larkspur Recipe Reviews (Pg. 1) - Allrecipes.com (13749541)

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Caramels I

Reviewed: Apr. 15, 2013
This is such a fabulous recipe! It is hands down my favorite, my go-to recipe for soft caramels. They turn out perfectly every time, and the ingredients are basic and simple and perfect. I make these exactly as written, except I usually skip the vanilla and sprinkle the caramels with some granular sea salt when they are almost firm. So delicious! I also like to dip them in tempered chocolate, and than sprinkle some sea salt on top of the chocolate. Absolutely to die for! Thanks for sharing the recipe!!!
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Granny Kat's Pumpkin Roll

Reviewed: Sep. 6, 2012
I don't know what went wrong, but this just did not work for me at all! The taste was excellent, but the texture on the cake was like rubber. I did make it in a larger pan (11x15) because I didn't have a 9x13 jelly roll pan, but that shouldn't have affected the texture in that way! It just didn't seem to rise, it wasn't fluffy at all, and it was so rubbery! I'm not sure if that was the way this recipe is supposed to be, but all other pumpkin cake roll recipes I've seen have a more fluffy cake. Thanks for sharing, it tastes fantastic, but the texture is just not for me. I will be looking for a different recipe.
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No Bake Cookies III

Reviewed: Aug. 20, 2012
Great recipe! These are super easy to make, and taste great! As other reviewers suggested, I brought the cocoa mixture to a full rolling boil before cooking for one minute...this helped the cookies set quickly and not spread so much. I also ran out of creamy peanut butter, so I ended up using half crunchy peanut butter. I actually really like the additional crunch of the peanut pieces in these, although I'm not sure my picky family does... Other than that, I made these exactly as written, and couldn't be more pleased. Thanks for sharing the recipe...it's a keeper for sure!!!!
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Harvest Salad

Reviewed: Jun. 30, 2012
I did not make the entire salad from this recipe, just the dressing. It was super easy and fast to make, and it tastes great! Way, way better than the raspberry walnut vinaigrettes available at the store. I will definitely make this again, often! I served it over a romaine salad with fresh raspberries and sweet/salty toasted almonds. It was great...thanks for sharing the recipe!
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Princess Cookies

Reviewed: Mar. 27, 2012
These were pretty good. I was expecting a more shortbread-like cookie after looking through the pictures, so I was surprised at how cakey these came out. I had the hardest time ever rolling the dough into balls. I even refrigerated it overnight, but I had to heavily flour my hands and counter before I could roll them. This was frustrating to me, so I ended up only rolling about two dozen balls before I gave up and pressed the rest of the dough into my 7" x 11" baking pan to make a bar type cookie. Now, I wish I had rolled it all into balls, because the cookies came out pretty cute, after I drizzled them with a lemon-powdered sugar glaze and sprinkled them with yellow sugar. Not sure if I'd make these again, as they were quite a pain to roll out. They are pretty good, though, so we shall see. Thanks for sharing!
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Brown Sugar Shortbread

Reviewed: Mar. 27, 2012
Great, simple shortbread recipe! I added a little bit of salt to the dough, and then pressed the dough into my 7" x 11" baking pan. I pricked the dough with a fork and then baked it until golden. While the shortbread was still hot, I sprinkled the top with a mixture of semisweet and milk chocolate chips, and after they melted, I spread it smooth and then ran my knife through it to make a design. It is super delicious this way, and everyone loves it! Thanks so much for sharing this recipe....I'll be making it again for sure!!!
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Cookies....All Dressed

Reviewed: Feb. 29, 2012
These are great cookies! It is the perfect combination of sweet and salty, chewy and crisp. I've been eyeing this recipe ever since it was published, but with all the fun add-ins, I never really thought I'd have everything around to make them! Then last evening, when my sister and I were trying to come up with something sweet to bring to a church function, we found that we had every single ingredient and could make these exactly as written. They came out perfectly delicious! I would definitely make these cookies again. My sister and I both thought that the addition of raisins would be a good touch, to give them a bit more chewiness. For those who thought the dough was very dry: it works best to mix the butter mixture into the flour mixture with your hands. This is a trick I learned in culinary school; your hands are the most effective tool for mixing and combining. Thanks so much for sharing this recipe; it is a winner and we'll be making them again!
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Megan's Granola

