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Chocolate Chip Banana Muffins

Reviewed: Aug. 22, 2011
I'm sitting here munching on a warm muffin right now and WOW, these muffins are fantastic! They are perfectly light and airy and moist. I ended up using honey Greek yogurt since that was all I had and I will admit that I did omit the chocolate chips. Instead, I added spice to my muffins, lots of cinnamon and a bit of nutmeg, ginger, and cloves. Delicious! Be advised though that if you omit the chips like I did, your muffins will cook a lot faster since there's no extra added moisture from the chips. Mine were perfectly done at 16 minutes, so make sure to watch them! Thank you for the recipe, I'll certainly be making them again and again!
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2 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Feb. 23, 2011
All I can say is WOW! This is a great recipe! This recipe was many firsts for me: first time making gingersnaps, first time using shortening, first time using molasses (because in all honesty, I hate the taste of molasses itself and so was praying the ginger and cinnamon would be enough to overpower it). I was a little nervous because of all this, but I had been really craving gingersnaps and so gave this one a go. I followed the recipe to a T and they were amazing! I was kind of hoping for a gingersnap cookie that actually, well, "snapped" and was crunchy, but after I tasted the flavor of these, I could really care less! They were excellent with a crunchy outside and chewy middle. I just might have eaten 4 in a row. Just might have. (Hey, at least I made them small, ha ha.) The cinnamon sugar on the outside also really gave these cookies something extra that made them outstanding, so don't skip it! Thanks for sharing this awesome recipe, I'll be making it again and again!
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14 users found this review helpful

Brown Sugar Banana Bread

Reviewed: Aug. 29, 2010
A very delicious bread! I made sure to follow the advice of some of the other reviewers so my bread wouldn't sink in the middle. I beat my butter and sugar for a good bit, probably about 7-8 minutes. I also let my egg come up to room temperature before using it and warmed the milk up a bit in the microwave. I only ended up using 3 medium bananas since that was all I had on hand. My bread took 50 minutes to bake instead of 40, but came out perfect on the first try! It had just the amount of banana flavor that I like and was incredibly soft from the brown sugar! The cinnamon was a great compliment to the bananas as well. This is a keeper, thanks!
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3 users found this review helpful

A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Reviewed: May 11, 2010
Awesome! These cookies are really great and definitely a keeper. I didn't have any mace nor do I ever really use it so I just put in an extra pinch of nutmeg. I also left out the coconut since I'm not a big fan of it. I followed another reviewer's advice and use frosted cornflakes so that they stayed nice and crisp in the cookie dough. These cookies are nice and chewy inside but then have great crunch from all the add-ins. There seemed to be a TON of chocolate chips in this cookie (which made them quite sweet, even for my monster sweet tooth that can usually handle it!) and I usually like a little less so I can also taste the cookie part, so next time I might reduce the chocolate chips a bit and maybe even add more walnuts. Thanks for the recipe!
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12 users found this review helpful

Banana Oatmeal Cookie

Reviewed: Mar. 5, 2010
I was a little hesitant after reading the reviews, but I was looking for a different kind of cookie that I'd never tried before, and decided on these since it sounded interesting and I had a couple of bananas that needed using. Since some people commented on the cookies being bland, I made a couple of changes and added a few things to prevent that, and WOW! The resulting cookies were DELICIOUS! I used butter instead of shortening and used 3/4 cup brown sugar and 1/4 cup white. I added an extra shake or two of cinnamon and an extra tiny pinch of nutmeg (as in very tiny, being as nutmeg can be overpowering). I added in 2 teaspoons of vanilla and a tablespoon of honey. I used regular oats since that was all I had and omitted the nuts since I don't like them in my cookie. Absolutely delicious!! My cookies were done a heck of a lot faster than 15 minutes; more at like 9 minutes. 4 stars for the recipe as written, 5 stars for my revised version!!
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0 users found this review helpful

Peanut Butter Cupcakes

Reviewed: Feb. 27, 2010
Wow, these cupcakes were delicious and crazy soft and fluffy. I don't think any cupcake recipe I've used before has produced as soft a texture as these! This was the first peanut butter cupcake recipe I've tried and I certainly wasn't disappointed. I took the advice of some other reviewers and used oil instead of shortening. I frosted with a creamy chocolate frosting recipe from this site. Delicious, definitely a keeper!
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1 user found this review helpful

Monkey Bread V

Reviewed: Feb. 12, 2010
YUM! This was so good! I halved the recipe since all I had was one regular 10.2 oz can of biscuits and one smaller 4.5 oz can. I baked the bread in a 9x5 inch loaf pan for about 22 minutes and it was just perfect. I also used brown sugar for the topping like some other reviewers suggested. Also, for easier prep, just put the sugar and cinnamon mixture in a large ziploc bag and then place the biscuit pieces in the bag, seal it up, and shake to coat. Much simpler! A quick, easy, and delicious breakfast. I'll definitely be saving this recipe!
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0 users found this review helpful

Death by Chocolate Mousse

Reviewed: Dec. 24, 2009
Wow, this mousse is awesome, so rich and decadent, but so easy too! I totally cut out the crust as I didn't want it and just put the mousse into individual serving dishes. It was much easier and the mousse set up much faster that way. I also added a little bit of instant French vanilla pudding mix to the whipped cream to stabilize it and it gave it such an amazing flavor! But don't eat too much of the mousse as it is crazy rich, certainly lives up to its name! Thanks so much for the great recipe.
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1 user found this review helpful

