Demimi Recipe Reviews (Pg. 1) - Allrecipes.com (18187913)

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Egg Custard Pie III

Reviewed: Feb. 24, 2009
I wanted to make a custard to put fruit on top of, and this recipe was perfect. I omitted the nutmeg completely and added some vanilla extract and yellow food coloring and it was beautiful and light and delicious. It wasn't too sweet at all. I just put some blueberries, strawberries, and mango on top and voila! Quick warning: When mixing the flour with the other ingredients, don't just dump it in there. Mix all the other ingredients in first, and then slowly mix it or sift it in. I just threw them all in a bowl and ended up having to strain the mixture before I combined it with the eggs. Then I put the combined filling through a strainer again. It ensures a smoothly textured pie.
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Mmm-Mmm Better Brownies

Reviewed: Nov. 11, 2007
this is my staple brownie recipe! i'm always looking for new recipes to improve on, but this one i've stuck to. it calls for cheap ingredients that can be found in any house. my only recommendation is always doubling the recipe. if you want thicker, taller brownies, double it and bake it in a 8x8 pan. if you want bigger, flatter brownies use a 13x9. both work wonders!
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For-My-Love Sugar Cookies

Reviewed: Sep. 10, 2007
well, this recipe honestly tasted like sweetened animal fat. maybe you're supposed to use butter flavored crisco? The only thing i did differently was use butter extract instead of orange extract, but i can't see how that could make the cookies taste completely like crisco. if you slather these with frosting they aren't too bad, and they're really easy to roll, even though i didn't use the full 3 cups of flour. if you're going to make these definitely either use buttloads of extract, butter, or butter-flavored crisco. normal shortening didnt work.
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Creamy Pumpkin Soup

Reviewed: Aug. 15, 2007
this was amazing!!! i subbed one cup on the milk, for cream of mushroom soup (the low-fat kind) and one cup fat-free half and half because i was out of milk and it was soo good! i also made this because i was trying to get rid of some leftover canned pumpkin and i didn't feel like cleaning the blender so i just mashed the potato. i also wanted some chunks of potato but i only had one of the big brown ones (i'm awful with names) so i also added some chunks of the smaller red ones. i didnt feel like the spices were enough so i tried to add some more nutmeg and it tasted really weird and sweet, so next time i think i'll sub the nutmeg with paprika. i also added a bunch more salt and pepper, and also added some ginger. this was so healthy, and next time to make it even more low-carb, i might do as another reviwer said, and sub the potato for sweet potato! i served this with cheese, but none of the garnish because it was unhealthy, and i didn't have some ingredients and it was sOOO GOOD!!!! thank you!!!!
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Whole Wheat Snickerdoodles I

Reviewed: Aug. 9, 2007
These were awful!!!! I halved the batch and after forcing my little brother to try one ate the entire batch!!!! IT WAS AWFUL! but in a good way of course. I used splenda brown sugar, and normal sugar as a replacement, and used my smart balance light butter spread instead of the butter to decalorize it even more and it was sooooo good. Mine turned out really puffy, which i hate, but after doing some research :P, i think this was due to me halving the recipe but using a whole egg, using cold butter and eggs, chilling the dough before baking (which made it more rollable) and maybe using too much baking soda. I also didn't find it to be very sweet, which I kind of liked, but I think next time I will had a tablespoon or two of honey, or some liquid sweetener like that. Also, I think I overbaked mine with 8 minutes. Next time I'm going to try 6 and see how it goes. I didn't feel like getting out my mixer so I softened the butter and just kind of whisked it by hand. I also just kind of stuck the dough in the freezer for a couple minutes to chill it thinking it would be easier to make round and roll in sugar and stuff, but next time after I put the dough on the cookie sheets I'm going to let it warm to room temp. to see if they turn out flatter and chewier. These are officially my new favorite healthy cookie!!!! Thank you so much!!!
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Lighter Banana Muffins

