AJ Recipe Reviews (Pg. 1) - Allrecipes.com (10001760)

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Sopapilla Cheesecake Pie

Reviewed: Dec. 24, 2013
This is a hit every time I make it, and now am making it by request for Christmas day! I've modified it a little over time: - less sugar, I only used 2/3 cup - use really good real vanilla extract...the better vanilla makes a tastier filling - pre-bake the bottom for 8 minutes...helps it from getting soggy. This means you have to have the rest ready to fly and finish quickly and back in the oven. - lemon zest in the cheesecake filling! It's adds depth and takes the heat off the sweet - I use half the butter, soften it, spread it evenly on the top --- then I sprinkle half-cinnamon and half-sugar on top...again...cut the sugar so it's more cinnamony than sugary - no honey Let it refrigerate overnight --- something magical happens :)
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3 users found this review helpful

Creamy Rice Pudding

Reviewed: Aug. 4, 2012
Nice and easy! This makes a creamy vanilla pudding with rice in it, which is not like an old-fashioned baked rice pudding which is thicker. This fit the bill for what I needed to make. I substituted half of the milk with "light coconut milk" and used 2% milk. I also just used a wee little bit of unsalted butter to keep the fat down (and I added fat w/ the coconut milk)
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1 user found this review helpful

Pumpkin Pancakes

Reviewed: Dec. 19, 2010
This is a hearty savory pumpkin pancake recipe. It's not too sweet, and the pumpkin flavor comes through. I put in more cinnamon, but that's a personal preference. A few drops of vanilla and little fresh grated nutmeg added some depth. I did not use allspice as I don't like it, and used half the ginger specified as I don't like a strong ginger flavor. Hints: Don't overmix! Use a large spoon or spatula to fold the dry and wet together til they are JUST mixed. I took the suggestion of dissolving the brown sugar in with the other liquid ingredients. Let the batter sit for ~15 minutes before cooking, the vinegar/baking soda/powder need to start working. The batter IS thick, just spread out on the griddle with a spoon. I only used medium heat, anything higher would have burned my pancakes before they were cooked through. This is a keeper recipe :)
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6 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 18, 2010
Perfect Snickerdoodle! Cookie dough with flavor, lots of cinnamon in the coating, crisp outside chewy inside. Hints: - do NOT "cream" the butter/crisco/sugar like you would for a cake. "Creaming" is a method we use for cakes, waiting for the sugar to dissolve in the butter by whipping the outta it in something like a KitchenAid. - I used my KitchenAid on the first setting, STIR. I mixed the softened butter and crisco til it was homogenous, then added the sugar and let it go for a good minute til mixed on the LOW setting, then the eggs and vanilla. I added the flour mix gradually on low and finished the last bit by hand. DO NOT OVERMIX. - I let it refrigerate for 1/2 hour, then used a cookie scoop for making the balls even. - If you have a dark cookie sheet, you'll want the oven at 375. If you have a light colored one, go ahead at 400. I use parchment paper, and I have an oven thermometer to make sure the temperature is correct. That is VERY important. - I baked a batch at 10 minutes at 375F on a light colored aluminum sheet pan. Then I baked a batch at 400F for 8 minutes. - Wait for the cookies to "crack" through the coating, happens around minute 6.5, then bake another 1.5 minutes. - They were very "fall apart" while warm, so I kept them on the cookie sheet for a few minutes before moving to a cooling rack, lined with paper towel. These are a really good traditional Snickerdoodle. The vanilla gives the dough a good flavor, don't leave it out!
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7 users found this review helpful

Mini Pumpkin Whoopie Pies

Reviewed: Nov. 6, 2010
Really great recipe! I tasted the batter, and decided to add another 1 tsp cinnamon and about 1/4 tsp fresh grated nutmeg. I also cut the ginger in half b/c it's a taste I'm not fond of. I thought the pumpkin flavor came through, but if you use homemade puree, be sure to really strain it to make it more condensed and flavorful b/c it is generally a milder pumpkin taste than canned. For the filling - I added another 4 oz cream cheese and another cup of powdered sugar. This made it a very cream cheesy taste, which I think the whoopie pie needs, a nice little tang. These'll go fast!
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1 user found this review helpful

