Alison Love Recipe Reviews (Pg. 1) - Allrecipes.com (18423934)

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Alison Love

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Pumpkin French Toast

Reviewed: Jan. 10, 2011
This was good, but not amazing. Definitely needs more pumpkin flavor, unless you're trying to sneak in a serving of veggies like the author. The type of bread used is important. I used a loaf of wheat cause i had it on hand, and you couldnt taste the pumpkin at all.
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7 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jan. 2, 2011
This was pretty good. I had all of the ingredients on hand and in the mood for dessert. I halved the recipe and made 4 cakes in ramekins. The cakes dont rise alot so if you want a larger cake, it will make less servings. I baked them im my toaster oven at 450 degrees, for 11 minutes. Garnish with powdered sugar and rasperries. I prefer this to the Ghirardelli recipe on this site, and it is much simpler to make as well. I will make this again soon for my boyfriend, and I know he'll love it.
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7 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 1, 2011
I like a mix of sweet and savory, but this was wayyyyy too sweet. I used less sugar and otherside did everything according to the recipe. It was yummy, and i will make it again probably using turkey to make it low fat. Also, i like to put it on top of the meatloaf instead of underneath.
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7 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Jan. 1, 2011
3 and a half stars. This was just alright.. I liked the flavor the onions gave it, but i felt it was a bit dry. Otherwise the flavor was good, but i like things a little... saucey. I think it would be good if i combined components from this and the campbells recipe! :D
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10 users found this review helpful
Photo by Alison Love

White Chocolate Raspberry Cheesecake

Reviewed: Dec. 30, 2010
Edit: I made a second one, and it came out perfect after making changes. I baked the crust for 6 minutes at 350, using two cups of crumbs and two tablespoons of butter. After beating together the cream cheese and sugar, i mixed everything else by hand. That way you don't over beat. I didnt put any raspberry on top for marbling, because after it was baked and cooled i spread some over the entire cheesecake, then garnished with fresh raspberries and white chocolate shavings. I heated the oven to 350, then turned it down to 285 as soon as i put in the cheesecake. I used a water bath... Baked it for a little over an hour, let it cool in the oven for a couple hours (opening for a minute to let some heat escape) then let it cool to room temp on the counter before refrigerating for about 8 hours. it came out a lovely shade of off white, with no browning or sinking whatsoever. i got a few small bubbles on the top, but they were easily covered by the raspberry preserves (which i strained to remove seeds.) i would strongly recommend reading all of the articles on this site about how to get the perfect cheesecake, because it was extremely helpful for me.
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2 users found this review helpful

Pumpkin Toffee Cheesecake

Reviewed: Dec. 2, 2010
Im not a big fan of cheesecake, but this was pretty good. Next time, I wont sprinkle the toffee on top of the cheesecake, ill only add it to the batter. My heath pieces completely dissolved into the sour cream when I baked it.
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4 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Dec. 2, 2010
These were really good.. I topped them with cream cheese frosting. I accidentally bought a can of the pumpkin pie filling, so I left out a little of the evaporated milk.. In addition, I added some pumpkin pie spice rather than the individual spices.
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12 users found this review helpful

Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Nov. 23, 2010
These came out good, and were very easy to make. I think my ramekins were bigger than 4 oz, because I had enough batter for 4 cakes. I reduced the temp to 375 and baked for 18 minutes, because of the larger size. I personally do not like dark chocolate, so next time I may eat this with a small scoop of vanilla ice cream, or use milk chocolate for the center.
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4 users found this review helpful

Lemon Square Bars

Reviewed: Nov. 5, 2010
This is a very good basic lemon bar recipe. There are so many different suggestions... I followed the recipe almost exactly, with only these changes: I halved the recipe because I didnt have enough lemons and made it in an 8x8 pan. I had 1/3c lemon juice so i added extra sugar to the batter. I also added lemon zest to the batter and the crust. I will make this again. I recommend that people try the original recipe before adding any changes.
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3 users found this review helpful

Candied Sweet Potatoes

Reviewed: Nov. 4, 2010
These were pretty good and I will make again. Reduce the butter though!
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2 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Nov. 4, 2010
These werent bad but needed more flavor.
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1 user found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Nov. 4, 2010
This was pretty good biscotti. The logs were hard to form because the dough was soft, and I honestly thought it wasnt going to turn out. It baked up fine, but even with a few minutes extra baking in the second stage I found them to be rather soft. Also, 1 cup of nuts and cranberries was way too much. I used about 2/3 of each and it was still a lot.
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8 users found this review helpful

Spooky Witches' Fingers

Reviewed: Oct. 26, 2010
These were cute and pretty easy to make. Mine didn't turn out as pretty as the default picture but they do the job. I'm deducting a star for flavor. I do like the taste of almond extract but it wasn't sweet enough for my taste.
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2 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Sep. 30, 2010
This was my first time making toffee, and it was amazingly easy. First off, I dont have a candy thermometer so I didnt monitor the temperature at all, but I do bake often so I had an okay idea of where it was at. I had no separation after the mixture started to boil, and I turned the heat down to low instead of keeping it at medium. At first I stirred constantly until it came together, then stirred frequently (a few times a minute.) I did the iced water test to see if it was done, poured it in a foil lined pan, then when it started to get cool poured already melted chocolate over it. I used chopped macadamias because I ran out of almonds. I would definitely make it again.
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2 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 4, 2010
I would give 4 1/2 stars. :) This was a good recipe. I used half applesauce , half oil to cut down on the fat and also 3/4 tsp almond extract and some freshly ground nutmeg to the mix. I used 2 1/2c white flour and 1/2c whole wheat flour. I topped it with some strudel made out of butter, brown sugar, a bit of flour, and a little cinnamon. I had enough for 5 mini loaves and baked for 50 minutes. Its a good way to get veggies and fruit.
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1 user found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Aug. 2, 2010
I liked the sauce but not enough to go through all the hassle of making it again. next time ill use the same cooking method, but use a premade sauce from the store.
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2 users found this review helpful

Copycat Sprinkles Red Velvet Cupcakes

Reviewed: Aug. 2, 2010
I liked the taste of this a little better than the original because of the buttermilk. Overall it was good, but not amazing. I might make again, but Ill keep searching for another recipe.
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 2, 2010
I dont like cookies in general, and chocolate chip are probably one of my least favorites, but these were great. I made them for my boyfriend and he loved them, and I ate a couple myself. I will definitely make again. To make pretty, round cookies, I put the prepared dough in the fridge for about 20 to 30 minutes then roll them into balls, place on cookie sheet, and flatten them a little bit before baking.
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1 user found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Aug. 2, 2010
This was really simple to make and very tasty. I doubled the garlic and added a bit of ground ginger and cayenne pepper to the marinade. I marinated the chicken overnight and the veggies for a couple hours. Make sure to keep some marinade aside for brushing on the grill. Next time ill use separate skewers for the chicken and veggies, and my outdoor grill. I tried it on my indoor one and it took FOREVER to cook the chicken.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Jul. 1, 2010
Ive made these twice and they came out great. I did it by hand, not the bread machine method. 1 cup brown sugar was a bit much, next time ill reduce to 3/4ths cup. For the icing, is the 3oz a typo? I used an 8 oz package and increased sugar to 1 3/4th cup. I also added vanilla bean to it. :)
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1 user found this review helpful

Displaying results 1-20 (of 45) reviews
 
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