Lisa Recipe Reviews (Pg. 1) - Allrecipes.com (18602702)

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Carrot Cake Muffins with Cinnamon Glaze

Reviewed: Mar. 30, 2014
These were very good! But I do agree with the reviewers who said there was too much sugar in them. I would definitely cut back next time. I did use a cup of whole wheat pastry flour and omitted the pineapples and coconut (don't like either in my carrot cake). Turned out fine. My glaze was not white like the picture because the cinnamon automatically darkens the glaze. Overall, this is a recipe worth keeping. Just needs a little tweaking.
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Fluffy Pancakes

Reviewed: Mar. 1, 2014
Just made these this morning. They were delicious! I did use regular buttermilk. Why sour milk when you can just use the real thing? Next time I will add some whole wheat flour. Like someone said, who needs box mix? These were so easy and great!
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Lemon Pound Cake Cookies

Reviewed: Dec. 26, 2013
I loved these cookies! I did add lemon zest to the batter because I didn't think it could hurt to have more lemon flavor. I must say that I think 400 degrees is too high to bake such a delicate cookie. I baked mine at 350 for 9 minutes, and they were perfect. They were light on the bottom and perfectly set. I don't like the taste of glaze made with lemon juice (too tart), so I made my glaze with powdered sugar, water, and added lemon extract (and tinted it yellow), so it made a very pretty cookie (glaze had a nice lemon flavor without being so sour). Going in my "keeper" file!
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19 users found this review helpful

Fluffy Cake Doughnuts

Reviewed: Jan. 7, 2012
Ok, so I bought a donut pan a while back and tried the recipe that came with it and they were HORRIBLE. So I have been in search of a good recipe and came across this one. Read the reviews and used some of the tips and I have to say...I was very pleased! Loved the pastry chef's tips, so that is what I did. I didn't care for the plain glaze, but I did make a chocoloate one that was really good, and the cinnamon/sugar/brown sugar topping is perfect! I brushed with butter and coated them well. Whoever said these are dry must have overbaked them, and if you didn't get good results, then it is operator error...sorry! Mine were quite most and fluffly, just like the recipe says. You can tweak the flavor of this donut for sure. Going into my file for keeps!
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1 user found this review helpful

Molasses Sugar Cookies

Reviewed: Sep. 12, 2011
I am not a novice baker. While these had great flavor (even though I reduced the cloves and added some extra spices), they came out TOO paper thin and flat, and I prefer a thicker spice cookie. I didn't melt the shortening either I thought thw was really odd. I have better recipes, so I am discarding this recipe. I would NOT make these again.
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3 users found this review helpful

Banana Cupcakes

Reviewed: Oct. 10, 2010
These were good..very delicate. I did add some cinnamon and a dash of nutmeg for extra flavor, but not too much to overpower the banana flavor. I also used some whole wheat pastry flour, which I always do when I can. I would have given them 5 stars but I added some spice, and I feel that without them, these cupcakes would have neeed more flavor. I do agree they were moist. Also, I frosted mine with homemade cream cheese frosting, and I think it may have overpwowered them slightly. Probably would have been better to just glaze them like the recipe suggested, but I feel like with a cupicake I want more icing. But with banana, it's different. They are so light that they do not need a heavy topping. I now know for next time, if there is one. I might just stick with my favorite banana bread recipe!
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2 users found this review helpful

Molasses Spice Cookies

Reviewed: Dec. 26, 2009
I was very happy to find a recipe for spice cookies that do not come out paper thin and flat. These stayed puffy. I thought they were good, but not great. I think they could have used more molasses, less cloves AND some nutmeg and allspice. I did add a bit of allspice, but the cloves are so dominant. I would only put a dash next time. Also, do not overbake them, or they will not be soft and chewy. I baked mine for 9 mins. If I made them again, I would check them at 7 mins.
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5 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 24, 2009
Ok, so I agree with most of the reviewers. This cookie recipe is great. The cookie has the perfect balance of spices and is exactly what it says...soft ginger cookies...and they stayed soft, which I like. I do agree that they become VERY flat. I also had to bake mine much longer because I chose to make them bigger. I love trying different spice cookie recipes, and I really liked this one. I am not sure why they show the picture with icing on the cookie, yet that is not included anywhere in the recipe. I just used sprinkling sugar on mine. Enjoy this recipe!!
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1 user found this review helpful

Never Fail Applesauce Spice Cake

Reviewed: Jan. 11, 2009
All I have to say is "Wow!" I loved this cake! I, too, had buttermilk and cream cheese that I wanted to use (and a huge jar of applesauce). I made some slight changes. I substituted 1 cup of whole wheat pastry flavor (always do). It's really good quality flour, so you can't even tell. I also cut and shredded one granny smith apple and added it to the batter. I omitted the nuts/melted butter in the icing and just made cream cheese frosting. I didn't quite put 4 cups of sugar either. Oh, and mine didn't take 50 mins either, but I never bake anything for as long as recipes state. My oven is very hot, so it always takes less time. This recipe is a keeper. It is absolutely delicious!
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2 users found this review helpful

Banana Spice Cookies

Reviewed: Mar. 28, 2008
I had some overripened bananas and wanted to use them. I normally would make bread or muffins, but I decided to make something different. Basically they taste like bread or a muffin in a cookie like form. They were good and tasty (I always use half whole wheat flour), but I guess I am not a huge fan of the cakelike cookie. I may as well have made the muffins because I prefer that over these cookies. It's no reflection on the recipe at all. It's just my preference. they almost reminded me of muffin tops. So if you like a cakelike texture and bananas, you will love this recipe. I just don't consider these your typical cookie, which I prefer more.
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9 users found this review helpful

