Nicole S. Recipe Reviews (Pg. 1) - Allrecipes.com (18691752)

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Nicole S.

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Banana Muffins II

Reviewed: Oct. 30, 2005
Yum! Lends itself well to healthy alterations. I used 4 oz applesauce instead of butter, 1/2 cup Splenda instead of sugar, added 1 tsp vanilla extract & 1 tsp cinammon, plus a sprinkle or two of nutmeg. Reduced oven temp to 325 F as Splenda tends to make baked goods brown faster & baked for 25 minutes. Very moist & tasty!
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Apple Cake III

Reviewed: Nov. 26, 2005
My hubby requested apple cake for dessert on Thanksgiving and this recipe fit the bill! Per other reviews, I used 1 & 1/2 cans of pie filling, added cinnamon & nutmeg to both the batter and the topping, only used 1/4 cup brown sugar for the topping,left out the nuts, and baked for 37 minutes. Tastes even better after a few days in the fridge! I like to heat it in the microwave, but hubby likes it straight out of the fridge. Thanks Mary Ann!*******UPDATE***** Made this in muffin tins & they turned out really well! More like personal little apple cakes, but you can still pick them up & eat them like moist muffins! Baking time was about 30 min for the muffins.
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59 users found this review helpful

Chocolate Cakes with Liquid Centers

Reviewed: Jan. 1, 2006
I've made this twice. First time stayed true to the recipe with the exception of baking 12 minutes per previous reviews & letting ramikins sit for 2 minutes per reviews. Unfortunately, they were moist in the center but not liquid. Flavor was okay. Second time added splash of vanilla extract, cooked for 9 minutes & sat in ramikin for 15 seconds before unmolding. Cake unmolded nicely and held a rich liquid center. Flavor was perfect! A bit tempermental, but worth the experimentation to get it right.
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2 users found this review helpful

Excellent and Healthy Cornbread

Reviewed: Mar. 11, 2006
Perfect substitute when you don't want full fat, full calorie corn bread! In the couple of times I've made this, I used vanilla non fat, no sugar yogurt, added a 4 oz natural apple sauce for moisture, replaced the eggs with 1/2 cup egg beaters, and used Splenda instead of sugar. Changed the baking tempt to 375 to compensate for the Splenda and baked in muffin tin for 15 minutes. Next time I might try adding butter flavored extract for additional richness without the calories!
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8 users found this review helpful

Blueberry Cornmeal Pancakes

Reviewed: Mar. 12, 2006
Very filling breakfast. I made a few changes. Scaled the recipe for 3 servings, didn't use any oil, used light vanilla soy milk, added a mashed very ripe banana, 1 cup blueberries, added vanilla, cinnamon, nutmeg, and a little splenda for baking, and served with syrup warmed with cinnamon & nutmeg. YUM! Thanks for a great starter recipe.
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8 users found this review helpful

Egg-Free Low-Fat Oatmeal Cookies

Reviewed: May 29, 2006
After reading all the mixed reviews I wasn't sure what to expect, but was very pleased with the results. I used 8 oz unsweetened applesauce, splenda instead of sugar, just a smidge of honey for flavor, doubled the cinnamon, added a little nutmeg, and added about 1/4 cup eggbeaters. Baked at 325 for about 13 minutes to compensate for the Splenda, and added raisins but no nuts. Now I know the flavor is good, I think next time I'll leave out the eggbeaters & see how it changes the texture. With my changes it made a very flavorful, chewy, cake-like cookie.
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3 users found this review helpful

Spinach Brownies

Reviewed: Jul. 14, 2006
I've been making this for years & can't believe I'd fogetten to review it. It's always a hit! I do make some changes. I use fresh baby spinach (usually a bag of already washed ready for a salad spinach) chopped in to ribbons, red onion, and feta cheese instead of mozzarrella. I also add italian herbs, garlic, and typically either chopped red peppers, olives, or both. I cut the total amount of butter to about 4 tbs, use 2tbs to saute the onion, red pepper, and/or olive & throw the spinach in with the onion until wilted instead of boiling it. The rest of the butter gets melted & added as directed. I also have used even less butter, and it still comes out great.
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107 users found this review helpful

