nilla Recipe Reviews (Pg. 1) - Allrecipes.com (18120061)

cook's profile

nilla

Reviews

Menus

 
View All Reviews Learn more

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 11, 2008
I've made these twice now. The only change is that I added a tsp of salt. These cookies are EXCELLENT. We just had a choc chip cookie contest at work and this cookie took 1st place by far! I bake all the time and I do have a favorite cookie recipe but this one is right up there next to it as far as taste & quality. I was not too sure about the addition of pudding but was pleasantly surprised. Wonderful consistency. Excellent taste. Take them out before you think they are done and then let them sit on the cookie sheet for awhile before removing them. I bake them on parchment on top of the cookie sheet and then all I have to do is slide the parchment onto the cooling rack after they come out of the oven. I highly recommend this recipe unless you like crisp cookies. The title reads "soft" and they are definitely soft and delish!
Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Sheet Cake

Reviewed: Sep. 28, 2007
Wow! I made this into cupcakes and brought them into the office and people absolutely raved about them. I always bring baked treats to work and this recipe was definitely a favorite. Slight changes: I added some allspice and I made my cream cheese frosting with some orange juice to flavor it. Wonderful, moist, tasty and very autumn like. I recommend this highly.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by nilla

Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 14, 2008
I feel like my review does not count for much since there is already over a thousand reviews!!!! But I pretty much echo what y'all have said. This is the best snickerdoodle recipe ever. I bake about 5 times a week, every week, every month, every year. I collect recipes like crazy and put all of my favorites into a "special" folder. This is definitely one of my favorites. It's what a true snickerdoodle is supposed to be. Crispy on the outside edges, slightly chewy on the inside, not real puffy with a wonderful flavor. I do add a bit more sugar to my rolling bowl but besides that I follow the recipe to a T. In fact, I add some sparkly sanding sugar to the rolling sugar and it adds a small sparkle. Gosh, these are tasty. I just now made a triple recipe and I guarantee you they will disappear quickly. I highly recommend this recipe as your standard snickerdoodle recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Cream Wafers

Reviewed: Jan. 15, 2008
At first I didn't understand this recipe. How can you have a shortbread like cookie with no sugar in it? BUT I made it and it was wonderful. I made one small change and that was to add a little vanilla to the dough. Since you coat the cut out cookie with sugar on both sides, that gives it enough sweetness. The cookies are flakey and buttery with so much flavor. I used a sanding sugar which added a bit of sparkle. When it came to the filling, I did not use the recipe listed - I used my basic buttercream recipe and I thinned it a little with my left over heavy whipping cream. I did not feel too good about making the filling recipe with the raw egg. I'm sure it would be safe but it just didn't sound tasty. And when you put everything together - it's a beautiful little cookie. They look pretty fancy! I took one reviewers suggestion and put a small dab of raspberry jam on one side of the cookie before I added the buttercream filling. Actually, I didn't think they were very time consuming like some reveiwers said and I made a double recipe. I bake all the time and do some pretty complicated recipes so the time spent on these seemed very reasonable. These would make a beautiful gift.
Was this review helpful? [ YES ]
25 users found this review helpful
Photo by nilla

Apple Sheet Cake

Reviewed: Feb. 25, 2008
I just pulled my "apple sheet cake" out of the oven about an hour ago and already had a piece. It was delicious! The crust is not like your ordinary pie crust - it's more biscuit like (probably because there is baking powder in the crust). I think the crust might be a tad bit better if it had some sugar in it. It's plenty sweet with the apple filling & icing but the edges by themselves are not sweet enough. I made 1 1/2 recipes of the pastry because I suck at rolling out pie dough and I thought that rolling it out to the size of a jelly roll pan would be difficult for me. 1 1/2 recipes turned out to be perfect for me! I had enough dough to really get a nice looking edge to my crust that I could crimp nicely. It prevented any leaks of the filling and did not brown too much. The only small change I made in the recipe is to add one more tablespoon of flour in the filling because I was worried about it being too thin. I cut it when the pie/cake was still very warm and it did not ooze at all. Sliced very nicely. I prepared my filling before I started on my crust and so my filling had a chance to produce alot of juice at the bottom of the bowl which I left in the bowl as I scooped the apples into the crust. I've had so many pies with soggy bottom crusts that I tried hard to prevent it from happening again. I used 3 different kinds of apples and didn't weigh them but used about 7 or 8 medium apples. I sliced them very thinly because 30 minutes in the oven is not a long time
Was this review helpful? [ YES ]
61 users found this review helpful

