paig3sb Recipe Reviews (Pg. 1) - Allrecipes.com (15584907)

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Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 6, 2013
I wasn't crazy about this recipe. The next time I try it I think I'll make a few changes. This recipe calls for too much cayenne. The amount tasted fine in the mixture, but it was overpowering after it cooked. The cream cheese was also too heavy. I think next time I will use about half as much cream cheese and add 1/4 cup or so of monterey jack. Twelve mushrooms weren't enough, I had to use about 20 small to medium mushrooms and cook them for 25 minutes. I will also cook these a bit longer next time or par cook the mushrooms first. This recipe is a good good base, but needs a little work.
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Pumpkin Spice Cupcakes

Reviewed: Nov. 19, 2012
These were really good, but I should have taken the advice of other reviewers and add heaping spoonfuls of spices. I used a whole can of pumpkin and I think I could have used an additional half of a can. I'm not a fan of baking with apple sauce, but I noticed other reviewers mentioned it and I think I will try that next time. I felt like this recipe was lacking something. I also substituted oil for butter and I'm glad I did because they came out very moist and not greasy like butter would have made it. I let my cream cheese sit out for a few minutes to soften and I think that was a bad idea. After mixing the ingredients for the frosting it was very soft and difficult to pipe. The flavor was nice though.
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Colorful Four Bean Salad

Reviewed: Nov. 19, 2012
I hate bean salad....until I made this one! This is a keeper and so easy to throw together. The onions, celery, bell pepper, and pimento really add a nice touch. Plus, I bought pimentos that were already chopped so I just had to drain them. I don't like onions so I added half and that was enough for my liking. I was also intimidated by the amount of sugar to add so I added 1/2 cup and then a little more from there. Altogether I didn't have more than 3/4 cup of sugar and that was enough for me. Everything else was perfect!
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Banana Banana Bread

Reviewed: Nov. 19, 2012
I really like this recipe and the simplicity of it! I made the mistake of not measuring my smashed bananas and after tasting the bread I think I could have used an extra banana or two (I used three). I also added half a teaspoon of cinnamon and about a quarter teaspoon of nutmeg. My oven cooks quickly, but I pulled the bread out at 45 minutes and the sides were very brown. I think next time I will keep a closer watch around the 35-40 minute mark. I was really surprised it finished cooking so quickly.
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Classic Peanut Butter Cookies

Reviewed: Nov. 19, 2012
I absolutely loved these cookies! I prefer creamy peanut butter instead of crunchy so I swapped that. It tasted just like my grandmother's peanut butter cookies...mmm! I agree with someone else that the cookies seemed a little thin, but I'm not sure how to fix that so I left it alone and they were still delicious.
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Banana Oat Muffins

Reviewed: Nov. 16, 2012
These weren't bad, but they weren't my favorite banana muffins. I give it 4 stars because I think this recipe has serious potential if you leave off the topping. I did my best to stick to the ingredients listed. The only changes I made were using plain greek non fat yogurt instead of sour cream and I used old fashioned outs instead of rolled oats. I also left out the walnuts because I don't care for them. The results: these muffins sunk, were far too sweet, and could use more banana flavor. The muffins were also a little greasy, but I don't know if that's because of the topping or the butter used in the batter. Next time I will skip the topping, add a little less sugar, and maybe add an extra banana. I like strong banana flavor so that may be a personal preference. Also, my old fashioned oats weren't very moist and were on the chewy side (and not in a good way) so I might par cook them, put them in the food processor for a second or just go out and buy some rolled oats. Long story short, old fashioned oats just didn't cut it in this recipe.
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Chocolate Cupcakes

Reviewed: Jul. 3, 2012
I have made these cupcakes on two occasions (one week apart to note the weather/humidity hadn't changed) and I found it to be very frustrating. The first time I cut the recipe in half and they came out almost perfect. The flavor was spot, but even my fast cooking oven took the full 17 minutes and the cupcakes were oohey gooey...too oohey gooey. Also, cutting the recipe in half should have made 8 cupcakes, but it made 10 with a little batter left over. The second time I tried to make these I followed the directions exactly as shown and these were a nightmare! It made 20 cupcakes, 6 of them caved in on themselves, 4 of them rose over the liners, 6 of them cracked and I had 4 pretty good ones. I baked them for 18 minutes, rotating the pan half way through and all of them came out too gooey, even the cracked ones. Thankfully icing was able to cover that, but sunken cupcakes? That's embarrassing. I'm willing to accept that some of this can come from over beating, but I think the measurements are a little off. I might try it again, but play around with the measurements because the flavor was there. It just needs some tweaking.
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Basic Cheesecake

Reviewed: Jun. 11, 2012
This is the first cheesecake I've ever made, but I bake often. The flavor was spot on delicious! I absolutely loved the crust which kind of reminded me of Christmas, but was still light enough for the summer. I don't like walnuts so I used slivered almonds that I ground up in the food processor. The cheesecake has a lighter flavor than what I'm used to, but that's what I like about it. The only problem that I had was the HUGE split down the middle and it bubbled up and hardened around the edge of the pan. Also the cream cheese mixture darkened and hardened around the edges. I'm guessing this is because I mixed it too long...that's the only thing I can think of. Also, I pulled it out of the oven after 45 minutes. My oven usually cooks fast, but not that fast. I think the splitting and rising are my fault so I still give this 4 stars and will definitely keep using this recipe.
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