wisweetp Recipe Reviews (Pg. 1) - Allrecipes.com (10732242)

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Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

Reviewed: Jun. 4, 2014
We love this, although the last time we made them, I used raw cacao butter instead of coconut oil as I had only liquid coconut oil and didn't know if it would set properly. And oh my! This batch was KILLER! Full chocolate flavor, and it rivals my all-time fave, Scharffen-Berger. I always add vanilla, and I use only 2 TBS honey since we like bittersweet chocolate. Be sure to use cocoa you really like in this!
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Doggie Birthday Cake

Reviewed: Aug. 15, 2012
These deserve 10 stars according to my dog, Jay. : ) I used a chunky, natural peanut butter and canned pumpkin instead of carrots since these were a last minute decision to make, and the pumpkin was easier. I also used plain greek yogurt for half the oil, and I used olive oil for the rest of the oil. I did use ww flour, and I also added a couple tablespoons flaxseed meal for some added health benefits. He absolutely loves them, and they were a perfect b-day treat. I've already shared with my fellow dog-loving friends! Thanks for the recipe...I am definitely making them again!
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3 users found this review helpful

Whole Wheat Sweet Potato Muffins

Reviewed: Sep. 13, 2012
Yum! These smelled sooo good when they were cooking, I couldn't wait to try one. And they did not disappoint. I scaled this for 12 muffins and had to make some substitutions. I had only a couple tablespoons honey, so I used pure Louisiana cane syrup, and I substituted a third of the ww flour witih ground pecans. I didn't have vanilla yogurt and used buttermilk. And I added allspice and cardamom and eliminated the cloves. I also used avocado oil for the vegetable oil and used some apple butter in place of some of the oil and buttermilk (not quite enough buttermilk). Because these were a last-minute decision to make to use up a leftover baked sweet potato, I skipped the topping and sprinkled with demara sugar instead. I'll have to try as written sometime, but I'll definitely be making these again soon as I did this time! They are so light and tender, and I can really taste the sweet potato and cane syrup. Please take the time to bake the sweet potato, and bake until it's very soft and the skin is browned on the bottom and pulled away from the potato; you will be glad you did! Canned doesn't compare.
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Tangy Mustard

Reviewed: Sep. 29, 2012
Very good mustard. Dried thyme is not a favorite for me, so we omitted that, and I didn't have any oriental mustard seeds and omitted those, too. Nevertheless, the mustard is very good already even though we just made today. I added more honey to one of the jars, and that's great, too. I will definitely make this again! ADD'L INFO: I mixed some of this mustard with a bit of heavy cream to make a mustard sauce for grilled chicken and steak....AWESOME!!
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English Flapjack

Reviewed: Aug. 23, 2012
Mmmm. Caramelly, buttery, toasted oats...what's not to love? I did use Lyle's golden syrup and highly recommend that for flavor. Honey would be my second choice because it's similar in consistency...corn syrup may have the same texture but it doesn't bring any flavor to the party. I added a splash of vanilla, and I cut oats back to a little over 2 1/2 cups. I wanted some chewiness in the bars. I used black raisins which worked well, but I think the bars are perfectly suited to a little more tang, and next time I make them (there will be a next time!), I'll use dried tart cherries or cranberries. And nuts would be a great addition, too. So simple and yet so tasty!
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Honey Roasted Carrots

Reviewed: Oct. 6, 2012
I used a pound of organic baby cut carrots and cut each one in half. Since my carrots were already very sweet, I used about half the honey, and I also sprinkled a little sherry vinegar over the mixture...just a few drops. I roasted them at 400 degrees on a baking sheet covered in parchment paper for 30 minutes or so then turned the heat to 425 for another few minutes. They were lightly browned and delicious! I do think that 350 is a bit too low for cooking if you want them browned, so take note of your temp if you want them caramelized. And don't crowd them too much. Cooked this way, I loved these, and I'm already planning to head back to the store within the next day or so for more carrots!
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5 users found this review helpful

Whole Wheat Sweet Potato-Apple Butter Muffins

Reviewed: Oct. 11, 2012
I loved these. I had a baked sweet potato in the fridge, and I mashed that and used instead of pumpkin--I prefer sweet potatoes, anyway. I also used apple butter since I never had applesauce, and I omitted the white sugar (they are plenty sweet without it, especially with the apple butter). I was a half cup short on ww pastry flour (use that in muffins since it makes a lighter product), and I added 1/2 cup ground pecans (couldn't readily find my pecans in the freezer!). Obviously, I didn't add pecans, but I did add raisins (black because that's all I had). I also used separate spices instead of punpkin pie spice (allspice, ginger, cardamom, and nutmeg--my personal fave blend). They are moist and light, and I love them! Like other reviewers, I would recommend using the oil--the texture will be much better, especially with ww flour. Thanks for this...I will definitely be making these over and over this fall and winter!
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Habanero Heat Salad Dressing

Reviewed: Sep. 11, 2013
I thought this was great. I had to change a bit due to personal preference and pantry limitations. I used half sesame (untoased) and half roasted peanut oil instead of olive oil--personal preference--and a red serrano pepper from my garden--what I had on hand. I also used a natural peanut butter so I added a bit of honey, too. I love the idea, and the taste is great. Makes a great sauce for pasta or other grains, dip, marinade, etc. It's definitely a keeper recipe. Thanks, Soup Lover-Sue!
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Chocolate Strawberries