Reviewed: Feb. 23, 2012
Excellent recipe! I made this exactly as written, except changed up the sweeteners a little bit. I used 1/2 cup of each, since I've heard it is too sweet and by switching some of the honey for maple syrup, it became less sweet and had more of a maple flavor. Other than that, I made this as written and it came out super delicious! My family loves it; everyone was picking it out of the pan while it was cooling. I stirred up one of the pans for a looser granola, but cooled the other one untouched for some chunks. This worked great! I'll definitely be making this recipe again, as it is great. Thanks so much for sharing it!
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Holiday Cranberry Sauce

Reviewed: Feb. 19, 2012
This is the best cranberry sauce I have ever made! It's fresh, fruity, and bright, with such a delicious flavor from the spices added. I found, however, that it called for way too much sugar. I cut it down to 1 cup and thought it was perfect, sweet and tart. Some of my sugar-loving family members, however, thought it could use a bit more, so I guess it's a matter of taste. But I still think 2 cups is too much, and will always cut the amount back. This is fast becoming my go-to cranberry sauce recipe, because it's easy, tasty, and fabulous. Thanks for sharing!
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Lentil Soup

Reviewed: Feb. 13, 2012
This is a really yummy soup! I really made very few changes toi this recipe, and the ones I made were very basic: I added two extra cloves of garlic and an extra carrot, and used chicken broth instead of water. I also used more spinach than was called for. Other than that, I kept this the same. I really like the touch the vinegar gave to this soup; it made a huge difference flavor wise! I'll definitely be making this again; thanks for sharing the recipe!
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Fat-Free Vegetable Soup

Reviewed: Feb. 6, 2012
I have to say, this soup needs a lot of work. Granted, I was missing a couple of ingredients (potatoes and celery) but there is such a tremendous amount of water called for in comparison to the amount of veggies/spices! I ended up adding white beans to mine, as well as some quinoa which helped thicken it a little and give it a better texture. I also added about 10 bullion cubes (I didn't have powdered chicken bullion). I also added an extra teaspoon of curry powder, skipped the dill as it didn't seem to fit with the other ingredients, and added some cayenne pepper and dried parsley. After making these changes, the soup is really pretty good and I would probably make it again. Thanks for sharing!
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Creamy Italian White Bean Soup

Reviewed: Feb. 1, 2012
This is a really yummy soup! I made a couple changes for more flavor; I used two cloves of garlic instead of one, and doubled the amount of thyme. I also added salt to taste, as it was a little bland. I loved the addition of the lemon juice in this recipe, as it gave a unique flavor twist that was very tasty. I used a handheld immersion blender to blend the soup, and was a little disappointed by the result, as it was not very smooth. Next time, I think I'll blend it until smooth in my Vitamix. Altogether, though, I really like this recipe and will make it again. Thanks for sharing!
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Coconut Brown Rice Pudding

Reviewed: Jan. 31, 2012
This is excellent! The coconut flavor is strong and pleasant. I really liked that this recipe utilizes brown rice and coconut milk...it's so much healthier than regular rice pudding, and in my opinion, it's tastier too. Mine did come out to be pretty thick, and I didn't cook it anywhere near 50 minutes. It was more like 10 minutes. It didn't matter too much to me...just meant I could eat it sooner! I enjoyed it both hot and cold and will be making this again. Thanks for sharing the recipe!
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Cheese Biscuits

