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

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Nicole S.

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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

Lamb Chops with Balsamic Reduction

Reviewed: Oct. 10, 2011
My husband said this was phenomenal, and even my 2 & 4 year old ate it. I've been a vegetarian for 22 years, am not very good at cooking meat, and even I managed to make it without too much trouble. Win win! I did not have shallots, so I used a small amount of red onion and a few shakes of garlic powder. Oh, and I just realized I never added the salt or pepper. Seems it was not missed!
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0 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

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

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

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

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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0 users 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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0 users 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

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

Oatmeal Chocolate Chip Muffins

Reviewed: Feb. 20, 2010
Made these with my 2.5 year old today. We used applesauce instead of oil, didn't add pecans, didn't do a topping, and microwaved the oats and milk for 4 minutes on very low power instead of letting them soak for 15. I also added a little vanilla extract and cinammon. Turned out quite well. Very filling and my daughter loves them. Next time I might try cooking them at a slightly lower temperature.
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0 users 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

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

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

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

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

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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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

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