Michelle's Famous Washed Cranberry Sauce

Reviewed: Dec. 3, 2006
I've made this a few years in a row now, and it always works out well. I normally use splenda for baking instead of sugar and add cinammon, nutmeg, and ginger. Works well as a side, heating & served over french toast, or even as a spread in a sandwich. Thanks Michelle!
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Portobello Mushroom Stroganoff

Reviewed: Oct. 30, 2007
This was a great starting point! I did make some changes based on the reviews of others & a few swaps to help reduce the caloric content. I used greek nonfat yogurt instead of sour cream, and only used a 1/2 cup, changed the flour ratio accordingly, used red onion, and baby bella mushrooms. Also added a dash of soy sauce, a few shakes of granulated garlic, and cut WAY down on the butter for cooking the onions & mushrooms. Will definitely make again!
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1 user found this review helpful

Zesty Hominy and Cheese

Reviewed: Nov. 2, 2007
Surprisingly tasty! I did make a few changes: used reduced fat cheese, non-fat greek style yogurt in place of sour cream, chili powder instead of cayenne, and jalapenos instead of chili peppers. Still pretty high calorie, but every bite was worth it!
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Flourless Chocolate Cake I

Reviewed: Apr. 28, 2008
Even with 2 possible cake ruining events this turned out really well for me. It sat on the counter for about 15 minutes before going inthe oven, AND the spring form I used leaked water in to the pan (yes I wrapped it with 3 layers of foil, still leaked). I served it with homemade whipped cream & fresh strawberries. Only one person didn't like it, but he admitted he's more of a white chocolate person (um, hello, there's no chocolate in white chocolate.) Definitely use good quality chocolate, I used Ghiradelli & just melted it in the microwave, also just microwaved the water & dissolved the sugar & salt in that. Good advice to use a knife dipped in warm water to cut, makes very clean & neat slices.
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1 user found this review helpful

Easy Pumpkin Muffins

Reviewed: Jun. 22, 2008
Super easy, super tasty, and not horrible for you! : ) I used about 1/2 of a 29 oz can of pumpkin, only the cinnamon & nutmeg, and added mini chocolate chips both mixed in the batter & sprinkled on top. Very moist and not too dense. Definitely don't overcook, and don't add any extra liquid or eggs, it really doesn't need it. If you find it hard to mix, try sifting the cake mix before adding it in so there are less "lumps" to break up.
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1 user found this review helpful

Microwave Popcorn

Reviewed: Aug. 11, 2008
This recipe has a lot of potential! I didn't use any oil, just popcorn in a paper bag. I folded the bag over & stood it upright per other reviewer's suggestion. The bag ended up falling over anyway & the closed end of the bag was torn open by the popping kernels. I stopped the microwave early as a result, but was still surprised by how few unpopped kernels were left, no burned kernels, and no funky popcorn smell! It tasted great! Next time I will double bag & believe me, there will be a next time. : )
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1 user found this review helpful

Cinnamon Roasted Sweet Potatoes

Reviewed: Nov. 29, 2008
I made this for Thanksgiving & it was a hit! I did make a few changes & simplified the steps a bit. I cut the sweet potatoes in to smaller pieces, used olive oil & didn't measure, then just poured & mixed the potatoes until they were all glazed. I baked for 20 minutes with just the oil, then sprinkled the cinammon/sugar mixture, stirred, and put back in the oven for the rest of the time. I also stirred them every once in a while. Next time I think I'll try leaving the peel on, and there will be a next time!
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1 user found this review helpful

