Aly D Recipe Reviews (Pg. 1) - Allrecipes.com (18167541)

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Rick's Special Buttercream Frosting

Reviewed: Jan. 1, 2011
I used 1 1/2 cups butter and 1/2 cup shortening. I actually really loved the consistency and how it set up. It was really quite easy to work with and had a lovely sheen. It looked fantastic once it dried, too. It was a bit sweeter than I was hoping for, but everyone else liked the frosting. I added a little orange and almond extracts in addition to the vanilla, and also substituted about half of the cream with orange juice. I wish there was a way to cut back on all the powdered sugar, but overall a really good recipe.
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Best Buttercream Frosting

Reviewed: Jan. 11, 2010
This really did taste delicious. It made up for the problems I had. I mixed the butter and regular sugar on high for 45 minutes. It was still grainy, but I continued on anyway. I combined the flour mixture with the butter mixture until smooth, but when I was frosting the cake, I noticed there were little bits of the flour mixture... it looked weird... like itty bitty dumplings. That batch set up nicely and when we finally ate the cake, there was no graininess from the sugar and no one noticed the bits of the flour mixture. With the second batch I made, I used powdered sugar. It wasn't grainy at all, and after combining, I still had little bits of the flour mixture even though I let that whip up extra to get rid of those bits. Sadly, the second batch never set up properly, so I had to stick my cake in the garage overnight so the freezing cold temps would keep my cake in tact for the party the next day. Problems aside, the frosting was delicious and got rave reviews. I wouldn't use powdered sugar on this one but not sure how to get rid of those little flour mixture bits... I might try a different recipe next time and see if the taste is just as good... A week later---I used this again at the request of a friend. The little lumps were worse! I was so worried that the frosting didn't look so great, but no one noticed the lumps and it got rave, absolute RAVE reviews for taste. I used raspberry flavoring instead of vanilla. Sigh... How do I get rid of the lumps?
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Egg and Sausage Casserole

Reviewed: Jan. 11, 2010
This couldn't have been easier. Got absolutely rave reviews. I used 10 eggs, but otherwise followed recipe to a T. It was the first dish that was empty and I had multiple requests for the recipe. Will definitely make again.
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French Toast Casserole

Reviewed: Jan. 11, 2010
This was great! I doubled the recipe and combined the cubes and egg mixture in a separate bowl, then transferred it to a 9 X 13 with a slotted spoon. There was no extra egg and it turned out great. Several people asked for the recipe. Will definitely make again.
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Beef and Irish Stout Stew

Reviewed: Mar. 18, 2009
So sad. This looked fabulous and the reviews were so good. I followed the recipe exactly. It smelled great while it was cooking, but it did not taste nearly as good. My husband thought it tasted funny. My mom didn't care for it, and I felt like it was missing something. I had high hopes and we were all just sadly disappointed.
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Cornucopia

Reviewed: Nov. 30, 2008
This was fun! I only used two cans of breadstick dough, baked it at 325 and only needed to bake it for about 50 minutes. It was beautiful. I did use the Reynold's nonstick aluminum, but wasn't able to remove the foil post-baking because it was stuck in the tip at the end. ** second attempt. I added a separate small piece of foil at the end for the curved tip. This allowed me to easily pull the large piece of nonstick foil out post baking leaving just the small piece hidden in the tip.** I did stretch the breadsticks, but just overlapped and pinched well(no glaze during assembly) and had no issues with it separating. I did need toothpicks to hold the braid in place while baking and they were a challenge to remove, but otherwise had no trouble. Was grateful to have mom to assist, but I do think it can be done by one person in a pinch--just need some time and patience. I filled with chocolate candies and presented it as a hostess gift as "The Horn of Plenty of Chocolate." It was quite the hit...
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Peppermint Chiffon Cake

Reviewed: Dec. 25, 2007
I've never NEVER rated a recipe so low, but I really had great expectations for this one and it sorely disappointed. It was a heck of a lot of work for the end result. I made a glaze with powdered sugar, peppermint extract, and butter. That didn't even help. The cake, while pretty, was cardboard dry and really had so little peppermint flavor that I'm mad that I wasted my hard-to-find extract on it. Hardly anyone ate more than 2 bites. Bummer... it sounded so great.
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Cheesecake Topped Brownies

Reviewed: Dec. 25, 2007
These were a huge hit and I would've given them 5 stars, but they only baked halfway. Given the other reviews, I made a pre-emptive strike and baked the brownie layer for a good 10 minutes before adding the cheesecake layer. Didn't seem to help much. They were completely gooey except on the very edge. In a panic, I put them in the freezer and only took them out right before serving. I told all my guests they were half baked and everyone still wanted to try them... then everyone ooed and aahed. They were quite delicious. Will probably try another recipe where the cheesecake is swirled in so that the whole brownie bakes... Thanks for the idea... and half-baked or not, they got rave reviews.
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Candy Cane Fudge