Reviewed: Aug. 2, 2007
i give these 5 stars for texture, versatility, and easyness (easiness?...) but only 3 stars for taste. i added cinnamon, milk, used egg sub, etc. and really listened to about all of the other reviewers tips and made a dozen changes but these still were bland. i know taking away the nuts reduces the fat, but nuts are good fat and i think are what these nuts need for extra taste. these needed an extra something, so next time i will up the extracts, spices, and maybe add some nuts, fruit, or oats or something. I made this again with 1/2 cup pumpkin and 2 bananas, and added a ton of pumpkin pie spice, then made the crumb topping from one of the top-rated banana muffin recipes from this site (1/3 cup brwn sugar, some oats, and 1 T butter. i used the low-fat kind and it was still so freaking delicious!) the muffins didnt taste anything like pumpkin but tasted like a better version of the ones i had previously made, especially with the toppping. even though it only uses one T of butter, it makes it taste so moist and melts in your mouth! if you use the low-fat Smart Balance butter it still remains low-fat but once again this recipe wasn't absolutely amazing. i think it needs like tablespoons of spices, some applesauce, and definitely the topping. next time i think i will layer the crumb topping so there is some in the middle and on top. definitely add nuts. i forgot again this batch.
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Photo by Demimi

Orange Quick Bread

Reviewed: Jul. 26, 2007
This tasted so good, but I made some subs. orange-strawberry-banana Crysal Light for OJ (which also made it more low-calorie, and didn't give it the bitter taste many others mentioned) whole grain wheat plus a little bit of baking soda and powder and salt instead of the baking mix (to also make it healthier) sugar with a sugar sub (because I thought there would be enough natural sweetness) I ommited the oil and just added in some extra juice, and instead of folding the nuts into the mixture (I used half walnuts, half almonds), I just put them on top and pressed them down in to the dough. I didn't find this to be moist enough (and I took it out earlier so it wasn't overbaked) and it didn't rise very much at all. Next time, I might add a couple T of strawberry or original flavored applesauce to make it more moist, and use alot more baking powder to make it rise more. Also, when i was mixing it it the batter was thicker than cookie dough so I thought I might have done something wrong, but I think it really is supposed to be that thick. Last, this tastes best when eaten with something sweet, such as a glaze or jelly or butter. I might make this into French Toast tommorrow, and see how that turns out. Oh, and (this is the real last thing, I promise) don't add any spices to it, as I ate this with cinnamon honey butter and I didn't find the tastes complimented each other. The honey tasted really good with it though!
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Photo by Demimi

Pot Sticker Dumplings

Reviewed: Jul. 24, 2007
These were very bland, but I'm prolly to blame. I subbed pork for chicken, didn't have any green onion, and did not use enough spice. I didn't have the Chinese 5-spice thingy so I just used a little bit of ground ginger, but it needed SOOOO much more. I thought these were going to be too salty, because I was using full-sodium soy sauce, so I omitted the salt in the dough. ugh big mistake. When it cooks it turns out so bland and watery, next time I'm going to take anothers suggestion and cook it in chicken stock. The dough was a nightmare. I had to flour everything in sight down, and it took forever, but I have to admit it was kind of fun. I had some left over filling so I just ate that plain and it tasted fine, which is why I didn't think it needed more spice, but once it gets into the bland tasting dough, it tastes sooooo nothingish. I'm really calorie-conscious, so I didn't want to use the full oil when cooking the bottoms, so the first time I used a small amount of oil, and the second time I just used a SMALL drizzle of sesame oil, a spray of PAM, and then just spread it with a spoon. I recommend diluting your choice of oil in water, instead of using the full amount. This recipe is a really good base, and I will only make the dough again if I don't have wonton wrappers around, and I'm going to keep tweaking this and running with it. I do recommend this recipe, just don't make the mistakes I did.
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Easy Granola Bars

Reviewed: Jul. 22, 2007
so yummy, healthy, and easy! i used fat-free condensed milk, ommited the butter, baked in just a cookie sheet, with half-inch walls lined with parchment paper and only used 1 cup coconut and 1 cup almonds, because i didn't have any dried fruit. i also added a drizzle or so of sugar-free syrup for extra taste. i set my timer to bake these for 15 mn, but i probably didnt pull them out until about 22 minutes, which was a mistake because the bottoms were dark brown and the edges were crisp. however, these were still so yummy and full of fiber and i actually got compliments by my family! (it's very rare since everything i make is reduced-calorie in some way) i have this commited to memory! just make sure they don't get crispy on the edges, and they are very sweet, so dont add any sugar! will definitely make again i made this recipe again with some ff evap milk with some splenda and also added some cereal, and they turned out soft and a little soggy. i wouldnt use breakfast cereal (maybe thats obvious?) and i would make sure to cook the evaporated milk on heat, til it thickens a bit, if you dont have any condensed milk to use.
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Flourless Chocolate Cake II

