beanbee Recipe Reviews (Pg. 1) - Allrecipes.com (1368751)

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Pumpkin Cake

Reviewed: Aug. 3, 2003
I made this as a 2-layered round birthday cake with penuche frosting for my bf's birthday (had enough to make some cupcakes as well). I was debating whether or not i should have halved the recipe completely and just made the round cakes, but decided not to risk it. My boyfriend loved it, but I think the key was in the frosting, because the cake itself is a bit on the bland side--it needs just a little something more, but I can't put my finger on it. I only used half the oil and it was still very very moist--I would put even less if I were to make this cake again. I followed other reviewers' advice and used half brown sugar and half white sugar. I left out the cloves, compensating with more of the other spices, which I'm glad I did because the cloves tend to overpower the other. I rarely use nuts, so those were omitted as well.
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4 users found this review helpful

Sour Cream Spritz

Reviewed: Mar. 17, 2003
This was my second time using my cookie press and it was a MUCH easier task than the first time I tried! The dough was good to work with and probably should not be chilled (If the dough is too hard, it'd be more difficult to push out with the press or something like that). I added 1/2 tsp ground ginger, dash of nutmeg, and a dash of allspice to make it more flavorful, but the final cookie itself actually just needed more sweetness. It tasted a bit salty, but the texture was very good. Melts in your mouth. Next time, I would use more sugar or less salt. I had to frost some of them or added a chocolate chip in the center of the ones with the flower design. I kept switching the plate to experiment! I was very happy that the dough was so compliant -- I had almost cried the first time I used the press cuz I had been so excited to use it but was so frustrated that it wasn't working! I should've tried this recipe first.
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Persimmon Cookies I

Reviewed: Mar. 3, 2003
the cloves overhwhelmed the cookies and there wasn't any persimmon flavor at all. i used more persimmon than called for specifically to get more flavor, but to no avail. maybe i did something wrong? like not pureeing enough? the finished cookie had black specks/chunks in it. i figured that was burned persimmon pieces or tannins from the persimmon. either way, it was too spicy. texture was ok, though. i only baked for 12 minutes cuz i thought that would prevent the black speckling. i might try to frost it or something to hide it and counter the too-strong cloves. i was looking forward to this cookie and was very disappointed. =o(
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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 5, 2003
i made these a couple of weeks ago but hadn't gotten around to writing a review for it. i've been looking for a recipe that results in cookies like otis spunkmeyer cookies. these were ok--seemed too greasy. they turned out flat and chewy even after i took care after the previous recipe had resulted in flat, chewy cookies as well, by following all the tips from the "how to get the texture you want from your cookies" page of this site. i'm blaming my oven! haha. but they're still chocolate chip cookies and they were still gone within days, if that says anything. it just wasn't what i was hoping for. i recently tried a recipe from America's Test Kitchen for "Thick and Chewy Chocolate Chip Cookies" which finally resulted in a cookie that was NOT so flat. I think i'll try the Doubletree CCC copycat recipe next... The mission continues...
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Cranberry Pistachio Biscotti

Reviewed: Feb. 4, 2003
this was my first time making biscotti. i halved the recipe just to try it. i chopped the pistachios after reading the reviews, so they didn't turn out like the picture (mine were more green throughout and speckled with cranberries). i ran out of almond extract so added a teeny bit more vanilla. the biscotti were pretty big, so i'd make two smaller loaves instead of one next time. very crunchy and pistachio-y. =o) my boyfriend really liked them.
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Grilled Orange-and-Bourbon Salmon

Reviewed: Jan. 23, 2003
i made this for some friends and served it with mushroom wild rice and steamed frozen green beans. i think i may have overcooked the salmon a little, but it was still received well. the sauce turned into a glaze and it was pretty sweet. i used jack daniels whiskey instead of kentucky bourbon. easy and tasty, but salmon could me made easier.
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Butterscotch Bread Pudding

