mmmdessert Recipe Reviews (Pg. 1) - Allrecipes.com (1372089)

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Big Soft Ginger Cookies

Reviewed: Dec. 1, 2006
Oh, my gosh... These are so good! The spices balance out nicely. We usually go for chocolate chip cookies, but even my picky 7-year-old son loves these. I doubled the recipe and used 1 cup of butter and 1/2 cup of margarine to get the buttery taste. Instead of water, I followed other reviewers' advice and used fresh orange juice. However, I'm not sure the juice made any difference. Before measuring the molasses, I sprayed the measuring cup with cooking spray so the molasses would slide out easily. I rolled the dough into 1-inch balls to yield more cookies. I will definitely use this recipe again very soon.
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408 users found this review helpful

Chocolate Banana Bread

Reviewed: Jun. 10, 2006
Fabulous! I had some sour cream and very ripe bananas to use up, so I tried this recipe. So glad I did! Both the banana and chocolate flavors came through. Modifications: 1) Used regular sour cream and mini chocolate chips because that's what I had on hand. With mini chocolate chips, chocolate flavor is more evenly distributed. Since my bananas were small, I used 7. 2) Whisked dry ingredients (flour, baking soda, and cocoa powder) together in one bowl and created a hole in the middle. In another bowl, mixed the wet ingredients (margarine, white sugar, eggs, mashed bananas, and vanilla extract). Then poured the wet mixture and sour cream in the middle of the dry ingredients and mixed by hand until just incorporated. Finally, stirred in the chips. This method will prevent tough bread. 3) Instead of two big loaves, I made 8 mini loaves with the batter and baked them for 35 minutes. Less time and easier to share with friends. This tastes more like a loaf cake than traditional banana bread, so this will not replace my tried and true banana nut bread recipe. However, this will be a wonderful addition to my repertoire, especially when I want to impress guests with an unique homemade baked treat. *Update on 9/22/06: Made bread with regular semi-sweet chocolate chips and mini chips many time with great success. Today used white chips, and they dissolved into gooey, sticky mess that stuck to the bottom of the pans and left ugly holes throughout the loaves.
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199 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Jun. 25, 2002
This is my family's absolute favorite cookie. I always double the recipe and keep the dough handy in my freezer. I do have a few recommendations: 1) Use only half the amount of salt. 2) Use half butter and half margarine instead of all butter. Otherwise, the cookie may turn out too flat. 3) Try refrigerating or even freezing the cookie dough before baking. That will also help the cookie to be less flat. Enjoy!
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142 users found this review helpful

Homemade Egg Noodles

Reviewed: Jul. 30, 2002
This was the first time I ever made homemade noodles, and I had so much fun! Instead of mixing the ingredients by hand, I used a food processor. I processed the flour, salt, and egg yolks (omitted the baking powder) until mixture formed fine crumbs. Then with the processor running, I slowly added about 1/3 cup of water through the feed tube just until the dough forms a ball. (Without the water, the dough was too dry and would not form into a ball.) I let the dough ball rest for 10 minutes before dividing it into quarters and proceeding with recipe. After rolling, I let the four sheets of 12" square dough rest uncovered for 20 minutes. Then I loosely rolled up dough jelly-roll style and cut into 1/4" wide strips. Lastly, I let the strips dry on cooling racks for a couple of hours. The noodles are then cooked in canned chicken broth for about 2 to 3 minutes with baby bok choy, Vietnamese beef balls and sliced fish cakes. What a delicious meal!
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135 users found this review helpful

Melt In Your Mouth Peanut Butter Cookies

Reviewed: Jun. 14, 2002
Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be, I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls, DEFINITELY decrease the baking time. I baked them for only 10 minutes, and they turned out quite dark and very crunchy. If I use this recipe again, I may try baking them for only 7 to 9 minutes. Also, when I first looked at this recipe, I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie, I will probably go back to my old recipe. Yet if you like a crunchy cookie, this recipe may just fit the bill.
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60 users found this review helpful

Wonderful Banana Cake

Reviewed: Apr. 27, 2002
Oh, my goodness! This cake is so easy to make, and it is so moist and delicious. I followed one reviewer's recommendation and used three bananas instead of two, and it made it even more moist. I would not try using four bananas, though. It definitely did not need a frosting because it is so good as is. Next time I may try a chocolate cake mix and may stir in some chocolate chips or chopped toasted walnuts to make it even yummier. :) One word of caution: I checked my cake after 54 minutes, and the top looked very brown, although this did not affect the taste. I would recommend checking after 50 minutes of baking and test for doneness with a toothpick. This is a perfect dessert to take to any pot-luck function because it is easy to transport also!
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46 users found this review helpful

Chinese New Year Sweet Rice

Reviewed: Jan. 31, 2003
I think there is an error in the first ingredient of this recipe. Chinese Sweet Rice is always made with a short-grain rice called glutinous rice (aka sweet rice or sticky rice). Jasmine rice is a long-grain rice and will not yield the sticky consistency. The two types of rice are not interchangeable in recipes.
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34 users found this review helpful

Apple Muffins

Reviewed: Sep. 7, 2001
Tasty and moist. I made the muffins even more irresistible by topping the batter with a mixture of 1/4 cup of chopped walnuts, 1/4 cup of packed brown sugar, and 1/2 teaspoon of cinnamon before baking. I also increased the amount of chopped apples a bit. I will definitely use this recipe again.
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33 users found this review helpful

Banana Spice Cookies

Reviewed: Oct. 12, 2001
This cookie has a nice flavor, but the texture is too much like bread. When I was mixing up the batter, it seemed too runny. I was afraid that the cookies would not turn out, but they did. If you like banana nut bread and want to try something a little different, this will fit the bill.
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26 users found this review helpful

