CAMMYSAUCE Recipe Reviews (Pg. 1) - Allrecipes.com (18898763)

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Chocolate Covered Cherry Cookies II

Reviewed: Feb. 20, 2007
I get requests for this recipe everytime I've made it... they always come out great, though I've experimented with a few variations. I think I've finally decided how I prefer to make them. I make the cookies a little on the small size - almost so you can pop the whole cookie in your mouth. I don't drain the cherries - I pluck them straight from the jar so that a tiny bit of the juice settles in the well of the cookie that you make with your thumb. I think this helps the cookies stay moist and adds more of the cherry flavor. I bake the cookies for 8 minutes with a bit of the frosting on top (just enough to cover the cherry so it doesn't get funky in the oven). Then I add more frosting on top after they've come out of the oven (so they look prettier). They're super moist so be sure you let them cool down on a rack before you attempt to move them or they'll fall apart.
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Photo by CAMMYSAUCE

Hot Cocoa Mix

Reviewed: Feb. 20, 2007
I had to adjust the recipe a couple times after testing the mix (THANK YOU to other reviewers!!), but was able to come up with something pretty yummy. I ended up using a whole bag of powdered sugar and a whole tin of cocoa powder, and increased the creamer to 2 1/4 cups. I think I'll try a flavored creamer next time... maybe a French Vanilla or something to make it a little richer. For coworkers' Christmas gifts, I filled tins with the mix and packed a coordinating mug, as well as some chocolate dipped candy cane stirrers - you get an extra shot of chocolate and a hint of mint!
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Photo by CAMMYSAUCE

Chocolate Crinkles II

Reviewed: Feb. 20, 2007
I LOVE crinkles, and these came out moist and chewy. I made only one change... instead of refrigerating the dough, I made a "slab," wrapped it in plastic wrap, and popped it in the freezer while I cleaned up my mess in the kitchen. I waited about 1/2 an hour and it was perfect to use a medium size scoop. A word of caution... you might think they're underbaked when you pull them out of the oven at 10 minutes, but you'll OVERbake them if you leave them much longer. I (accidentally) left a sheet in for just under 12 minutes and you could definitely tell a difference in texture. The next time I make these, I'm thinking I'll add shaved Andes Mints into the cookies for a little twist!
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Photo by CAMMYSAUCE

Sugar Cookie Icing

Reviewed: Nov. 1, 2006
I agree that the proportions are off (thanks to prior reviewers for the advice), but when you get the right consistency, the icing is very good! Got rave reviews from people at work! I followed the recipe except I used 2T milk, and then added an extra 1/4 c. of powdered sugar after it turned out too thin for my liking. After the adjustments, I was able to spread the icing on the cookies with a knife and it didn't run off the sides. Still dried hard and shiny, but make sure to let them dry completely... it takes a bit to set hard enough to stack them or plate them. I used with the Best Rolled Sugar Cookies recipe, and this amount frosted approx. 20 basic cookie cutter cookies... I had to make another batch to finish the rest of my cookies. Whenever I bake sugar cookies in the future, I'll use this or the Sugar Cookie Frosting recipe depending on the kind of decorating I'm doing on the cookie. This is better for detail work.
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Carla's Fruit Dip

Reviewed: Oct. 24, 2006
LOVE THIS! I'm always tempted to eat a spoonful all by itself! After making this at least a dozen times for family & work get-togethers, I still get compliments. I use 8oz flavored cream cheese, and mix in a few tablespoons of powdered sugar after everything else is blended together. I've used plain, pineapple, strawberry, honey nut, and blueberry cream cheese and they all turn out great. Some work better with certain kinds of fruit, but apples are always a favorite. Try strawberries, pineapple, honeydew, cantaloupe, graham crackers, ginger snaps, etc. I typically make the night before and it always tastes great. Keeps in the refrigerator VERY well... longer than the fruit!
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Coconut Shrimp I

Reviewed: Oct. 22, 2006
AWESOME! These came out so crispy, and tasted just like the ones from the big "lobster" restaurant chain! I refrigerated them, as suggested by other reviews and they held together great. I used pineapple juice instead of beer and added a dash of cayenne, which added a good contrast of sweetness and spice to the batter. For a sauce, I mixed the marmalade with plum sauce, brown sugar, and red pepper flakes. Got great compliments from my family tonight and requests to make this again!
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Chipotle Crusted Pork Tenderloin

Reviewed: Oct. 17, 2006
My boyfriend and I have made this twice and will be making it again and again! The first time, I knocked down the chipotle powder by half and it was still WAY too hot for me, but not for him. The second time, I only used 1 T., added 1/2 tsp more of onion and garlic powder, and 1 T. more of brown sugar. We also marinated the pork this time in pineapple juice and brown sugar for several hours before cooking. Both times, I sprayed a large baking dish and baked at 325 until the internal temp was close to 160. Came out very juicy and with just enough spice for me this time! DELICIOUS!
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Feta Cheese Foldovers

