nicole Recipe Reviews (Pg. 1) - Allrecipes.com (13728421)

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Banana Chocolate Chip Bread

Reviewed: Mar. 16, 2014
Banana bread is dead to me now unless I use this recipe and include chocolate chips. I only swapped 1/2 the white sugar for brown and replaced cinnamon with vanilla extract. Baked for 60 minutes and it was perfect. Just make it. Your whole family will be eating out of your hand (probably literally).
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3 users found this review helpful

Chef John's Caramel Chicken

Reviewed: Nov. 19, 2013
My 6 year old said " mommy, this is the best thing you've ever made". My husband's eyebrows raised in delight with his first bite. My 4 year old, after tasting it, didn't complain as loudly as usual about eating his dinner. So this will be a do-over for sure. Although with 3/4 a cup of sugar, probably not as often as my family would like.
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Soft Oatmeal Cookies

Reviewed: Oct. 17, 2013
I'm a bad cookie maker. They hardly Ever turn out right. Until these!! These are truly the best oatmeal cookies I've ever had, much less made! The only changes I made were to use white whole wheat instead of all purpose flour, and I reduced the white sugar to 1/2 cup. After making the batter (which I did not refrigerate) I divided it into 4 parts...one part I added semi-sweet chocolate chips (@ 1/2 to 3/4 cup), the second part I added craisins and dried unsweetened coconut, the third craisins and pecans, the fourth butterscotch chips and pecans. After scooping them I did roll them into balls and squished them a little with my hands before putting on the parchment paper. I baked them 2 batches at a time for approx 9 minutes, and let them cool on the pan for 5 min before removing to a cooling rack. This recipe made 4 dozen for me. The husband doesn't like oats, so my 2 little ones and I will have to finish these off ourselves. Terrible I know. Wonderful recipe...my new go to oatmeal cookie recipe. Thank you for sharing!!
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Blueberry Banana Bread

Reviewed: Mar. 14, 2013
Really good! I used @ 1.5 cups white whole wheat and .5 cups all purpose, and subbed brown sugar for white because that was all I had. And I added 1 tsp baking powder. I am in the process of moving...all my loaf pans are packed (also why I had so many substitutions) so I used one 8x8 metal cake pan. I was pretty nervous because the batter was so thick, but it turned out great! Sort of coffee cake like. I'm adding this to my favorites. Thanks for the recipe!
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Banana Crumb Muffins

Reviewed: Feb. 25, 2013
My husband doesn't even like banana muffins, but loves these (I'm sure it's the crumb topping). When I make these for my moms club meetings I always get requests for the recipe, with lots of mmmmmm noises around. Thanks for the recipe!
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Tasty Buns

Reviewed: Dec. 3, 2012
I made these for a baby shower with chicken salad and they were a big hit. Everyone loved them! I even made them a few days ahead of time and froze them...let them thaw a few hours before the event and they were still fluffy, soft & delicious. My grandmother, a wonderful cook, raved about them and asked me for the recipe...the best compliment I could get. I did make a couple of modifications to the recipe including using 2.25 tsp of instant yeast instead of two packets (which I think is equivalent of one packet) and I used bread flour instead of all-purpose. And I kneaded the dough with my stand mixer for about 5 minutes. Wonderful recipe I'm sure I will use many more times. Thanks!
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Pumpkin Muffins with Streusel Topping

Reviewed: Nov. 1, 2012
Just make these, you won't regret it! Wow....I ate two right out of the oven. My boys loved them too. Definitely a keeper. I subbed half of the flour for white whole wheat, used 2 cups of pumpkin and skipped the applesauce (had 2 cups of pumpkin to use up)...used probably 5.5 tsp of pumpkin pie spice instead of 4 tsp, tripled the streusel and added chopped almonds. Mine made 22 good sized muffins, baked @ 31 min. Really, so very good!
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Healthier Carrot Cake III

Reviewed: Aug. 19, 2012
I don't usually try recipes with so few reviews, but I liked the healthier aspect of this cake and took a chance, boy am I glad I did! I made this for my young boys and I (hubby won't eat carrot cake) so I halved the recipe...also I skipped the icing, although it sounds delicious. This cake was so good! Perfect sweetness, perfect flavor. I did use half white sugar, and half brown sugar because I wanted a little molasses flavor, but that was all I changed. Without the icing it's a healther little snack cake, and I will make it again for sure! Thanks for the recipe!
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Apple Crisp II

