CHRISTAL88 Recipe Reviews (Pg. 1) - Allrecipes.com (18386106)

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CHRISTAL88

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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Jan. 22, 2013
This is a wonderfull idea, everyone loved it. I will say that I use my own cake recipe (I don't like to do boxed stuff)but that being said, anyone who is complaining about the cake being dry, use the directions on the box instead. But really the rating from me is on the dough for the cookie part. Turnes out wonderfull every time :)
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2 users found this review helpful

Pecan Pie Bars I

Reviewed: Dec. 14, 2012
This is a great idea, and serves many, but the crust is all wrong, it simply is not very good. I highly suggest you use my crust recipe instead. (2 cup flour. 1/2 cup powdered sugar (icing sugar). 1cup butter & a pinch of salt)prepared and baked the same way as the recipe. This makes a huge differance, holds together much better.
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8 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 14, 2012
This is a perfect recipe! There is no need to change a thing. The only advice I can offer is if you prefer a crispy cookie you can roll these out thinner, and if you like them soft, roll them to the 1/4 inch thickness.
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0 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Mar. 13, 2012
Do not change this recipe...make it just how it is because it is fantastic. These are so light, fluffy and moist, the perfect banana choc chip muffin! Also they freeze very well.
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1 user found this review helpful

Creamy Yogurt Cheese Cake

Reviewed: Feb. 27, 2012
This is a good recipe except that my crust turned out soggy, I was going to bake my crust first just because the filling ig liquidy and I should have. Next time I will. This is not at all the consistancy of cheese cake. But it is a great alternative, I will also make it sugar free next time.
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4 users found this review helpful

Orange Drop Cookies IV

Reviewed: Feb. 24, 2012
These are fantastic, nice and light, soft and moist. The flavor is wonderfull, but I'm sure I probably put in more zest then called for, I also used fresh squeezed juice. These freeze very well, I always make sure to have some in the freezer for unexpected guests and to put on trays for hostess gifts ( I never go anywere empty handed).
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2 users found this review helpful

Buttery Soft Pretzels

Reviewed: Jan. 27, 2012
As other reviewers stated there is too much flour for the abount of liquid. I suggest incorperating your flour slowly until the dough has "taken" all it can, I found that to be about 3 1/2 cups. So I also suggest mixing the oil and 1/2 cup uf sugar into the yeast mixture then adding flour. I hope this helps.
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5 users found this review helpful

Gingerbread Biscotti

Reviewed: Dec. 20, 2011
I have to admit I made a few changes the first time I made these. (I usually try a recipe as is the first time). I used brown sugar instead of white, and only AP flour. They are fantastic, I love the flavor, but they needed to be a little crispier, so next batch I make I am going to decrease the temp and cook them a bit longer.
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3 users found this review helpful

Spiced Applesauce Bread

Reviewed: Nov. 28, 2011
This is fantastic! I had some homemade applesauce I wanted to use up and decided to try this recipe. I did make a few changes based on other reviews, I used only brown sugar, 1/4cup oil, 2 cups chopped apple and my own mixture of spices. I am sure that the recipe would have been wonderfull as written, but I prefer Brown sugar in this type of recipe to add a bit more dimention. Next time I will be making this with Splenda brown sugar blend to cut down the carbs.
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2 users found this review helpful

Ginger-Pear Coffee Cake

Reviewed: Nov. 22, 2011
This turned out wonderfull! Looks very pretty on the table and tastes great. The only thing I would change is the amount of fruit. I will double it next time.
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1 user found this review helpful

Whipped Cream Cake II

Reviewed: Nov. 12, 2011
I decided to make this recipe only because I had some extra cream in the fridge I need to use up, and I'm so glad I did because this is going into my collection. I was so impressed with the flavor and texture (very crumbly and light), for a recipe that is so simple I didn't quite expect it to taste so good. I made an icing with butter, icing sugar, heavy cream and vanilla that went wonderfully, but a word of caution the cake is very sweet so a dab of icing will do. Would go great with any fruit as well. Update: Sorry I have to change my review and the # of stars. This was awsome as soon as it cooled, but after even 2 hours later it completely dried out, even after being wraped. I have never had a cake do that in such a short time, very strange. For that reason I will not be making it again.
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3 users found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Nov. 4, 2011
These are a fantastic cake like cookie, they also freeze well. I made them as is except I used sliced almonds in place of walnuts (not a walnut fan) and they turned oud so light and fluffy. I know some reveiwers used dried cranberries, but I think you are missing out if you don't use fresh. Now with that being said, I always make a batch just for me with some changes for dietary needs. First I sub the sugar with 1/2 cup splenda brown sugar blend,and I use 1 & 1/4cup AP flour and 1cup multigrain flour. I really like the multigrain flour in ths cookie, it gives it a wonderfull nutty flavor.
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4 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 3, 2011
I find this cheese cake just too wet! I have made many cheese cakes in my time, and I realy should have known better, but there were so many great reviews, I had to give it a try. It was awful, not like any cheese cake I have ever made, almost the texture of scrambled eggs. really there are so many other great cheese cake recipes out there, This is not one of them. I gave it a try (exactly as the recipe is written) I am goimg back to my good ol' stand by!
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2 users found this review helpful

