CJ Recipe Reviews (Pg. 1) - Allrecipes.com (10261095)

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Cranana Jam

Reviewed: Nov. 19, 2011
Well, I thought this was not very good at all. The texture was ultimately weird and inconsistent, sometimes grainy like cranberry sauce and sometimes jammy. I also thought the cranberry/banana flavors clashed instead of mixing well.
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6 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jul. 13, 2008
Holy god, it's so good. I made it on Friday for a church picnic Sunday and it held up great, though it was tempting! I was nervous about how long it sat in the pan, as cakes cook longer in their own heat if left in the pan out of the oven, but it turned out absolutely perfect. (I used 3/4 a cup of oil, and it was a little much. If I make it again, which I was requested to do, I'll go with .5 a cup.) It was rich and moist and was eaten in all of twenty minutes!
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1 user found this review helpful

Mint Buttercream Frosting With Dark Chocolate Glaze

Reviewed: Jul. 11, 2008
DELICIOUSNESS. In the spririt of full disclosure, I didn't make the glaze because I loved the frosting enough on its own, and the mixed reviews on it made me a little wary. Also, I had a lot left over after icing my (Too Much Chocolate) cake, so I went a little overboard on decorating the cake. I didn't think it was too sweet at all, but my sweet tooth is still as legendary as it was when I was six and would have had an all-sugar diet had it been permissable. I started scooping up the leftovers and eating them straight (not such a good idea; the mint started to do a tap-dance on my tastebuds, but oh well). It looks lovely (colored it yellow because I was out of all the other colors), both spreads and pipes like a dream. HOWEVER, it did almost give me a heart attack when it jammed my beater right after I added the milk. This icing means business. :)
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10 users found this review helpful

Pudding Chocolate Chunk Cookies

Reviewed: Jun. 20, 2008
Yummy! The distinction in taste between these and any other chocolate chip recipe? Pretty much none. But it's easy, and the cookies are tasty and soft without being mushy. 10 minutes in the oven was right for me, and I used a cheesecake-flavored pudding that wasn't so good on its own. A complete success!
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3 users found this review helpful

Snowballs

Reviewed: Jun. 13, 2008
Weird, but weirdly good, too! They were easy, but somewhat time-consuming. It required a bit of experimenting to find the best method for wrapping the chocolate mixture around the marshmallow, but once I'd worked that out, everything went faster. The finished product was incredibly coconut-y and chewy- a fun addition to a dessert plate.
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7 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Apr. 26, 2008
Interesting; my first time making chocolate chip cookies from complete scratch. They seem to get better after sitting for a bit.
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0 users found this review helpful

Almond Apricot Jam

Reviewed: Apr. 17, 2008
I used vanilla extract instead of almond, which changed the recipe quite a bit, I know, but it was delicious. I simmered the apricots longer than 25 minutes, probably around 35, because they weren't "mashable" at 25. This was my first time trying to make a jam or jelly, and I loved how it turned out.
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21 users found this review helpful

One Minute Chocolate Icing

Reviewed: Apr. 3, 2008
I used 4oz of baker's chocolate in this recipe, and it turned out pretty well. I think it's a little bit too rich, and didn't care for it much at all when it was still warm, but I refrigerated the cupcakes I iced and after refrigeration the icing was thick, decadent, and pretty delicious.
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2 users found this review helpful

Orange Juice Cake

Reviewed: Mar. 19, 2008
My first try with this recipe was unaltered from the recipe (other than using French Vanilla pudding instead of Vanilla), and it was a hit. I personally thought it was a little too sugary, but I was a minority. In fact, I was asked to make it again for a dinner, and I plan to try adding orange zest to the glaze and orange jello to the cake. Also, I had to bake my cake in a bundt pan for 40-45 minutes before the knife came out without batter on it, and poured the glaze on pretty much directly out of the oven.
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1 user found this review helpful

Buttermilk Cinnamon Bread

Reviewed: Feb. 26, 2008
Easy and pretty good. I didn't think there was anything too great about the recipe itself though-- it was just okay. I would urge future cooks to not be shy with the cinnamon sugar; you'll have a lot of it, so really pile it on in the layers. :)
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1 user found this review helpful

