ggglitch Recipe Reviews (Pg. 2) - Allrecipes.com (18672980)

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Chewy Coconut Cookies

Reviewed: Jan. 17, 2007
Excellent Cookies! I used a whole tsp of vanilla extract instead of just half tsp and the cookies came out perfect at 9 minutes for my oven. Chewy and crisp with a nice touch of coconut. Reminds me slightly of snickerdoodles as well.
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2 users found this review helpful

Seven Layer Bars

Reviewed: Jan. 9, 2007
Perfect and extremely easy recipe.
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0 users found this review helpful

Peanut Butter/Chocolate Chip Cookie Bars

Reviewed: Jan. 9, 2007
Tasty and easy to make. Many variations can be done to this: each and every time its delicious.
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1 user found this review helpful

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Jan. 9, 2007
Very tasty! I like to change up the crust sometimes and use crushed wafers or make a simple shortbread crust. I use both white and dark chocolate chips, and have also used butterscotch chips as well before. A chewy, easy-to-please, chocolatey snack.
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3 users found this review helpful

Delicious Pumpkin Bread

Reviewed: Jan. 9, 2007
Moist and tasty. I used two 9x5 loaf pans and added 1tsp of ground cloves to the batter as well. I baked for 1 hour and it was perfect. I dusted the top with icing sugar for a little more sweetness. By itself its fragrant and mildly sweet, but still delicious!
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7 users found this review helpful

Cake Mix Cookies VII

Reviewed: Jan. 2, 2007
Perfect quick fix cookies! I used 1/2tsp of baking powder instead because I didn't want my cookies to be too puffy and cake like. I also used 2 egg whites so they would be healthier. Excellent results! If you decide to use egg whites, you must eat these fast (within the same day of baking) because the cookies will get very hard the next day.
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2 users found this review helpful

Cake Mix Cookies IV

Reviewed: Jan. 2, 2007
Perfect! When I'm feeling lazy and I don't feel like making cookies from scratch, I just use this recipe. It's the perfect quick fix for chocolate chip cookie cravings and it's not too high in cals either so its perfect.
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1 user found this review helpful

Cream Cheese Sugar Cookies

Reviewed: Dec. 26, 2006
excellent cookies! Refrigerating the dough is a must. I take out small amounts of dough as I roll it out so that the dough continuously stays cool. The taste and texture of the cookie is perfect. It's easy to frost and decorate these cookies after they've cooled. I will be making again.
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0 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Dec. 26, 2006
Excellent! I used 1 1/2cups sugar and it was still a little sweet for my taste, so next time I might use less. I used frozen blueberries and folded them into the batter. When folding frozen blueberries, work fast so that you can mix the dough evenly and spread it in the pan more easily before the dough gets too stiff. I baked for 65 minutes in my oven and it was perfect.
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2 users found this review helpful

Easy Soda Cracker Bars

Reviewed: Dec. 24, 2006
Pretty tasty! The first time I made this I used a 9x9 pan and it worked fine. These bars are delicious, chewy and very chocolaty. There can be many variations done for this tasty snack. I love using this crust the best though because it's light and doesn't make the bar any sweeter (because its already VERY sweet as is.) I might reduce the butter in the base next time or increase the crumbs for the base so the crust will be less greasy.
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Best Brownies

Reviewed: Dec. 24, 2006
Super rich, dense and sweet. I added extra melted semi-sweet chocolate to the mix for a richer chocolate taste and texture. Other then that I didn't change a thing. The brownies were sweet and rich enough as is so I did not make any icing.
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0 users found this review helpful
Photo by ggglitch

Joey's Peanut Butter Cookies

Reviewed: Dec. 20, 2006
These peanut butter cookies are tasty and rich. I baked them for 8 minutes.. they were soft and crumbled in your mouth. Really tasty and had a perfect texture. Next time I might try baking for 7 minutes for even softer cookies. The dough is a tad sticky and pretty hard to roll into balls using 1 1/4cups flour, so I increased the flour to 1 1/2cups flour which made it just perfect for rolling into balls. If you don't want to add flour, you can also refrigerate the dough first or roll the dough in sugar then shape into balls.
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5 users found this review helpful
Photo by ggglitch