Fresh Raspberry Pie

Reviewed: Jul. 9, 2008
I absolutely love this pie. It's super easy and really highlights the flavor & freshness of the berries because most of the berries that are in the pie are not cooked. I made 2 pies - one I topped with Cool Whip and the other with whipped cream. They were both delicious. I did add a bit more sugar than called for because my fresh berries were SUPER tart. I usually make my own crust but this time I was lazy and bought the Maria Callanders frozen crust. I must admit, it was a pretty tasty crust. The pie would be really attractive if you piped on the whipped cream in some sort of pattern. I just smeared it on the top. I did put a touch of vanilla into my cream while whipping it but I think it would be better without it. After I whipped the cream and put it on top of the pie I thought "More whip cream is needed!". So I made another batch and smeared that on top as well. Nice and thick! Yummy! UPDATE: I just tried this with fresh blueberries. It's good but I think the amount of sugar that's used for raspberries is not necessary for the blueberries. Blueberries are not as tart so my pie is a bit sweet and could probably use a big splash of lemon. The filling seems to be thicker too - is that because raspberries are more watery than blueberries? Maybe I need to cut down on the cornstarch for the blueberry version. Anyways, it's delicious either way and I'm sure that blackberry would be equally delish.
Was this review helpful? [ YES ]
11 users found this review helpful
Photo by nilla

Dark Chocolate Cake I

Reviewed: Sep. 6, 2008
Wow Wow!! This cake is awesome! I bake just about every day and have tried dozens of chocolate cake recipes. This cake is easy to put together, has deep chocolate flavor, is moist and is just sweet enough. The recipe calls for 1 cup unsweetened cocoa powder. I used about 1/2 cup regular unsweetened cocoa powder and the other 1/2 cup was King Arthur Flours BLACK cocoa powder which is just about black in color and is SUPER dark chocolate. As you can see from my photo - my cake is VERY dark chocolate. I can't believe some folks say theirs is dry - mine is very moist and fine crumbed. I used my 3 layers for a tuxedo cake. Filled and frosted with the white marshmallowy type of frosting and then spread chocolate glaze on top and down the sides. It's honestly one of the best cakes I've ever made. Completely delicious. This recipe fills 3 pans nicely. The cake does not dome very much and upon cooling - actually flattens out. I recommend this recipe. Superb and easy.
Was this review helpful? [ YES ]
29 users found this review helpful

Grandma Johnson's Scones

Reviewed: May 2, 2007
I kind of feel like what's the point of writing this review - You should just trust the other 600 reviews on here! I agree! These scones are delish. I made a bunch to sell at a bakesale and made 4 batches - all different flavors. Cranberry orange, cinnamon raisin, chocolate chip and cheddar bacon. These scones rise and spread more than you think so plan accordingly when you first place them on your baking sheet. I hate it when scones have an overdone bottom and the middle can still be doughy. So to prevent this I raised the oven rack a bit, and I doubled the cookie sheets on which they were baked. They baked very evenly. The texture was cakey like but not totally unscone like. A sprinkling of course sugar on top before baking added a nice touch and a little extra crunchiness. This recipe is definitely a keeper.
Was this review helpful? [ YES ]
4 users found this review helpful

Apple Crisp II

Reviewed: Oct. 3, 2008
This recipe is easy and excellent. It's hard to judge how much sugar you need to sprinkle on the apples because some apples are naturally sweeter than others. I used what the recipe called for but I think mine would have been better with a bit less sugar ( and I love sweet, sweet desserts). I questioned the addition of water because I didn't want a soupy crisp but I did add the liquid and it was in the form of apple juice. Excellent addition. It was not soupy at all (after it had cooled a bit, it set nicely) and the apple juice really added a nice flavor. I actually made 2 pans and in the other I used orange juice instead - also wonderful. Almost better actually. The only other change I made was to add a big splash of vanilla to the crumble part on top. It kind of made it taste more like a cookie on top. This is a really good traditional apple crisp. Good way to use up apples that are less than perfect to eat by themselves.
Was this review helpful? [ YES ]
1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 5, 2009
Easy peasy! You can get all the ingredients assembled and mixed within 5 minutes and they are probably ingredients that everyone already has in their kitchen. So simple. It's a very basic pancake recipe. I added about 1 tsp vanilla, which was wonderful. Next time I might play around a bit and add a handful of chocolate chips or blueberries. This will be a recipe I keep and make often. I highly recommend it.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by nilla