Cinnamon Heart Popcorn

Reviewed: Feb. 19, 2011
This was very good, a great way to use up leftover candy hearts. The other reviewer said she had problems with the length of time baking in the oven along with the pocorn being chewy, I belive that is because she used honey and not the corn syrup. But I do agree that the butter can be cut down to 1/4 cup, I found that to be enough for the coating. I also sugest that you keep the popcorn warm in the oven until you are ready to pour on the candy, this will help it to coat more even when you stir it in.
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29 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Feb. 19, 2011
This is by far the best onion ring recipe I have ever found. I do adjust it sometimes depending on what I am serving. such as adding garlic or italian seasoning to them. but the recipe it's self makes the perfect onion ring. This is also the only thing in my home I do deep fry, I use an olive oil/canola oil blend. I make these in large batches, and freeze them. They reheat wonderfully in the oven, just as crispy as when they were first made. I reheat them at 375 for I would say 4 min per side (need to watch carefully). Thank you so much for the recipe, my husband loves them!
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17 users found this review helpful

Half and Halfs

Reviewed: Jan. 18, 2011
These are a very good cookie, I love that they don't deflate after being removed from the oven. Next time I make these I am going to put white choc. chips in the chocolate dough, just to change it up, also I will be decreasing the sugar in the chocolate dough to 1/4 cup white sugar, also I will increase the cocoa to about 1/2 cup (personal preferance) and if I do that I will also need to increase the butter by a Tbsp or 2. I think I may also try these with dark choc. chips. It is a great recipe, and a little different then the traditional choc. chip cookie, I just like to play around with things :)
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4 users found this review helpful

Apple and Spice Cookies

Reviewed: Jan. 16, 2011
First I would like to say thank you for the recipe, as is it was a great recipe just the way it is. Now having said that I completely changed it to suit me the second time around. I am type 1 diabetic and I really enjoyed the recipe so I thought I would make it a little more healthy. I used 2 cups multigrain flour,instead of all purpose. 1/2 cup apple sauce & 1/4 cup shortening instead of the 1/2 cup shortining, I also used 3/4 cup splenda brown sugar blend in place of 1 1/3 cup brown sugar. Almonds in place of walnuts. 2 cups grated apples instead of 1 cup chopped and 1 cup unsweetened dried cranberries in place of rasins. I think this is a great recipe to play with, you can change up the add-ins to suit any taste.
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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 15, 2011
The flavor was very nice ( I only used 1/3 cup of sugar, personal preferance) But I found it somewhat dry. Yes I did use the full 1/2 cup butter, but still a little dry. I think it may have been because of my milk, I did not have butter milk so I put 1 tbsp vinegar in milk to sour it (turn it into butter milk) I will try this again soom with real buttermilk and revise my rating if it is any moister.
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2 users found this review helpful

Best Spinach Dip Ever

Reviewed: Jan. 14, 2011
I have been making this recipe for ever. I suggest using Knorr cream of leek soup mix. My daughter loves taking this in her lunch for school usually with crackers to dip with. I usually make it every 3 weeks (she would have it everyday if I let her) make a batch and it lasts all school week even with me diving into it. This is a staple for get togethers, I receive praise all the time, and I only use low cal, low fat, mayo and sour cream, but it is so good and creamy, you would never know! I also like to use it as a veggie dip for something a little different and healthy.
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3 users found this review helpful

Cream Cheese Mints

Reviewed: Nov. 27, 2010
These just taste like minty creamcheese icing to me, so I wasn't that impressed. I just made them into small flatened circles so I think I'm going to dip them in mint chocolate now to make them salvageable. Also had to keep adding icing sugar to make them easy to handle. I will see what they are like after I dip them in chocolate, but as is I won't be making them again. Ok...Update....I dipped them in mint chocolate, and they taste amazing, almost like the york peppermint patties, just much smaller, but that's not a bad thing at x-mas, smaller is better. So I will be making them again, but only dipped in mint chocolate.
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10 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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