Megan Recipe Reviews (Pg. 1) - Allrecipes.com (15838886)

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Sweet Corn Bread

Reviewed: Jan. 17, 2013
I followed the recipe exactly, but the cornbread was not sweet at all. It was very soft, but if you like sweet cornbread, this is not a good recipe.
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Simple White Cake

Reviewed: Jun. 4, 2012
I always go through reviews before baking something from allrecipes, and I saw that one reviewer noted that this recipe tasted like a sugar cookie. That reviewer was right. The cake smells great and has a nice, light texture, but I hate that it tastes like a sugar cookie. I don't really mind sugar cookies (though they aren't my favorite), but in this cake the sugar cookie taste completely turns me off. I will not be using this recipe again. However, for those who love sugar cookies, this is a good recipe for you.
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Never Fail Biscuits

Reviewed: Jun. 4, 2012
This is the first time I've ever made biscuits. I was very apprehensive because I'd read a lot of how tricky they can be, but I made these twice, and both times they were delicious! The outside was crispy and flaky, and the inside soft and doughy. I don't have a pastry cutter, so I just grated my butter, stuck the grated butter in the freezer, and then tossed it with the dry ingredients by hand until the batter resembled coarse crumbs. (Note: I've made these biscuits twice. The first time I grated a stick of butter that was in the fridge and the process was rather easy, and not too messy since I held the stick by the wrapper. The second time I used a stick of already frozen butter, and I found that the grating process was more difficult, but the biscuits came out the same both ways). Also, I don't have a biscuit cutter, so I just used a glass, and I had no problems with my biscuits rising. I absolutely love this recipe, and will be using this from now on for any biscuits I made in the future.
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Chantal's New York Cheesecake

Reviewed: Feb. 4, 2012
This is the first cheesecake I ever made. I was quite apprehensive, because I though cheesecakes were really hard to make. Plus, I didn't even have a hand mixer at the time, so I was mixing up four blocks of cream cheese with a fork, hah. Well, if you're worried that this will be too difficult, don't be. This cheesecake was SO simple, and so delicious. I gave it to a family friend for his birthday, and he's crazy about it! The only thing I did differently was the crust. I followed the recipe for the cheesecake exactly, but I followed the crust recipe of one of the reviewers. The crust got pretty soggy though, so the next time I make it, I think I'll stick the crust in the oven for about 15 minutes, then pour in the cream cheese mixture. Also, bake this in a water bath! I had no problems of sinking or cracking. Also, if you're planning on making these into cupcakes (which are also delicious, by the way), bake in a water bath for 30 minutes.
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Chocolate Crackled Cookies

Reviewed: Feb. 4, 2012
I love these cookies! Mine came out looking just like the picture. I used butter and they were delicious. I made a half batch, so I used 1/2 stick butter in mine. I loved that they were crispy on the outside and soft on the inside. When warm, they do taste a bit like a brownie. I did notice that my cookies did not spread a lot. I rolled the dough into 1 inch balls, coated in both sugars and baked, and for most of the baking time they stayed perfectly round. It was a little disconcerting, but they ended up spreading out enough and cracking in the end. Be careful not to over-bake these. It's hard to tell when they're done, but if you leave them in the oven too long they will be hard! I baked mine for 6-8 minutes, and they turned out just fine. These cookies are definitely one of my new favorites!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 11, 2011
I was so dissatisfied with these cookies. The first time I made them, they were flatter than pancakes. Literally, they looked liked wafers with chocolate chips sticking out. I managed to salvage them by adding 1/4 cup of flour. I decided to try them again today. The first batch I baked looked just like the cookies in the picture, but turned hard after cooling. So I thought I had cooked them too long, and decided to take them out a minute or two early. When I tried that, they stayed soft and chewy, but after cooling, they flattened and turned a strangely unattractive dark color. So I was forced to either have pretty cookies that were hard and crispy, or soft, chewy cookies that looked inedible. I am very disappointed, and will not be using this recipe again. Also, 2 cups of chocolate chips is WAY too much. I used 1 1/4, and that was plenty.
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Jam Filled Butter Cookies

Reviewed: Dec. 5, 2011
These cookies are THE BEST if you follow the modifications of Maria Isa (which is why these cookies get four stars instead of five). So, I substituted a whole egg for the 2 yolks, added 1/4 teaspoon salt, and 2 teaspoons vanilla extract. They came out buttery and sweet and soft and delicious! Mine did spread a little, but not so much that they spread into a flat, crunchy mess. Also, I used strawberry jelly because I didn't have any jam. They still came out good with the jelly. Just be careful not to eat these right out of the oven--the jelly is hot. Anyway, with modifications mentioned above, these are the best cookies I've ever made. EDIT: I found that if you have problems with the cookies spreading, you can cut out 1/8 cup butter without losing any flavor, and end up with perfect cookies.
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Powdered Sugar Cookies I

Reviewed: Dec. 2, 2011
I did not like these. The dough was super sticky--this is not a recipe for cookie cutters. I think the oil was what threw off the consistency of the dough. I had to add like another 1/4 cup of flour because my cookies were spreading way too much. Otherwise, this was an okay recipe. They did taste rather bland, so definitely roll in sugar. But they were edible, so it does deserve some credit. The texture of the cookie was kind of crispy, but I'm into thick, soft, chewy cookies. I won't be making these again.
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