alexis Recipe Reviews (Pg. 1) - Allrecipes.com (10125097)

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Cinnamon Swirl Bread for the Bread Machine

Reviewed: May 2, 2013
I know I have a winning recipe on my hands when my husband and 3 year old start snacking on it as soon as its cool enough to handle and immediatly ask me to make it again soon. This bread turned out so well, just like a cinnamon roll in loaf form. I don't have a bread machine so I did have to adjust the directions for use in my stand mixer. I combined the white sugar and warm milk in my mixer bowl and added the yeast to proof. Once proofed I mixed in the eggs and softened butter until the butter was broken up into chunks and the eggs were mixed in. I then added the flour/salt that had already been mixed to combine. I let the dough hook do all the kneading and when finished I lightly oiled the bowl and the top of the dough, covered with plastic wrap and let it rise until doubled. From that point on I followed the recipe except for doubling the sugar/cinnamon part of the filling. I made one loaf with walnuts and one without since my husband isn't crazy about them. We can't wait to try this bread toasted tomorrow morning. The only change I'll make next time is to brush the dough with an egg wash before baking so it comes out nice and glossy. Highly recommend!
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5 users found this review helpful

Blueberry Cream Muffins

Reviewed: Dec. 1, 2012
YUM! These muffins came together incredibly fast and the whole family loved them including our incredibly picky two year old. I halved the recipe since there are only 3 of us and even so I had enough batter for 12 very generous sized muffins. I stayed true to the recipe only making one slight modification, I used half plain applesauce and half oil so that I could cut down on the amount of oil needed. Next time I make these I want to try substituting plain greek yogurt for some or all of the sour cream to cut out some of the fat/calories and add some extra protien. Neither of the substitutions listed above are for taste, the muffins taste amazing, but rather trying to make them more healthy so I can make them more frequently than just an every now and again treat. One surprising thing we found was that as good as the muffins were fresh out of the oven they were really good, maybe even better, the following day.
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7 users found this review helpful

Coconut Poke Cake

Reviewed: Nov. 27, 2012
I love all things coconut and I love tres leches cake so I was excited to come across this recipe thinking it's like combining two of my favorite things and I wasn't disapointed! Now this cake isn't as wet as a tres leches cake and that's fine, it's not supposed to be. I couldn't stomach using a boxed cake or fake whipped topping so I admit I made my own white cake and my own stabilized whipped cream and we all loved it. When I made my cake I cut the amount of vanilla called for in half and replaced the other half with coconut extract. Highly recomend this cake whether you use a boxed mix or make your own cake but I strongly recomend making your own whipped cream either a regular whipped cream or a stabilized whipped cream recipe (there are several good ones here on allrecipes) they'll both taste better than the fake whipped topping, the only difference being the stabilized whipped cream holds up better rather than "melting" or deflating some.
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13 users found this review helpful

Candy Cane Cookies from Gold Medal® Flour

Reviewed: Nov. 26, 2012
I've been making this recipe for several years now and it's an easy recipe for kids to help make the dough and the dough freezes well if you feel like making extra for another time. I've made using liquid and gel paste food coloring and I prefer the gel paste, the color is just much deeper. I do add a little extra peppermint extract when I make it and for a little something extra I sprinkle the cookies with finely crushed candy canes as soon as they come out of the oven, If you do that make sure you baked the cookies on parchment because the candy that lands on the hot pan makes a mess to clean off. The dough is pretty sticky and can be difficult to work with so I let it chill for quite a while or if short on time pop it in the freezer for a bit, the colder the better, and only bring out what I can work with in about a 10 minuets. These also work well as rolled cookies and cut out shapes with cookie cutters or rolled into logs and sliced and baked, this method works great for keeping on hand in the freezer for unexpected guests during the holidays. Just pull dough out, slice and bake and you have fresh cookies to offer guests in just minuets.
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16 users found this review helpful

Italian Pinwheel Rolls

Reviewed: Nov. 25, 2012
Oh my gosh these were fantastic! The dough was so easy to work with and when baked was so tender. This recipe was so easy I let my 2 1/2 year old help out with the measuring and he "helped" me knead the dough and sprinkle the cheese. This was a great recipe to start with and I did tinker with the ingredients my second time making these. Here's what I changed: the dough I didn't change a thing, it was perfect as is. The filling: I brushed the dough with more butter than called for and my garlic was chopped almost to a paste so I rubbed it onto the butter/dough using my fingers. I used the parsley (if you don't have fresh parsley dried works just fine) and oregano called for and also some dried basil and a bit of dried red pepper flakes for just a tiny bit of bite. I used more than the 1/4 C of parmesan called for probably more like 1/2 a cup. After rolling, slicing and letting rise I brushed them with butter so they didn't bake up so pale, mine baked for about 35min. They're great as is and even better with marinara sauce to dip into. Next time I may try using some homemade pesto and mozzarella/parmesan filling along with some red pepper flakes. Give this recipe a chance, you won't be disapointed.
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2 users found this review helpful