Lower Fat Banana Bread II

Reviewed: Feb. 1, 2008
This was very good for a low fat recipe. I did tweak it a little, as I did read the reviews. I did add a tsp of cinnamon, used half sugar, half brown sugar, an extra banana, as well as 1/2 cup of whole wheat pastry flour (I always do that when I can). I also added more nuts...closer to a 1/2 cup. I thought it was very good and not a strange texture like some low fat breads. It didn't need quite an hour either. I baked it for 50 mins, and it came out fine. The only reason I gave it 4 stars and not 5 is because I did not follow the recipe to a T!
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3 users found this review helpful

Cinnamon Crackle Cookies

Reviewed: Jan. 21, 2008
Good cookie! Very good flavor, but I only needed to bake them for 8-9 mins. I like a chewier cookie, but they still are a crispy cookie on the outside. I didn't have any oranges in the house, so I skipped the orange zest and only used lemon. You can hardly taste the almond extract. It's very subtle. Perhaps I would increase that slightly next time because I really like that flavor. I also used 1/2 cup whole wheat pastry flour because I always try to add a little fiber in my recipes. They are very tasty!
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5 users found this review helpful

Pumpkin Spice Cake I

Reviewed: Jan. 18, 2008
Very moist and flavorful cake. I did sub 1/4 cup applesauce for 1/4 of the shortening. I also used a cup of whole wheat flour, which I normally do in recipes. I was surprised that someone said this cake was bland. Perhaps their spices are outdated. With the pumpkin and spices, it's hardly lacking in flavor. I didn't frost the cake, but I did add a glaze on top. It doesn't really need much since it is a very tasty cake as is.
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31 users found this review helpful

Chewy Gingersnaps

Reviewed: Jan. 13, 2008
Delicious flavor, but do NOT use 4 cups of flour or they will be dry (like a lot of the reviews have stated). I found that 3 cups is all you need. The dough is softer and they come out very chewy. I also subbed 1/4 cup brown sugar because I like a chewier cookie. I always use some whole wheat flour too. You can't even tell the difference in this cookie. Also do NOT overbake. I baked mine for no longer than 9 mins, and they were just starting to firm up. That is the perfect time to take them out of the oven. With less flour and less baking time, they are very chewy and flavorful!
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33 users found this review helpful

Banana Crumb Muffins

Reviewed: Jan. 7, 2008
Ok, so I have made this recipe a couple of times, but I just made them again. I tweaked the recipe, and I must say they came out better than ever--simply divine! I added a tsp of vanilla, some finely chopped walnuts, and I added a little buttermilk to the batter. I also substituted 1/2 cup whole wheat pastry flour and increased the cinnamon in the topping. I made 6 large muffins because I love a larger muffin. I only baked them for 20 mins and they were perfect. I also bake my tins on top of a cookie sheet, as my oven tends to burn the outsides of everything! I learned that from watching chefs on TV, and it works! You won't be disappointed in this recipe! They are soooo good, especially with the topping! It makes it taste SO much better than the average banana muffin. Enjoy!
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5 users found this review helpful

White Chocolate Pound Cake

Reviewed: Dec. 28, 2007
This is a great recipe, and this cake is absolutely delicious! It was a big hit with my family. I made it for Christmas dessert. It's moist, yet dense and has great flavor. I didn't change a thing. Just to mention, though (for beginners)...when you melt the morsels, the chocolate will be too thick to drizzle over the cake. So you might have to add a little hot water to get the proper consistency. Enjoy!
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4 users found this review helpful

Black and White Cookies I

Reviewed: Dec. 25, 2007
Ok, so I thought these were ok, not great. Now it's been a long time since I had a black and white cookie from a bakery, so I had nothing to compare them to. Maybe I was expecting more. First off, this recipe makes a ton of LARGE cookies. I wish I would have made half a batch. They were very time consuming and they were ok in flavor. The icing is almost overpowering for the flavor of the cookie...I added corn syrup to add a shine. I also think that the extracts should be increased to a tsp each for such a large amount of dough. I will find out what my family thinks later today, since I made them for my cookie tray.
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3 users found this review helpful

Applesauce Cookies II

Reviewed: Dec. 25, 2007
I had no problem whatsoever with the dough or these cookies (like some reviews I read). They baked perfectly and beautifully in less time than the recipe suggested (that's my oven for ya though). I do agree that it's not about the presentation with this cookie..it's all about the taste! They are moist and delicious in flavor. I omitted the raisins because I don't like them, and I used a tsp of cinnamon and a dash of allspice. I also drizzled a little glaze on top just to make them a bit more appealing to the eye. I tried it with a sprinkle of confectioner's sugar, but I liked the glaze better. This recipe is worth trying!
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60 users found this review helpful

Buttermilk Pound Cake II

Reviewed: Dec. 9, 2007
This cake was absolutely delicious! It was very moist and flavorful. I read all the reviews before I made it. That is why I love this site because you can check out the reviews before you try a recipe. I did halve the recipe and bake it in a loaf pan like someone else said. I didn't want a big cake. I just wanted to test the recipe. I also added a little lemon zest to the batter, and it was perfect. I dusted the top with powdered sugar as it is so tasty, you don't need anything else! Enjoy it, as you won't be disappointed! I have to be careful with my oven, so I always bake for less than a recipe says!
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48 users found this review helpful

Pumpkin Coffee Cake

Reviewed: Oct. 29, 2007
I wanted to use pumpkin and sour cream that I had leftover, so I did a search and came up with this recipe. It was very good! I thought this cake was very flavorful and moist. I always like to use half whole wheat flour when baking, so I did that, and you can't even tell. Also, instead of using 2 8" pans, I used one 9x13 pan. I also sprinkled a little powdered sugar on the finished product. It needed just that little something. I always make notes on the recipes I try, and this one was definitely not disappointing!
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