SarahSweets Recipe Reviews (Pg. 1) - Allrecipes.com (16793095)

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Cynful Chocolate Chip Cookies

Reviewed: Nov. 19, 2010
Needs definate salt... and more vanilla... Was wayy to sweet, well for me things can only be soo sweet till they become sickly, and isnstead of milk chocolate I put in White chocolate. They look really pretty I baked them for exactly 9 minutes and don't be afraid of food poisoning or anything like that just because they look under cooked, also if they really are soft put them in the fridge for 15 minutes (it cools and chunks the chocolate also giving the best chewyness). This is all just me so if you think you found the perfect cookie good for you! but even though this was still an A I need that +.
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Cherry Clafouti

Reviewed: Oct. 21, 2010
I took the other reviewers recommadations to heart as I made this dish for a work party my parents are having tonight, even though I will not be able to sample this due to my allergies it smells just delightful! I only used 1 pound of cherries(and the trick to pitting them is stem them then take a bobby pin in the stem whole and then pop that cherry), I also only used 4 tablespoons of heavy cream and it took exatly 45 minutes, to the dot in the oven. A real looker.
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Whoopie Pies

Reviewed: Oct. 6, 2010
Wow I haven't done one of these in forever.. Ok cake good, check, filling scarily fattening but still good, check. I didn't have one small package of pudding mix (as suggested as the top reviewer which you SHOULD defiantely follow) but one huge one (the product of one penny saving mother and a coupon sale for freakishly large pudding packages) so I put half in the cake part and 1/4 in the filling since the filling just tasted bland and like plain shortening itself. Product is pretty ok uhh added actual chocolate chips in the filling maybe about 1/4 a cup, also a very important fact they don't specifise the baking time but for me it was 22 minutes but it may very for you. I first heard about whoopie pies form the world news and how the Amish would pack these in their husband's lunch pails and every time they saw one they would say Whoo-PIE, and all I can do is agree with them
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Easy Olive Oil, Tomato, and Basil Pasta

Reviewed: Sep. 15, 2010
Ughh!! This is like the opposite of a sunny tummy. I attempted this for dinner, I couldn't even eat the 6th spoonful before I deserted the meal. Definite improvements: More oil-less pasta, triple the tomatoes and add some sort of seasoning (add the watery part of the tomatoe, it helps) OK, here's I know I'm being harsh but you would understand when you saw I dumped a can of Progresso's Italian meatball on the finished product, Yuck!
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Russian Tea Cakes I

Reviewed: Sep. 5, 2010
Delicous! At first I was a little worried about the Russians apparent lack a flavouring when it came down that there was hardly any sugar in the actual cake but the final powdered product is just yummy and maybe too sweet. I made half the batch with yogurt (so I could eat it) and half the batch regular for my parents, and although I love mine I can see my mom sneaking back every 10 minutes or so to pop another one :) If you were like me and had problems with the actual powdering you can either let the cake soak in a moist paper towel or dip them in yogurt before dunking them in the sugar.
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Vegan Chocolate Cake

Reviewed: Sep. 3, 2010
It tastes funny... I halved the recipe and only kept in in the oven for 29 minutes, I also replaced oil for applesauce. I'm definately going to add maybe 1/2-1/4 a cup extra of cocoa or something that will improve taste. I put in a chocolate vegan frosting filler and it looks pretty nice, maybe I'll make this again.
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Brownie Frosting

Reviewed: Aug. 31, 2010
MMMMmmmmm... no words sum this up, mmm. there was way to much frosting and I couldn't smother that poor pan of brownies anymore so I had to end up eating all the leftovers, let's just say with a guilty conscious I'll be in baggy sweats and eating like a rabbit for the next 24 hours, totally worth it!
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18 users found this review helpful
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Big Soft Ginger Cookies

Reviewed: Aug. 30, 2010
I'm a total believer in this soft spreadable cookie batter. But my mom hates spices :P. So when she ran out of her favorite icecream (Mocha Almond fudge) wednesday I made this custom cookie just for her. Ingredients: Everything in the ginger cookie minus the ginger, cloves, and cinnamon (though you could totally add any of those or just play around with your own idea, you know be creative!). Then My personal recipe calls for 1 cup chocolate chips, 1 teaspoon sour cream, 1 tablespoon chocolate sauce, 1 cup of chopped almonds or walnuts and 1 1/2 tablespoons instant coffee. Directions: Prepare cookie batter as you would if you were just baking the original recipe then seperate half the batter and move it to another bowl. In one half stir in nuts, in the other stir in Instant coffee and freeze for 30-45 minutes. In the meantime melt chocolate chips in the microwave or in a double burner until melted, take out and stir in sour cream and chocolate sauce until the shade of the chocolate darkens. Take out batters and on a cookie sheet drop 1/2 a walnut sized ball then flatten with the back of a spoon to create a slight bowl shape. Take a spoonful of your chocolate sauce and fill the bowl then take a porportioned ball from the coffee batter (already flattened) and cover the chocolate and pinch the sides into the bottom cookie layer, repeat with the rest of you supplies. Freeze uncooked cookies for about 35 minutes then pop them in a 350* oven and bake for about 15-17 min.
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Too Much Chocolate Cake

Reviewed: Aug. 29, 2010
This tastes exactly like Costco's jumbo chocolate chocolate chip muffins. Not Exactly as chocolatey as I was hoping for and at looking at all the calories not exactly worth it for me. But it does bring back some good memories as to when my mom and me would share one of those muffins for breakfest and she'd give me the end pieces because she knew I loved those the most.
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Dog Treats I