Reviewed: Oct. 18, 2011
Really good! I made it just as the recipe states, except I halved the water, although it would probably have been fine with the entire 1/2 cup, just more saucy. Everyone in my family loved it. I liked it a lot too, just felt it was a bit too sweet. Next time I'll cut back on the sugar, for my personal taste. And it was so easy; definitely deserves the 5 star rating. Thanks for the recipe!
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Festive Prune Cake

Reviewed: Oct. 10, 2011
Sorry I didn't like this at all. Maybe I don't like prunes enough.
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To Die For Blueberry Muffins

Reviewed: May 30, 2011
I won't even bother looking for any other muffin recipe. This is a keeper! I did reduce the sugar by almost a third and it was plenty sweet for us. Made with blueberries picked that very morning so that could have also accounted for the yumminess. I made 12 and baked for @ 20 minutes and they were perfect. I was concerned that the batter was too thick, but I didn't thin it (and I'm so glad I didn't). And the recipe did make a lot of struessel topping, but I used it all anyway because I love that crunchy top. The most perfect muffins I've ever made. The recipe name really fits!
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Strawberry Coffee Cake

Reviewed: May 23, 2011
This was great! I've made it twice so far, both times I halved the sugar, used a little less butter in the topping, and pulsed some oats and walnuts in the food processor with the rest of the topping ingredients....also added some wheat bran in the crust. Was plenty sweet for us with only half the sugar, but I usually halve sugar in recipes so we're use to it. The first time I used only strawberries and it was awesome. The second time I wanted to use up some bananas so I used both strawberries and bananas...I'll stick with only strawberries for now on. Both my little ones love this coffee cake! Thanks for a great recipe that will be a staple in my house.
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Ann's Dirty Rice

Reviewed: Apr. 22, 2010
Mmmm! This recipe is now added to our permanent menu! I don't know why I haven't made it before...easy and tasty. I've recently switched to grass fed beef, so I used less meat ( @ .7 lb) and added pinto beans, a little corn and a can of Rotel. We ate this for 3 days (two dinners, one lunch) and it was great at each meal.
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Clark's Quiche

Reviewed: Apr. 9, 2010
First time I made this recipe I halved it (one pie)...used bacon, onion, mushroom, asparagus and tomatoes instead of the spinach....wow...so, so good I still dream of it at night! Currently, as I write this, I'm making 4 for my sister's brunch/wedding reception. Two for the carnivores (bacon, sausage, tomato) and two for the vegetarians (mushrooms, onions and green peppers. I think the sour cream is the key to this recipe. I can't wait for all the 'wow, who made the quiche' comments tomorrow ;)
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Honey Wheat Sandwich Rolls

Reviewed: Apr. 8, 2010
My first time using the dough cycle on my awesome bread maker...was a little scared at first, but I did it and boy am I glad. This recipe was great! I made them a little smaller than I should have (too thin) but with the scraps I just balled them up and made 4 bigger ones. My family loved them. I may use a bit less honey next time, but overall a definite keeper. I froze @ 9 of them, so I'm hoping they'll be nearly as good defrosted later.
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The Best Banana Bread

Reviewed: Jan. 29, 2010
I'm a bad baker...mostly because I improvise and don't like to follow strict directions, a bad combination when baking. I've made this recipe three times now, each with slight variations, and the third times a charm! Here is what I changed and how I'll make this for now on: I only had whole wheat flour in the house so I used 2 cups whole wheat...I was scared this would make the bread overly dense but it had the same consistency as the first 2 batches (when I used only AP flour). I used 1/2 cup of unsweetened applesauce and 1.5 tablespoons butter (for taste). Also, 1 cup sugar sounded like a lot so I only used 1/2 cup and it was plenty sweet. I only had one egg left in the house, so I used that and added @ a tablespoon of water to the mix because it was a tad dry. Using 1 egg instead of 2 didn't seem to make a difference in the final outcome (first 2 batches I used 2 eggs). I also used 1/4 tsp of salt in the third batch which really helped the pop the flavor (I didn't add salt in the first two batches). My 2.5 year old son and I Love this banana bread...we call it Banana Cake (since we don't really allow him much sugar, this is a big treat for him). Hubby won't eat anything with fruit, so more for us!!
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