Homemade Taco Seasoning Mix

Reviewed: Nov. 25, 2012
Liked this recipe and the fact that it's easily customizable to the taste of my family. I used more onion, cumin and garilc and I used the optional spicy ingredients, red pepper flakes and cayenne pepper. I periodically make a big batch to have on hand and store it in an airtight container.
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0 users found this review helpful

Apple Crisp II

Reviewed: Nov. 12, 2012
I made this last night to use up the last dozen or so baking apples I picked the other day and this is my new go to apple crisp recipe! It turned out fantastic and smelled so good while baking, my husband kept asking if it was done yet so he could try it. I used slightly more then the 10 cups of apples called for because I didn't want just 2 apples left over as the apples I used are a bit tart for eating on their own. I also added some nutmeg to the sugar/flour (3tbsp)/cinnamon mix and rather than sprinkling over the apples I mixed it with the apples, poured the apples in my pan, sprinkled with 4tbsp of water and dotted with butter. For the topping I doubled the recipe (the topping is the best part!) and added chopped walnuts and a dash of cinnamon. I had to bake longer than recomended but I attribute that to using a few extra apples. I covered the crisp with foil for the first 20 or so minuets to avoid over browning. Next time I will cut back on the white sugar in the apples, 1/2-3/4 instead of 1 cup. Even with using very tart apples it was a bit on the sweet side for our taste. All in all a GREAT recipe that will be in regular rotation in our home.
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2 users found this review helpful

Peanut Butter Bars I

Reviewed: Oct. 21, 2012
Amazing! I couldn't believe how easy these are to make and that they taste identical to the famous peanutbutter cup candies. I could tell when melting the chocolate that it was going to set up harder than I wanted so I added an extra tablespoon of peanutbutter, 1tbsp of butter and 2tbsp of half and half and the end result was perfect. As others have mentioned in their reviews, let the bottom layer chill at least 20min to prevent the chocolate from mixing into the peanutbutter. Next time I will be lining my pan with parchment paper so I can pull the whole thing out to cut. Cutting got a bit messy.
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4 users found this review helpful

Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Jul. 20, 2012
I bought myself a food dehydrator this last spring intending to use it for the most part for the extra fruits and herbs I grow but my husband asked me to try to make some jerkey since he loves it and the store bought stuff is so expensive. I searched for a recipe to try and came across this one. Don't bother with heating the liquids and sugar or seasoning the meat w/dry ingredients, just mix everything except the meat in a bowl and stir well, the sugar dissolves really easily and you don't have to wait for the marinade to cool down. I didn't use the worcestershire sauce because it has fish ingredients and instead used extra teriyaki sauce and balsalmic vinegar and we love garlic so I used and extra 1/2 tsp. Let me tell you it was a hit! On my second batch I used a tiny bit more onion powder, black pepper and red pepper flakes than called for so we could have a bit more heat to balance the sweet. I've made this a dozen times now and have given it out as gifts, made it to take camping and sent some with my husband to work and everybody who's tried it has raved about it. The recipe makes way more liquid than needed for 1lb of meat, I've used this recipe to marinade 3lb of beef and it was fine. Put the marinade in a large ziplock bag, or divide between two depending on how much meat you have, squeeze out the air and let marinade over night for the most flavorful jerkey you've ever had. I not going to bother searching for another jerkey recipe, this is a keeper!
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3 users found this review helpful

Sweet Washington Cherry Pie

Reviewed: Jun. 23, 2012
I was so happy to find this recipe because most cherry pie recipes out there are for sour cherries and my 6 trees are various types of sweet cherries. I'm not sure if it's that my cherries are sweeter than average or people like their pies increadibly sweet but with my 1st pie using this recipe I found it almost too sweet to eat and most of the pie went untouched. My second time using this recipe I halved the amount of each of the sugars and it was perfect. I did use about 1/4 tsp of ground cinnamon in each pie and on my second pie I used a mix of cornstarch and flour, just a personal preference. With the adjustment in sugar and the mixture of thickners this recipe is earning a permanent spot in my recipe box.
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5 users found this review helpful

Homesteader Cornbread

Reviewed: Mar. 29, 2012
Great recipe. I reversed the amounts of cornmeal and flour but otherwise I didn't change a thing. Make sure you let the cornmeal soak a good 5-10 min and when beating the mixture work plenty of air into it for a nice fluffy cornbread that isn't too dense.
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2 users found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Mar. 20, 2012
Good burger, not dry at all as some (most) turkey burgers tend to be. we like things on the spicy side in our house so we used 2 1/2 chipoltle peppers, 2 large cloves of minced garlic and a bit of cumin. Use fresh mozzarella rather than the packaged/wrapped stuff, it really is SO much better. We've served them on both fresh kaiser rolls and fresh ciabatta rolls and both we're fantastic. I love them topped with some avacado slices yum!
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3 users found this review helpful

