Ivy Recipe Reviews (Pg. 1) - Allrecipes.com (10301124)

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Best Brownies

Reviewed: Sep. 23, 2014
Didn't make the frosting, but it was delicious by itself. Had to make a second batch within a week. Yum. I added some strawberry topping I had lying around and swirled it in the batter and it was perfection.
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Photo by Ivy

Rosemary Pull-Apart Dinner Rolls

Reviewed: Jul. 10, 2013
I've been following Chef John on Youtube for years, everything I've made has turned out pretty awesome. This recipe is no exception. Yum Yum. One thing I will say is I only got 24 small rolls, any smaller might have been a little ridiculous. I made the rolls to act as burger buns and my burger became tiny sliders.
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2 users found this review helpful

Dark Chocolate Cake I

Reviewed: May 16, 2013
It was indeed dark and pretty easy to make. It made a lot of cake and I couldn't be bothered frosting, so I just dusted some powdered sugar on top. I was good, but I think it need frosting to be 5 star.
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Unbelievable Rolls

Reviewed: Feb. 27, 2013
Half way through making this recipe I decided to read some reviews on it, because it has a couple of unconventional ways of making bread. So I wanted to see what other people had to say about it. I got a little worried, but my batch did come out fluffy and rich and delicious. If I was just judging on flavour and texture this recipe would get a 5, but because the instructions were not very detailed, I found myself doing a bit of guess work. 1. The yeast wasn't proofed before adding to the dry ingredients, so if your yeast happens to not work for what ever reason, the whole batch would be ruined. 2. The water and milk heated on the stove doesn't mention how hot. I guessed lukewarm because every other yeast recipe uses lukewarm liquid to activate the yeast, too hot would kill the yeast. I also tempered beaten eggs with the warm milk because I wanted to avoid scrambling. 3. The dough turned out to be more of a batter, I added 1c extra of flour just to get it to look like a very sticky dough, definitely to wet to knead by hand, so I mixed it in a stand mixer for about 3-5min, just until it looked like it was fully incorporated. If I was to make this recipe again, I think I would tweak it to the point where its a whole new recipe. All in all it produced very tasty rolls.
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3 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: May 31, 2012
I followed the recipe exactly and wish I had read some reviews before I made them. True to all the reviews I thought they were a little dry and the texture more like a bread than a cake. If I ever make these again I will definitely add more pumpkin and spices. The cinnamon in the frosting didn't really add that much flavour and made the normally velvety smooth and creamy cream cheese frosting a bit gritty.
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8 users found this review helpful

Quick and Easy Brownies

Reviewed: Nov. 29, 2011
Didn't make any changes to the recipe, except for halving it. And I made a rooky mistake in baking them on grill setting which meant the bottom half wasn't really cooked. (made the browns all gooey and delicious so I didn't mind) Easy, fast, delicious.
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2 users found this review helpful

Baby Back Ribs

Reviewed: Feb. 8, 2011
More of a cooking method than a recipe and what a great one it is. Of course make sure you have a tasty BBQ sauce, one that you would happily drink out of the bottle and you will surely end up with the absolute best results.
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21 users found this review helpful

Chocolate Crinkles II

Reviewed: Aug. 9, 2010
Easy to make, long chilling time though. Light and airy cookie, almost like a brownie. Not as chocolaty tasting as I thought it would be. May make some changes to make it richer tasting next time. Thanks for sharing.
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1 user found this review helpful

Chocolate Zucchini Cake III

Reviewed: Jan. 22, 2010
This recipe was a disaster for me. The recipe is at no fault. I didn't have enough oil so I used some about 1/2, 1/2 vegetable oil and olive oil making up 3/4c. I added 1 grated apple as a substitute as another reviewer suggested if there's no applesauce. I was short about 2-3T sugar so I added a little brown sugar instead. Didn't have walnuts at all. Didn't have the right sized pan And I had the oven on grill for the first 20min which burnt the top a little. Ok, after all that I managed to save it some how. It turned out super moist, but I am not that fond of the texture and found it quite oily even though I used only half of what the recipe called for. It definitely is not a normal chocolate cake flavour. I can taste a hint of cocoa but it's not giving me that sweet chocolately hit, although it is quite sugary sweet. Don't think I'll try again based of the flavours.
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Cranberry Pistachio Biscotti

