DAYR Recipe Reviews (Pg. 1) - Allrecipes.com (18053712)

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Red Velvet Cupcakes

Reviewed: Jul. 17, 2013
Made these cupcakes once before and had beautiful pictures of them. I'd forgotten which recipe I used and had been trying a few, trying to recreate the moist dense cake type taste with the cream cheese that was an excellent pairing. Finally decided to try this one, thank goodness. Managed to get the same rich, moist cake and the redness was just right. I used red colouring paste and just about 1/2 teaspoon. Also doubled the amount of vanilla. My baking time was about 18 minutes at 180 degrees Celsius. Made half the amount of cream cheese which was just enough for a dollop for each cupcake. I added the icing sugar bit by bit to the cream cheese mixture and found that I was okay with the sweetness by the time only half the icing sugar amount was added. - This may be an option for those who don't like their cheese too sweet or for some reason, are trying to be a little healthier. This recipe also turns out well for mini cupcakes (about 1 inch diameter) without losing the moistness. These baked for about 14 minutes. Next time I will add some dessicated coconut to the frosting! Just a few flakes per cupcake should be yummy.
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Photo by DAYR

The Best Rolled Sugar Cookies

Reviewed: Apr. 13, 2008
Absolutely easy to make, except if you live in humid climates. In Singapore, I have to keep the dough chilled till the very last minute before i take small portions to roll out (by hand, using a roller just gets all the dough stuck on it) and cut. Rolling the dough between plastic sheets helps keep it from sticking to the countertop or rolling pin.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 31, 2009
Alright, these cookies have never failed to impress. I've been making them for years now - but I'm allergic to nuts and thus enforce my choice on everyone around me (when it comes to my cooking) and happily leave them out of recipes. I substituted the nut amount with 1/2 cup more choc chips and 1/2 cup more oatmeal. This is one recipe I didn't use nut substitutes eg cornflakes, puffed rice etc. The cookies have always turned out great and have been a hit at potlucks, parties and at home. At 12 - 14 minutes of baking i end up with a crispy edged cookie with a chewy center. I added blue food colouring to a set and ended up with nice green cookies. Helped keep unwanted hands out of the cookie jar.
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Photo by DAYR

To Die For Blueberry Muffins

Reviewed: Feb. 4, 2011
This was a really gorgeous muffin. Turned out with a great crunchy top and the blueberries made the muffin nice and juicy. Very impressive but I filled the muffin cups to 3/4 for fear of overflow. I made this muffin quite a few years ago but recently found some photos of these yummy muffins :) I also remember them tasting abit more like cake than muffin (which i expected to be more dense). Definitely a crowd pleaser :) Also tried them with the buttermilk alteration as another reviewer suggested. Turned out great. Not such a good choice for health-conscious elderly though, because of the sweet but very, very good muffin top. Edit: Made these again today - baked them 18-19 minutes in a 200* oven and they came out nice and moist, much better than before. Also made the crumble WRONG this time, with soft melted butter. Turned into a paste which was very hard to use. If i remember correctly, i previously used cold cold butter and mixed it in with a cold fork and cold bowl. kept to a proper sandy consistency. Felt the crumble was abit too sweet and just a thin layer would be sufficient. This time filled to 2mm below the rim of the liner and it was just right with about a 2-2.5cm rise in height.
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Roasted Vegetables

Reviewed: Feb. 3, 2013
I never thought skinning butternut squash would be so tedious! Otherwise, this recipe is a breeze. Ended up using 1/4 squash, 3 fist-sized potatoes and similar sized sweet potatoes. Made the mistake of using an average-sized onion instead of a large one. I cubed all the vegs into about 2cm blocks, so the onions ended up quite overcooked, but still tasty anyway. I used the 1/4 cup of olive oil and 2 tbsp of balsamic and the vegs were not too oily. The herbs gave everything a great earthy taste. Will definitely use again!! Brought it for a dinner party with rather discerning cooks, and they were pleased.. thankfully!
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White Chocolate and Cranberry Cookies

