Ktietje85 Recipe Reviews (Pg. 1) - Allrecipes.com (10048687)

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Taco Seasoning I

Reviewed: Jul. 21, 2011
We have used this recipe for a couple years now. We started out doing it as written, but have changed it up some over time. We often leave out the paprika and double the cumin because we like that flavor. Sometimes I leave out the oregano if I just don't have it. I usually leave out the black pepper, and sometimes use cayenne instead of red pepper flakes. Very good as written, though I think we prefer it with our tweaks.
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2 users found this review helpful

Oatmeal Chocolate Chip Cookies I

Reviewed: Jun. 23, 2009
I used this recipe as a jumping off point to make a much healthier cookie, but I was interested in the proportions of ingredients mostly. This turned out very well. (If anyone is interested, I used spelt instead of white flour, 3/4 cup coconut oil instead of the shortening, 1/2 cup organic brown sugar and 1/4 cup agave nectar instead of the refined sugars, only 3/4 cup chocolate chips, and I added a bit of vanilla). They were delicious. By the way, refrigerating them for a couple hours before baking really helped the texture. NOTE: If you get flat, burned cookies, your dough was too soft!! Add a little more flour or refrigerate the dough for a little while first. It isn't the recipe's fault, you just didn't bake them right.
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Oat Applesauce Muffins

Reviewed: Jun. 20, 2009
Not really what I was expecting. It was too sweet, and the texture was a little chewy. I'd prefer something softer. I added a little vanilla and salt as others suggested and added some blueberries, but this shouldn't have changed the flavor/texture too much. I will keep looking for another recipe.
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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Jun. 18, 2009
I like these a lot. I was looking for a sweet, easy, versatile dinner roll to make. I did bake them in muffin cups as other suggested, seemed easiest. It made 24+ for me this way. I did make a couple small changes. I used spelt flour instead of all-purpose and raw honey instead of sugar. Otherwise I didn't change anything. DD (17 mo.) loved them so much that I'm making several more. I've been craving cinnamon lately so I may make some as cinnamon rolls this time.
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Pizza Dough I

Reviewed: Jun. 5, 2009
This is a good recipe and I've used it several times. I do make some changes. I use honey instead of sugar, wheat or spelt instead of white flour, and olive oil instead of vegetable (you should always use olive in Italian cooking). I like to proof the yeast and let it rise briefly, but I only leave it 15 - 20 min. instead of the usual hour or more. It makes more than it says, but it depends on the thickness. One batch gets us 4 individual-sized pizzas (enough for one adult). Pre-baking the crust for a few minutes is a good idea, and the pizza REALLY needs to bake at 425 to 450 in order to crisp up properly. Pizzas always bake HOT. Because the recipe needed a few changes I give it 4 stars (and I'm not talking about my choice to let it rise; I'm talking about olive oil and baking temp).
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5 users found this review helpful

Blueberry Bread I

Reviewed: Jun. 3, 2009
This was a good recipe, I liked it. Good flavor and texture. I did make a few changes. I reduced sugar to 3/4 cup (or slightly less) and used turbinado (raw) sugar. It was still plenty sweet. I used 2 tbsp. applesauce and 1 tbsp. butter in place of vegetable oil. I used spelt flour instead of white/wheat and reduced the amount slightly since it is heavier (about 3.5 cups). I used almond milk instead of regular milk. I added a tsp. or so of vanilla and a tiny bit of cinnamon. I wish I had had more or better blueberries for it! Will make again with more blueberries. The whole family liked it and it came out nice and crispy/chewy outside and soft inside.
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Irresistible Double Chocolate Muffins

Reviewed: May 4, 2009
I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients.
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44 users found this review helpful

French Bread

Reviewed: Mar. 26, 2009
I've made this several times now. I haven't done the egg wash at all, and the first time I tried to cut into the bread as the recipe says, it started to fall, so I gave up (I used a very sharp, pointed knife, so that wasn't the problem). Regardless it has always come out well. A double batch lasts less than a week at my house, my husband and daughter can't get enough. We frequently mix up an olive oil 'dip' to eat this with. I don't follow the directions exactly; I proof the yeast in the water with a bit of agave nectar or honey (we don't use sugar), then stir in the salt and flour. I don't measure the flour; I just stir it and knead it until it feels right. I have done this with whole wheat and spelt flours as well. For a coarser whole wheat flour, I use about half wheat/half white. For a finer ground whole wheat, I use only that. It is a bit heavier so I add a little more yeast to compensate (I always buy loose yeast so it's no big deal to measure). It rises well, bakes well, tastes great. It doesn't keep quite as well as I'd like but I think that's a lack of preservatives. Honey should help that some. Freezing works well too. We have also used this bread to make homemade croutons out of, it is also good for that.
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Delightful Apple Spice Muffins

Reviewed: Feb. 1, 2009
These muffins were soft and moist. I didn't have all spice so I used a bit of nutmeg and cloves. I didn't quite like that flavor. I think next time I will go with ginger. I also used all whole wheat flour (this is fine if it is finely ground) and brown sugar instead of white. I liked them and so did my daughter. EDIT: I did ginger the second time and it was much better! We liked this a lot.
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Good Old Fashioned Pancakes