Chocolate Turtles® Cheesecake I

Reviewed: Feb. 16, 2012
I was disapointed with this recipe, I can't put my finger on where/what went wrong for me. The caramel just kinda melted into the cheesecake, I didn't get defined streaks/layers of caramel but you could tell where it was because those bites were tough and chewy. I was expecting more since this recipe has great reviews. Im not sure I'll give it a chance or just look for another recipe.
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1 user found this review helpful

Chicken Wild Rice Soup

Reviewed: Feb. 16, 2012
LOVE LOVE LOVE this soup! I stayed pretty true to the recipes flavor although I do use fresh garlic in addition to the garlic powder and more of the herbs than called for, the flavor combination is right on but we prefer our foods a bit more heavily seasoned. Where I do deviate is with the condensed soup, I don't use it, I prefer not to cook with canned foods that are loaded with sodium and preservatives. What I do is make the roux of equal parts butter and flour (1/2 C. and 1/2 C.)and cook it whisking constantly for a few minuets to cook out the raw flour taste. After a few minuets I whisk in the white wine AND some of the chicken broth from already cooking pot and I bring to a strong simmer/low boil stirring until thickened. At this point I add it to the big pot along with the chicken and cook. I dish up any of the soup that will be going into the freezer and set aside. For the part of the soup that I will be serving this is when I replace the condensed soup with heavy cream or half and half or even just milk which add the creaminess the soup would have and heat until hot but without letting it come to a boil. It will be thick enough since the roux was made with more flour/butter than the original recipe calls for. When defrosting the soup that went into the freezer I add the dairy as it's re-heating. Works out perfectly!
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5 users found this review helpful

Pastry Cream

Reviewed: Jan. 12, 2012
Fantastic recipe! I used the vanilla bean as recomended rather than the extract. This would be great in just about any pastry but I made it to use to fill a chocolate cake. Since I needed it to stand up to the weight of a cake and not squish out the sides I added an extra 2 tsp of flour and it worked beautifully. This filling tastes so much like my creme brulee that I have plans to use this recipe if I'm pressed for time or don't want to mess with the oven/waterbath. Just top with sugar and hit with your torch and you've got a quick and EASY creme brulee.
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3 users found this review helpful

Best Ever Chocolate Cutout Cookies

Reviewed: Dec. 6, 2011
Such a great, easy recipe for something a little different! I add 1 1/2 tsp. of vanilla and an extra egg yolk but other than that stick with the recipe. I ended of chilling my dough longer than planned (3hrs) because my 1 year old wasn't in the mood to share my focus but I think it helped in the long run. When rolling out dough use more cocoa powder instead of flour so you don't ruin the look with white baked on flour and roll out between sheets of parchment paper for the easiest experience. DON'T overbake! these turn out great, like a brownie flavored sugar cookie!
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5 users found this review helpful

Thick Cut-Outs

Reviewed: Dec. 6, 2011
This is a wonderful sugar cookie dough to work with! So easy to roll out and cut and it holds its shape very well when baking so you're cookies come out the same shape they were when you put them in the oven. This does make a rather bland cookie so I add an extra teaspoon of vanilla, a teaspoon or so of almond extract and an extra 1/4 C. of sugar. As much as I love the cookie recipe, there are much better frosting recipes out there so I would recomend skipping this one.
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8 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Nov. 13, 2011
This was a good, simple recipe although I did make a few changes to make a better fit in our house and based on past experiences with similar recipes. First I made 1 1/2 the amount of sauce and used more noodles, a full box. To the sauce in addition to the mozzarella I added about a cup of white wine and a good handful of shredded swiss cheese and fresh parmesan and a dash of nutmeg. I used way more garlic than called for. I shredded my chicken rather than dicing and mixed it into the ricotta mixture (ricotta, mozzarella, swiss, basil, oregano, garlic and pepper) to make one less thing to layer. Rather than using frozen spinach I used fresh broccoli cut into tiny florets that I blanched in the boiling pasta water for about 2 to 3 minuets till they JUST started to get tender, they will finish cooking when you bake the lasagne, before submerging in ice water to stop the cooking and preserve the bright green color. Next time I make this I will use the broccoli along with sauteed fresh spinach and sliced mushrooms. Zucchini would probably be good too. This is a great, easy and customizable recipe that will be added to my regular rotation.
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5 users found this review helpful

Overnight Cinnamon Rolls I

Reviewed: Nov. 12, 2011
What a great recipe for an easy breakfast/brunch recipe! I can't stand raisins so I left them out and doubled the rest of the filling ingredients. I love nuts so to half the filling I added some very finely chopped walnuts (pecans would be good too) I then filled half the dough with one filling and half the dough with the other. When slicing the dough use a length of thread or unflavored floss, place under dough bring ends up and cross then pull until tough is sliced, this will prevent a squished cinnamon roll. I did use another icing recipe from this site that looked better.
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2 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Nov. 12, 2011
I found this to be an average recipe. It has so many great reviews but I found it to be on the dry side. I'm curious to see if it was something I did (i'm a strong baker but we all have off days :) but if I get the same results I'm going back to other coffee cake recipes I have which have produced a much better result.
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3 users found this review helpful

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