Chocolate Peppermint Candies

Reviewed: Feb. 20, 2008
Well, this was an interesting thing to try. I wouldn't say it's an "easy" recipe, but it is straightforward and not complicated, though it's more time-consuming than anything else. Dipping the patties definitely required some trial and error, and I walked out of the kitchen more or less covered in chocolate, but it was a fun thing to try and the end result was tasty.
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1 user found this review helpful

Red Velvet Cake

Reviewed: Feb. 14, 2008
I made cupcakes out of this. They turned out very well-- a four or four and a half star result, but I found myself a little bit frustrated with the structure of the recipe. I think the different steps (ie mixing the different ingredients seperately before adding them to the batter) should be denoted to avoid any fast-reading errors, and I found it ridiculous that the instructions go from "DO NOT BEAT OR MIX NOW" to "Bake 30 minutes." That having been said, the resulting cupcakes were pretty good. This recipe is very rich in texture, though it doesn't have a lot of unique flavor. You do have to watch it very, very carefully as it bakes-- I baked my first batch for 20 minutes and my second for only 19 and there was a noticable difference. Overcooking ruins the richness of this cake, which is pretty much the basis of its appeal.
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Feb. 14, 2008
Heaven on red velvet cupcakes. :) Has a very high yield-- I did 20 cupcakes and could probably have done a dozen more and I only made HALF the recipe.
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0 users found this review helpful

One Bowl Chocolate Fudge

Reviewed: Feb. 8, 2008
Fantastic and easy. I stirred my mixture every 30 seconds and cooked it for a total of 2 minutes and it was perfect. I also used semisweet chocolate chips. My only possible critique was that I feel it used a little too much vanilla extract, so I'll probably only put in 1.5 tsp next time. But there will definitely be a next time. :) EDIT: I made this a second time with raspberry-chocolate chips and it came out just as well. I only used one tsp of vanilla and probably could've used none. Just a really good recipe.
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27 users found this review helpful

French Toast I

Reviewed: Jan. 29, 2008
Mine came out great! If you don't butter (or oil) the skillet for each one, they brown too quickly (for my tastes), and don't cook all the way through. But even the ones that came out more like bread pudding than french toast tasted excellent.
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2 users found this review helpful
Photo by CJ

Fruit and Cream Phyllo Pie

Reviewed: Jan. 5, 2008
Recieved absolutely rave reviews, though I myself wasn't as crazy about it. I used blueberry pie filling. The cream cheese mix was very delicious, but I think I might have done better using a different filling. It definitely wasn't your traditional pie, and you shouldn't expect it to act exactly like one. It was very tasty though, and easy for what it was. My mom said it might have been the best thing she ever had, though that might have been heat of the moment reviewing.
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4 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 22, 2007
This turned out perfectly, but I feel it should come with some warning labels. First, I'd definitely agree with the reviewer who said that this is too hot for children to work with. Even I burned myself when pouring the mixture out into the cookie sheet, which was difficult. However, once it had cooled and I'd broken it up, the finished product was heavily lauded. A great replacement for the store-bought peanut brittle we usually buy this time of year. I used the least amount of time possible (6 and 2 minutes) with my 700W microwave, and it was plenty. Also, I didn't have a big enough glass bowl, so I used a ceramic one. This is TOO HOT for plastic bowls. They will MELT. Was heavily raved about.
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2 users found this review helpful

Eggnog Fudge

Reviewed: Dec. 22, 2007
Ended up VERY unappealing. The recipe calls for too much spice for the tastes of everyone who tried it, and mine was both mushy and grainy. On the plus side, it was quick and cleanup was pretty easy.
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1 user found this review helpful
Photo by CJ

Eggnog Latte

Reviewed: Dec. 22, 2007
Okay. Not great. You can taste the eggnog, but it's not knock-down awesome.
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4 users found this review helpful
Photo by CJ

German Baby

Reviewed: Dec. 17, 2007
Very yummy. Buttery and soft. I added a tiny bit of vanilla, and we ate it with cranberry reduction, strawberry jam, and powdered sugar, depending on each person's taste. It was still very tasty alone, though!
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2 users found this review helpful

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