Extra Easy Pumpkin Cookies

Reviewed: Dec. 21, 2008
I read the reviews before making this cookie, so I was expecting a cake-like cookie. However, I don't think these can even be called a cake-like cookie, and I love cake-like cookies. The flavor is just okay and the texture is definitely more like a light muffin. I'm thinking of drizzling some sort of glaze over them & calling them mini muffin tops. Maybe changing the name, and therefore the expectation, will help them be enjoyed more. If I do make them again, I might try no eggs, or just one, and maybe add some softened raisins or dried cranberries to punch up the flavor.
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5 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 3, 2009
I baked these cookies a couple of days ago & the rating has been different every day. I halved the recipe, doubled the vanilla, and added a pinch of salt per other reviewers. Right out of the oven I was disappointed in both flavor & texture, was thinking of rating a 3. They were a bit powdery in texture (my husband described them as dry), but the flavor was pretty good with the exception of a funky aftertaste. I only baked them for about 9 minutes, but I think if I make them again I'll try baking less to see if that helps the texture. They did not flatten out, which I liked, and they were not crispy, which I also liked. Stored in a closed container for a day or so they were softer, but still on the dry side so rating increased to a 4. When the container was left not tightly sealed they got pretty hard, rating back to a 3. Still pretty tasty though, so I'm willing to try again to see if a reduced bake time helps. I always store cookies tightly sealed since I prefer soft cookies, so I'm not counting our mistake against the recipe.
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Pumpkin Spice Cookie

Reviewed: Jan. 12, 2009
These were a hit! I realized too late that I only had pumpkin pie mix & not solid pack pumpkin, so I used that with a butter yellow cake mix, added a bit of cinnamon, sprinkled cinnamon sugar on top of each cookie, and baked for 12 minutes. They were good right out of the oven, if not a bit sweeter than I expected. Sweetness was mostly due to the pie mix, though. They were a little crusty on the outside & soft in the middle initially, but overnight while stored loosely covered they became moist on the outside as well. I called them pumpkin muffin top cookies & both parents & children gobbled them up & raved. I will definitely bake these again with just plain pumpkin & perhaps try a few cranberries, raisins, or mini choc chips as mix-ins, too. **Update** I baked these again with solid pack pumpkin and a chocolate cake mix, added a splash of vanilla extract, then sprinkled cinnamon sugar on them before baking for 12 and a half minutes. They weren't spectacular right out of the oven but were great the next day. Got rave reviews & requests for the recipe. As an experiment I stored half in a plastic container with the lid just placed on top & half on a paper plate with another paper plate on top. The ones with just a paper plate on top stayed dry to the touch even the next day. Not sure how they would hold up longer than that though, because they are all gone!*****Update #2***** Finally made these with Spice cake mix. They were my least favorite.
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4 users found this review helpful

Chocolate Ganache Icing

Reviewed: Mar. 7, 2009
I made a few changes, but it worked out really well in a pinch. I used 1/2 cup skim milk and 1 teaspoon vanilla extract instead of the brandy. Heated the milk, butter, and extract in the microwave, then added semi-sweet chocolate chips & let sit to melt. It took a lot of stirring to melt the chips fully, but that's because of the stabilizers in chocolate chips. Let cool until spreadable & used for a 2 layer cake. Yum!
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2 users found this review helpful

Aunt Rosie's Gob Cake

Reviewed: Mar. 7, 2009
This review is only for the cake part. I did not use the icing. I used devils food cake mix & pudding mix and baked the cake in two 9 inch pans & used for a layer cake. Turned out very moist & chocolately. Very good with a semi-sweet chocolate ganache icing & a sweeter filling between the layers. Will definitely use again.
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2 users found this review helpful

Easy Lemon Cookies

Reviewed: Aug. 25, 2009
These are very good cake mix cookies. Very easy, too. Just don't expect bakery caliber, it is cake mix after all. I made them with my 2 year old during my son's nap and had no problem finishing them up in a short period of time. She loved rolling them in the powdered sugar. We got just under 40 smallish cookies. The batter is a little oily, but did not produce an oily cookie. I baked for about 10 minutes and the bottoms were brown, but not burned. We also keep them in a closed container. They stay on the softer side this way.
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1 user found this review helpful

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