Emma Lo Recipe Reviews (Pg. 1) - Allrecipes.com (13712565)

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Emma Lo

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Overnight Coffee Cake

Reviewed: Oct. 7, 2008
This was pretty darn good. I took it to a study a group, and it disappeared. The only I would say needed improvement was the fact that it came out a little dry. However, I think it was because I didn't have any buttermilk, and instead I used soymilk with lemon juice. Next time, I'll see if I can get some real buttermilk. I'm sure it will be fantastic!
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Oatmeal Peanut Butter Cookies

Reviewed: Sep. 15, 2008
I made these for my birthday because I'm more of a share than recieve kind of person. I used vegan ingredients so all of my friends could enjoy them - and they still turned out wonderfully. They were crunchy, chewy, and melt-in-your-mouth good. I highly recommend this.
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2 users found this review helpful
Photo by Emma Lo

Fresh Fig Cookies

Reviewed: Aug. 20, 2008
This is a good recipe. I changed it a little bit, because I was pressed for time - I made a bar cookie. If I make this again (if I ever have fresh figs again, I will), I would cut down the baking powder just a little bit to make a denser cookie. They turned out a little cakey for my tastes, but the flavour is good!
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Banana Chai Bread

Reviewed: Aug. 20, 2008
This was a good starter recipe... but it needs something extra. First off, more banana! I like a lot of banana in my banana bread. I would up the amount to at least a full cup, if not more. Second, I would use both the tea and some additional spices... I made a very strong cup of tea, and put in a bit more spice, and I still couldn't taste it. Overall, the bread was pretty good, other than those two things, which are easily fixed. I'll most likely try it again
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Photo by Emma Lo

Blueberry Zucchini Bread

Reviewed: Aug. 20, 2008
This is wonderful. I upped the amount of zucchini, added a few more blueberries, used both all purpose and whole wheat flour, and cut the sugar just a bit. It came out a little too moist, but I think that was my fault, not the recipe's. I topped it with an oatmeal crumb topping, which just made it even more delicious. I will be making this again.
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Photo by Emma Lo

Tofu Fudge Mocha Bars

Reviewed: Aug. 17, 2008
I love these... frozen. For whatever reason, they wouldn't set. I baked for a longer time than the recipe called for, but they never firmed up. They tasted good and I didn't want to throw them out, so I put them in my freezer and... voila. A really nice frozen fudge bars. I made mine super chocolate/mocha-y: extra cocoa and a bit of kaluha on top of the coffee powder. Delish! I also wanted to spruce it a up a bit, so I added a thin cream-cheese swirl (4 oz fat-free cream cheese, a bit of sugar, and a small amount of Irish Cream). Although you can taste a faint nutty flavour from the tofu, it doesn't detract from the quality.
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3 users found this review helpful
Photo by Emma Lo

Chocolate Wave Zucchini Bread

Reviewed: Aug. 15, 2008
I really wish I could give this recipe 4.5 stars. I used applesauce and fat-free sour cream in place of the shortening to cut out some of the fat, and I substiuted some of the sugar with honey, but I forgot to put a little (more) baking soda in it to neutralize the bitterness, so the bread had a bit of a funny aftertaste. But it was still delicious. I didn't halve the batter accurately, so I ended up with more chocolate dough than regular dough. I layered the two mixtured, which was quite attractive in the final presentation. I'll definitely be making this again.
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Photo by Emma Lo

Whole-Wheat Chocolate Chip Cookies

Reviewed: Aug. 15, 2008
My mother had requested a batch of cookies for an office party she was holding. I wanted to try a new chocolate chip cookie recipe that would appeal to more adult palates; the whole wheat rounds out the cookie, providing a more subtle but richer taste. I 1-1/2ed the recipe, and instead of using 1 cup of margerine, I used 3/4c and 1/4c applesauce. I lessened the amount of white sugar, and used some honey. The only thing I can recommend is to use more vanilla than the recipe calls for. I used approximately 3 tsp, and it still wasn't enough. Other than that, its wonderful! I highly recommend this recipe.
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Spaghetti Squash I

