WILLOWSCHNELL Recipe Reviews (Pg. 1) - Allrecipes.com (18126961)

Glorious Glass Noodles

Reviewed: Nov. 5, 2010

Best glass noodles ever.

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Quick and Almost-Professional Buttercream Icing

Reviewed: Sep. 26, 2009

This was a great recipe. I had to put less icing in my piping bag than usual because of the high butter content. It melted fast!!! I made a really pretty barbie cake with it :)

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1 user found this review helpful

Awesome recipe... delicious icing and not too hard to make! There sure seemed to be a lot of batter but it made exactly 24 cupcakes. I needed to double the icing to cover them all, and I put a cherry on top of each!

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Spiced Butternut Squash Muffins

Reviewed: Aug. 14, 2009

Pretty good. I followed other reviewer's suggestions and used 1c previously baked squash. I also healthified it by adding 1/3c roasted punpkin seeds, 1/3c chopped walnuts and 1/3c rasins. I swapped out 1 cup of white flour for 3/4c whole wheat flour and 1/4c flaxseed meal. I used half the sugar and added 1/3c honey. I MEANT to use oil instead of butter but wound up forgetting to put it in alltogether, although it still turned out pretty well. I think it would have come out of the papers better with the oil though, so next time I'll try not to forget. Like my new recipe? LOL! I love the oops review of the SOUP! HAHAHA!

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2 users found this review helpful

Lemon Zucchini Drops

Reviewed: Jun. 5, 2009

I followed this recipe to the letter and needed 2 more tablespoons of lemon juice for the glaze, 3 if I wanted to drizzle instead of paint it on. These cookies are NOT dry if you don't over-bake them, they are wonderfully cakey, moist, tangy cookies. I baked them on ungreased parchment paper for exactly 8 minutes using convection. I left them to cool a little before transferring them to a wire rack. Using a teaspoon to drop them, this recipe made exactly 4 dozen cookies, down to the last scrape of the bowl. Wonderful recipe, thank you so much for sharing!

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32 users found this review helpful

Baked Scallops

Reviewed: Mar. 3, 2009

Pretty darned good. I used sea scallops and mine were a tad overcooked, likely because of size. I also used fresh parsley. Hubby liked it... and he's hard to please! Even my 6 year old ate them :)

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Jo's Rosemary Bread

Reviewed: Jan. 3, 2009

This was really good bread. I wouldn't say it's the best I've had, but it's pretty darn awesome.

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Cajun Corn and Bacon Maque Choux

Reviewed: Jan. 3, 2009

Really great recipe. Unfortunately, I had to use frozen corn as corn on the cob is out of season here. The bacon and tomato really made the dish and the cayenne put it over the top. Be VERY careful how much you add. Do it very slowly. A tiny tiny sprinkle goes a looong way.

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11 users found this review helpful

New Potatoes with Caper Sauce

Reviewed: Jan. 3, 2009

Absolutely DELICIOUS! I made far too much for the number of people at dinner tonight. People had seconds and thirds. It was absolutely the best potato dish I have ever had. Hands down. The sauce will cover more potatoes than the recipe calls for if you want to make a bigger batch of potatoes. We had a pool of sauce left at the bottom of the bowl.

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Flourless Chocolate Cake I

Reviewed: Jan. 3, 2009

Pretty good, as far as gluten-free recipes go. I think I may have overbeaten the batter a little. I needed a lot more cake pan space than I thought I would. With the overbeating, this turned out more like a souffle than a cake. I served it with raspberries or cherry pie filling and whipped cream and it was well recieved by my guests. We all ate one very thin slice and agreed it was very rich. I may make this again, but I will put it all in ramekins. I have made better gluten free "cake" recipes than this one though, if you want a true cake.

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Basic Baked Spaghetti

Reviewed: Dec. 29, 2008

I gave this 5 stars because my husband really loved it. I thought it was ok. Spaghetti... with cheese melted on top.

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Crescent-Wrapped Brie

Reviewed: Dec. 29, 2008

Delicious! I baked this in a decorative stone pie pan and placed bread chunks around it. Very pretty! I only wound up using half the dough. I think I may have had a smaller cheese? I cut the rind off, there was nothing in the instructions about that and I have baked "in rind" before but I prefer it without. We sopped up the deliciously decadent result with french bread cut into 1-2 inch cubes. I will definately make it again. You must eat it right away or it congeals quickly.

