cookingwgreen Recipe Reviews (Pg. 1) - Allrecipes.com (13992471)

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Brownie cookies

Reviewed: Mar. 29, 2011
These cookies could be more rich and chocolatey in my opinion but I added semi-sweet chocolate chips to the mix and it fixed that problem! I baked them for 12 minutes and they were perfectly chewy, and this recipe made more like 40 good sized cookies. I will make again :)
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8 users found this review helpful

Nana's Apple Crisp

Reviewed: Mar. 18, 2011
This apple crisp is addicting with the changes I made: I sliced the apples very thin and tossed them in a few splashes of lemon juice 1 teaspoon of vanilla and 2 teaspoons of cinnamon sugar before putting them in the baking dish. Then I put half of the butter on the apples then the other half on the crisp topping and also added 1/4 tsp vanilla extract to the topping. I baked it for 50 minutes and it turned out perfect I will definitely make this again!
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13 users found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: Dec. 11, 2010
I love these cookies my husband who doesn't like nuts loved them. The only change I made was use all vanilla instead of almond extract, and I also mixed the nuts and chocolate in the dough before I added the flour and I used all the flour the recipe called for and used real unsalted butter. The most plump soft little cookies with tons of nuts and chocolate. This is a winner recipe!
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 19, 2010
Delicious, I added a teaspoon of vanilla extract to the batter and a few chocolate chips. This will be my new go-to pancake recipe.
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0 users found this review helpful
Photo by cookingwgreen

Hawaiian Bread II

Reviewed: Oct. 26, 2010
This bread fills the house with an amazing sweet aroma, here are the changes I made. I sifted the flour after I measured it I used 1/4 cup of water and an additional 1/4 cup of pineapple juice then used the 1/2 cup of warm water like the recipe called for. I also used a pinch of kosher salt in when I was adding in the flour and I used half whole wheat flour and half AP flour. The dough was like a stickier bread dough but not at all batter-like. I baked them on parchment lined baking sheets for 25 minutes at 350. Really Beautiful bread was my result, yum! I made this to have with a honey ham I am going to make tomorrow :)
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2 users found this review helpful
Photo by cookingwgreen

Melting Moments

Reviewed: Sep. 27, 2010
These cookies are buttery, crumbly and so delicious! The only thing I changed was I added a shake of salt. I also made them smaller than suggested so once they were done baking they were about 1 inch in diameter. I love that this recipe really doesn't require much, and anyone could make these, I just toss everything in the bowl at once and stir! I will be making these for years to come! Great Cookies!
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30 users found this review helpful

Sweet Dinner Rolls

Reviewed: Jul. 29, 2010
Delicious! I do not have a bread machine, I used my kitchen aid stand mixer with the hook attachment mixed the warm water, milk, and sugar stirred with a spoon and then added the yeast, let it foam for 12 minutes added salt, eggs, butter then flour 1 cup at a time and scraped the bowl a lot to get all the flour incorporated. Plopped it onto my floured counter kneaded it a few times then oiled the bowl put it back in and covered with plastic wrap let it sit in the warm kitchen for 45 minutes, punched it down and divided it into 16 balls sprayed them with non-stick spray and put plastic wrap on top let them rise for another 45mins then spread them with butter baked at 375 for 11 minutes and let cool on a wire wrack and they are light and soft.
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2 users found this review helpful
Photo by cookingwgreen

Buttercream Icing

Reviewed: Jul. 23, 2010
This is a perfect recipe for piping lots of frosting on cupcakes. I was skeptical because I have never used shortening in frosting before but it actually tastes good! I added some neon pink and neon purple gel coloring and the butter was not completely soft and that makes the frosting thicker and easier to use while decorating. Thank you for posting an awesome recipe!!
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Photo by cookingwgreen

Cream Cheese Pound Cake I

Reviewed: Apr. 17, 2010
This was the second pound cake recipe I have made and I absolutely love this recipe! The cake is so delicate and delicious, I beat it with a hand mixer and it fluffed it up nicely. I baked it in two loaf pans and baked them for an hour and 10 minutes and they are a perfect golden brown. I did not have cake flour so I took others advice by subtracting 6 tablespoons of the flour and I only used 2 1/2 cups of sugar, I did not want it to be too sweet. I had great hopes for this recipe and I couldn't be happier with the outcome. Oh and this is a great breakfast with fresh berries!
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2 users found this review helpful
Photo by cookingwgreen

Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 16, 2010
I'm in Texas and today its been hot in the house so in between batches I put the dough in the refrigerator or it would have been very sticky. The cookies came out beautiful, crispy on the sides and chewy and moist in the middle. The only change i made was i added more sugar to the cinnamon mixture, it seemed darker than I remember my mom making so i added about 1/3 a cup more of sugar and baked them for 8 minutes. Thank you for posting this great recipe
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Fudgy Brownies I

Reviewed: Apr. 16, 2010
Yummy, I'm eating one right now. I love this recipe this is my new favorite brownie. I added chopped pecans to the batter and did everything as written, will definitely be sharing this recipe
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The Best Chocolate Cake You Ever Ate

Reviewed: Jan. 17, 2010
I made this when I had a sudden chocolate cake craving, I halved this recipe and poured the frosting while it was hot. This is a great recipe I will definitely be saving this one, love the pecans in the frosting
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Photo by cookingwgreen

French Baguettes

Reviewed: Nov. 24, 2009
I made this earlier and followed Serena's instructions from her review and wow the perfect crusty top that I love! I uploaded a picture also. this was easy and was the first time making bread and i will definitely be making this years and years to come. The only thing i did differently was right before putting it in the oven i sprinklyed kosher salt and some more flour to give it that rustic look and this is so delicious much better than store bought, it will keep 3-4 days wrapped in foil on the counter, or up to 3 months wrapped tightly in foil and frozen. do not put it in the fridge it will dry out. thanks for the great recipe!!!
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Mexican Rice II

Reviewed: Nov. 13, 2009
this is sooo flavorful better than any rice i have ever had better than restaurant for sure! I did add a dash of adobo seasoning i will use this recipe for years to come, i have to finish my bowl of rice yummmm
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Arroz con Leche

Reviewed: Nov. 12, 2009
This is delicious!! Its not too sweet when you use raisins, they balance out the sweet and tart flavor. I made it with long grain rice insteaf of short, 2% milk instead of evaporated, I did not have and lime or anise. I let it cook off more to make it thicker and am eating it hot right now, this is definitely a great comfort food and good on a cold night. This is supposed to be sweet, its pudding.
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1 user found this review helpful

Sweet Sausage 'n' Beans

Reviewed: Jul. 19, 2009
My family loved this recipe and my 2 year old actually ate the veggies, that never happens lol. But i just used a large bag of frozen mixed veggies and cut down the sugar and ketchup, and we ate this dish with rice, its also great with garlic bread. Great with a few dashes of louisiana hot sauce also. definitely going to be making this once a week, its too easy!
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5 users found this review helpful

 
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