Blueberry Buckle

Reviewed: Jun. 29, 2010
Great buckle! Nice and light, but chock full of berry goodness! It is very sweet though, next time I make it I will cut the sugar in the batter down to half a cup (maybe less) and add in some lemon zest. The batter itself is VERY thick when you make it, hard to fold in the berries but be gentle and patient. You have to spread it out in the pan (I lined mine with non-stick foil). I will use brown sugar next time in the topping. the other highly rated buckle recipe is a heavier denser cake, this one is lighter. I like both equally :)
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1 user found this review helpful

Soft Chocolate Cookies

Reviewed: May 17, 2010
Holy chocolate awesomeness! These are almost like what I use for Crinkle Cookies (roll ball in confectioner's sugar before baking). Very rich chocolate taste --- I'm using them for ice cream sandwiches :)
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1 user found this review helpful

Banana Coconut Loaf

Reviewed: May 12, 2010
Good base recipe and I made some changes: Instead of white flour I split it into half white and half whole wheat. Instead of 2 whole eggs I used Eggbeaters Instead of all butter I used 1/4 butter and 1/4 cup applesauce Instead of 1 cup of all white sugar...I used 1/2 cup brown and 1/4 cup white. (just sweet enough). I did use sweetened coconut. I did not use almond extract or nuts (allergic) --- so I used 1/4 tsp vanilla extract. I didn't use cherries either. Instead I added in some bittersweet chocolate chips sparingly. Made as mini-muffins and they are scrumptious!
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1 user found this review helpful

Fresh Pineapple Upside Down Cake

Reviewed: Mar. 4, 2010
wonderfully light cake! this is a chiffon style cake - so be sure you whip those egg whites til they are the first stage of "stiff peaks" and are still glossy. With my KitchenAid it took about 10 minutes on speed 8. If you have a handheld mixer...it'll be about twice that. If you are using a whisk...heaven help ya, it ain't gonna happen easily. When folding in --- take 1/3 of the white and mix into the batter, no need to be gentle. It lightens the batter. Then dump in the rest and fold in gently til all incorporated. Note: you need a deep pan else don't put in all the batter! Also - put some foil around the bottom curled up to catch brown sugar dribbles :) YUM!
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11 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 23, 2009
I gave 5 stars b/c this is a good basic recipe, and I added my own tweak. I have a recipe for Cranberry Bliss bars and REALLY love the candied ginger and orange zest in those. So - I added about 1 TB of minced finely candied ginger (probably could have gone up to 2 TB) and about 1/4 tsp orange zest. I used a good brandy and also added 1/2 tsp vanilla for added depth. To get thick cookies (I don't like thin ones) I refrigerated for a few hours. Meanwhile, that helped ALL the flavors to develop. The dough tasted richer. I used a cookie scoop to make a mound, then flattened slightly. Took 10min to bake from being cold dough. Hint: bake 2 "test cookies" before doing a whole batch so you know how they spread and if they need to be flattened.
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4 users found this review helpful

Oatmeal Chocolate Chip Cookies I

Reviewed: Nov. 16, 2009
I used all shortening (last time I subbed in butter they spread very thin), quick cooking oats, and 1/2 tsp salt. They are still a skoosh salty (but note I also don't regularly overly salt things). Next time, I'll use 1/4 tsp salt in this recipe. The baking soda is salt enough, and activates off the brown sugar...so salt here is only for seasoning. Overall good cookie - crispy outside, chewy inside. They are not thick cookies, and I did bake them after sitting in the fridge for 2 hrs. They settled once out of the oven, but any more baking and they would have been just all crispy.
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Chicken Breasts with Herb Basting Sauce

