Bake-ette Recipe Reviews (Pg. 1) - Allrecipes.com (18419509)

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Chocolate Pinwheel Cookies

Reviewed: Dec. 28, 2007
I wasn't wild about these cookies. They were good, just not great. Maybe I didn't refrigerate the dough long enough to allow the ingredients to meld together properly, but I thought the salt in the dough was a little too noticable. However, my co-workers that tried them all seemed to like them, so maybe it's just me. The look of the cookies is beautiful, but the taste was a bit lacking for me.
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Chocolate Mint Cookies I

Reviewed: Dec. 28, 2007
These cookies were SO SO good! Almost like little brownie bites. As did some other reviewers, I made a couple modifications to the directions of the recipe in order to make an already simple recipe even more simplified. I did not cook the butter/sugar/water/chocolate mixture on the stove. I did all of the heating in the microwave. In a glass bowl on high heat, I cooked the butter, sugar and water for one minute, stirred well. Then I added the chocolate chips, stirred well, and cooked at high again for one minute. Then I stirred it again until the chips were completely melted into the mixture. From there I followed the directions exactly. I used whole broken up "After Eight" mints on some and used a really delicious chocolate orange truffle bar on some of the others. They were fantastic and very easy to make. I will definitely be making these again. My thighs thank you for sharing the recipe!! :)
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Angel Whispers

Reviewed: Dec. 28, 2007
These were VERY good. Everyone that tried the cookies really liked them. The only thing I may change next time I make these is to work on making the cookie a little softer. The crunch of the cookie was a nice contrast to the lemon filling, but I prefer a little more give to my cookies. I didn't make them into sandwiches; just topped the cookie with the filling/frosting. The lemon flavor was just enough, not overpowering. Thanks for sharing the recipe!
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Ground Turkey Soup

Reviewed: Mar. 18, 2007
This recipe is really, really good. Before reading this receipe, I would have never thought to use ground turkey in a soup and I had never used barley in anything. Now I've made it twice, both times with chicken bouillon rather than beef (personal preference). I definitely recommend seasoning the ground turkey when you brown it. Also, I add chopped onion and celery to mine and when I add the barley, I also toss in some chopped zucchini. Hearty and can warm you up from the inside out! Will be making this again...very soon.
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Photo by Bake-ette

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Mar. 18, 2007
These were very tasty, but I changed the recipe a bit: applesauce instead of oil, 1 cup regular flour and 1/2 cup whole wheat flour, replaced half of the regular sugar with splenda. I think next time some extra carrots are in order, because it seemed to be a little too much like a spice cake instead of a carrot cake. Also, I wasn't crazy about the icing for this recipe. The orange flavor was way too strong and I guess I prefer a frosting as opposed to an icing, so I ended up making Cream Cheese Frosting II by Janni on this site.
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Photo by Bake-ette

Flax and Sunflower Seed Bread

Reviewed: Mar. 7, 2007
I don't have a bread machine, so I had to modify this a little bit in order to do it by hand. This was actually my very first bread making experience and I had a ton of fun doing it. I was a little worried that, with being a novice, the bread might not turn out, but this bread turned out great. It's such a yummy hearty bread. I'll definitely make this again. Thank you!
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Photo by Bake-ette

Cream Cheese Mints

Reviewed: Mar. 7, 2007
These were really great, but I did have some difficulty with the "dough". I'm at a loss how some people were able to roll these into balls or press them into molds. My dough was fairly thin (not runny, but not stiff...even after sitting out to "dry"). Although, all of that could have a lot to do with the fact that I used peppermint extract rather than peppermint oil and, therefore, had to add more liquid to the batter than the recipe calls for. That being said, I piped the batter onto parchment paper and tossed them in the freezer in a sealed container. Then once they were frozen, I melted some good dark chocolate and topped them off. Then back to the freezer. The recipe made a ton and I've still got quite a few in my freezer for a cool, minty snack. I took some to work and those that had the chance to try them, loved them. I will be making them again and maybe next time I'll remember to add more of the dry ingredients based on however much additional extract I add. :)
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Classic Bran Muffins

Reviewed: Mar. 7, 2007
I love bran muffins and these were pretty good! I did make a few modifications, but I'm sure I'd also like the original recipe as is. For mine, I subbed 1/3 cup of applesauce in place of the oil, doubled the vanilla, added about 1/2 tsp cinnamon, and added a bunch of walnuts at the end with the raisins. Oh, and I used oat bran because that's what I had on hand and I tossed in some rolled oats for added texture. I will definitely make these again. Maybe next time I'll try these as is or I'll try using whole wheat flour. Great recipe to put your own twist on!! Thanks!
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Photo by Bake-ette

Blueberry Cream Muffins

Reviewed: Feb. 11, 2007
These are good, but a little disappointing...only from the standpoint that the sour cream didn't seem like it added much to the muffins. I guess maybe I was hoping the flavor would come through a bit more. I cut the recipe in half, but still came out with 18 muffins using a regular-sized muffin tin. I also changed the recipe slightly by adding a little extra vanilla, somewhere between 1/2 tsp and 1 tsp of cinnamon, an extra 1/2 cup or so of blueberries, and I substituted 1/4 cup of the white sugar for light brown sugar. I also sprinkled each muffin with a very small amount of brown sugar and white sugar before baking. Overall...tastey, but not the best blueberry muffin I've ever tasted.
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Cream Cheese Sugar Cookies

Reviewed: Jan. 1, 2007
Soooo yummy! I think I'll even use just a little more cream cheese the next time I make them so that the flavor comes through a bit more. I made most of them as cut-out cookies. However, for about 6 of them I added some Nestle Dark Chocolate/Raspberry swirled chips to them and they were SO good! They tasted like little chocolate raspberry cheesecake cookies. They were great plain or with some frosting as well. Thank you for sharing the recipe!
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Best Ever Chocolate Cutout Cookies

Reviewed: Jan. 1, 2007
I'm mostly giving this 4 stars just based on the taste of the cookie. The dough was way too crumbly for rolling out and cutting with cookie cutters. However, what I did was refrigerate the dough in logs and once set, I sliced the roll into approximately 1/2 inch slices and baked them that way. I dipped some of them in melted white chocolate. The taste of these cookies is great and I think it even gets better a few days after they've been baked. I got compliments from everyone who tried these cookies. I will definitely be making these again. Thanks!
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Awesome Slow Cooker Pot Roast

Reviewed: Jun. 25, 2006
I gave this 4 stars because it did need some altering like most people have said. I made this a couple of days ago, but put my own spin on it. I used both cans of cream of mushroom soup, about 1 and a 1/2 packets of the onion soup mix, beef broth rather than water and I added a few dashes of worcestershire sauce and about 2 Tbsp of tomato paste. However, before I added the meat to the crock pot, I generously sprinkled it with garlic powder and pepper and seared it on all sides in a small amount of butter. I cooked it on low for about 6-7 hours and then added carrots, celery and onion for an additional hour. The sauce is very tasty. I will definitely make this again.
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