Reviewed: Jan. 9, 2009
I am not a big pancake fan, but one night I was making "breakfast for dinner" and decided to try these. I LOVE THESE. They are light, fluffy, just sweet enough. Perfect. Sift the flour, heat the butter and milk, add 1 tsp. vanilla. Mix it lightly, let it sit for 10 - 15 min., then cook in a lightly buttered pan. Yummy. The batter even keeps well in the fridge overnight, I just finished eating more.
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Paula's Bread Sticks

Reviewed: Jan. 2, 2009
I love these! The first night I only made 9...the second night I made 27 and froze them. They freeze and reheat well. Just pop them in the oven at 350 for about 10 minutes. I made a few changes to these, mostly for personal preference. I reduced the sugar by half, and replaced it with raw honey (so 2 tbsp. raw honey instead of 4 tbsp. sugar). I omitted the powdered dry milk as I didn't have any. I also used half whole wheat flour. These are crunchy on the outside and chewy and soft on the inside. I brushed them with melted butter when they came out of the oven and sprinkled with garlic salt -- they taste a lot like Olive Garden's this way. :) Will make them a lot, keep them in the house! BTW, without a bread machine -- proof the yeast in water with sugar or honey, mix in butter and salt, then flour. I kneaded for about 10 min. until the dough was the proper consistency. I let it rise in a warm oven for about an hour. Then I rolled the sticks out, and let them rise another 30 - 45 min. Then, I baked them for about 15 min. This is a great BASIC recipe. If you want them to taste any particular way -- cinnamon, garlic, etc. -- you must add your own topping or add some spices to the dough.
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10 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Dec. 22, 2008
Too sweet. The sugar was overpowering. I could barely taste the blueberries. It was like super sweet cake with sugar topping. There were other issues but they were because of alterations I made. I didn't have any eggs, so I used 1/3 cup applesauce. The muffins fell apart getting out of the pan because of a lack of egg -- not the recipe's fault. They were still soft and moist, so if you are looking for a VERY sweet muffin, these are good. I just wasn't.
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Hasty Chocolate Pudding

Reviewed: Dec. 15, 2008
I like this. I haven't officially eaten it yet, but I did taste it just before putting it in the fridge (it's easy for me to wait because dinner isn't ready yet!). The vanilla at the end is absolutely NECESSARY. I tasted the recipe both before and after adding vanilla. After, it was sweeter, smoother, richer. Much better. I gave it 4 stars instead of 5 because I don't quite like the flavor the cocoa powder gives. I will have to experiment with different forms of chocolate. But overall a very good (and fast!) recipe, I won't be buying boxes of pudding anymore.
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Clone of a Cinnabon

Reviewed: Sep. 29, 2008
I haven't actually eaten these yet, they are in the final rise. I've been letting them rise in the fridge as another reviewer suggested and it's been working out well. With the first rise, I let it spend the last 10 - 15 minutes in a warm oven to make sure it had risen thoroughly, and I'll set the pan on the stove while the oven is preheating before baking for the same reason. I also mixed the butter, cinnamon, and sugar together and spread it on the dough. I halved the recipe to make 12 mini-buns. I made the full amount of frosting, though. When making the frosting (which I've tasted and is so rich and delicious, almost too much), I added only 1 cup of sugar. For texture and sweetness, it really didn't need anymore, and I think the richness of the butter and cream cheese comes through better this way. I am looking forward to eating them tonight.
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Whole Wheat Bread III

Reviewed: Sep. 29, 2008
Do not use whole wheat "graham" flour in this recipe. It won't rise. You must use a finely ground whole wheat, or you must use a mixture of white and wheat. I used graham (knowing what would happen, sigh) and added a little extra yeast in an attempt to compensate -- nope. It's been almost 24 hours and it's not rising. In other recipes where I used a combination of white and wheat I didn't have this problem.
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Honey Wheat Sandwich Rolls

Reviewed: Aug. 2, 2008
I've made these twice. The first time they were "okay." I was wanting to try again, which I did today. The second time, I added a little more salt (about an extra 1/4 tsp.), I added more whole wheat flour, I kneaded longer (I do this by hand), I let them rise longer, and I let them bake longer. I LOVE THESE.... I just had one fresh out of the oven with a little butter (I didn't brush the tops with butter either time because I didn't want to add the fat) and it was so good...even though I burned the bottoms on a few of them, I still wanted to eat it, even the burned part. Didn't matter. I used graham wheat flour (coarser grain), unsalted butter, and raw honey with this and that was great. Definitely try.
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Refried Beans Without the Refry

Reviewed: Jun. 27, 2008
Flavor isn't quite what I expected. I don't honestly like it very much and I love refried beans. May try again with some different spices.
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Classic Waffles

Reviewed: Jun. 27, 2008
I LOVE this! With one modification. I use about half whole-wheat flour. I make a quadruple batch and then freeze then and toast them for breakfast every morning. I think they are even BETTER this way than fresh!
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Homemade Italian Turkey Sausage

Reviewed: Jun. 27, 2008
Really needs more spice to be good, and more heat. Tastes too much like the meat with a little hint of spice. I like more flavor in my sausage. Will use again but will modify. More oregano, more cayenne, not sure what else yet. We like the fennel, but it is strong so you either like it or hate it.
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Cream Puffs

Reviewed: Jun. 27, 2008
Very good...I didn't fill as described, I just used whipped cream. But the cream puffs themselves were excellent.
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