BLUEYEZ510 Recipe Reviews (Pg. 1) - Allrecipes.com (18076555)

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Apple Honey Bundt Cake

Reviewed: Oct. 1, 2011
I made this for Rosh Hashanah and the fam LOVED it! I made a few changes: 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup oil, 1/2 cup applesauce, reduced to 1/2 cup honey, used 1.5 tsp. pumpkin pie spice. I used 3 Cortland apples (in season here in CT in late Sept.) and topped it off with a honey, powdered sugar, pumpkin pie spice glaze! So yummy!!!!!
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8 users found this review helpful
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Classic Peanut Butter Cookies

Reviewed: Apr. 23, 2011
Yum! Good texture and they stayed moist. I also added an extra 1/4 cup of flour and some extra PB too. I used them for PB&J Cookies! So delish
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2 users found this review helpful

Banana Cupcakes

Reviewed: Apr. 2, 2011
Really yummy! I love brown sugar with bananas, so I used 1 cup white and a 1/2 cup brown sugar. My buttermilk was expired, so I went with the regular milk/vinegar trick. I plan on using a cream cheese frosting and topping them with some toasted coconut! Thanks
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5 users found this review helpful

Fish Tacos

Reviewed: Mar. 9, 2011
**Review is just for the beer batter This was absolutely delicious! Great consistency, stayed on the Tilapia during cooking and had a fantastic crunch! I cooked my fish in a large skillet with about 1/3 cup of oil and they were perfect. (We used Harpoon Celtic Ale in the batter, its all we had in the house). Ate our tacos with homemade coleslaw, and a little shredded cheese in whole wheat tortillas topped with fresh lime juice. Outstanding, felt like we should have been eating them on a beach instead of a chilly March night! Thanks
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4 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Feb. 6, 2011
Perfect! I double-dipped my "Hostess" cupcakes in this glaze and they were gorgeous!!!
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2 users found this review helpful
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Easy Decadent Truffles

Reviewed: Feb. 1, 2011
These are great! Keep the batter really cold. I did these in toasted coconut, crushed walnuts, hot cocoa powder and dipped in white chocolate. They were fabulous.
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5 users found this review helpful

Chocolate Truffle Cookies

Reviewed: Jan. 23, 2011
Wow, non-chocoholics need not apply. These will satisfy any chocolate craving out there...so decadent and rich. I also rolled these in powdered sugar before baking, but didn't like the result; they are such moist cookies, the sugar tends to seep in and yellow. I dusted them afterwards and they looked great. Next time I'll try to smoosh them a little before baking so they look less like rocks, but no matter the shape, the taste is spectacular! I think I'll try them as a brownie/bar cookie too. Thanks
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2 users found this review helpful
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Key Lime Pie VII

Reviewed: Dec. 24, 2010
Delicious! I was taking orders for Xmas and while this was nowhere on the menu (and not exactly the flavors of Christmas in Connecticut), one of my coworkers was just dying for Key Lime Pie. I changed the crust and used ginger snaps instead, and hit a home run, topped with homemade whipped cream! This was his quote after one taste: 'Ok...the key lime pie is AMAZING! Julie and I both think it is the greatest pie we have ever eaten!!!! Your crust is so goooooood! I am so glad I convinced (slightly harassed) you to make it!!!!!' This recipe will be in regular rotation!
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2 users found this review helpful
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Holiday Peppermint Bark

Reviewed: Dec. 24, 2010
So yummy and so easy! I also added a bottom layer of semi-sweet chocolate, it really amped up the presentation. The peppermint 'dust' that ends up flavoring the white chocolate is just perfect.
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 12, 2010
Fantastic! I was a little nervous about these because ginger/molasses is not a universally liked flavor, but I was shocked at how well these went over at work. They were gone in 5 minutes! I too upped the flour to 2 1/2 cups, used real butter, substituted OJ for the water and used 1/2 white and 1/2 brown sugar for the batter. Chill for at least 1/2 hour before rolling. Definitely flatten the balls with the bottom of a glass before baking. They're beautiful for presenting and a perfect Christmas cookie!
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5 users found this review helpful
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Pecan Turtle Bars

Reviewed: Dec. 12, 2010
These are yummy, but incredibly rich. I also increased the flour to 2 cups and used at least 1 1/2 cups of roughly chopped pecans. Definitely double the butter/brown sugar mixture or there won't be enough to fill the pan. I added about a tsp. of vanilla to the 'cookie' batter and used semi-sweet chips for the top (I'd never use milk choc, they are super sweet even with the semi-sweet). I also melted some white chocolate and marbled it in with the choc chips for a prettier look. They can definitely be cut into smaller than normal "bar" cookies because of the richness. Very pretty for presentation too!
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Mini Pumpkin Whoopie Pies

