CMDMD Recipe Reviews (Pg. 1) - Allrecipes.com (1534520)

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Best Chocolate Chip Cookies

Reviewed: May 6, 2011
I made these today without any dairy. They needed to be Parve (dairy free), and so I used crisco shortening instead of the butter, and I used Parve chocolate chips from Trader Joes. I baked them on parchment paper, making sure to take them out of the oven after 10 minutes. I allowed them to set up on the pan, and then I moved them to a cooling rack. Delicious! I know they'd taste so much better with butter, but these are great for a Parve cookie.
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Fluffy Peanut Butter Frosting

Reviewed: Apr. 11, 2011
I used this on almond cupcakes that I filled with strawberry jam. Wow! Amazing. The taste EXACTLY like peanut butter and jelly sandwiches.
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Lemon Cupcakes

Reviewed: Apr. 11, 2011
Fantastic! I added a tbsp of poppyseeds, and topped them with lavender buttercream. Amazing!
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5 users found this review helpful

Lavender Shortbread Cookies

Reviewed: Apr. 11, 2011
These were great! I used 2 tsp dried lavender, since I didn't have any fresh. I also left the mint out, since I'm not a huge fan. I had to run out for a while, so I ended up leaving it wrapped in the fridge for about 8 hours. I was worried that the flavor would be too much, but it was perfect! I'm definitely going to keep with recipe as my shortbread to use in the future.
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5 users found this review helpful

Pie Crust IV

Reviewed: Nov. 11, 2010
I'm never going to use another pie crust again. This is amazing! No matter what I make, people always ask me for my crust recipe. Wow. I make it in my KitchenAid, allowing it to combine the flour and butter, and then I add the water afterwards. Make sure everything is COLD COLD COLD. I keep my flour in the freezer, so that's always cold. I chill my butter again after cutting it. I also put the bowl in the freezer for a few minutes before I use it. Make sure that your water is ice cold, by putting a few ice cubes in it while you're using it. After it's all combined, I wrap mine in saran wrap and refrigerate it before rolling it out.
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6 users found this review helpful

Lemon Coconut Cake

Reviewed: Oct. 23, 2010
This frosting was delicious. I made it for a Pina Colada cupcake. I paired it with a Pineapple Rum cupcake. I also used substituted 1/4 cup rum for part of the buttermilk. Delicious!
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2 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Oct. 19, 2010
Absolutely amazing! I read the other reviewers concerns about exactly how many minutes it would take to get to 236, but I didn't seem to have any trouble. I paid attention to the thermometer, not the clock! These came out so wonderfully. I'll never buy these again! These are way better than anything I could buy. I'm eager to try this with other nuts, too!
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1 user found this review helpful

Scottish Shortbread IV

Reviewed: Sep. 30, 2010
This was amazing. I put it in a silicone 8x8 baking dish. I let it cook for about 35 minutes at 325, until it was starting to get firm to the touch. I took it out of the oven and let it cool for a minute so I could flip it out of the pan, onto a bread board. I then cut the strips into logs. In order to get those cute dots, I put a quick design on them with a fork. I then transfered them back to the cookie sheet and cooked them for about 20 more minutes at 325. I took them out, let them cool. and then wrapped them in wax paper and put them in a cookies jar. Today, 1 day later, they taste awesome! They will continue to taste better as they sit - I promise!!!
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1 user found this review helpful

Banana Chocolate Chip Cookies

Reviewed: Sep. 5, 2010
These were a hit! I took the advice of the other reviewers and altered the recipe ever so slightly, splitting the sugar so it was 1 part white and 1 part brown, and I added 3 whole bananas to make sure they had a strong banana flavor. Only 12 minutes and then right on to a cooling rack. These were eaten up so fast!!!!
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1 user found this review helpful

Banana Chocolate Chip Cookies

Reviewed: Sep. 5, 2010
These were a hit! I took the advice of the other reviewers and altered the recipe ever so slightly, splitting the sugar so it was 1 part white and 1 part brown, and I added 3 whole bananas to make sure they had a strong banana flavor. Only 12 minutes and then right on to a cooling rack. These were eaten up so fast!!!!
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1 user found this review helpful

Chocolate Ganache

Reviewed: May 1, 2010
Absolutely amazing! I whipped the first batch for the filling, layered with strawberry jam for some extra flavor. Then i draped the second batch on top of the three layers. Delicious!
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2 users found this review helpful

Miriam's Not-So-Secret Challah

Reviewed: Feb. 5, 2010
I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the yeast with 100 degree water and the white sugar and allow to bloom for 5 minutes, or until VERY foamy. 2. Mix in brown sugar, eggs and margarine. 3. Mix in flour and salt From there, I followed the recipe as normal. The challah was done after 30 minutes, so make sure you watch it closely. Cooking it for the 45 minutes the recipe suggest would ruin it in my oven! I added sesame seeds on top instead of poppies. It was just great!
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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: Feb. 5, 2010
This was fantastic! Everyone LOVED it. I used fresh spinach and a sweet vidalia onion as well as a mixture of cheddar and swiss. It was just great! I brought this to a potluck and this was definitely gone first!
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0 users found this review helpful

Miriam's Not-So-Secret Challah

Reviewed: Feb. 5, 2010
I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the yeast with 100 degree water and the white sugar and allow to bloom for 5 minutes, or until VERY foamy. 2. Mix in brown sugar, eggs and margarine. 3. Mix in flour and salt From there, I followed the recipe as normal. The challah was done after 30 minutes, so make sure you watch it closely. Cooking it for the 45 minutes the recipe suggest would ruin it in my oven! I added sesame seeds on top instead of poppies. It was just great!
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85 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jan. 31, 2010
These were great. Everyone LOVED them. There really is no substitute for FRESH blueberries, so make sure you use them. The taste is AMAZING!
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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: Jan. 31, 2010
This was fantastic! Everyone LOVED it. I used fresh spinach and a sweet vidalia onion as well as a mixture of cheddar and swiss. It was just great! I brought this to a potluck and this was definitely gone first!
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0 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Dec. 30, 2009
Absolutely amazing! I took the other reviewer's advice and switched the white and brown sugar quantities. I also added homemade toffee pieces. I baked them for 12 minute and, viola! YUMMMMMMM.
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Heavenly Chocolate Mousse

Reviewed: Dec. 25, 2009
This was AMAZING. Everyone loved loved loved it!
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Photo by CMDMD

Quick and Almost-Professional Buttercream Icing

Reviewed: Dec. 25, 2009
This is really good frosting and it's really easy to make. Make sure that you continue to whip it for a while after its all combined, so that all the powdered sugar dissolves. *** I made this again last night and added 3 tbsp unsweetened cocoa powder. Delicious! *** This time I ommitted the milk, and thinned it out with Blueberry Jelly instead! Oh my goodness it's amazing!
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J.P.'s Big Daddy Biscuits

Reviewed: Dec. 25, 2009
I made these tonight for the second time. They were fantastic! The first time I made them, they were a flop, but the second was amazing. I tried them first in a food processor, but that overdid it. The second time, i did it the way the barefoot contessa says: in my KitchenAid. Put all the dry ingredients together in your mixer and give it a quick spin. Cut the butter into pieces and throw them in. Run the mixer on low, until the butter's broken up into pea sized pieces. Then, add the milk slowly until just combined. Then take it out and pat down on floured surface. You can fold it over once to get more out of it, but throw away the rest because it's too tough after that. Brush the tops with butter and a little salt and bake. IMPORTANT: make sure your oven's at the right temperature! That really does make all the difference.
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