Reviewed: Aug. 10, 2008
This recipe was great! I added some mushrooms and spinach that I needed to use, and it was delicious. I highly recommend this to everyone... especially vegetarians!
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Tiramisu II

Reviewed: Aug. 7, 2008
I made this two nights before serving it, to let the flavor really come through. It was wonderful. I used a combination of Kaluha and rum with a strong coffe/espresso mixture. I think the only thing I would change is to use more! I didn't have a springform pan, so I used a deep-dish pie plate. It worked out pretty well. The next time I make it though, I'll definitely get a springform!
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Quick and Easy Alfredo Sauce

Reviewed: Aug. 7, 2008
I was making dinner for some friends, but I work until pretty late in the evenings. I made this sauce the night before. I added some nutmeg (after reading the reviews). It was wonderful the night before - it was smooth, velvety, perfect. Last night, however, when I was getting ready to serve it, it seperated a little bit. It still tasted wonderful, but the seperation caused the texture to be a little less than great. I highly recommend making the sauce for the same night it will be served. Oh! I was having 6 people for dinner, so I upped the servings to 6. I ended up with a TON of alfredo. The original recipe would have easily sufficed.
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Peach Bread

Reviewed: Aug. 1, 2008
I used this as a basic recipe, but changed things to lower the fat, calories, and make it heart-healthy. I used whole wheat flour, substituted the oil with 3/4 cup applesauce, 1/4 cup fat free sour cream, added a banana,and put in 2 1/3 fresh white peaches. It turned out wonderfully. I think next time I will try putting in a little more sour cream, and maybe some other spices.
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Zucchini Brownies

Reviewed: Jul. 30, 2008
I am on a quest for a brownie recipe that I can't feel too guilty about. I think this is it. I substituted unsweetened applesauce for the oil, used 1/2 sugar and 1/2 splenda, and left out the walnuts, more due to allergies than calories. They turned out a little cakey for my tastes (I like fudgy brownies), but they were very moist. Next time, I'll halve the baking soda, and leave out a little flour. I used a simple cocoa glaze instead of a true frosting, which went very nicely with the brownies. I'll definitely be trying these again (and soon)!
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African Sweet Potato and Peanut Soup

Reviewed: Jul. 30, 2008
This soup is marvelous. When it came time to puree it, I ran into some problems - my food processor wouldn't turn on, our blender started to smoke when I plugged it in, and I ended up *trying* to use a hand held mixer. I got most of the sweet potatos pureed, but there were some carrot and mushroom (I added them because I love them) chunks still. I don't recommend using this method - it got pretty messy. However, this did not affect the taste in anyway. I took some advice and used the reduced-fat super chunky peanut butter, and added a lot more spices than the recipe calls for. It tastes great.
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Mushroom and Endive Soup

Reviewed: Jul. 29, 2008
UPDATE: I had this soup two days later for lunch, and it was remarkable (even with my substitutions!) Original: When I made this soup, my local supermarket was out of endive, so I substituted leeks instead. It turned out brilliantly! I added some more spices though - lots of thyme, sage, rosemary, and cayenne. I also used some white wine and sherry to give it a more sophisticated edge. The only problem I encountered was blending the yogurt into the soup. It didn't blend, and it came out looking like parmesan cheese - Still tasty though! I look forward to trying the recipe with endive soon.
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Chocolate Chip Banana Bread II

Reviewed: Jul. 28, 2008
I am always on the search for a good banana bread - moist, full of banana flavor, and not too dense. This is a wonderful recipe, and the chocolate adds something extra-special to it. I omitted the walnuts (allergy) and used 1/2 c shortening 1/2 cup applesauce for lower fat. It turned out terrific. This is definitely going to be my standby recipe from now on.
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