Reviewed: Jan. 29, 2012
I thought these were pretty good, though a little bland. They could definitely use a sharper or more exiting cheese (I used a rather mild cheddar) and the addition of some garlic and herbs. Maybe a little more salt too? They were very easy to make, and worked up nicely, and looked gorgeous. The texture was great; light and flaky with some chewiness from the cheese. Not sure if I'd make these again; if I did, I would definitely make some modifications. Altogether, they weren't bad, though. Thanks for sharing!
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Harvest Pumpkin Cupcakes

Reviewed: Jan. 22, 2012
This is a great recipe! I have to admit...I was out of cream cheese, so I didn't make the frosting that the recipe calls for. I didn't make any other changes, though. I only got about 26 cupcakes out of this amount of batter, not the 32 that the recipe claims. The cakes baked up beautifully and tasted perfect; tender, moist, and sweet, with a very balanced pumpkin spice flavor. Instead of the cream cheese frosting, first, I made a sour cream frosting from this site that totally flopped. Then I went with a tried and true family recipe for French Cream frosting (in my personal recipes!) and it went very nicely with the cake! I topped each cupcake with a light sprinkle of pumpkin pie spice as a final touch. They were fabulous! Thanks for sharing the recipe!
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Danish Puff

Reviewed: Nov. 3, 2011
Excellent recipe! This is one of my favorite old classic pastry recipes. It turns out beautifully and tastes delicious. I needed to make individual portions of pastries/breakfast items for a function I catered, so I made this into individual puffs. I made the base into small balls (1/2-3/4") and flattened them to 1/4" on the baking sheets. I then piped a large blob of the choux dough on top, covering the circles completely. I baked them as usual (only for about 1/2 an hour, though) until they were done, and then frosted them and sprinkled with almonds. They looked great and tasted great too. Thanks for sharing the recipe!
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Classic Peanut Butter Cookies

Reviewed: Nov. 3, 2011
An excellent peanut butter cookie recipe! I made this exactly as written. The dough tasted totally amazing, lol. The cookies were awesome too. Nice and crisp with an excellent peanut and butter flavor. This is going to be my go-to peanut butter cookie recipe...thanks for sharing!
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13 users found this review helpful
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Oatmeal Raisin Cookies IV

Reviewed: Nov. 3, 2011
This is the best oatmeal raisin cookie recipe I've ever tried! The cookies came out so soft and chewy. I love that the raisins are plumped; it keeps them soft and chewy in the cookie. The only change I made to this recipe is that I omitted the nuts and added extra raisins. This is going to become my go-to oatmeal cookie recipe...thanks for sharing!
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8 users found this review helpful
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Italian Horn Cookies

Reviewed: Nov. 3, 2011
These are very easy, tasty cookies that look super elegant and sophisticated! I used raspberry filling for mine, as it was for a cookie tray that already contained a cherry item. The dough was strange to make...the ice cream made it very cold and hard to stir in. It also seemed very floury to me. I ended up kneading it with a dough hook on my stand mixer for a minute or two to incorporate the flour. I added some salt to the dough, and will probably add more (maybe 1/2 tsp) next time, as it really needed some salt. The rolling and filling went great. I had no fluted square cutter, so I used my rolling wavy pastry cutter to cut out strips and squares instead. Some of the pastries "unwrapped" as they were baking; I moistened the first overlapping corner so that the top one would stick and this really helped. Altogether, I thought these were very tasty and I'd make them again. Thanks for sharing!
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Cheesy Turnips and Carrots

Reviewed: Oct. 30, 2011
I was pleasantly surprised at how tasty this was! I had a bunch of turnips to use from out farm box this week, and no one in my family really cares for them. This recipe seemed like a somewhat family-friendly use for the turnips, so I gave it a try. It was quite easy to put together, and I didn't make any changes to the recipe. The cheese sauce is really tasty...I love the twist the ginger gives to the flavor! I did have at least a cup of sauce leftover, though, after the vegetables were well covered. If I make this again, I'd definitely cut back on the sauce recipe. Other than that, I have no complaints...delicious! Thanks for sharing!
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