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6 users found this review helpful

Mixed Nut Brittle

Reviewed: Dec. 23, 2008

Well... mixed impressions with this recipe. I will freely admit I'm mostly used to working softball stage candy, so this might just be a learning curve. First, the syrup came to hard-crack stage at about 260 degrees. I live in Alberta, Canada, so it could be the elevation (or my thermometer) but I would suggest checking the stage manually very often. Hard crack sugar should string into threads that break when bent when dropped into cool water off of a spoon. When I got the right temperature, I poured the sugar over the nuts in a large metal saucepan and had a really hard time mixing them with the butter and vanilla, the mixture firmed up very quickly. When I transferred the nuts to the pans, they were in balls. I cooled and greased my hands to press the mixture flat (be VERY careful you don't burn yourself) I may try pouring the sugar/vanilla/butter/salt mixture over the nuts next time. I put the pans in the freezer to cool more quickly. The brittle was very easy to remove from my metal pan with just a slight twist of the pan, the glass pan I used was a total disaster. I couldn't get the darned stuff out, I tried spatulas, knives, even a meat tenderizer. I finally wound up chipping it out in small bits.. it was horrible. Don't use glass!!! The brittle itself tasted quite good. I will try this again but my kitchen is a mess. Good thing sugar cleans up fairly well :)

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17 users found this review helpful

Easy Decadent Truffles

Reviewed: Dec. 19, 2008

Wow... SO easy and SO decadent. I made around 18 dozen of them... all different kinds. Each batch (1 brick cream cheese, 2 cups icing sugar, 2 cups *dry measure* melted chocolate chips) yeilded almost 4 dozen 1 1/2 tsp-sized balls. I flavored them with coconut, orange, peppermint, and almond extracts, one batch I used 2 tsp instant coffee, and I rolled them in vanilla sugar, coconut, crushed candycanes, icing sugar, crushed almonds, and sliced almonds... some I dipped in melted chocolate chips and topped with candied fruit, I got some really neat teeny tiny cups from the dollar store, and some metal tins as well. Each tin held 12-16 truffles, so they were perfect! This recipe is gluten free, so it was great to make for my mother-in law, I made a batch with white chocolate for my husband (can't have caffeine) it was perfect for everyone! The coffee ones rolled in vanilla sugar were the biggest hit. I will DEFINATELY be making these again. Here are some tips. 1) Make sure your mix is COLD before you try to roll it. I found mine needed to be in the fridge overnight if I didn't want to keep sticking it in the fridge every 12 balls. 2) Use a melon-baller or round metal measuring spoon (1tsp) to make the balls uniform 3) FREEZE the balls you want to dip in melted chocolate and use a toothpick to dip them, then twist the toothpick out when you put them on parchment paper. 4) Use a tiny bit of shortening (1/2 tsp per 2 cups) in your melted chocolate chips to avoid a "hazy" chocol

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29 users found this review helpful

Avocado Salsa

Reviewed: Dec. 13, 2008

This was really great salsa.. it was gone right away. The only thing I would caution people about is to use barely under-ripe avocadoes. If you use the nice soft ones, this dish will go to mush right away. The avocado I used, because it was still firm-ish (not rock hard though! ew!) maintained it's integrity and was a great addition. I wound up cutting this recipe in half for a group of 4 dedicated salsa/guacamole eaters. Thanks so much!

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Irish Potato Candy

Reviewed: Dec. 6, 2008

These are so cute! They really look like potatoes, even after you bite into them the inside looks like a potato too LOL! These were super easy to make with my stand mixture, even with very cold butter. These are gluten free too, provided you make sure the coconut and the icing sugar is a reliable brand. I ran out of coconut, so I pounded some almonds into a chunky powder and it seemed to work well too, nice crunchy bits added to the "potato" nature without compromising taste. Great recipe! Will definately make again, I plan to use these as stocking stuffers this year.

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Five Spice Muffins

Reviewed: Sep. 12, 2008

I have made this recipe twice, the second time I doubled it because the first ones went so fast! I made 21 muffins and a 9x13 cake. I plan to ice the cake with cream cheese icing. The only changes I made were to the spices. I left out the coriander and added more of the others, mostly cinnamon, but allspice and cloves as well. I also substituted the seeds for rasins (personal preference) and it worked really well. I'll definately be making this a LOT! Great recipe for zucchini, mostly because I have so many to use!!

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6 users found this review helpful

Vegan Chocolate Cake

Reviewed: May 31, 2008

I bake this in a pretty bundt/tube pan so it bakes more evenly and I ice it with confectioner's sugar dissolved in a little water and almond extract and drizled over the top. I make it for both my Mom (vegan) and Mother-in law (celiac) on special occasions by using a mixture of tapioca flour, rice flour and potato flour, and it tastes great! Thanks so much for the recipe, it's become a standard on special occasions!

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Baked Cream of Coconut

Reviewed: Apr. 7, 2008

This was a very interesting recipe. It seems to be a combination coconut cream pie/custard/flan. Because I prefer a creamy custard I substituted evaporated milk with 1/2 whipping cream, 1/2 vanilla soy milk. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. I put the glass pan on a towl in a deep cookie sheet which I placed in the oven and filled with water for even heating. After an hour, the custard was pale and beautifully cooked, so I sprinkled some white sugar (1/4 cup) on the top and broiled it on high until the top was golden and crunchy. Then I cooled it and refrigerated it for 2 hours. Lovely creamy custard with a sweet crunchy top.

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11 users found this review helpful