Reviewed: Oct. 17, 2006
I brought these to a family holiday and they didn't go over as well as I'd hoped... I didn't do a great job with the puff pastry, so I take partial credit for that. I used tomato basil feta, which made for very good flavor, but the finished texture wasn't great. They didn't get melty and gooey like I think people - and I - expected when they heard "cheese" foldovers. I want to give this another shot, and maybe mix the feta with another cheese.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 17, 2006
My boyfriend and I baked these cookies and he really loved them. The flavor of the spices with the raisins is terrific. But I personally prefer a thicker, chewier cookie. These were still chewy and good, but pretty thin. I ate mine with some ice cream, which was really good - they'd probably make good ice cream sandwiches! I baked on parchment for 10 minutes and then checked them. They were still WAY too gooey in the middle so I left them in just another minute and that little time did the trick. They stayed chewy the whole week that they lasted between my guy and me! I'll be making these again, upon his request.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Oct. 17, 2006
I've brought this to work twice and it has been devoured both times. This time, I doubled it and it STILL was gone before Noon! I use roasted garlic alfredo which gives it the right amount of garlic flavor for my taste, so I nix the cloves. I use the whole block of cream cheese, blend everything together and add a handfull of extra mozzarella before baking. If I'm taking it somewhere, I transfer to a crock pot and keep it on low. I serve with toasted mini bread chips that you can buy bagged. It's VERY creamy and the flavor is fantastic.
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Photo by CAMMYSAUCE

Sugar Cookie Frosting

Reviewed: Oct. 17, 2006
Used this with the Best Rolled Sugar Cookies recipe and the frosting added the perfect amount of sweetness to the cookies. This may be TOO sweet for other cookies that are very sweet by themselves. I only had butter flavor shortening and it turned out just fine, except it made it a bit difficult to color a yellow frosting the way I wanted :o). Creamy and smooth and SWEET!
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Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 17, 2006
My boyfriend and I love these cookies. But if we don't eat them right away, they don't stay soft past the second day. We end up nuking them for a few seconds in the microwave to soften them up and they're great again! I made no changes to the recipe and baked for 8 min. LOVE them warm but wish they stayed softer longer. We'll make these again and try some variations.
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Photo by CAMMYSAUCE

The Best Rolled Sugar Cookies

Reviewed: Oct. 17, 2006
I've been looking for a sugar cookie recipe that turns out like cookie bouquet cookies - and this is it! I added a little extra vanilla - let it spill over the measuring spoon :o) and added a 1/4 tsp almond extract. Chilling the dough for one hour won't cut it. You should let it go overnight if you can, but a few hours at the least. I let mine sit in the fridge for 4 hours and I had to flour my board and rolling pin to make sure it didn't stick. I only took out chunks at a time and kept the rest in the fridge til I needed to roll it out. I rolled out 1/2" thick and baked for 7 minutes. The texture is FABULOUS!! I used the Sugar Cookie Frosting recipe and they were super sweet. This is a keeper!
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Chocolate Chip Cheese Ball

Reviewed: Oct. 17, 2006
This went over pretty well at a family gathering... but it didn't disappear as I'd hoped, and I ended up bringing some leftover home. I eliminated the nuts for those who wouldn't like them. I also rolled it in gourmet hot chocolate flakes (like a Williams Sonoma hot chocolate mix) instead of choc chips and got good reaction to that. Served with chocolate graham cracker sticks. I wasn't a huge fan of biting into the hard choc chips, so I think I might make it with shaved chocolate next time. Awesome flavor though!
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Easy Sugar Cookies

Reviewed: Oct. 17, 2006
I distributed these among family and they loved them. They stayed crisp on the outside and soft and cakey inside for the couple days they lasted. I added almond extract, and extra vanilla and sugar as suggested in other reviews. I sprinkled a bit of sugar on top before baking and it made a nice crisp to the tops. Mine came out looking like the photo posted by Catalina S. They'd make great snickerdoodles if you add cinnamon to the dough. VERY good, home-made looking cookies.
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Biscochitos I

Reviewed: Oct. 17, 2006
I made these with friends and they were a hit. I added extra cinnamon into the dough for more flavor. I rolled out to about 1/2" thickness and made sure not to overbake. We did leaf shapes for fall last time and they turned out great! Pronounced biz-ko-CHEE-toes
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Photo by CAMMYSAUCE

Caramel Snack Mix

Reviewed: Oct. 17, 2006
I brought this to work today and it disappeared! I substituted cashews for almonds. As suggested, I added cinnamon and also a little nutmeg into the sugar before heating. I also added 30 seconds to microwave time to get the sugar temp up a bit - have to watch carefully so it doesn't bubble up too much. Came out nice and crunchy. Great fall flavor snack!
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