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

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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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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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36 users found this review helpful

Beets

Reviewed: Aug. 8, 2005
They tasted really good, and I hate beets. My husband almost threw up though, but he detests beets... I made him try it to set a good example for our 3 year old. Our 1 year old LOVES them!!! The longer you simmer them, the better they taste. I made them an hour ahead of time, and just warmed them up, and they were better than when I first cooked them. Nice recipe!
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27 users found this review helpful
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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

Spicy Asian Cellophane Noodle Salad

Reviewed: Aug. 27, 2007
I have no idea what the other reviewer did wrong. This was a fabulous salad. The only change I made was to swap out the zucchini with cucumber and the tofu with real shrimp. I'm just not partial to tofu and zucchini. I also used green onion, instead of standard onions and scrambled the eggs. This lovely dish fed the whole family, even the kids were coming back for more!
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17 users found this review helpful
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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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15 users found this review helpful

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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14 users found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Sep. 14, 2005
This is a fantastic, delicious, and moist pumpkin loaf. Melts in your mouth! I used crasins (soaked them in boiling water for 15 min before draining them and adding them to the mixture) and I used 1/2 brown sugar, 1/2 white. I also put the whole shebang into a bundt, or tube pan. It cooked wonderfully for 66 minutes, and if I were serving this for company, the presentation is lovely. I would definately advise putting tinfoil over it for the last 15-20 minutes of baking, just to avoid the darker look. If I were to make this again, I would cut the sugar back by about 1/2 a cup or so. It doesn't need to be as sweet. My house smells like Autumn!
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8 users found this review helpful

Shrimp & Scallop Stroganoff

Reviewed: Jul. 19, 2005
I found the water content of this recipe too high, unless you pat dry the mushrooms and the shellfish, the water in them will throw the thickness for a loop. I would add another tbsp of flour or be sure to cook the clam mixture for longer to thicken it quite well. The sherry at the end also thins it out quite a bit. The first bite was very disappointing, but it grew on me as I ate it. I probably would not make it again.
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8 users found this review helpful

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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7 users found this review helpful

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

Chocolate Meringue Stars

Reviewed: Aug. 11, 2007
These are really great. Doubly so because I have a great celiac customer for them whenever I want ;)
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3 users found this review helpful

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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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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Sourdough Tomato Bread

Reviewed: Aug. 12, 2007
Fabulous bread! I used whole wheat flour and salsa instead of tomato juice. It was absolutely wonderful and the salsa added a lot of neat texture and color bits. The bread was nice and crusty and very moist on the inside. Not a true "sourdough" bread because of the yeast, but a great bread none the less.
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Naan Bread

Reviewed: Aug. 11, 2007
Was not like naan bread at all, but it was ok as a bread.
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2 users found this review helpful

Cranberry Sweet Potato Bake

Reviewed: Aug. 11, 2007
It was good. A little sweet.
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2 users found this review helpful

Glorious Glass Noodles

Reviewed: Nov. 5, 2010
Best glass noodles ever.
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1 user found this review helpful
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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
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Lemon Cream Cupcakes

Reviewed: Sep. 24, 2009
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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