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jul. 5, 2009
I had a recipe like this years ago that I loved and had misplaced it. So when I found myself with a lot of leftover raspberries & blueberries from our 4th of July bbq, I found this recipe and went to work. I had so many berries that I made two 13x9 inch pans so that means I made TWO double recipes. One pan was raspberry & the other was blueberry. I made the berries into a jam like sauce first. This recipe is so simple and so delicious. I can imagine this with so many different jams. I bet pineapple or apricot jam would be delicious. Lining the pan with sprayed foil sure makes life easier. I feel like I'm being somewhat healthy when I eat these. Oats, berries...it's almost health food really! Yes, I highly recommend these. I recommend doubling all of the ingredients and making a 13x9 inch pan. They do not last long.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by nilla

Pumpkin Apple Streusel Muffins

Reviewed: Jan. 2, 2010
These are so easy to put together and really moist and delicious. I made them once exactly as the recipe stated and then I made them again with part wheat flour & a splash of vanilla. I think the vanilla added wonderful flavor but the wheat flour, although undetectable by taste, I'm sure it added some nutritional benefit. One thing that I can't understand, is how can you distribute such a little amount of streusel on all of the muffins? I doubled the streusel recipe and it came out perfect. BUT, my muffin batter filled 23 regular size muffin cups - not 18 like the recipe states. I definitely think the streusel recipe needs to be doubled. I also suggest that you don't cut the apple chunks too small because they seem to kind of disappear when cut too small.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by nilla

Scrumptious Frosted Fudgy Brownies

Reviewed: Jan. 4, 2010
Yeah, these are awesome. I left out the walnuts though since no one in my family would eat them if they had nuts in them. For the frosting I had to go with some semi-sweet & some milk chocolate because the brownies themselves were almost too dark chocolate for me. I loved the texture and creaminess of the frosting. I've never made a brownie frosting like that before. Easy and delicious. Probably could make a triple batch and frost a cake with it. The brownies developed that wonderful flaky top after baking. The edges were slightly crunchy and the middle was nice and fudgy. This was a very easy recipe to put together. I did not use my Kitchen Aid mixer. I just used a large bowl and mixed by hand and it turned out just fine. I will definitely be making these again but I might have to use semisweet on the brownies next time so they won't be quite as dark.
Was this review helpful? [ YES ]
2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jan. 19, 2010
I've made this several times. What a fantastic and quick recipe to throw together. This is a doctored cake mix but tastes like a completely homemade cake. When I need a cake or cupcakes in a hurry, this is the recipe I turn to. I pretty much follow the recipe to a "T" BUT, for a more intense chocolate flavor, replace that 1/2 cup warm water with a 1/2 cup strong coffee or even espresso. That really brings it over the top. I rarely bake this cake in a bundt or tube pan. I usually make it in cupcake or layer cake pans. I have even baked this recipe in mini loaf pans. It's wonderful with just powdered sugar sprinkled over it after baking, or with a rich chocolate glaze or ganache or with a silky chocolate frosting. But my favorite way is with a nice sweet white buttercream icing. I bet it would be delicious with a peanut butter icing also. One thing to mention though, after mixing all the ingredients together, sometimes my cake batter tends to look greasy (but not other times?? not sure why) but the cake always ends up perfect after baking it.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by nilla

Vanilla Bean Cheesecake

Reviewed: Jan. 31, 2010
I'm rating the actual cheesecake part because I went with a traditional graham cracker crust instead of the vanilla sandwich cookie crust. I had just found a super good buy on fresh vanilla beans and was searching for the perfect recipe to showcase them. This is the recipe I chose and it is delicious! It's a somewhat dense cheesecake - not light or fluffy in any way. Even though I put the seeds of 3 whole vanilla beans into my cheesecake batter, the telltale black specks were not evident. But even so, the flavor was out of this world. I must comment on the baking time though. My cheesecake ended up being in the oven for close to 2 hours even though the recipe states 1 hour 20 minutes. I was so worried it would be dry but I shouldn't have worried. I turned off the oven when the very middle of the cheesecake was only slightly still jiggly and then left it in the turned off oven, with the oven door ajar, for another hour. Then I wrapped it well (still in the unmolded springform pan) in plastic wrap and placed it in the fridge overnight. Let me add that after it had cooled all night the middle was slightly lower than the sides so it wasn't the prettiest cheesecake and I'm not sure what caused that sinking but it didn't effect the texture or flavor. In fact, the texture of the cheesecake was very even throughout - whether next to the crust or in the middle of the cake. I topped mine with a lovely seedless raspberry sauce. Delicious!
Was this review helpful? [ YES ]
26 users found this review helpful
Photo by nilla