Reviewed: Aug. 19, 2014
The cookie wasn't packed enough for me. Otherwise, the taste is real YUM. I am a BIG white choc FAN. Followed the recipe exactly except for swapping a teaspoon of vanilla extract for the tablespoon of brandy to make it kid-friendly. Baked for 10 minutes at 180*C after preheating at 200*C - my oven doesn't have a 190*C setting! At 10 min, they are browned at the edges and cakey when they are just out of the oven. After cooling 5 minutes on the pan, they settle and show the shape of the choc and cranberry chunks. However, I felt that they spread abit too much for my liking. Next time I will add 1/4 cup more cranberries and choc chips each. I would use whole or half cranberries to make the cookie chunky and use chunky chopped white choc instead of chips. Some other reviewers add nuts, but I'm not a big fan of nuts, so just more of the toppings would suffice for me. I'm also considering adding abit of cinnamon or a pinch of nutmeg to add to the christmassy feel. I think it would be great! Oh, I have to confess, I use 1/2 light brown and 1/2 dark brown sugar to get that depth of taste, but with the mix of brown sugars, I could probably use less total sugar. I'm still on the look out for a good crispy choc chip or any no-nut cookie recipe, if you have one, please let me know!
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Banana Blueberry Muffins

Reviewed: May 11, 2006
This is the first Muffin that I've baked and I'm very happy. It was easy to prepare but I used 180C (my oven doesn't have 170C setting) and baked for 15 min. Also I lined my muffin trays instead of greasing them. The outcome tasted really great and using good quality blueberries really help add bits of sweetess. Only problem is the muffins didn't rise as much as I thought they would and they tasted quite thick, more like bread than a muffin. Still Yummy and Healthy tasting.
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Photo by DAYR

Lemon Cream Cupcakes

Reviewed: Apr. 12, 2008
This recipe is classic. The cupcake was abit heavy thats why i gave it 4 stars instead of 5. I also never seem to achieve the correct serving size. followed the measurements exactly, but ended up with 72 cupcakes (which made everyone abit happier - more to eat!) I filled my muffin tins to 1/4 with batter, but the cakes rose only to about 3/4, so if you're planning to have them overflow over the edges then 1/2 or 2/3 is better. Otherwise the frosting can be abit tricky to slop on.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 31, 2009
This is my 3rd time making gingerbread and I was a little wary of it after reading all the reviews of cooks changing the recipe amounts of spices, flour and sugar. I had planned to reduce the flour and substitute the sugar for brown sugar but I was a little distracted and the only change I made was to reduce the flour by 1/4 -1/2 cup. I also used butter instead - probably a mistake. I live in a humid country and usually have a really tough time rolling out cookies - the dough becomes sticky very fast and sticks to the rolling pin and rolling surface even if i use loads of flour. This dough was very crumbly and just barely held together. after chilling overnight it became rock hard and impossible to work with. i ended up needing to wait for it to get to room temperature with abit of rubbing before i could roll it out. Rolling was relatively easy and cookies crumbled abit at cutting. My molasses were SOLID at first so the cookie colour was nicely marbled, unintentionally! The gingerbread rose by about 25% during baking and turned out crispy just out of the oven but the centre softened up after about 1/2 hour of cooling. The cookies tasted sweet enough without any icing or decor. I felt it was a little salty though. odd. and not very very spicy but enough to tell it was gingerbread without chasing kids away. Next time I make these i'd probably leave out the salt or use unsalted butter/ margarine, leave out 1/2 cup of flour and keep the sweeteners the same. Good Luck!
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Buttermilk Pancakes II

Reviewed: Sep. 4, 2011
had some buttermilk to use up. last batch of buttermilk pancakes i made (recipe from the buttermilk box!) were really THICK and dense, not my type of pancake. I cut down the amounts to 1/3 = 1 cup flour, 1 tbs sugar etc etc, came up with 1/6 up of milk (v hard to measure). I followed the instructions properly - combined the batter at the last minute, and only until just mixed, quite lumpy looking batter, the lumps were air bubbles and lumps of flour (like the other user said). Also, my butter happened to be contaminated with cinnamon powder (left over frm some muffins) so i added a few dashes of cinnamon powder (about 1 teaspoon) and one teaspoon vanilla bean paste. First pancake was SUPER THICK so I added another 1/6 cup of milk (2x the recipe amount) - i had accidentally poured out too much anyway. Batter became quite abit more liquid and pancake turned out lighter and fluffier. Quite yummy, and easy to eat. I made mine quite thin, not crepe thinness, but thinner than your average hotcake. Also re-heated them (they cooled very fast) on the pan so they had very slightly crisp outside layer :) Thank you for sharing!
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Photo by DAYR

Chocolate Cupcakes

Reviewed: Aug. 26, 2014
Perhaps because I'm not a big fan of chocolate. Have made these several times, and I don't seem to get the depth of flavour that I want from choc cupcakes. I also agree - fill the cupcake liners to 1/2 to get a just even or slightly raised cupcake. Any more than that and the cupcakes will look like muffins. Paired them with vanilla ice cream frosting which wasn't so nice. They worked much better with choc frosting to add to the chocolate flavour of the cupcake.
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