SUMMERSUNSET Recipe Reviews (Pg. 1) - (1815714)

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Oatmeal Chocolate Coconut Chewy

Reviewed: Dec. 26, 2012
Two things: The cookie is great, and I hate to modify recipes the first time, but I just couldn't bear to put in a whole cup of butter, with my daughter trying to lose weight and my cholesterol too high. Several reviewers also mentioned that the coconut flavor was too mild, and I happened to have a jar of virgin coconut oil (firm, same texture and use as butter, but much healthier), so I used half butter, and half coconut oil. Cookie not only came out perfect but it had the extra coconut flavor it needed and that I love. The recipe didn't say what type of brown sugar to use, so I used dark brown. Otherwise, recipe made as written. I used unsweetened coconut, so I did add all the sugar as stated in the recipe. To make them look pretty, however, instead of dropping them on a baking sheet, I used a two tablespoon scoop and smoothed the edges so they weren't shaggy. (I got 66 cookies, and 11 to 12 minutes worked for me, but ladies, no need for times. Everyone's oven bakes differently. What may be a great time for you and me, could still be raw or even overdone for someone else. So we really shouldn't ever state that someone else should bake them a certain time, because that time was good for your oven.) Anyway, the cookies came out picture pretty, and nice and thick and looked and tasted great.
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10 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Dec. 27, 2007
Passed the test! Besides the adults, the picky 13 year old boy and the picky 8 year old girl thought they were soooooo good. I goofed and never noticed it said "quick cooking oats". I used my regular Quaker oats, and they STILL came out soft, round, and delicious. I did not flatten before baking. Cookies came out perfect.
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0 users found this review helpful

Salmon Patties I

Reviewed: Nov. 8, 2007
I went the Pam route on this recipe in a non-stick pan and had absolutely no trouble with it. The patties browned and did not stick. I adjusted the recipe for health's sake using eggbeaters, and whole wheat bread crumbs with my own seasoning, and a little parsley. Very tasty and easy.
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84 users found this review helpful

Chocolate Candy Bar Cake

Reviewed: Sep. 1, 2003
For anyone that loves chocolate and fabulous very-easy-to-make-and-spread frosting, this takes the cake!! :) My only suggestion is to use three 9" layer cake pans instead of the 8". The 8" pans make too narrow a cake in diameter, and too high (would not even fit in my glass cake dome holder). The 9" pans make for a much more attractive and large, more normal appearing cake. And because the cake layers are just a tad thinner, the frosting in between the layers is thicker -- looks beautiful when it's cut and tastes terrific! Just remember to bake the 9" layers a few minutes less and test with a toothpick. And be sure to use a nice amount frosting between the layers -- the recipe makes plenty.
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117 users found this review helpful

Honey Bun Cake I

Reviewed: Jan. 1, 2003
Fabulous Cake!! The 3-year-old loved it, the 8-year-old loved it, the grandparents loved it. I, personally, don't really care for honey buns or cinnamon buns. I made this cake for my family. But after tasting it, I also devoured it. I only had skim milk and fat free sour cream in the house, so I used that. Otherwise I followed the exact recipe for the sugar and icing. I baked it until it was a deep golden brown. The cake was not too sweet for any of us. It was perfect, and it was unbelievably tender and moist and bursting with flavor. Thanks a million for the recipe!
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1 user found this review helpful

ABC (Absolute Best Chewy) Chocolate Chippers

Reviewed: Jun. 12, 2002
I must have tried every chocolate chip recipe on the Internet, and in all my cookbooks, six of which are just on cookies alone! This is the first time that I was able to get a cookie that looked like a bakery cookie, and didn't flatten out, even though I did not have to chill the dough. It's an easy cookie to make. Wetting hands just made it easier to roll and look pretty; it's not a must. I'm surprised at some reviewers thinking it was so difficult to wet their hands, or that dark corn syrup is such an exotic ingredient. I guess they don't bake very much. Also, I don't like the taste of baked nuts, so I left them out and used extra chips. Loved them! I overbaked one batch till they were all golden, and that was wonderful also. Chewy cookies, not dry. Thank you so very much for this recipe, Stacey. I am indebted to you.
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60 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jul. 22, 2001
Delicious cookie, but BEWARE. Recipe doesn't say, but you need heaping TABLESPOONS to form, not teaspoons. That's why one reader said it made an enormous amount. Also, you need to bake longer, or at higher temperature. Cookies are not done 12 minutes at 325 degrees. Don't let this stop you. Cookies have fabulous flavor. I did not have quick-cooking oats, so I processed regular oats for 10 seconds in food processor. It also might be a good idea to chill dough for about 10 minutes in fridge before or after molding in order to avoid undue spreading when baking. And cool on sheet a full five minutes before removing cookies to rack. Sounds like lots of work, but really are fairly easy to make. And definitely worth it -- wonderful texture and flavor.
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7 users found this review helpful

Banana Loaf Cake I

Reviewed: Feb. 13, 2001
My family loved it! I'm not a banana cake fan, I would normally NEVER make banana cake for myself. But I couldn't get enough of it either! I used three really ripe bananas, no nuts. Wonderful texture and flavor. And so very easy to make!
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0 users found this review helpful

Chocolate Cheese Frosting

Reviewed: Dec. 28, 2000
This frosting is incredibly luscious. But it is a LIGHT, not dark-colored chocolate. But that's good because it contrasts so wonderfully with a dark chocolate cake. This frosting is super easy to make, and even easier to frost with. Because it is fluffy and creamy, not dense and sticky like most buttercreams (which I wouldn't dream of making again now), it just glides and swirls on the cooled cake, without stirring a crumb. This frosting could actually be made 5 minutes before serving, because all you have to do is mix everything together, and it only takes two minutes to swirl it over your cake. I left out the cinammon, because I don't want that flavor in the cream cheese frosting. But please try it. It looks fabulous, and tastes even better.
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2 users found this review helpful

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