubled everything except the salt and also rubbed the seasoning underneath the skin. My chicken was 5lbs, so I expected it to take a little longer, but I also had to rub it with a bit of butter after the second 15 minute segment at 450 degrees because there wasn't anything on the bottom of the pan to put back over the chicken. This was different and tasty. I kept thinking, this isn't exactly the best chicken ever, but then again, I couldn't stop eating either. It's a nice change once in awhile. Next time, I'll cut out the sugar and nutmeg, and maybe add a little chile for some spice.
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8 users found this review helpful

Tina's Peach Cobbler

Reviewed: Sep. 7, 2011
Delicious! I made the crust like the picture...rolled it out to a 9/13 rectangle, sprinkled a little cinnamon on the dough, and then rolled it up and made 1/2 inch slices. The cobbler is beatiful and tasty. I did substitute 1 tsp of cinnamon for the nutmeg because I didn't have any but the flavor is delicious. I will definitely keep this recipe handy.
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6 users found this review helpful

Coconut Oatmeal Cookies I

Reviewed: Feb. 24, 2011
These are delicious! I just pulled a batch out of the oven and they taste fabulous when they're warm. My only change is that I baked them on parchment rather than greasing the sheet and they came out perfect. I agree with the reviewers who said to take them out before they look all the way cooked. Mine were barely turning brown around the edges and still looked raw in the middle, but after they cooled for a few mintues, they were just wonderful. Thanks for this recipe, I'll definitely be making them again.
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6 users found this review helpful

Applesauce Custard Pie

Reviewed: Feb. 27, 2011
I really wanted to love this recipe because it had so many good reviews. The only thing I did different was add a tad more vanilla. The middle didn't set up at all, even after cooking for close to an hour. The flavor was different and nice, but I ended up with soup. Since so many reviewers had great pies, I may try again and possibly lower the oven temp after cooking halfway so the custard cooks a little slower.
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5 users found this review helpful

Praline Pumpkin Pie II

Reviewed: Nov. 29, 2010
This pie was fantastic tasting. I roasted a fresh pumpkin from my garden and pureed the flesh rather than using the canned stuff. My only problem was that the bottom of the pie stuck to the pie plate. I read all the reviews and no one else seemed to have the problem, so perhaps my pie shell had a crack on the bottom and some of the sticky praline goodness leaked out. I think I will probably try making this again though because it was so tasty!
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5 users found this review helpful

Filled Rhubarb Coffee Cake

Reviewed: Apr. 7, 2014
I made this recipe exactly as written, except I substituted pecans for walnuts because I like them better. This is a wonderful treat. I didn't find the filling to be off at all, and the cake is wonderful and moist. My only mistake is that I made it in a bundt pan instead of a tube pan, and I wouldn't do that again because the fruit stuck to the pan. This is definitely a keeper and I'm glad to find such a great recipe to use up the rhubarb in my yard.
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4 users found this review helpful

Basic Fondue

Reviewed: Aug. 5, 2012
Fondue purists will hate me, but I read this all milk recipe and immediately though - mac n' cheese. It added 1 extra clove of garlic and mixed the fondue into cooked pasta and it was delicious. One thing to note, if you use pre-shredded cheese, you may need to cut back on the flour slightly since it already has a little flour on it to keep it from sticking together. The fondue tasted great, but a little on the thick side. I'll try this again with beer as other suggested, and I'll even use it the way it was intended :)
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4 users found this review helpful

Butterscotch Sauce II

Reviewed: Jun. 16, 2012
This is very good. I started putting my ingredients together and realized I didn't have any light corn syrup so I substituted the only thing I had on hand with the same consitancy - maple syrup. I knew that would alter the flavor slightly so I added a tablespoon of Butterschots to counteract plus a 1/2 teaspoon of vanilla. Delicious! I'm going to get some corn syrup and try again. One thing to note though...for those who came out with a thin sauce, you didn't cook it long enough. Even though the recipe says to heat until the butter is melted, if you simmer it for 15 or 20 minutes (no boiling) and stir constantly, this turns into a rich sauce that thickens as it cools.
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4 users found this review helpful

Nutty Pumpkin Muffins

Reviewed: Dec. 4, 2011
These are so yummy. I made a few minor changes to the basic recipe. I used fresh pumpkin from my garden, exchanged orange juice for the water, and added a bit of ginger and nutmeg for more flavor. I left out the nuts just because of preference, and also cut the sugar down to 1 cup since the juice adds sweetness. And last, I made a crumb topping with a little butter, sugar, flour, and same spices as in the muffins. Yummy! These are so light and fluffy, not greasy like so many other muffins. I will definitely make these again and maybe try apple cider instead of orange juice (in exchange for the water).
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4 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Nov. 12, 2011
While I'm not sure this is a substitute for a roll in the hay as another reviewer suggested, it is delicious! I didn't have any parmesan cheese so I tossed in about a tablespoon of left over feta. I also only had whole grain pasta on hand, but other than that, I followed the recipe as is. It worked well with low fat cottage cheese and light sour cream. I will definitely make this one again.
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4 users found this review helpful

Greek Honey Cake

Reviewed: Jul. 19, 2011
This cake is very good, but also very sweet. It smelled so delicious baking in the oven that I couldn't wait to try a piece, but I suspect it will be better in the morning after it has cooled and the glaze soaks all the way into the cake. My only substitute was pecans for the walnuts...not authentic for baklava but it was all I had in the cupboard. I might try cutting out a little of the sugar in the glaze next time, although I suspect it will still be very sweet with all the honey. Very tasty though, and I will probably make it again.
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4 users found this review helpful

Creamy Chocolate Cupcakes

Reviewed: Dec. 16, 2012
I can only rate the cake part because I left the filling out. It is very yummy and has a nice chocolate flavor. I frosted them with Pamela's Products gluten free vanilla icing and the buttery vanilla flavor went very well with chocolate. My only negative comment is that I'm not sure the purpose of the vinegar. I thought it might enhance or change the flavor from an average chocolate cupcake. Regardless, I'll be making these again for sure, so that's a very small negative.
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3 users found this review helpful

Chicken and Biscuit Casserole

Reviewed: Jan. 6, 2012
I couldn't wait to try this recipe and much to my disappointment, I couldn't find any chicken in the freezer. So I made it with leftover cut up tri-tip steaks and beef broth. I also didn't have peas so I threw in a couple cups of chopped, steamed broccoli. I made the biscuits from scratch and mixed in a little basil for flavor and this is really a good recipe. It was kind of like beef stew with delicious biscuits on top. I will definitely make this again and I can't wait to try with chicken. I used the exact measurements but next time I might try baking the casserole in a smaller pan because it did feel like the sauce got a little lost spread out in the 9x13. Over all a great recipe though.
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3 users found this review helpful

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