Chocolate Chip Shortbread Cookies II

Reviewed: Dec. 18, 2008
This is one of my very favorite cookie recipes. I always leave out the nuts though - just because I don't care for nuts and my family doesn't either. This is so easy to put together and has wonderful flavor and texture. I was not so sure about the coconut extract, I thought that sounded a bit odd but it's subtle and it's wonderful. Even my husband who does not care for coconut eats these cookies. I definitely recommend this recipe. I might even use the base of this recipe next time and use different flavorings - almond, lemon?
Was this review helpful? [ YES ]
5 users found this review helpful

French Pastry Pie Crust

Reviewed: Mar. 6, 2007
very tasty! Flakey and slightly sweet. I used it to make some apple tarts. I made a double recipe and had not quite enough shortening so I used 1 1/2 cups crisco and 1/2 cup butter. Turned out wonderful. I'm sure that a delicious option would be to use all butter flavored crisco.
Was this review helpful? [ YES ]
2 users found this review helpful

Kentucky Butter Cake

Reviewed: Oct. 3, 2010
This is basically a poundcake with a buttery glaze. I used cake flour & it made my cake have a much lighter & finer crumb than if I had used all purpose. I also sifted all of my dry ingredients before putting them in the mixing bowl (but I didn't sift the sugrar). I think sifting really helps create a soft & fluffy texture. I think it could use a little bigger splash of vanilla or maybe even a vanilla bean but otherwise, this is a great and simple recipe. I DID follow the odd instructions that tell you to place all the dry ingredients in a bowl and THEN add the buttermilk, butter, eggs & vanilla. That is a really strange process for a cake but ya know, it worked well. I don't think it would have worked well if my butter had not been super soft so make sure your butter is very soft. I put my butter in the microwave on defrost. I made my cake in mini bundt pans. They turned out so cute and moist and make a perfect individual dessert. The glaze is buttery and delicious but I'm sure this cake would be great with a berry sauce on top. So for a really basic, easy, delicious pound cake - this is a great recipe to try. Make sure to keep your oven on the low temp suggested in the recipe - 325 degrees.
Was this review helpful? [ YES ]
6 users found this review helpful

Powdered Sugar Cookies I

Reviewed: Sep. 12, 2006
First of all...I made one single change. I used Crisco shortening instead of oil. These cookies are amazing. When it says they melt in your mouth - they truly do. I chose this recipe from the many sugar cookie recipes because of the two ingredients that differ from the other sugar cookies - powdered sugar & cream of tartar. Those two ingredients act as tenderizers in a way and the result is a light, crunchy melt in your mouth cookie. So delicious. I used my metal ice cream scoop (that has the little release bar in it)and I simply scooped the dough onto the cookie sheet - then I sprinkled some colored sugar on top (didn't flatten them) and baked them. Sooo good! I had a recipe like this years ago and I lost it so I'm very glad to have found this one! One thing I should add though - these are not the kind of sugar cookies that would be good to roll out & cut with fancy cutters. The dough does not hold it's shape well enough for that.
Was this review helpful? [ YES ]
116 users found this review helpful

Apple Crisp II

Reviewed: Jul. 20, 2006
Oh yes! Mmmmmmm! I have made a simple apple crisp for years - apples tossed with cinn. & sugar, topped with a buttery oatmeal mixture. Good but not nearly as yummy as this recipe! This one is very simple and quick to make (after you spend alot of time peeling & slicing the darn apples!). The crust on the bottom is slightly soggy as compared to the upper crust but it does not detract from the quality of this crisp. The syrup poured over the apples is just what they need to become moist & gooey! The crust on top is superb! Crispy & flavorful. Lovely. I doubled all of the ingredients and put it in my large ceramic Emily Henry lasagna pan - the pan is not that much larger than 13x9 and so my crisp became a "deep dish" crisp. I love it that way. I highly recommend making this. I have an apple tree in my backyard and I made this from the imperfect apples that fell onto the ground. I just peeled them and cut out the bruises and voila, no one could tell these apples were beat up. One thing that some folks might not like, is that this crisp is on the sweet side. Now, I like that - the sweeter the better for me - but some people might like it to be more tart and less gooey & sweet. I guess you could reduce the amount of syrup to lessen the sugar but in that case, you should just find another recipe! This one is ooey gooey good sweet and delicious! It's a keeper!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 65) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States