Reviewed: Mar. 17, 2009
5 stars, with caveat. This is the second time I made this, this time w/ fresh rosemary and fresh thyme. I also added lemon, since the last time I made this it was lacking "something". The lemon helps to freshen it up a bit. I added about 2 TB of fresh lemon juice (not that concentrate bottled stuff). I upped the amount of herbs for the fresh herbs. I placed the bone-in breasts in a baking dish, and spread the marinade (it's a bit thick) on the skin side. Then I placed cut lemon slices (rounds) on top. I covered w/ wrap and refrigerate for 3 hrs. I baked about 25 minutes foil covered, then basted and removed the foil and lemon slices on top for a remaining 25 minutes (they were thick breasts) to crisp up the skin. Then I let it rest (foil covered) for 10 minutes before serving (essential for the juices to run back into the meat). These were juicy succulent good tasting chicken.
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8 users found this review helpful

Bavarian Apple Torte

Reviewed: Nov. 18, 2008
This was a GREAT recipe and before I made it I did comparing to the other Apple Bavarian Torte (70 reviews) on this site. The main difference is the amount of "cheesecake like" center. THis recipe uses double the other, which makes it more like a cheesecake w/ apple pie filling on top than a bavarian torte (equal amounts of apple/filling). Next time I make this, a few changes: (1) make only 3/4 of this filling recipe (2) increase apples by 1 cup (3) add scant dash of fresh nutmeg to cheesecake batter (4) cook til center doesn't jiggle. Of note: I precooked the apples. Since I used granny smith (which I suggest, do not use red apples or red pie apples like McIntosh), they will take longer to get tender. I sliced 'em up thin and nuked them for 3 minutes in a covered glass dish. I drained them, then tossed in the cinnamon/sugar (to which I added 1 TB of flour b/c of apple moisture). Next time, I may add more flour. The apples weep considerably. As far as telling when it's done...I cooked mine for 70 minutes and it still jiggled in the middle slightly, which is how you should cook cheesecakes. I may cook it next time til there is no real jiggle, especially if I want to serve it within 2 hrs of cooling. the center was still mush. However, upon refrigeration the center was perfect. Lastly: this is usually served warmed or room temp. So if you refrigerate it b/c you baked ahead, then just let it sit out for a while on the counter or toss in a warm oven to heat up the apples.
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55 users found this review helpful

Blueberry Buckle

Reviewed: Jul. 20, 2008
Pretty good recipe --- makes a heavier buckle (which I like). After reading other reviews and noting many people said it was 'missing something' I did a few alterations on the original. 1. Use 1.5 cups of flour. I think 2 cups would have been fine, buckles are supposed to be spreadable and not pourable. 2. I replaced 1 TB of white sugar in the batter with 1 TB of vanilla sugar that I had leftover from a trip to Europe. If I didn't have that, I would have added just a few drops of vanilla to the milk. Just a few! I wanted a hint of vanilla. 3. I added about 1tsp of finely grated lemon zest. I think this is what people may have been missing. 4. I used Raw Sugar instead of white for the topping. I didn't want something super sweet from using brown, and I think just white sugar in topping is lacking...so Raw fit the bill. I used an 8x8 pan at 375d and it took about 40 minutes to bake until the toothpick came out with moist crumbs (if it comes out totally clean, you have overbaked and will have a dry buckle!) All said and done, great buckle base recipe with a few minor modifications.
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2 users found this review helpful

