Erin C. Recipe Reviews (Pg. 1) - Allrecipes.com (18607456)

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Erin C.

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Chocolate Pudding Fudge Cake

Reviewed: Oct. 2, 2006
Wow! This is the best way I've ever found to dress up a chocolate cake mix! The flavor is similar to those giant chocolate-chocolate chip muffins you get at bakeries, but it's even more moist. My only issue was that the chocolate chips made it stick to the bundt pan really bad--I think next time I'll tweak the baking time to make a 9 x 13 pan. Or cupcakes! I'll never make a cake mix plain from the box again. I bet you could alter this recipe using different cake mixes and pudding flavors...
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1 user found this review helpful

Easy Chicken Alfredo II

Reviewed: Aug. 18, 2006
I recommend doubling the sauce--there really wasn't enough to cover the pasta the first time, but it worked better the second time after I doubled it. The sauce never quite seemed to thicken for me either--my mom recommends I boil it rather than merely heat it as the recipe says. I'll try that next time. The flavor is a little bland too, but this is a good base recipe that I'll definitely expiriment with.
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2 users found this review helpful

Killer Cheesecake

Reviewed: Jul. 31, 2006
This was great, and really easy! It's not fancy, but a perfect cheesecake for the family. I personally liked the sour cream topping, but it does give it a tangy flavor--if you prefer your cheesecakes mild and strictly sweet, I'd recommend topping it with something else (or it would probably be fine with no topping at all!)
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5 users found this review helpful

Peanut Butter Candy Bars

Reviewed: Jul. 25, 2006
Yum! The graham cracker crumbs give it the slightly "gritty" texture you get in the commercial peanut butter cups. Make sure you crush them extra fine though, to powder if you can. Also make sure you cut these small--big pieces become too overwhelming!
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4 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Jul. 21, 2006
A note on sugar-free pudding: a 1 oz. box of sugar-free pudding is equivalent to a 3 oz. box of the regular, so you still only need two. It's the sugar that adds all the weight, but it still makes the same amount of pudding. Tasty recipe, though the chocolate frosting was a little overpowering. Wonder what it would taste like with other flavors of pudding...
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2 users found this review helpful

Cornish Pasty

Reviewed: Jul. 18, 2006
These tasted good, but I found the recipe didn't make near enough pastry dough for the amount of filling. I recommend rolling it out thinner than the recipe calls for--the crust was so thick it was hard to get much filling in there. We fried up the leftover filling in a skillet and it made a nice hash. This was not the light, thin, crispy pasty crust I got used to during my trips to southwest England, but they did still taste good.
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20 users found this review helpful

Cheesecake Brownies

Reviewed: Jul. 5, 2006
Tasty! Very quick and easy, goes on top of homemade brownies as easily as a mix. I find it actually tastes even better after you've let it refrigerate overnight--the topping tastes even more "cheesecakey." It can also be made into a fancy treat if you make it in two round pans, cut into wedges, and top with raspberries.
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47 users found this review helpful

Gina's Lemon Pepper Chicken

Reviewed: Mar. 14, 2006
We made this for gluten-intolerant company, and it was a big hit! Typically I'm not a fan of lemon or pepper flavors, but this was good, not too overpowering, just right. I even had seconds.
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6 users found this review helpful

Buttercream Icing

Reviewed: Feb. 17, 2006
Very yummy, this frosting has a smooth texture that goes great on sugar cookies. Make sure you use butter-flavored shortening though, or you'll lose out on flavor.
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3 users found this review helpful

Mary's Sugar Cookies

Reviewed: Feb. 17, 2006
Perfect recipe! These made the perfect cookies--soft without being chewy, with a lovely melt-in-your-mouth texture. I topped with buttercream icing and they were terrific, I love the almond flavor. I'm not sure why some have had problems with this recipe but I would say to make sure the powdered sugar you measure is already sifted, rather than taking a cup and a half of packed powdered sugar and THEN sifting it, or you could end up with too much. And to keep them soft make sure you don't roll them out too thin, these do need to be rolled out a bit thicker than most sugar cookies. The only problem I had was that this didn't make anywhere NEAR as many cookies as the recipe said it would, but the ones I did have were fabulous!
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45 users found this review helpful

White Velvet Cutouts

Reviewed: Oct. 29, 2005
I've had better sugar cookies, but I really like the unique flavor that the cream cheese gives these ones. Once you taste the dough, it's hard to make yourself make the cookies! Two notes: After refrigerating the dough overnight, it was actually TOO stiff to be worked with (but working with it for ten minutes and letting it warm up made it just fine). Also, don't let the numbers fool you--you have to make awfully small cookies to get 6 dozen out of this recipe. I used a fairly large pumpkin-shaped cutter, and only got just over two dozen. They really are tasty, though.
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14 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 27, 2005
My cookies didn't spread out very much either, but the taste is WONDERFUL! The flavored dough really puts this a step ahead of the average chocolate chip cookie. I used a box of vanilla pudding, a box of cheesecake pudding, and both chocolate and white chocolate chips. Everyone loved them! I also love the variety of possible flavor combinations. You never have to make the same cookie twice!
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2 users found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Oct. 19, 2005
The texture really is a lovely melt-in-your-mouth texture, but the flavor leaves a lot to be desired. I will expiriment with different extracts before I write it off as a lost cause, though. These look kind of gross when you spoon them, but the dough is soft enough that you can make prettier cookies with a cookie press.
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2 users found this review helpful

Peppermint Delights

Reviewed: Sep. 14, 2005
These taste more like a shortbread cookie than anything, and the peppermint flavor is very faint, but I still like them, and they ARE good for using up those leftover candy canes you always overbuy on at Christmas. The only problem with this cookies is that, while they're delicious the first day, they don't keep well beyond two days. Some ideas: for less greasy cookies, change to 1/4 C butter and 3/4 C shortening, and for variation try adding chocolate chips.
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1 user found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Sep. 14, 2005
I made these without the filling, and they're delicious as a stand-alone cookie! Super quick and easy, too. The trick is to avoid the temptation to over-bake them, because they don't LOOK done when they come out of the oven, but they set up nicely as they cool. I make mine slightly bigger than the recipe says and bake for exactly 10 minutes, and let them cool four or five minutes before removing them from the sheet. This is my new favorite.
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254 users found this review helpful

 
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