Mandi Recipe Reviews (Pg. 1) - (18251852)

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Pumpkin Cookies VII

Reviewed: Oct. 2, 2010
For whatever reason, I can never just do a recipe verbatim, and this was no exception. SO, I can't compare what I did to the original recipe, but everyone who tried my version LOVED them (including a "real" chef). ... Here are the changes I made (everything else stayed the same as the original recipe): - 1 cup of unsalted butter (instead of butter flavored shortening), - 1/2 cup white sugar + 1/2 cup brown sugar, - 15 ounce can of pumpkin, - 2.75 cups whole wheat flour, - 1/2 bag of cinnamon chips. ... Rather than using premade frosting, I used this recipe ( ) and then topped them with some gold-pearl rock sugar (for presentation mostly, but it added a nice extra touch of sweetness).
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12 users found this review helpful

Carrot Cake with PHILLY Cream Cheese Icing

Reviewed: Nov. 22, 2010
I actually only used the icing recipe here, and it was perfect with a few modifications. I'm using it for pumpkin cookies, so I left out lemon juice and peel and used about a teaspoon of vanilla extract + TWO packages of cream cheese. It took all I had not to sit down with the bowl and eat it straight. ;-)
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4 users found this review helpful

Apricot Cream Cheese Thumbprints

Reviewed: Dec. 22, 2008
First of all, I don't cook much, and this recipe was easy enough for me to handle. Secondly, I made a few small changes, based on ideas of my own and other reviews, and I think they came out great! As someone else mentioned, I used 2 packages of cream cheese. I also used 2 sticks of salted and 1 stick of unsalted butter. Rather than white flour, I used whole wheat, and I also added about a teaspoon of nutmeg to the dough. Rather than any kind of preserves for filling, I used a very simple cranberry jelly recipe (1 bag cranberries + 12 oz. water + 1/3 cup brown sugar -- boil water and sugar until dissolved, add cranberries and stir until all are burst and the skins come off). The end result is subtle and hearty (thanks, mainly, to the whole wheat flour). The mildly-sweet cookies offset the tartness of the cranberry nicely. Thanks for this great recipe!!
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4 users found this review helpful

Raspberry and Apricot Rugelach

Reviewed: Feb. 24, 2011
WOW. These did not disappoint AT ALL. The recipe made a large enough batch that I was able to share with my office and friends, and everyone wanted the recipe! RAVE REVIEWS all-around! ------------------ I also took Deborah's advice and rolled out the dough between wax paper BEFORE refrigerating (I have a feeling things would've been a total mess had I avoided that advice). That made preparation a cinch. I also used whole wheat flour, and everyone loved it. I can't wait to try these with some new variations on filling!
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3 users found this review helpful
Photo by Mandi

Key Lime Pie VII

Reviewed: Aug. 18, 2013
I've used this recipe verbatim a few times, and I'm simply amazed each time. It's so simple that it almost breaks my brain that it comes out perfect, delicious, and so professional! Every time I've made it, I use a homemade crust (2.25 cups graham crumbs, .5 cup packed brown sugar, 5 oz melted butter), which is crazy good. -- I experimented this time. I love grapefruit, so I decided to try this recipe using fresh grapefruit juice instead of lime. Won't lie, I haven't tried it yet, but it looks and smells perfect. It took 20 minutes in the oven, however, so if you're daring enough to try it, keep that in mind!
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1 user found this review helpful

Salted Peanut Bars

Reviewed: Oct. 31, 2012
In a word, these are AMAZING. I've made them twice so far, and the recipe is so customizable. The second time, I used chocolate chips instead of peanut butter and honey roasted cashews instead of peanuts — different experience and just as delicious. I LOVE THESE THINGS.
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1 user found this review helpful

No Bake Cookies V

Reviewed: Aug. 20, 2007
First of all, these are AWESOME!! I'm not good in the kitchen, and I even managed to make these with no problems at all (a miracle in itself -- didn't even burn the sugar). Personally, I did use most of the advice in the reviews. I used 4 Tbsp of Hershey's Special Dark cocoa. I did use chunky peanut butter as well (versus smooth as many people suggested). It just added a bit more texture to the whole thing, though they didn't necessarily need it. I also used the recommended 3 1/2 cups of oats (rather than 3). Definitely read through some of the other reviews for tips! I'd like to try these again, rolling them in coconut maybe!
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1 user found this review helpful

Keon's Slow Cooker Curry Chicken

Reviewed: Oct. 31, 2012
I couldn't find my cayenne pepper, so I substituted chili powder and it wasn't hot at all. It was, however, really tasty! I will definitely make this again!
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0 users found this review helpful

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