LuVeLLe Recipe Reviews (Pg. 1) - Allrecipes.com (18042352)

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Key Lime Pie VII

Reviewed: Mar. 23, 2011
Perfect recipe! I used an oreo crust instead and it went very well with the lime! I baked this a second time around, using oranges instead, and it was equally yummy! The only exception was that somehow it was more runny than the 1st try with the limes, so I had to leave the pie in the oven longer until it reached the correct consistency.
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1 user found this review helpful

Cathy's Banana Bread

Reviewed: Jan. 29, 2008
This recipe is really great! I made some changes to make it even better. I substituted the sour cream with non-fat plain yogurt, the margarine with applesauce and 1 1/3 cup white sugar with 1 cup brown sugar. After mixing everything, I cut in chunks of banana to make it even more banana-y. It came out so moist and chewy.
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102 users found this review helpful

Cowboy Cookies III

Reviewed: May 12, 2007
Nice cookies! If you follow the recipe closely, the cookies come out really chewy. I tried modifying it a little to make it "healthier". Followed one of the reviewer's recommendations to substitute the 2 eggs with 1/4 cup water and reduced the butter to 2/3 cup. Came out great as well, and not as flat. :)
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3 users found this review helpful

Chocolate Lover's Cheesecake

Reviewed: Apr. 29, 2007
Yummy! I substituted the sour cream for non-fat plain yogurt in the topping and it was still good. Used white chocolate chips instead of the semi-sweet chocolate chips for the contrast in the cheesecake. Will definitely make again. :)
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5 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 24, 2007
Yummy and chewy! Great recipe. Another way to prevent flatness is to reduce the amount of butter. Try using 2/3 cup of butter instead of 1 cup. I also used only 1 egg. I kept the other ingredients the same. The cookies turned out amazingly tasty and chewy. No flatness.
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1 user found this review helpful

Yogurt Chocolate Chip Cookies

Reviewed: Jan. 17, 2007
For a healthier cookie, this is good. It has a cake-like texture. It is a little lacking in flavour though, probably not sweet enough. I would use this recipe again, but with more brown sugar (about 3/4 cup).
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1 user found this review helpful

Best Ever Chocolate Chip Cookies II

Reviewed: Jan. 15, 2007
Yum! I didn't think these cookies would turn out but they did! I even reduced the amount of butter to 2/3 cup and it still tasted amazing. Nothing else was changed. No floury taste. These cookies did not taste like scones either. Those that complained that theirs tasted floury probably measured their flour wrongly. You'll never regret making these cookies!
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2 users found this review helpful

Best Ever Chocolate Chip Cookies I

Reviewed: Jan. 10, 2007
Love these cookies! I halved the recipe because I didn't have a bigger bowl. Used butter instead of margarine. I think this improves the taste. Instead of 1 1/2 cup of butter, I used 1 cup. I also reduced the sugars to 1 cup each. Cookies bake soft at 15 minutes in the oven. If you prefer crunchy cookies, try baking them for 17-18 mins. Excellent taste either way!
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10 users found this review helpful

Creamy Cheesecake

Reviewed: Jan. 9, 2007
This cheesecake has the most amazing texture! So creamy! I reduced the sugar to 1/2 cup and baked it in a 10-inch graham cracker crust for the same amount of time. It still worked fine for me.
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1 user found this review helpful

Apple Crumble Pie

Reviewed: Dec. 31, 2006
Instead of apples, try this with bananas! They're naturally sweet when baked, so there's no need to top with with sugar. Just cinnamon will do. Great recipe! Makes an incredible crumble!
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2 users found this review helpful

Hong Kong Style Egg Tarts

Reviewed: Dec. 15, 2006
I used 3/4 cup confectioner's sugar for the crust instead, and it turned out fine. This recipe is pretty time-consuming, especially during the process of making the crust. To save time, I heated the water and sugar before making the crust so that the sugar mixture can cool while I'm working on the crust. Make sure you make the crust thinner because it expands while baking. The custard is really good, almost like those you buy from Dim Sum restaurants. I know this because I am Chinese. :) This recipe makes more than 12 tarts. Enjoy the recipe!
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4 users found this review helpful

Daniel's Favorite Cheesecake

Reviewed: Oct. 18, 2006
If you like creamy cheesecakes, this is the one!
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1 user found this review helpful

Pastry Cream

Reviewed: Oct. 16, 2006
This recipe is awesome! Easy to make and tastes just as good as what you get at pastry stores. I used this to complement the Miniature Chocolate Eclairs in this website. Instead of using chocolate pudding as suggested in that recipe, I used this. YUMMM...
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1 user found this review helpful

Excellent Oatmeal Cookies

Reviewed: Oct. 14, 2006
The cookies are tasty, but they took really long to cook at 325 degrees, about 20 minutes. I tried turning up the temperature to 350 degrees the second time around and the cookies baked for about 15 minutes. The texture of the cookies was better that way; still chewy but not too sticky.
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40 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Oct. 8, 2006
OH MY GAWD... This is really really rich, really really good. I used part bittersweet part semi-sweet chocolate and omitted the sugar. I used about 1/2 cup butter too, so the mixture wasn't too greasy like the other reviewers said. Everything came out JUST NICE, minus the sugar and 1/2 cup butter calories. Everyone who has tasted it loved it.
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6 users found this review helpful

Hot Fudge Pudding Cake III

Reviewed: Oct. 2, 2006
Very sweet very rich!! Tastes great and it has a unique texture... The cake part isn't as sweet as the pudding part but still good. Can afford to use less sugar.
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1 user found this review helpful

Flourless Chocolate Cake II

Reviewed: Sep. 30, 2006
OMG this is sooo rich. I can't get enough of it! I added less sugar and it still came out awesome. I can't wait to make another one!
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2 users found this review helpful

Black Chocolate Cake

Reviewed: Sep. 27, 2006
Everyone loves this cake. I used this recipe exactly. I've made a variation of this before, where I substituted 1 cup of boiling water with 1 cup of milk and the 1/2 cup butter for 1/2 cup applesauce. I prefer the recipe with applesauce because the applesauce makes it more moist and it doesn't affect the taste at all. Less guilt too.
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35 users found this review helpful

Oatmeal Raisin Cookies I

Reviewed: Sep. 27, 2006
I reduced the butter to about 1/2 cup so that it wouldn't spread like what the other reviews said. The texture came out just nice. Crispy on the outside and chewy inside. Not bad overall, but it would taste better with more cinnamon.
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4 users found this review helpful

Amy's Marvelous Marbled Cheesecake

Reviewed: Sep. 25, 2006
For those who find that there is too much crust in this recipe, you can use 1 cup of graham cracker crumbs with about 4 tablespoons of butter instead of the original. I pressed that amount into a 9-inch tart pan and my cheesecake came out perfect. I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough. It was quite difficult to get the "marbled" look because there was too much of the chocolate mixture. I would suggest mixing at most 1/2 cup instead of 1 cup of cream cheese mixture with 1 ounce of melted semi-sweet chocolate and swirling it into the rest of the cream cheese mixture. Overall, it was yum!
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21 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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