NYSMILEZ Recipe Reviews (Pg. 1) - Allrecipes.com (18758461)

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Pumpkin Ginger Cupcakes

Reviewed: Oct. 31, 2010
best pumpkin flavored thing i've ever put in my mouth! just made these. sampled one mini cupcake.... had to have 2 more immediately after. totally doesn't need frosting but i'll probably make some cream cheese frosting II just to dress them up. I omitted the candied ginger (though, if diced well - i can see how that would be amazing in these!) and my supermarket only had sugar free butterscotch (which didnt come in a 3.4 oz package) so I subbed seasonal "limited edition" pumpkin spice instant pudding. YUM! the batter def wasn't "pour"able but it was still pretty easy to handle. I got 24 mini cupcakes, 6 reg cupcakes and a small pan out of one recipe. also, batter doesn't rise THAT much - fill the tins 3/4 full. So excited to get back to eating these, and bringing them to work tmrw!
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10 users found this review helpful

Chess Cake

Reviewed: May 25, 2010
i dont understand the rave reviews. i made the yellow cake "mix" from scratch... and followed the rest of the directions as written. (used 3.75 cups confectioner's sugar instead of 4... just because thats what 1 box equals) in any case, it was a pain to stir the base layer, and even worse to try and keep it down without it sticking to your hands. the top layer is way too eggy and there's not enough of it if its supposed to be like cheesecake. ugh, this was not what i was expecting at all and im far from pleasantly surprised. (35 mins at 350 seemed fine for mine tho - it looks the same as the 2 pics posted)
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8 users found this review helpful

Double Chocolate Mint Cookies

Reviewed: Jan. 5, 2011
these are super easy to make and my coworkers all loved them. i halved the recipe and used a little less butter (1 cup instead of 1.25 cups). Also doubled the mint extract, and used MINI semisweet chips. I highly suggest you do the same three things - lil less butter, lil more mint, and MINI. i dont kno how well these last from day to day since they all disappeared within hours, but they def taste better 3 hrs later than they do straight out of the oven.
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6 users found this review helpful
Photo by NYSMILEZ

Blueberry Buckle

Reviewed: Jun. 5, 2010
so so good. it's 90 degrees here today and i would turn my oven on all over again for this recipe. i used store bought blueberries (pint box), and added a tspn of vanilla to the batter. didnt have too much trouble mixing it, or spreading it. I popped it in the oven before i started making the topping. for that, i used - 1/2 cup light brown sugar, 1/2 cup oats, 1/2 tspn cinnamon and 1/4 cup cold butter. this came out amazing. a scoop of vanilla ice cream would be a nice addition but def not necessary. i used a round 9 inch pan. and baked for an hour (i added the topping on about 15 mins into baking, so that baked for 45 mins).
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6 users found this review helpful

Mary Mazzie's Anise Cookies

Reviewed: Dec. 5, 2009
these should just be called biscotti. especially if you follow the recipe exactly and put them back in the oven to brown on both sides. next time, i'll only pop them back in to toast one side. also, would be nice if these had some sort of icing on the top. they're very plain. or rather the anise flavor is very delicate, which is nice for a mature pallet but not that exciting. overall, would prob make this again bc i have a lot of anise extract, and no other recipes that call for it are this easy.
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6 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Jan. 7, 2012
this was good in terms of super simple and totally squashed my out-of-nowhere-super-intense need for chocolate. 30 mins at 300 degs cant possible be the correct temp&time.. im kind of surprised only a few other reviews mentioned that. maybe my oven,thermometer,and timer all malfunctioned?? in any case, i kept this in for 30 mins at 300, and it was completely raw in the middle, kept it in for another 15 at 325. it was still a bit underdone at that point, but i just wanted my fix so i took it out. i just made this but it seems like it will hold in taste for at least a week. Might even freeze a bit for when the next craving hits!
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4 users found this review helpful

Oatmeal Chip Cookies

Reviewed: Sep. 17, 2011
super easy to make. come out perfectly every single time. i took the advice of a fellow reviewer and added a tspn of cinnamon and 1/2 tspn of cloves just to make them a touch more perfect for fall. i also prefer to ALWAYS use mini choc chips and i think they're perfect for this recipe especially.
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4 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Sep. 6, 2011
my roomates and my mom loved this. personally i didnt enjoy the addition of pineapple. made the cake moist but almost too moist. felt like i was eating it almost raw even though i kept it in over the 1 hr suggested time. the taste was great tho.. so .. eh. guess im just setting my hopes too high.
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4 users found this review helpful