Reviewed: Jul. 14, 2007
I made this because my friend's dog died, and they needed comfort food, but i didn't have any flour around the house. well, i didn't have any chocolate around, so instead i used the baking cocoa with oil sub listed on the container. it's 3 T cocoa for 1 T oil=1 oz baking chocolate. well i ended up using 3/4 c cocoa and 1/4 c oil to make the full 4 oz. because it was the unsweetened cocoa, it needed alot more sugar but i didn't add enough at all. so to make up for that i tried to make a really sweet frosting, and it helped with the bitterness. i made these in muffin cups, and they turned out like little round brownies, like the kind you can buy at the store. they were really good, but i think they taste more like brownies than like a cake.
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Gluten-Free Peanut Butter Cookies

Reviewed: Jul. 14, 2007
i don't even know what gluten is, yet i still love these. this uses twice the eggs as many of the other peanut butter cookie recipes, but i've found it is necessary as the other recipes tasted like solidified peanut butter. if you make these with natural peanut butter, splenda, and lots of vanilla you have an low-carb delicious snack! thank you very much!
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22 users found this review helpful

Pudding Cookies II

Reviewed: Jul. 10, 2007
are you supposed to make the pudding before you add it in? i did it without and the dough was so dry and sticky. the cookies didn't taste much better. for the second batch i added some extra milk to make it more moist, and this batch was still very bland, but was much more moist. i used bisquik mix, applesauce instead of oil, and the biggest box of chocolate pudding i could find (which was only 2.1 oz). if i ever make this again i will make the pudding before hand and then fold it in to the mixture. i had such high hope for these, so if someone can tell me what i might have done wrong, i would love to give these another shot!
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Microwave Mochi

Reviewed: Jul. 9, 2007
When I first started making it, it was a pasty liquid so I thought I might have done something wrong, but alas! it's supposed to be like that! it will harden as it cooks, so I just thought I would add that if anyone else had the same doubts I did. I only used 1/4 cup splenda(1/4 cup=1/2cup sugar) and it tasted... not bland, but not sweet. However, when i rolled it in coconut it tasted absolutely delicious. I omitted the potato starch, just because I dont like the dry taste it gives it. I tried to make mochi ice cream out of this, but my mochi pieces were too thick, so to those who also want to try this or fill it with anything (including adzuki bean) i would recommend making two batches but with the same amount of ingredients, that way it's thinner and easier to roll and fill.
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53 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Jul. 8, 2007
I replaced the oil with applesauce used extra pumpkin and omitted the chocolate chip cookies, and my diet conscious father and I absolutely loved these chewy babies! However, I only gave it four stars because a few days after I made these some weird liquid that resembled corn syrup was oozing out of the cookies ruining the remaining few. I had frozen this dough beforehand in a log shape, and just sliced it and baked it when ready, but I don't see how that could cause that to happen. If anyone knows what might have caused the oil separation or whatever it was, please tell me how to prevent it! I love these cookies too much to have to waste the last few. I suppose I could always just finish them faster :P
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Photo by Demimi

Oaty Cereal Bars

Reviewed: Jul. 8, 2007
During a high-fiber diet phase, I went and bought a box of Kashi Heart Healthy something. (i can't remember the name, but it resembles Cheerios) Well, it was bland.. and this recipe helped me get rid of my extra cereal! I found a few ways to make it healthier. Because the cereal was already flavored honey, and because I ran out, I replaced the honey (other than a few tablespoons) with sugar-free syrup (it's so low-calorie!!!) Next batch I make will be with crunchy natural peanut butter (or the reduced-fat natural kind). I used 1/4 cup of the splenda mix (you're supposed to use half the amount) so it turned out fairly low in sugar and carbs, other than the cereal. The cereal made it HIGH FIBER (yay!) and the peanut butter also made it high in fiber and added protein and omega something. So, not only are these yummy, but they are lower-calorie and nutritious! These are one of my new favorite snacks and I will make them again and again. Oh, also as soon as I made my first batch and was trying to press it into the pan it only filled up so I decided on the spot I wanted another batch. On the second batch, I didn't remove the saucepan from the heat while adding the peanut butter and it made the liquid darker and thicker (not in a good way) so I would recommend not doing that... I didn't have any problems making it into bars, and I think this recipe is great for making gross but healthy cereals edible!
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English Royalty Chocolate Chip Scones