Reviewed: Jan. 23, 2003
i never know how many stars to give! i halved this recipe and used sourdough bread (the only kind i had and wanted to get rid of). this was my first time making bread pudding so i don't know how long i'm supposed to cook it exactly. i used an 8"x8" square pan and left it in the oven for ~50+ minutes (i think i didn't have enough bread, so i left it in the oven to dry out more liquid). i mixed it around twice during cooking also. anyway, this pudding was buttery and sweet--very rich. the texture was kind of mushy (except for the edges and top), but i guess that's how it's supposed to be? it is definitely an indulgence if u want some comfort sweets -- high in CALORIES!! very easy to make with simple ingredients.
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3 users found this review helpful

Oatmeal Butterscotch Cookies

Reviewed: Jan. 22, 2003
i halved the recipe and it made 43 mini-scooper-ful (the small ice-cream scooper things) cookies. i was pleasantly surprised b/c the batter was stiff and i thought i had done something wrong, but these cookies are oatmeal-hearty with rich, sweet butterscotch chips for balance. baking for 8 minutes was perfect for my little cookies--they came out crispy on the outside and soft&chewy on the inside. thanks for the recipe!
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Salmon with Marmalade-Balsamic Sauce

Reviewed: Jan. 22, 2003
i made this for a solo dinner and used 1 thawed frozen salmon fillet and halved the recipe for the sauce. i also used apricot preserves instead of orange marmalade b/c that's what i had on hand. the sauce was glazy and sweet. very good and quick&easy to make. i had it with steamed green beans.
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8 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Oct. 6, 2002
good cookies. i made the following changes after reading the other recipe reviews: 1) used orange-flavored craisins soaked in warm water for 10 min to plump, 2) used a little less white sugar, and 3) added 1/4 tsp salt. they were a little cake-like, but that's probably something i did. i took them out exactly after 8 minutes so i would have softer cookies. it was very quick and easy to make, but i don't know if i'd make them again. they were good, but i can't help comparing them to the otis spunkmeyer cookies that have cranberries and blueberries (soooooo good!). maybe if brandy AND vanilla were added?
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Fat Free Mini Prune Honey Muffins

Reviewed: Sep. 26, 2002
Dense, moist, and chewy! I added a couple more prunes because I used 50/50 whole wheat:all-purpose flour. I think I'd use less of the whole wheat next time though. I also added some vanilla and made 6 regular muffins instead of mini-muffins. I'm sure the mini-muffins would be nice because they're so dense. I really like that they're fat-free and good for you!! =o)
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8 users found this review helpful

Oatmeal Chocolate Chip Muffins

Reviewed: Sep. 26, 2002
These were very yummy! I omitted the nuts and added more chocolate chips. Warming them up to melt the chocolate chips makes it even better the next day. Mini-chocolate chips might have worked better.It also feels good to have the good-for-you oatmeal in there. Next time, I would use apple sauce instead of oil to make it healthier. **** also added 1tsp vanilla!!! **** i think that helped a lot.
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128 users found this review helpful

Hershey's ® Hot Fudge Pudding Cake

Reviewed: Sep. 26, 2002
I found that this made a very bland cocoa-y cake. It was an interesting way to make pudding cake, but I didn't like the texture. I had to add chocolate sauce and added cool whip free as a topping. The cake part was bland and floury and the fudge sauce was bland and gelatinous. I expected a richer, milk chocolate taste.
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Bierocks (German Meat Turnovers)

Reviewed: Aug. 23, 2002
i have never tasted bierocks before, but if this is what they really taste like, then they are yummy. i used refrigerated reduced fat biscuit dough instead, which was convenient because i made them in all different sizes--big ones using one whole biscuit piece and bite-sized ones using quartered biscuit pieces. they tasted kinda like a hamburger when it was straight from the oven, but the flavors really came out later, when i reheated them for a late-night snack. try melting cheese on top. i may add cheese to the meat mixture next time.
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2 users found this review helpful

Salsa Chicken

Reviewed: Dec. 20, 2001
very quick, very easy, and very tasty!
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1 user found this review helpful

 
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