6MOUTHS Recipe Reviews (Pg. 1) - Allrecipes.com (18725180)

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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 14, 2013
Everyone loved these! The only changes I made were increasing the flour to 1 3/4 c and omitting the walnuts because I was out. I made 20 LARGE cookies and baked them for 20 minutes a batch. They were crisp on the outside and chewy on the inside. Delicious!
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Crazy Cake

Reviewed: Apr. 16, 2013
This cake is so easy, delicious and versatile! We don't have any allergies & we're not on any special diets and this is still a cake we will make over and over again! This chocolate one is wonderful and you can sub cold coffee for the water for a more intense chocolate flavor. I've made a vanilla version by subbing extra flour in place of the cocoa powder and throwing in a little extra vanilla extract. The orange one is AMAZING!!! You sub extra flour for the cocoa powder in the recipe, orange juice for the water and add the zest of one large orange to the batter. Topped with whipped cream or an orange glaze -WOW! I've seen lemon and spice versions as well and I can't wait to try them!!
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Simple Whole Wheat Bread

Reviewed: Mar. 24, 2013
This bread is absolutely delicious with a wonderful, slightly sweet flavor! My only change to the ingredients was using Brummel and Brown spread in place of butter. I made it the way I make all my breads -proofed the yeast with 1/2 c warm/hot water & honey & let it sit for 10 minutes until foamy. I combined the salt and most of the flour in my KA mixer & after the 10 minutes, poured in the yeast, remaining water, honey & melted butter. I used my kneading hook & added 1/4 c of flour at a time to the mixing bowl as it mixed, just until the dough cleanly pulled away from the bowl. I kneaded it for 8 minutes, then put it in a large Pam sprayed bowl & covered it with saran wrap. I placed the bowl in the oven which had been preheated to 170 (the lowest my oven goes) and turned off. I left it in the oven until doubled, punched it down, formed 3 loaves & placed it back into the warm oven, uncovered. When the loaves had doubled, I removed them from the oven, preheated it, then placed them back in to bake. I've had issues in the past, with my bread rising, then falling when I uncover it. I never cover it anymore for the 2nd rise. It works great every time and I've never noticed any negative results. Thanks for a great recipe!
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Honey Bun Cake I

Reviewed: Feb. 26, 2013
Very sweet but good! It would be great with a cup of coffee or some vanilla ice cream to cut the sweetness a little. I used nonfat Greek yogurt in place of the sour cream only because I was out and cut the confectioner's sugar in the glaze down from 2 cups to 1/4 c and it was still PLENTY SWEET. Next time I may cut the brown sugar from 1 cup down to 3/4 cup. I made it in a bundt pan and it took 50 minutes to bake through.
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Sweetened Condensed Milk

Reviewed: Jan. 6, 2013
I whisked the powdered milk and sugar together first, then added the boiling water with softened butter and 1 tsp of vanilla. I used my immersion blender to mix it up and it was perfectly creamy with no texture issues at all. I used it to make granola bars and it worked great! Next time I'll try honey or agave in place of the sugar and some of the water.
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3 users found this review helpful

Cranberry Nut Granola Bars

Reviewed: Jan. 6, 2013
This is a great base recipe. I used all old fashioned oats, 1 full cup slivered almonds, 1/3 c chia seed, 2/3 c hemp seed and 1 c dried cranberries and mixed it all with homemade sweetened condensed milk. I baked them about 30 minutes and my kids loved them!
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Beef Bulgogi

Reviewed: Oct. 23, 2012
I thought this was pretty good. The kids loved it! I didn't have any sesame oil but I'm sure it would have made it even better. I cooked it on the stove and served it with white rice and steamed veggies.
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Best Brownies

Reviewed: Oct. 22, 2012
Excellent and I didn't even make the frosting which I'm sure would make them even better! Don't over bake or they'll be more cake like. My husband, who is not a huge chocolate fan, thought they were delicious!!
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Honey Graham Crackers

Reviewed: Oct. 15, 2012
After reading some reviews, I was worried these would be bland so I added 2 tsp of cinnamon to the flour mixture. I also used butter in place of margarine and 1/4c agave nectar in place of the honey. I did not refrigerate the first batch and it worked just fine. **For rolling EXTRA THIN - cut a piece of parchment paper the size of your cookie sheet and then move the parchment to the counter. Put the dough on the parchment and place a sheet of saran wrap over the top. You don't even need to touch the dough this way and you don't need any additional flour. After your dough is rolled very thin, simply put the parchment onto the cookie sheet, pull off the saran wrap and score it with a knife. I sprinkled the tops with white sugar before baking. I believe the key is rolling them as thin as you can. The thicker the cookie, the softer it was and it didn't taste much like a graham cracker. The thinner cookie with the crisp texture was perfect so I had to play around with the timing to get them just right without burning them. We made smores using these and didn't really care for them although I think they're great all by themselves! All of my kids LOVE them! Thanks for a great recipe!
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5 users found this review helpful
Photo by 6MOUTHS