Reviewed: Dec. 25, 2007
Ok, YUM! Our store ran out of candy canes, so I just crushed Starlight Mints. Had trouble with the swirl, so mom and I were joking that it looked like a slab of raw meat... that being said, it was a big hit in my Christmas dessert buffet. Thanks for the recipe.
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Gingerbread Pear Cake

Reviewed: Dec. 25, 2007
I'm giving this 5 stars because it was the hit of my dessert buffet for Christmas. However, I had to make a few mods. Couldn't find gingerbread cake mix, so I used the spice cake as another user suggested. I made it the day before serving which probably wasn't a great idea since the topping soaked into the cake and made it soggy. To cover that mess up, I made another batch of the syrup-sugar-butter mixture and thickened it with cornstarch, heated it and poured it over the whole thing before serving. It was definitely the hit of the night... Highly recommend the additional thickened topping even if yours comes out great to start with. That put it over the top. Thanks for the recipe. I will probably make again, but will likely thicken the original sauce as well. Merry Christmas!
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Eggnog Thumbprints

Reviewed: Dec. 25, 2007
The flavor of these were interesting. My mom didn't think the flavor was strong--that being said, if you don't like eggnog, steer clear of these. My dough didn't come out very smooth, nor did the frosting. The idea was nice but I probably won't try these again.
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Peppermint Meringues

Reviewed: Dec. 23, 2007
These were great. Our store ran out of candy canes, so I crushed Starlight mints and mixed them in with about 1 tsp peppermint extract. We made ours pink. Ours set just fine despite the moisture in the air. They only lasted a day... they were just superb... Thanks for the recipe... I think I'll try them again with other flavors... maybe amaretto... yum!!!
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Sausage Pinwheels

Reviewed: Apr. 19, 2007
Yum! This was so easy. I made it for my Bible Study and they got devoured. I used Jimmy Dean Sage sausage. I nixed the chives and sprinkled onion powder and some shredded cheese over the meat before I rolled it. I stuck it in the fridge to firm up before I sliced it and baked for about 17-19 minutes. Everyone wanted the recipe. =)
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Cream Cheese Squares

Reviewed: Apr. 15, 2007
Yum, yum, and YUM!!! A friend of mine served these at a breakfast, but I made them for dessert. You just can't go wrong! It's easy and DELICIOUS. I did cut the cream cheese mixture in half to cut back on some calories and I thought they were excellent. I also used almond flavoring in lieu of the vanilla. I plan on experimenting with other flovors too. Thanks for sharing!
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Baked Chicken with Peaches

Reviewed: Feb. 18, 2007
This is a great recipe! My typically picky husband liked it and it was very low in sodium which is great for my blood pressure! I used nectarines since I had no peaches and also added a can of crushed pineapple and some cinnamon in addition to the regular spices. I also was heavy handed with the lemon juice. I cooked it about 45 minutes and frequently spooned juice over the whole thing to keep it moist. It smelled so good while cooking that we started joking about eating dessert and dinner at the same time. It's important to eat the fruit with a bite of chicken. The fruit eaten in a bite without the chicken was way way sweet, but otherwise quite YUMMMMMMMMMMMMY!!!! A definite repeat.
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Lemonade Cookies

Reviewed: Apr. 2, 2006
I think I have finally perfected this recipe to my liking. Most complaints are the texture and lack of strong lemonade flavor. These are the changes I made and they made these exactly the cookie I was craving... hope it works for you as well. NEW AND IMPROVED LEMONADE ZINGER COOKIES 1 1/4 C Butter 1 C white sugar 3 1/2 C self-rising flour 1 can frozen lemonade concentrate 2 C powdered sugar lemon zest for garnish Cream 1 C butter and 1 C white sugar. Gradually beat in self-rising flour. Add 3/4 C concentrate. Drop rounded teaspoonfuls onto a parchment paper-lined cookie sheet and bake at 350 degrees for 13-15 minutes or until tops look dry and bottom edges are just barely beginning to brown. Let cool completely before removing from cookie sheet. For frosting, beat 2 C powdered sugar, 1/6 C of concentrate (I just filled my 1/3 C measure half full) and 1/4 C butter. Decorate as desired. Garnish with lemon zest. BEWARE, these are potent but yummy. Took them to a cookie exchange and they got rave reviews because they were so different from the rest. Hope these changes work great for you!
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