Reviewed: Mar. 27, 2012
There's very little in the world more pleasurable than a fresh sweet strawberry dipped in high quality bittersweet chocolate! : )
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4 users found this review helpful

Schlotsky's Bread

Reviewed: Nov. 2, 2009
Amazingly close to Schlotsky's. My whole family loved this. I upped the amount of salt due to the reviews...added about a teaspoon but otherwise stuck to the recipe except for the pans. I used personal pizza pans to make individual loaves. They turned out fabulous. I can't wait to make a jalapeno cheese version. I will make these again and again. So easy and so good!
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10 users found this review helpful

Delmonico Potatoes

Reviewed: May 27, 2013
This is yummy. We really don't care for processed cheese, so I used a sharp cheddar and a little colby jack, too, instead. I layered the cheese, potatoes, and onions and poured the milk mixture over the top, and I used evaporated milk instead of half and half. I also added some garlic powder, dry mustard, and red pepper to the milk mixture. I don't know how close my end result is to the recipe, but we love it; that's a success in my book! Mine did take much longer than the time in the recipe, but my hash browns (I used Yukon Gold frozen ones) were just partially thawed, so I expected that.
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Creamy Succotash with Bacon, Thyme and Chives

Reviewed: Oct. 31, 2012
I love succotash, so I knew I would love this. This is great with the fresh thyme, but I don't really care for it with the dried...it's just a bit too strong. However, the recipe can be altered as you see fit, too. I first made this for Thanksgiving a couple of years ago, and to my surprise, even those who professed to hating lima beans (butterbeans if you are a Southerner!), loved this dish. I usually use half and half instead of cream. It works well, too.
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Ryan's Reverse Popper Dip

Reviewed: May 8, 2013
Excellent, excellent dip. I used fresh breadcrumbs from a stale baguette I had on hand (they were pretty dry) but stuck to the recipe otherwise (a major feat for me, lol!). Hands down, the best popper dip I've tried. Thanks, Cat Hill...this one's going into the keeper pile, and I can't wait to make it with my fresh peppers! Really, any pepper would be good, and I'll try a mixture this summer.
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Buttermilk Pie Crust

Reviewed: Nov. 29, 2011
Not surpising considering the ingredients, the flavor of this crust was very reminiscent of biscuits to me. It was very tender, but I should have held back a bit of the buttermilk...the dough was a bit soft and definitely didn't need the whole amount. I used the food processor, and it came together in a snap. The flavor and texture are very good, and it's a keeper recipe for me. It was a great choice for my turkey pot pie. Next time I'll reverse the butter and shortening amounts.
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6 users found this review helpful

All-Natural No-Bake Cookies

Reviewed: Mar. 11, 2013
My mom and I made the original no-bake cookies many times while I was growing up. I always loved them, but I haven't made them in a long, long time. When I came across this recipe, I decided to give it a try and see if they were as good as what I remember the originals to be. We loved this recipe. It's not too sweet. I used a little less than a cup of honey which was perfect for our tastes. I also added a couple tablespoons ground flaxseed meal, and I doubled the vanilla. I used natural crunchy peanut butter. The texture is softer than the original, but they set just fine. The texture is great...creamy and a little chewy from the oats. This one's a keeper for us. I think it would work great with agave or brown rice syrup, too.
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Fresh Ginger Carrot Salad

Reviewed: Jan. 7, 2013
I cut this way down in serving size since I'm the only one in the house that eats it, but it's fantastic. I used greek yogurt, unsweetened shredded coconut, and added a splash of vanilla. I'm still learning to love carrots, but this is one way I definitely love them! My mom really liked it, too.
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Jay's Signature Pizza Crust

Reviewed: Jan. 14, 2009
Very good crust for deep dish pizza. As many other reviewers noted, I did have to add at least an extra cup of flour. I mixed in my Kitchen-Aid with the dough hook, and it turned out well. This won't replace my go-to one for thin crust, but it's a keeper for the deep dish.
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Mississippi Tea Cakes

Reviewed: Jan. 7, 2013
My mom gave me this same recipe many years ago. She's been making them for a couple of decades. They are really good and can be flavored any way you like. We usually chill the batter in the fridge for a few minutes to keep them from spreading too much. We like them a little chewy. Just a good basic tea cake recipe, and it's perfect!
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Southern Sweet Potato Bread

Reviewed: Sep. 24, 2011
Mmmm, this is good. I love sweet potatoes and usually substitute them in any recipe calling for pumpkin. Because I made a last-minute decision to make this last night, I used a can of organic sweet potato puree (it was a little over a cup, so I just omitted the milk and used the extra potato). My changes...used half white and half brown sugar, whole-grain spelt flour for the AP flour and used pecan meal for 1/2 cup of the flour (just didn't feel like chopping pecans last night), 1/4 cup oil and 1/4 cup melted butter, and added a couple teaspoons vanilla. I also added some allspice for part of the cinnamon. The house smelled great while it was cooking. I had a piece after it cooled last night and it was pretty good. But this morning, it is great! If you can keep yourself away from it to leave it overnight, you will be rewarded. I'll be making this one again soon!
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Roasted Yam and Kale Salad

Reviewed: Jan. 7, 2013
Sweet potatoes and kale...2 of my favorite veggies! I like Lacinato kale in this, and I prefer sherry vinegar to red wine vinegar, but either way, this is delicious!
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2 users found this review helpful

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