Joey's Bread Pudding

Reviewed: Feb. 10, 2008
I used this recipe as a base for a "Cinnamon Bread" bread pudding. I used a local bakeries yeast cinnamon bread (yeast, you know, with that nice rolled cinnamon swirl). I made a half-batch and baked in an 8x8 pan. For the half batch, I just weighed the cinnamon bread to be 1/2 pound, toasted, buttered lightly, and tore it apart in 1" cubes. For the half recipe, I used less sugar than called for b/c this was meant for a brunch, not dessert, further the bread was already sweet. I just used 3/4 cup of white sugar. I did not add any extra cinnamon, but added about 1/8 teaspoon of nutmeg to the milk to dissolve. Of importance! Be sure you let the bread soak in the egg/vanilla mix for about 5 minutes, then add the sugared-milk. This lets the egg set into the bread a bit. I used whole milk instead of half and half, and even then I thought it too much fat. I baked at 350d for 60 minutes, just when the center read a temp at 160d (important, since I had a mother-to-be at the brunch...I could assure her the eggs were thoroughly cooked). I chilled it the night before and by the time it was served, it was room temp and scrumptious! It is an egg-y custardy slice-able bread pudding...just the way I like it! AJ
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3 users found this review helpful

Moist Garlic Roasted Chicken

Reviewed: Nov. 18, 2007
WOW! Great recipe! Definitely roasting it in a parchment bag works! Enough steam escapes from the fibers so that you aren't "steaming" it (like in an oven bag), but roasting it. I chunked up some potatoes, carrots, and onions and roasted them in the bag w/ the chicken. I also put a little crunched up aluminum foil under the bottom of the bird as a make-shift rack so the juices would settle on the pan. I added fresh rosemary to the thyme, and stuffed the bird with lemon wedges onion, and the fresh herbs. Topping it with the lemon slices is a great way for it to self baste. It is incredibly moist and flavorful. I used the juices to make a quick gravy. Drain the bird and pour off the pan juices. I added 1/2 cup water b/c I see it was very lemony. I added fresh rosemary, no salt was needed. Heated it up on med-low, added cornstarch (cornstarch mixed with a little water), and stirred til thick. It was a skoosh over-lemony, so I added a small pat of butter to cut the flavor. That did the trick! And yes - the skin looks gross b/c it's not browned...but I don't eat the skin anyway...so it was fine by me. Be sure to let the chicken sit at least 15 minutes before slicing into else the juices won't run back into the meat. Great recipe!
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226 users found this review helpful

Sweet Corn Muffins

Reviewed: Jan. 21, 2007
These muffins had a good moist crumb. I only used 1/2 cup sugar b/c I like to use honeybutter on corn muffins. I think 1 cup of sugar would have been way too much. I made regular muffins and also muffin tops. I found I popped the stumps off the regular muffins anyway. I recommend muffin tops...nice crisp brown top to these :)
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16 users found this review helpful

Kringla II

Reviewed: Dec. 28, 2006
I have a similar recipe for the Norwegian "soft" Kringla cookies/cakes. Mine uses buttermilk though, but I think the sour cream is the key to fab flavor. Soft Kringla are amazing! I do mine in all sorts of shapes, but be careful to keep the same shape on each cookie sheet for even cooking. I do hoops, figure 8's, twists, 'S' shapes, and spirals (think snail shell). I've experimented with coating these in chocolate --- amazing! You can dip half a cookie, or use a thin-tip pastry bag and swirl on (think of following the spiral indent) or stripe on. Gotta use good quality bittersweet or semisweet chocolate though. Great recipe! Glad to see another soft-Norwegian Kringla recipe on the web.
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29 users found this review helpful

Italian Meatball Sandwich Casserole

Reviewed: Dec. 28, 2006
Great idea! I used some of the modifications others mentioned. Namely --- using light cream cheese and not a lot of mayo...just enough to zing it up (and used nonfat). I used a different meatball recipe as well b/c really this recipe is only as good as the meatballs! I used crusty french bread, sliced up 1" thick, toasted it lightly, spread with the cream cheese/mayo mix, then just cut each piece of bread in half. I just used marinara, no water. Other changes are that I used roasted garlic (from a jar) in the meatballs, garlic/parsley powder in with the cream cheese mix, and no additions to the sauce. YUM! AJ
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6 users found this review helpful

 
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