Reviewed: Jul. 7, 2007
I probably shouldn't rate this recipe considering I made a completely different variation, but because I followed a majority of the staple recipe and had it turn out great, I though I should comment anyway. The variation I did was lemon poppy seed scones, replacing the orange juice with lemon juice (next time I will add lemon zest or extract) and the chocolate chips with 2 tablespoons poppy seeds. I rolled it out with just my hands and used the top of a cup since I don't have any cookie cutters. This ended up making 20 bite-sized scones, (the top of the cup was fairly small) and I'm ashamed to say I ate half of them on the spot. It had a nice fluffy inside, not really scone like, but tasted really good. I replaced one of the tablespoons of butter with applesauce to make it healthier (i also used the smart start tub butter, and had no problems, and added a couple extra tablespoons of sugar to counteract the tartness of the lemon. I just cut in the butter with my fingers, and added the lemon juice as I went. I think I used about 5 tablespoons total. I will make many variations of this recipe, as it is both easier and healthier than most of the scone recipes out there. It was a little bit fluffier than other scones, but that was probably due to the adjustments I made. Thank you for this recipe!
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Buttermilk Cinnamon Bread

Reviewed: Jul. 6, 2007
When I started pouring the batter into my loaf pan, I immediately realized that it was not going to take make 2 loaves. Perhaps, if you add a few extra teaspoons of baking powder it might rise enough, but I poured all of the batter into one loaf pan, had it rise a little bit, and had a generous sized loaf, opposed to two smaller ones. I was being really dumb while making this, and I know this sounds really blonde but I accidentally only used less than half of the sugar. Maybe because I used so nuch of the cinnamon and sugar mixture (i layered the batter and mixture more than once in the pan to make it prettier) it still turned out good, but if you don't like really sweet bread, than I would recommend reducing the sugar by alot. I also replaced the oil with applesauce so it was low fat, and it tasted full of flavor. I used a few slices of this bread to make french toast and it tasted really good. I will make this again.
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Granny's Ice Cream

Reviewed: Jun. 26, 2007
i literally went through every recipe on this site to try to find a homemade ice cream recipe that needed no heavy cream, or an ice cream maker, and this is one of the most low-calorie, easy, and versatile. 1st batch i used splenda, vanilla yogurt, 1/2 c liquid egg whites from the carton. i didnt beat the eggs and splenda until stiff. i stirred it often and still got the ice crystal consistency but it tasted smooth and delicious anyway. i don't recommend using this recipe for vanilla, because it tasted exactly like frozen vanilla yogurt. 2nd batch, i used 1/2 yogurt and 1/2 sour cream and added 1/3 cup pumpkin, 2 T sugar, and pump. pie spice. i tried to beat the eggs until stiff, but it didnt make a diff. last batch, i used only sour cream, and added cinn. i would recommend this flavor, and i couldn't taste the sour cream. I wouldn't recommend telling people there is sour cream in it, at least not until after they eat it :](learned the hard way). at first, this recipe scared me because i HATE sour cream, but i'm definitely glad i tried it as it was masked by the flavoring in both of my batches. from now on, i will try this recipe with fat-free yogurt and fat-free sour cream, and the flavors peanut butter, key lime pie, and CAKE BATTER (my favorite :]).thank you much for this recipe!!! also, note to all, if you freeze the container you're going to make the ice cream in (i use tupperware, or old plastic containers) it does firm up faster so i would recommend doing this!
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Sugar-Free Frosting

Reviewed: Jun. 25, 2007
I give this four stars only because amazingly enough it was too sweet! I don't know how that's possible, considering it's sugar free, and I am NOT a picky person when it comes to sweets. I tried to make this as a filling for a pumpkin roll mainly because the original recipe called for 1 cup powdered sugar which sickened me calorie-wise. Well, I made this with only one cup skim milk, the big box of vanilla pudding, fat-free creamcheese, and fat-free whipped cream, and it had a very good consistency. (by the way, don't try to fold the whip cream, you have to use the electric mixer) i would recommend this as a frosting, but not for a filling in a cake or roll. If you want to use this recipe as a filling, cut the whip cream in half or so. This tasted good, but was kind of overwhelming, however I'm sure young kids will love this and I will definitely make this again. Also, if you use the fat-free versions of everything, its a very low-calorie treat!
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Orange Pumpkin Loaf

Reviewed: Jun. 24, 2007
omgoodness gracious. this was so freaking yummy, but i felt like murdering the loaf during the baking process. it was literally in the oven for over 2 hours and still overly moist in the middle. i did everything possible to cook the middle, including slicing the bread before it was done cooking. and argh i was getting so frustrated. however, i think i may have been the one to blame, because i melted the butter and replaced half of it with applesauce. This made it practically fat-free and really moist, but it would not cook in the middle. also, for those who are as lazy as i am, there is no need to stick the orange in a blender. i simply peeled it, squeezed it, and then just pretty much added the extra chunks.
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