Easiest, Most Delicious Meringue Buttercream

Reviewed: Dec. 4, 2009
*** Couple of notes for people who are having trouble!! First, your egg whites should actually be heated to about 160 degrees, not 140! An easy way to tell without using a thermometer is to dip the tip of your finger into the mixture and rub the mixture between your fingers. If the mixture doesn't feel grainy at all, you're good to go (I also whisk the eggs constantly while heating). Second, when you beat the egg white mixture, make sure it comes to room temperature before adding the butter (and make sure the butter is unsalted, otherwise your buttercream will taste salty). Just feel the bowl of your mixer, and if it no longer feels warm, the beaten eggs have come to room temperature. And finally, the most important: DO NOT THROW AWAY YOUR BUTTERCREAM IF IT APPEARS SOUPY!!! This is normal and really, really should be mentioned in the directions for this recipe. Your buttercream may appear curdled at first, but it will come back together. Then it will most likely appear soupy. All you have to do is put your mixer on the highest speed and beat the out of it and I promise that it will stiffen up! Don't throw all the lovely buttercream away because you think you've done something wrong. You haven't!! Make sure to follow these tips and try the recipe! It won't disappoint!
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362 users found this review helpful

Apple Crisp II

Reviewed: Dec. 2, 2009
I was craving apple crisp, but had never made it before, and this recipe certainly didn't disappoint! No need to try any more recipes, this one is great. I followed the advice of some of the other reviewers and doubled the topping and also halved the water in the apple mixture. I've made this twice now, once with Galas and once with Granny Smiths, and I think I actually prefer the Galas. I cut down on the sugar a bit when I used the Galas, and it was really great. Though if you prefer a less sweet apple crisp, go with Granny Smiths. Thanks for the awesome recipe!!
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0 users found this review helpful

Pumpkin Pie Cake I

Reviewed: Nov. 26, 2009
This dessert was really great, especially perfect for anyone who is not a fan of traditional pie crust. I accidentally bought the pie filling instead of plain pumpkin, so I followed the directions on the back of the can instead which called for one less egg and a little less evaporated milk, and then added a few more shakes of cinnamon and pumpkin pie spice. It still turned out great! I mixed the cake mix with the butter instead of just crumbling it on top and then pouring the butter over, like some others suggested. I also don't like nuts in my desserts, so I didn't use them. Still, my family agreed, it's much better than traditional pumpkin pie, definitely a keeper! The only problem I have with it is that it's not really a cake at all, and so the title is a bit misleading. I call it "pumpkin crumble" since it's just pumpkin pie filling with a cake mixture crumbled on the top. Super delicious, though!
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1 user found this review helpful

Chewy Sugar Cookies

Reviewed: Oct. 4, 2009
Great cookies! Pretty much exactly what I was looking for. The only changes I made was to use butter, being as I don't use margarine, and also to add the seeds of one vanilla bean along with the 2 tsp of vanilla extract. It gave the cookies great flavor! I was a little worried about the large amount of butter/margarine in the cookies, especially being as I only had salted butter, but they still came out great. I chilled the dough overnight and the cookies had nice, crispy brown edges and soft centers. Definitely a keeper!
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1 user found this review helpful

Caramel Frosting V

Reviewed: Feb. 6, 2009
First of all, I must thank who submitted this recipe profusely. I've always tried making my dad's favorite chocolate cake with caramel frosting, but every caramel frosting recipe I tried was a flop. But after trying this recipe, it is excellent and I can finally make it for him on his birthday, so thank you so much!! I was slightly hesitant after reading the reviews, but I followed this recipe exactly as is, no extra whipping cream, no powdered sugar, and it came out perfect, with a wonderful caramel taste (like Werther's caramel candies)! I cooled the caramel on the counter first, and then put it in the refrigerator and waited until the caramel was firm, almost like a chewy caramel candy, and then whipped it with an electric mixer and it was perfect! I think waiting until it firmed up was the key to a frosting consistency, so those of you having consistency problems should really give this recipe another try, because it's really great. Thank you so much again, the frosting is simply delectable! Update: After making this frosting multiple times, I must make this warning: DO NOT USE STORE BRAND BROWN SUGAR! I've made it twice with store brand brown sugar just to make sure the first time wasn't my own mistake, and I've found that during the two times I used it, the caramel became very hard and completely unworkable! I use Domino brand brown sugar and it comes out perfectly, so just make sure not to use store brand!
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11 users found this review helpful

Dark Chocolate Cake II

Reviewed: Sep. 28, 2008
This cake is fantastic and so easy to make! I followed what some other reviewers did, and substituted the vinegar and milk for 1 cup buttermilk. I made the recipe into 24 cupcakes, and baked them for 19 minutes at the same temperature and they came out just perfect! Extremely moist and tasty, and I frosted them with a Creamy Chocolate Frosting recipe from this site. They were great, and even better the next day! Clean-up was quite easy. As my father said, the best cupcakes I have made yet.
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1 user found this review helpful

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