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

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Easy OREO Truffles

Reviewed: Nov. 6, 2007
People go absolutely crazy for these, and no one can believe how simple they are. Don't feel limited either, you can use any type of Oreo abd they're perfect!
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11 users found this review helpful

Grandma Johnson's Scones

Reviewed: Sep. 7, 2009
These are wonderful, and so easy! My husband is not a raisin fan, but had a cranberry/orange scone at Starbucks and I just couldn't be out done by them! These were 10 times better. I used 1 C dried cranberries, the zest of an orange and pumpkin pie spice to taste (about 1 tsp.). They would be just as great with chocolate chips or plain old cinnamon sugar. To make them extra sweet, make a traditional powdered sugar glaze to drizzle on top once they cool. YUM! (Regarding the butter comments, I ALWAYS use Land O' Lakes salted butter no matter what a recipe calls for. If a recipe calls for salt in addition, I just omit it and I haven't gone wrong yet.)
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1 user found this review helpful

Passover Apple Cake

Reviewed: Apr. 2, 2010
This came out really yummy! I followed other reviewers' suggestions of doubling the batter and I atually broke up the recipe into 2 cakes (one for Seder and one for my husband to try at home before I served it to the family)! I baked them in an 8 in. square pan and a 9 in. springform. I also topped both cakes with a brown sugar crumble to make them look a little prettier. The secret to eliminating the bland taste of the matzo is the seasoning. I rarely measure cinnamon and nutmeg out (I know, big sin), I just eyeball a tbs. or so of Pumpkin Pie Spice which I think has the best flavor. I also couldn't find matzo cake meal in any stores, so I just put the matzo meal in the food processor and buzzed it until the texture was just about flour-like. This one's headed for the Passover recipe file!
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9 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Apr. 2, 2010
Outstanding! Topped it with the Hard Chocolate Glaze recipe and people went nuts for it. The cake goes a long way too, you can only eat a super skinny slice because of the richness. I served it with fresh whipped cream and strawberries. This is the perfect Passover dessert!
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0 users found this review helpful

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Apr. 18, 2010
These are wonderful! Moist, fluffy and delicious. I doubled the recipe and ended up with 24 full-sized cupcakes and 24 minis. I used a regular cream cheese frosting, and added in orange zest, which I used in the cake batter as well. (I had oranges in the house and wasn't about to spend $5 on orange extract). I also didn't measure out the individual spices, I was in a hurry and went with about a tbs. of pumpkin pie spice, my favorite! Like others, I cut the sugar slightly and you'd never know. And for those thinking the pineapple is a weird ingredient, don't worry, its great. I used the stick blender and pureed a can of chunk pineapple. It added great moisture and that little something you can't quite put your finger on when you taste them. My husband doens't like pineapple at all and went nuts over these!! ENJOY
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Hard Chocolate Glaze

Reviewed: Aug. 3, 2010
This is so yummy and soooo easy. I always use it to top the Too Much Chocolate Cake on the site. People rave...its absolutely wonderful. I ususally use salted butter because thats pretty much all I buy and its fine.
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4 users found this review helpful

Gobble Up Granola Snacks

Reviewed: Aug. 3, 2010
I usually make homemade granola bars for my husband to take for a work snack and when I saw this I thought I'd give it a try. He doesn't like raisins so I substituted choc chips and I can't really review these from my own taste perspective because I am one of the few who doesn't like chocolate and PB together...but they came out great (so I'm told). The choc chips melted into the mixture, so they turned out like chocolate/peanut butter Rice Krispy treats. There was no baking and the whole recipe was done in about 10 minutes. As a little side note, I've found the easiest way to spread batter like this or granola bars into a 9 x 13 pan is to flatten the batter to a relatively even layer with your spatula, then lay a piece of wax paper over the top, put in an 8 x 8 pan, apply pressure and smooth back and forth.....works every time!
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Aug. 15, 2010
This cake is easy, impressive and most of all, delicious. I always drizzle the top with the Hard Chocolate Glaze and its ready to go! When there isn't time to make a cake completely from scratch, this is my go-to cake for sure!
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0 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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2 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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2 users 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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5 users found this review helpful

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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2 users found this review helpful

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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4 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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10 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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6 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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4 users found this review helpful

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