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

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Nicole S.

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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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108 users found this review helpful

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

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

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

Fresh Fruit Ice Cream in a Baggie

Reviewed: Jun. 10, 2011
I promised my 4 year old a vanilla ice cream cone, but the local ice cream stand was closed! So in less than 15 minutes I whipped this up and I had one thrilled 4 year old. I only had whole milk on hand so I used that, was low on vanilla extract, so I added a tablespoon of instant vanilla pudding mix, and I left out the strawberries. I'm sure the texture was changed a bit by using whole milk instead of half and half, but it was still delicious!
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5 users 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

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

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

Robbi's M&M Cookies

Reviewed: Dec. 25, 2012
I did half butter, half shortening, creamed the butter/shortening and sugar before adding the egg, and put it in the fridge for a few hours before baking. They turned out beautifully. Not too thin, not too thick. If you really want to reduce spreading, scoop cookies on to parchment paper and put in the freezer for 15 min to overnight, then straight in the oven. They might take an extra minute or two to be done, but won't spread nearly as much. The family is loving them. I've heard they are "phenomenal" and "better than the store bakery ones" which I'll take as a compliment. :)
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2 users found this review helpful

Easy Chicken and Broccoli

Reviewed: Nov. 13, 2011
This was an Epic Fail for my family. They love everything that goes in to it, but mixed together they would not touch it. We have a rule that you have to try it, and even after a couple of bites they still hated it.
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2 users found this review helpful

Parmesan Chicken II

Reviewed: Sep. 11, 2009
This was a hit with both my husband and my 2 year old, who swore she didn't like chicken but ended up asking for seconds. I halved the recipe, used 1/2 cup parmesan & 1/2 cup unflavored bread crumbs, mixed in garlic salt, garlic powder, italian seasoning, and a bit of pepper. Will definitely make again.
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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

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

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

Healthy Banana Cookies

Reviewed: Jan. 10, 2012
I made a lot of changes to this based on other reviews, so I want to warn others what to watch out for. I did not have dates or raisins, so I replaced with chopped apple. Really needed the extra texture and sweetness a dried fruit would have added. I also substituted apple sauce for the oil, which I think was okay. Texture was good, but despite adding honey, cinammon, and allspice they were missing flavor. That being said, my 2 and 4 year old still ate them up for breakfast. I will make them again, just didn't love those changes.
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1 user found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 30, 2011
These are one of my favorite cookies, but DO NOT leave out the brandy! I use brandy flavored extract and it is the little difference that makes this cookie!
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1 user found this review helpful

Creamy Chocolate Frosting

Reviewed: Dec. 28, 2011
I needed a fast chocolate frosting that I could make with what I already had in the house. This fit the bill and the chocolate flavor was good, but the mouth feel was slightly grainy. Not sure if that had anything to do with me using whole milk instead of evaporated milk though. My husband thought it tasted not sweet enough, and he does not like overly sweet frosting. Good enough to try to perfect though.
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1 user found this review helpful

Ricotta Gnocchi

Reviewed: Apr. 18, 2011
Made this with my 2 and 3 year olds. We used the dough hook in my KitchenAid mixer. Bit of an overkill, but they love using the mixer. Did not drain the ricotta prior to making and added about a 1/2 cup extra during mixing. It was very sticky & closer to cookie dough consistency, but the other reviewers are right. Once it gets on to the floured surface it rolls and cuts just fine. Boiled for well over 5 minutes & some fell apart a bit, but overall good flavor. Both kids and hubby like it. Will definitely try adding new flavors, perhaps pumpkin or squash to start.
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1 user found this review helpful

Lighter Banana Muffins

Reviewed: Aug. 29, 2009
As I made them they were 3 stars, but to be fair I think one of my changes changed the flavor. I made them with my 2 year old. We used 1/2 white & 1/2 whole wheat. The whole wheat flavor was not well covered in this recipe. I also added vanilla & pumpkin pie spices,and a big spoonful of apple sauce. Wanted to do 1/2 a cup, but a spoonful was all that was left. The texture is good, and they rose well, but they are a little too sweet. I'd reduce the sugar, use all white flour, and add another banana next time. They worked well for a toddler, as they were not crumbly. Might make a good banana bread, too.
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1 user 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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