Zucchini Bread

Reviewed: Nov. 15, 2010
great with raisins. i used 2 cups unbleached all purpose flour and 1 cup whole wheat.. still tasted delicious.
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4 users found this review helpful

New York Cheesecake I

Reviewed: May 10, 2010
simple. delicious. the original. easy to personalize with fruit, chocolate, whatever your heart desires. but honestly, i prefer it just the way the recipe makes it. definitely going to be my holy grail cheesecake recipe.
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4 users found this review helpful

Brown Sugar Brownies

Reviewed: Sep. 4, 2012
i doubled the recipe for a 13x9 inch pan. Left out all salt and walnuts, but added a standard size bag of nestle tollhouse semi sweet choc chips. I must say, it was delightful. VERY easy to make. I would definitely suggest overbeating the butter and brown sugar to make sure the flavors meld. I also kept it in for exactly 30 mins. Definitely glad i didnt go a second over that time because the edges were already a teeny tiny bit dry. Overall - winnnnerrrr, for ease and deliciousness. Tastes like maple syrup morsels!
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3 users found this review helpful

Baked Kale Chips

Reviewed: Apr. 28, 2012
Super easy to make and really good! I love kale to begin with but this is a totally new way to enjoy it. I didnt have "seasoned salt" so i just used sea salt and a little bit of chili powder, garlic powder, and of course - parmesan! I will definitely be making these again, and playing with more spices. I think there's a recipe for salt/vinegar kale chips - - which sounds amazing!
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3 users found this review helpful

Pumpkin Flax Quickbread

Reviewed: Jan. 4, 2012
not terrible. definitely tastes healthy/fibrous. i threw in some raisins - definitely a good call. you need at least raisins or walnuts in there, otherwise - you will just be very sad eating this. :(
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3 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 7, 2011
leave out the walnuts, unnecessary. split the sugar into half white, half brown. follow the rest of the recipe exactly. NO FAIL - best cookies i've ever made.
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3 users found this review helpful

Maple Shortbread Cookies

Reviewed: Nov. 5, 2011
followed the recipe exactly. perhaps that was the downfall. ended up with boring pancake cookies and the incredibly subtle maple flavor completely disappeared once the cookies were cooled. :(
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3 users found this review helpful

Red Velvet Cupcakes

Reviewed: Mar. 27, 2011
super good right out of the oven when warm, didn't really taste as good the next day. ALSO, an ounce of red food coloring is more than you think.
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 18, 2010
A-OK muffins. i was hoping the crumb topping would be more crumbly.. sort of like on coffee cakes. that it was not... but it was still good.
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3 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Jul. 7, 2010
i made this into cupcakes. AMAZING! totally didnt need frosting/icing but I was bringing them to work on a summer day, ergo, a dusting of confectioner's sugar was NOT going to cut it. Instead, I dipped strawberries in dark chocolate and placed one on top of each cupcake. VERY well received.
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3 users found this review helpful
Photo by NYSMILEZ

Four Cheese Macaroni and Cheese

Reviewed: Jun. 14, 2010
i doubled my recipe bc i was making it for a bbq/party. too rich IMO, and not creamy enough. def needs to be served warm, otherwise just tastes like cold fat. it's good because it's carbs drenched in cheese but, ehh...
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3 users found this review helpful

Orange Cranberry Drops

Reviewed: Dec. 22, 2009
omg. i was making a batch for my boss and wanted to make sure they were PERFECT so i followed the recipe almost OCD exactly (actually sifted flour for the first time, used fresh-squeezed oj, and zested an orange on a grater?!) the one prob was i didnt have orange extract, so i just subbed a 1/4 tspn of pure vanilla extract and added an extra tblspn of orange juice. im not sure if the extra oj was to blame but the dough was pretty sticky.. so i popped it in the fridge for a bit to harden it up. baked for 12/13 mins... smelled amazing, burnt my mouth on the first bite. and i regret sampling them bc now i want to eat them all. also, maybe i made my cookies too big but there's no way i see more than 24 coming out of this amount of dough...
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3 users found this review helpful

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