Janet's Rich Banana Bread

Reviewed: Dec. 20, 2006
I bake banana bread often and I finally found a recipe that uses the exact same ingredients that I've been using for my banana bread. I have to give it a 5 star rating!! So yummy. I bake for usually 65-70 minutes and I usually use 3 or 4 mashed bananas.
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1 user found this review helpful

Chocolate Banana Bread

Reviewed: Dec. 20, 2006
The hint of chocolate goes very good with this bread! I'll definitely be making this again. I baked mine for around 70 minutes and it was great!
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1 user found this review helpful

Swedish Nuts II

Reviewed: Dec. 18, 2006
Excellent. This has a nice light and crunchy texture and taste, and what I love about this recipe is that you can take your time to evenly coat the nuts (and you can noticeably see which ones you've coated), while a lot of other candied nut recipes involving using the stovetop, you are required to work very quickly to coat the nuts before the mixture hardens. I compared these candied nuts with the stovetop candied nuts, and the feedback was that these ones tasted more unique! I also personally prefer the texture, look and taste of these ones. I will definitely be making these again
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22 users found this review helpful

Scottish Shortbread I

Reviewed: Dec. 17, 2006
This is the standard shortbread recipe. It's the perfect texture and taste. I baked for around 8 minutes in my oven.
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2 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Dec. 17, 2006
Tasty recipe! Unfortunately I couldn't find my candy thermometer so I just estimated.. 8 minutes at the middle setting for my stove. The mixture was fine but the bottom of the pan was a little burnt (which results in a huge pain to wash and a yucky smell). Next time I'll have to dig up my candy thermometer to be safe.
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Blueberry Coffee Cake I

Reviewed: Dec. 17, 2006
hmm.. this recipe seems to have flawed information. A bundt pan is a tube pan, and is therefore an upside-down kind of cake.. yet the instructions tell you to put the extra streusel at the top after all of the batter has been poured in (which would be the bottom of the cake since it's in a bundt pan!!). I put all the streusal as the middle layer w/ the fruit. Also, there is not nearly enough batter for a bundt pan (I use a 9" one).. I had to double the cake recipe and I used extra milk as well as less flour as previous users suggested. After around 75 minutes the cake was ready. The look? Not a very pretty looking cake. The taste? Nothing spectacular. The flavor is farely plain. This doesn't have that rich and fluffy 'cake' type texture that I associate with most cakes. There were too many recipe flaws and I had to take suggestions from other reviewers, and even then I didn't get a super great cake.. so this gets 3 stars. Very average.
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1 user found this review helpful

Pecan French Toast

Reviewed: Dec. 12, 2006
Tasty, but I needed longer baking time. I needed at least 40-45 minutes. I also used PAM like many other reviewers, but some parts of my finished toast still stuck, so make sure if you're using PAM to spray a few good layers. The orange zest was definitely a unique touch and the pecans created a pleasent crunch.
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3 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 11, 2006
My friend described the taste as: fluffy cookie dough with a crisp touch of sugar cinnamon, and she was bang on!! When you taste raw chocolate chip cookie dough, it tastes different than the actual baked cookie..But this cookie has basically a pure cookie dough taste in its baked form. A very simply and light not overly sweet cookie. Make sure you keep an eye on them while baking. I baked a batch for 9 minutes and the bottoms burnt so fast! Next tray I baked for 8 minutes and they were perfect. My cookies, however, did not have that cracked looking top that many of the submitted recipe photes have. My cookies were farely smooth looking but still had that crisp outside texture. I followed the recipe exactly too. I might try chilling the dough next time as some users suggested
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1 user found this review helpful

Displaying results 21-40 (of 56) reviews
 
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