Reviewed: Nov. 26, 2010
So yummy!!!! These were a huge hit at a dinner party. I also used 8 oz. of 1/3 less fat cream cheese (you can't taste the difference), and reduced the butter. The easiest way to get these little guys uniform is my favorite new discovery...zip-top pizza storage bags. They are triangular shaped, and make great pastry bags. I get mine at Xmas Tree Shops in packages of 10 for $1.99. I can't even tell you how many of these I have gone through over the past few months!!
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Red Velvet Cupcakes

Reviewed: Oct. 17, 2010
FROSTING review only! I used this frosting on Pumpkin Spice Cupcakes and people went absolutely crazy for it! I did add extra powdered sugar to make the icing thicker and easier to pipe. Delicious and looked great with some Pumpkin Pie Spice sprinkled on top.
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1 user found this review helpful

Chocolate Chip Pumpkin Bread

Reviewed: Oct. 17, 2010
This batter is fantastic! If you're a chocoholic, go ahead and add the chips, but they just kind of ruin the "Fall" flavor for me personally (my husband LOVED the chips). Like always, I never measure out spices, I use a heaping tablespoon of Pumpkin Pie Spice in almost everything I bake! (I know that isn't the sign of a great baker, but it works for me :) I am not one to replace ingredients, but I did substitute 1/2 the oil with applesauce and it was perfect!!! I took one batch of batter and it made 12 mini muffins, 12 regular muffins and one 9x5 loaf. Watch the cook time with the muffins...regular size need barely a 1/2 hour and I would check the minis after 20 min. The loaf can take the full hour, but next time I'll cover it for the final 20 min to minimize the edges crisping up. The aroma that fills the house is unbeatable and the bread bakes up with a perfect crack in the middle and a gorgeous brown color too. Certainly a keeper!
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4 users found this review helpful
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The Best Rolled Sugar Cookies

Reviewed: Sep. 23, 2010
Great recipe....thank goodness I didn't decide to 1/2 it!!!!!!! I needed to make 25 tractor cutout cookies and thought for sure I could cut down, no way! I used the full recipe and barely made it to 30 cookies. My cookie cutter must be XL. Definitely need to chill the dough and keep lots of confectioners sugar on hand for rolling. Dough is de-lish, I just hope the 3-year-old whose b-day party they're for likes them. Icing tomorrow, we'll see :)
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Lime Chicken Soft Tacos

Reviewed: Sep. 18, 2010
Really yummy. Like other reviewers, we threw thsi all in the slow cooker. We added a can of chicken broth and a healthy doses of salsa for extra moisture and it came out great!
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Quinoa and Black Beans

Reviewed: Sep. 18, 2010
De-lish! This was our first time using Quinoa - so easy. I didn't follow this recipe because rice & beans is our go-to favorite dinner and I usually just make it from memory with our favorite flavors, but I have no doubt that this one would be great. The quinoa really takes the flavors od anything you cook it in. We're quickly making quinoa our total rice replacement!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Aug. 15, 2010
These are great and super easy. I didn't have any flattening problems like several others mentioned and if you don't overfill them, you're not going to have any issues with leakage. I used vanilla instead of almond extract and they're really yummy. I used fresh blueberry and strawberry preserves from a local farm, and for the glaze, I added lemon extract...fantastic! I normally use the round end of a lemon reamer to make my thumbprints (my nails are way to long), but I tried the chapstick trick and it worked just as well. A keeper for sure.
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Eggless Chocolate Cake II

Reviewed: Aug. 15, 2010
I chose this recipe because I needed to make a cake for my egg-intolerant 1-year-old nephew's birthday. I did a test cake just to check the floavor and was very impressed. I halved the recipe for the test and when I didn't have enough oil, I made up the difference with Hershey's Syrup. Fearing it still wouldn't be chocolatey enough (several other reviews), I melted 1/4 cups of choc chips with a little butter and threw that into the mix. Fabulous...you would never know there aren't eggs. Can't wait to make this for my nephew next weekend!
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Peanut Butter Bars I

Reviewed: Aug. 15, 2010
My husband will never say that any PB bars are better than his mom's...but these came close. I used non-chunky peanut butter and topped the finished product with chopped Reese's PB Cups...he loved 'em and so did everyone at work. Its a keeper.
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