Creamy Chocolate Frosting

Reviewed: Sep. 21, 2012
Yummo! Great compliment to Simple and Delicious Chocolate Cake! My only change was using whole milk in place of the evaporated. Made enough to frost 12 cupcakes.
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Photo by 6MOUTHS

Ultimate Maple Snickerdoodles

Reviewed: May 22, 2012
Delicious! Instead of the sugar/maple sugar coating, I drizzled them with a maple glaze by melting 1 Tbsp unsalted butter and 2 Tbsps real maple syrup in a small saucepan then whisking in 1/2 c powdered sugar until smooth. I will definitely make these again!
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2 users found this review helpful

Mascarpone Substitute

Reviewed: May 21, 2012
Worked great in my recipe -thanks!
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3 users found this review helpful

Biscotti

Reviewed: May 13, 2012
I'd give this 10 stars if I could because it's an excellent, easy, base recipe that produces the perfect texture with minimal ingredients and effort. I've made chocolate chip biscotti, cranberry walnut, maple pecan and chocolate walnut all using this recipe as a base. The dough is sticky so I spray my hands with non-stick spray when forming it into a roll & patting it down. I bake it closer to 20 minutes for the first bake and cut them with a straight, sharp, large knife by just pushing straight down immediately out of the oven. For the second bake I lower the temp to 300 and bake them until they're dry, about 20-25 minutes. I've tried many biscotti recipes and this is by far my favorite! Thank you!
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Restaurant-Quality Maple Oatmeal Scones

Reviewed: May 12, 2012
These are excellent! I omitted the cherries just out of personal preference and used vinegar and milk in place of the buttermilk. I baked them at 400 degrees and topped them with a maple glaze instead of the sugar. For glaze: melt 2 Tbsp butter and 1/4 c maple syrup in a saucepan over medium heat. Whisk in 1 c powdered sugar and immediately top cooled scones.
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3 users found this review helpful
Photo by 6MOUTHS

Oatmeal Peanut Butter Cookies

Reviewed: Mar. 31, 2012
Excellent! I increased the oats to 1 1/2 cups and used crunchy peanut butter for a little extra texture. I usually don't use shortening but it does give a wonderful crisp texture. I rolled the dough into small balls for a perfectly, round cookie and refrigerated it in-between batches for easier handling. These are absolutely perfect!
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Peanut Butter Bars I

Reviewed: Mar. 20, 2012
So good! I used reduced fat graham cracker crumbs, 1 c confec sugar (plenty sweet for us) maybe because I used milk chocolate hershey kisses in place of semisweet chocolate (I had leftover chocolate because I used a smaller pan). I also added a couple of Tbsps of hemp protein powder. I don't know the size of my pan but it's much smaller than a 9X13 and they are a nice thickness. Next time I'll use only 3/4 c butter. They cut beautifully with a dough cutter after a few hours of chilling. Keep them in the fridge for a firm bar!
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Photo by 6MOUTHS

Swope Bread

Reviewed: Feb. 26, 2012
My only change was using Splenda in place of sugar. I have mixed feelings about this bread. It was incredibly quick and easy to throw together but it was far from my favorite. I took some to my mother and she thought it was really good. I'm sure it would complement some dishes, as it is very dense and hearty. I actually think it would taste pretty good using 100% all-purpose flour but that would take all the nutrition out of it.
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Chocolate Crinkles II

Reviewed: Jan. 24, 2012
My only change was using 3 jumbo eggs and I mixed the whole thing with a wooden spoon -didn't even take out the mixer. They taste like rich little brownie bites! Chocolate lovers will be in heaven!
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4 users found this review helpful
Photo by 6MOUTHS

Byrdhouse Blistered Cherry Tomatoes

Reviewed: Jan. 10, 2012
LOVE this! I used ev olive oil instead of butter and threw in some sauteed onion. The tomatoes were literally done in 1 minute and so good! Thank you SunnyByrd!
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No Bake Pumpkin Pie I

Reviewed: Nov. 4, 2011
I made this pie with fresh pumpkin and a pre-cooked flour crust. The flavor was good but the texture was a little jiggly, I suppose to be expected from the gelatin. The crust stayed nice and flakey with this method but the overall consistency made it lose in a taste test with a Libby's pumpkin pie I made.
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