CheckerBoard Cookies II

Reviewed: Dec. 28, 2002
LOT of work for a mediocre cookie. The dough was hard to work with, and it takes a lot of precision to get the strips to be the same size for stacking. The cookies do not look as impressive as expected. Most importantly, the flavor is quite bland. Better save the time and ingredients for other tastier cookies.
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25 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Oct. 9, 2004
A nice cookie that is a bit out of the ordinary. It's a peanut butter cookie with some texture from oatmeal. I cut the salt in half and used chunky peanut butter. I also added a cup of white chocolate chips per batch. Teaspoon drops seemed kind of small, so I used a tablespoon. Since some reviewers complained about the cookies spreading too much during baking, I formed the tablespoonfuls of dough and froze them. Then I just baked them from a frozen state. I doubled the recipe, so now I have a couple zipper bags of frozen dough balls ready for the next time I need to bake some goodies in a hurry!
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19 users found this review helpful

Snowballs II

Reviewed: Dec. 11, 2001
This is a very festive cookie for Christmas. It's a great cookie for people who love nutty cookies or shortbreads. It's almost exactly the same as a Russian tea cake recipe from Betty Crocker's web site. The only variation is 3/4 cup finely chopped nuts instead of 1 cup chopped pecans. Also, the baking instruction was 400 degrees for 10 to 12 minutes. Next time I will try 350 degrees for 15 minutes to see if the cookies turn out even better. Also, I made another batch of dough using 3/4 cup toasted coconut instead of chopped nuts to put in the freezer for later use. I think that will yield delicious cookies for coconut fans.
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19 users found this review helpful

Butter Cookies V

Reviewed: Jan. 16, 2003
This is a good recipe to use up extra egg yolks. I used 1/2 butter and 1/2 shortening, but I think I'll try using all butter next time because simple recipes require the best ingredients. Initially I had some trouble slicing the slightly thawed logs that have been frozen. However, the dough became less crumbly and sliced nicely after it thawed out a bit more. I sprinkled some colored sugar sprinkles on top of each unbaked cookie to make them more attractive. All in all, these were good cookies, and I will use the recipe again.
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18 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Jun. 22, 2002
What a wonderful little cookie! I had enough dough to make four dozens. I used 1/2 cup butter, 1/4 cup margarine and added one teaspoon vanilla extract. I baked two trays each time, rotating half way through (total 15 minutes or so). I did not fill the holes before baking. Half way through, I indented the holes again. After the cookies were done, I filled them with store-bought chocolate frosting and topped that with chocolate sprinkles. This really is a buttery, cute little cookie! I will definitely use this recipe again.
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16 users found this review helpful

Sesame Thumbprint Cookies

Reviewed: Jul. 23, 2001
I have not tried using this recipe because I am afraid the cookies will not turn out. I think maybe the cookies were dry and crumbly for one reviewer because there are a couple of ingredients missing. Along with the butter, sugar, extract, and flour, try adding 2 egg yolks. I would also omit the 1/2 tsp salt. Chill dough about an hour. After shaping dough into balls, roll them in egg whites before rolling them in sesame seed. I think this recipe has potentials and would yield great cookies with some adjustments.
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16 users found this review helpful

Jam Thumbprints

Reviewed: Jul. 23, 2001
These cookies are buttery and delicious! I tripled the recipe, and everything turned out fine. When doubling or tripling the recipe, you should be able to save some of the egg whites for another use. I increased the sugar to 1/2 cup. I also omitted the salt, and the cookies tasted fine. To make dough easier to handle, try chilling it for about an hour or more before shaping it into balls. Very impressive-looking cookies!
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11 users found this review helpful

Pumpkin Bread I

Reviewed: Nov. 18, 2004
A very moist and nice quick bread, especially considering it's much lower in fat than most recipes. I did make a few modifications: 1) I toasted the nuts first to enhance the flavor. 2) Since my cinnamon and pumpkin pie spice was old, I added a little extra of each. 3) I combined all the dry ingredients in one bowl and formed a well in the middle. In another bowl, I mixed the sugar, applesauce, eggs, pumpkin, and water. Then I poured the wet ingredients in the well of the first bowl and stirred just until the mixture is combined. Overmixing will create tough bread. 4)Instead of making 3 medium loaves, I made 8 mini loaves and baked them for about 32 minutes. Next time, I will use unsweetened applesauce because the batch I just made was quite sweet. All in all, this is a very good recipe which I will definitely use again.
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10 users found this review helpful

Poppy Seed Cookies I

Reviewed: Jun. 18, 2002
I was looking for a cookie recipe to use up some extra egg yolks I had in the refrigerator. I doubled the recipe and used half butter/half margarine. Also, I only used half the amount of poppy seeds, and that seemed to be plenty. This was a light, delicious little cookie. However, I did find it to be a bit too crumbly. Upon my first bite, the whole thing practically shattered! Did I flatten it too thinly?
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10 users found this review helpful

Pineapple Cookies II

Reviewed: Jun. 16, 2002
This is a cute, bite-size cookie that is soft and cake-like. Make sure you make ROUNDED teaspoonsfuls because otherwise the cookies would be too small. Also, I baked two trays at one time, rotating half way through. The total baking time was only 8 1/2 minutes, so watch the cookies closely. All in all, this is a tasty cookie, but the pineapple flavor was quite subtle. Next time, I may add coconut to see if this little gem would taste even better! :)
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10 users found this review helpful

Aunt Janet's Pumpkin Dump Cake

Reviewed: May 4, 2001
This is an easy to make dump cake recipe for people who love pumpkin desserts. However, it is quite spicy, especially for children.
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10 users found this review helpful

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