Reviewed: Aug. 22, 2010
I can't really give this a fair review seeing I've never actually tasted it but if my dogs tailwags were enough to rate I'd give 10 stars. It baked for 27 minutes and I left it out over night so it would be less soggy. Also you could totally sneak n anything in here seeing as my dog will eat anything (cat poop, dental floss, ect.) except for her vitamins which I will sneak in next time.
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Oatmeal Strawberry Bread

Reviewed: Aug. 21, 2010
Super yummy but the batter was SO thick. I halved the recipe but next time I'll just do whatever it says because all I really did was create a half loaf, Instead of oil I used strawberry yogurt took out all the sugar and created a cinnamon swirl though the bread just kinda sucked it back in. Oh yeah when you're adding the oat mixture on top make sure to wet them first unless you want dry oatmeal crumbs on top, haha. As I said earlier Yummy!
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Chantal's New York Cheesecake

Reviewed: Aug. 21, 2010
This makes my mom moan with every bite and makes me envious becuase I'm lactose intolerant and can't taste 'this little piece of heaven'. I made this for guests who were staying for us and the thing bareley lasted the night not to mention the morning after. I 3/4'd the recipe but it was still huge and when I was baking it (since it was my first cheesecake) I was like a snarling lioness camping out in front of the oven and checking it every 10 minutes. I did everything water bath, ect. but it still had 1 unperfect crack which I covered with blueberry sauce and strawberry slices. I used chocolate gramcrackers for the crust and added a cup of chocolate chips for that extra Kick. Perfect for the occasion, a real crowd pleaser.
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Blueberry Zucchini Bread

Reviewed: Aug. 21, 2010
I know a main part of this recipe, heck it's the main title, is the zucchini. I didn't do this intentionally, promise, but I left that out and replaced with apple chunks. Also I added some oatbran as a replacment and it took FOREVER! to bake. At least 30 minutes extra but (now not even fully baked) now it tastes like warm cinnamon oatmeal, yum!
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Low Fat Apple Bran Muffins

Reviewed: Aug. 15, 2010
With some adjustments this could be 'the best!'. Here's what I did. I grated a carrot added that to the recipe also I added a tablespoon of baking powder so it would puff up more instead of resembling a hockey puck. I terminated the sugar, I mean it no sugar and if you bake this try 15 minutes extra but if you don't try refrigerating over night so they don't become mush. I used peaches instead of apples and a word to the wise when you cook with peaches peal them because in my muffins (I didn't peal them) there are strange occurances or spots that have a bluish, purplish nature. Not the most appetizing.
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Italian Cream Cake I

Reviewed: Aug. 15, 2010
Very, very rich and oh so buttery, or so I've heard. I haven't actually tried this cake (becuase I wanted to make it perfect which meant including every piece of dairy I can't eat in it) but I got a thumbs up from the parents. Though I don't think I'll make it for awhile becuase It's so rich my parents are actually taking their sweet time with it, meaning it will probably be in the world for a long time. Also meaning I won't have chances to bake for a long time. I baked it 10 minutes extra and instead of regular cream cheese I had berry so the frosting came out a odd purple color but still no complaints from the parents. All in all 4 stars.
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Lemon Blueberry Drop Scones

Reviewed: Aug. 14, 2010
It was like a real english teaparty I always wanted when I was a little girl. They defiantely are best fresh out of the oven but if I tried these the day after the lime (instead of lemon) made me taste an almost soap like after taste- eww! I didn't have yogurt so this is what I did. I mixed 1/2 a cup of applesauce, w/ 1/3 cup of almond milk (lactose intolerant) and 1/4 cup of melted marshmallows. Maybe it wasn't as creamy as others but it still was good, I also subsituted 1 cup of oats instead of flour because I LOVE oats. Maybe you should add 1/2 cup more blueberries for that extra blueberrieness but otherwise great!
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Blueberry Oat Bars

Reviewed: Aug. 12, 2010
First time making a bar, and I say it's a success. Next time I'm going to add a 1/2 cup more of blueberries for the real juice of it, of yeah you can also subsitute some of the butter for applesauce but if you want that real buttery flavour I advise not because it's almost worth it. Next time I'm also going to add more oats in place of flour because those float my boat more and I also added 1/2 cup of oat bran so good idea for all you health nuts like me. It took exactly 25 minutes in the oven and it filled the house not just with it's aroma but it's feeling.
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Disappearing Marshmallow Brownies

Reviewed: Aug. 12, 2010
Now I truly understand the importance of following the directions. Now I know this is a important life lesson but I guess you can tell I've always had problems with it. It looks pretty but I guess in my case looks can be decieving. It took me 25 minutes in the oven and when it came out it was dry and plain, not really on that level that you don't feel an ounce of guilt of all the calories you're comsuming becuase it's just so good! But it my dad enjoyed them so don't feel to bad. Now about that life lesson, I figured out what my problem was (not yours!) I skipped the butterscotch chips and added chocolate sauce instead, to bad now I guess I'm going to have to go back to box mix brownies because of this failure.
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Cappuccino Bon-Bons

Reviewed: Aug. 11, 2010
You should put the word disappearing somewhere in that name. They're a very unique way of re-instating the browny and that's that. They took 25 minutes in the oven and they blew up way more then I wanted them to so maybe next time i'll just put in 1/2- 1 scoop in each muffin line, they're also kind of dry so i'll have to find a way to improve that and tweak the recipe but other then that thery were perfect, I added 1 cup of nuts but I could hardly taste them so if you decide to do so add about 1/2 cup more.
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Low-Fat Blueberry Bran Muffins

Reviewed: Aug. 8, 2010
They are definately marathon muffins as they fill you up and really stick it to you or just stick with you. I reduced the to 1/2 a cup but added an extra 1/2 a cup of blueberries for extra flavour. Definately a healthy muffin but next time I'm adding a tblspoon of baking powder so they just don't flatten on me.
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