kdzyne Recipe Reviews (Pg. 1) - Allrecipes.com (15776206)

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Downeast Maine Pumpkin Bread

Reviewed: Nov. 6, 2011
This recipe is amazing! It was a huge hit at a party I attended and everyone was amazed that I had made it from scratch myself. Someone else brought yummy Pumpkin Bread (theirs had nuts, mine didn't), but they and everyone else liked this recipe even better. It's very moist and flavorful. 5 stars for sure!
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Chewy Sugar Cookies

Reviewed: Dec. 24, 2011
Okay... as someone who normally isn't very good at making anything truly delicious in the kitchen, this recipe turned out amazing! I followed it to a "tee" and read a few of the suggestions of others below and it turned out so great. Here are the tips I took from others and put into practice: 1. Don't melt the margarine or leave it out to room temperature. I went with a very basic, inexpensive soft margarine and it worked perfectly. I made sure it was refrigerated before use. 2. Chill the dough before cooking. I stuck it in the freezer for about 20-30 minutes before using it. It helped it come out a little plumper. I imagine that refrigerating it overnight may be even better, but I didn't have the time. 3. Don't overcook them. I cooked mine a total of about 13 minutes, or until it was a light golden brown on the edges. If you wait too long, they turn out very crunchy and don't have the chewy center and savory taste that we all love. TIP: I rolled the dough in cinnamon sugar and then sprinkled a little bit more on the top when I took them out of the oven. They were a huge success!
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Soft Chocolate Cookies

Reviewed: Jan. 29, 2012
I'm kind of scratching my head with this one. I haven't had a single recipe I tried on here not turn out tasting excellent, but this one is, sadly, not one I'm planning on making again. I totally get that this is a quasi-brownie/cake cookie, but I found it to be very bland. I followed the recipe perfectly and was looking forward to making a treat for my husband. I'm disappointed that this didn't turn out at all like I wanted to... I'm still scratching my head over it, especially since it got so many excellent reviews.
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Buckeye Balls II

Reviewed: Jan. 29, 2012
I made this recipe for Christmas and many family members liked it. I had made Buckeyes the year before, using a method and ingredients I recall using when I made them as a child, but I thought I would try someone else's recipe this time. This recipe seemed more "professional" and, while it was still good, the recipe I used the year prior seemed better to me and my family members. I don't recall what I did differently, though I know I didn't use shortening. The only thing that really tasted different was the chocolate. Maybe it was the shortening that changed the taste, I'm really not sure. I can't quite put my finger on it, to be honest. I think this recipe will be good for people wanting to try it for the first time. People did like it.
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To Die For Blueberry Muffins

Reviewed: Jan. 29, 2012
These muffins are excellent! Just about every person who tried it said it was easily the best blueberry muffin they have ever tasted. I followed the recipe very carefully and it turned out great. My only caution would be to make sure not to overcook it and, also, I recommend using muffin cups in the forms instead of just pouring the batter directly into the forms because it helps it stay more moist and together. Very excited about this recipe and have had people request that I make it again. Used fresh blueberries and it was just soooo good.
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Pecan Pie V

Reviewed: Jan. 29, 2012
I want to preface my comment by saying that I have always hated pecan pie and that I, to this day, am not a pecan pie fan. With that said, even I have to admit that this is, by far, the best pecan pie I have ever tasted! I tried a bite just to make sure that it tasted good enough to serve to others (my husband begged me to make him a pecan pie for Thanksgiving -- I know, I'm a little late with my review) and the pie was great. I still don't like the pecans themselves, but the rest of the pie was truly savory. The pecan pie fans raved about it so much that it convinced non-pecan pie fans to try it and they raved about it, too! I will be making this every Thanksgiving for my husband and will gain a few fans of my baking in the process. Thanks for a great recipe!
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French Silk Chocolate Pie

Reviewed: Jan. 29, 2012
There are no words to describe this incredible pie! I have had several French Silk Pies in my life but none of them compare to this one. The texture is incredible and the taste divine... and I'm not even a chocolate person! TIPS: 1. CRUST- I used a store-bought, pre-made, non-refrigerated chocolate pie crust (not Oreo). It was an excellent choice and added a great taste and texture. 2. MEASUREMENTS- Make sure to only fill the pie 1/2 or 3/4 at the most with the mousse. The rest will be whipped cream, which balances the richness of the mousse. Apply the whipped cream right before serving. I sprinkled milk chocolate chips on the top. 3. I HIGHLY recommend filling both pie crusts with the mousse right away and not leaving any extra mousse in the bowl to refrigerate overnight. I made the mistake of only filling 1 pie and then leaving the rest of the mousse for a second pie the next day and the texture was TOTALLY different. Once you fill the pie with the mousse, it's fine to refrigerate the pie and cover with foil. You just don't want to refrigerate only the mousse in a bowl overnight. The texture becomes much more dense and not as decadent. The texture is 50% of what makes this pie so amazing, so I highly recommend taking this particular piece of advice. I think everyone who's considering making this recipe absolutely should. You'll be so glad you did.
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Best Chocolate Chip Cookies

Reviewed: Feb. 19, 2012
These chocolate chip cookies turned out great! They kept their shape perfectly and didn't require chilling the dough prior to baking. A+ for sure!
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Peppermint Ice Cream

Reviewed: Dec. 7, 2013
I was so disappointed with how this turned out, especially since peppermint ice cream is my favorite and I was looking forward to making it the most. To be fair to the original author, I followed the recipe to the tee - with one exception: I followed the advice of many others and replaced half of the vanilla extract with peppermint extract. It tasted bitter. :-/ Perhaps it would have been better with the vanilla as written. While cooking the mixture, I noticed tiny pieces of cooked egg showing up. I followed the recipe exactly, but ended up having to strain the whole mixture - and there was a ton of it in there. I was surprised this recipe didn't call for tempering like other ones do. Bummed.
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