Reviewed: Jan. 14, 2010
Didn't have light olive oil, so I used half extra virgin and half vegetable, don't think it made much difference. Didn't want to pay the price for shelled pistachios, so I used roughly chopped raw almonds instead. Added some orange zest, because it seems to go so well with dried cranberries. Couldn't mix the almonds and cranberries in by hand because it was so sticky, but was fine shaping the logs with wet hands as recipe suggested. Only gave it 4 stars because it was a super pain to cut, most of them fell apart, got probably 1 loaf of nicely formed slices out of the 2 loafs. I tried a few different knifes, ended up using a thin serrated one and very gently sawed the pieced off. Tried some other reviewers' suggestions of just pressing down, but didn't work. I think if I cooked the loafs a little longer and left it to cool for longer, so that the loaf is stiffer it'll work better. Also the thick 3/4" slices seems a little fat for me, so I made some that were about 1 cm thick. And I think there are too many nuts to cookie ratio, I think next time I might use 3/4-1c nuts and will definitely try it with pistachios.
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8 users found this review helpful
Photo by Ivy

Greek Butter Cookies

Reviewed: Jan. 12, 2010
I just finished a batch and I can't stop eating them, I made some tea to have with them, but ate 3 before the water boiled. I added a little more almond essence because mine was really old. The prep time is much longer than 10min because of the S shapes, which weren't as hard as many suggested, just have to work fast and would help if these were made on a cooler day with cool hands. In saying so I have hot hands all the time and they still turned out awesome. Cook time is definitely 10 min per tray, I ended up with 3 = 30min all together. Used a non-stick cookie pan and didn't grease it, looked like there was enough butter in the recipe and they didn't stick. Used baking paper on a normal cookie sheet and they were fine too. They have a great light crisp texture for me, will definitely make again. Thanks for sharing.
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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 26, 2009
I live in NZ so no graham crackers let alone store bought graham cracker crust, I used digestive biscuits, butter and a little lemon zest and juice to make a crust. Also no pumpkin in a can so I roasted some pumpkin and pureed that. I results were good, everyone like it, and it looked really pretty with the 2 layers. I thought the cheese layer was quite heavy and dense, had good flavour though, perfect for introducing a pumpkin flavoured dessert to people that haven't had pumpkin pie before.
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Elegant Mushroom Soup

Reviewed: Dec. 8, 2009
I've made this soup a few times already, and it's fast simple and great tasting every time. I never really measure out the quantities, but it always turns out thick, creamy and flavourful. I think I put a whole lot more salt than it says in the recipe, but the stock/broth I use doesn't have any salt in it, so I think it all balances out. Thanks for sharing.
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Spooky Witches' Fingers

Reviewed: Oct. 21, 2009
These were great looking and tasting, I think I put icing at the other end of the finger as well and then put a bowl of red icing out just incase someone wanted to dip again. Love them and hopefully will make them again this year too. Didn't last for long at my party...
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Golden State Mushroom Soup

Reviewed: Jun. 24, 2009
So close to a 5. Really really good and simple to make. Takes no time at all for a really substantial soup. We don't have chicken broth in NZ so I used chicken stock and a chicken stock cube, I think they are basically the equivalent, but it tastes a little different. And also I blended the soup before adding the sour cream. I think I'll try using 1/2 flat mushrooms and 1/2 button mushroom for a little more intense mushroom flavour. Thanks.
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Churros

Reviewed: Mar. 11, 2009
Love churros and these were great. I didn't have a piping bag, so I just spooned in some into small lumps and dropped them into the hot oil. Took the advice of some other reviewers and added less oil and less sugar, but it still browned quite quickly therefore not cooking all the way through the middle, with that said, we still demolished them all, the flavour and texture was still good. Will try again and see if I can fry them at a slightly lower heat for longer.
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Best Toffee Ever - Super Easy

Reviewed: Mar. 6, 2009
I love this toffee, it's exactly like the Almond Roca in the pink tins I used to get when I was little. But ever since our family moved to NZ they were forgotten as no one sells it here, it's great to bring back a good memory once in a while, thanks for sharing.
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Gnocchi I

Reviewed: Jan. 28, 2009
I managed to work really fast with this recipe and not use up all the flour required. The end product was really light and fluffy. I think it was good, but my partner had some doubts. I think next time, I won't worry about working the dough too much and try and get all the flour in, I think that'll make it taste more like the kind they sell in restaurants and a little easier to shape and work with.
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Baked Buffalo Wings

Reviewed: Jan. 2, 2009
Tasty wings, but it's not exactly healthy as "Baked" would imply. Swimming in butter and I don't think I have quite the right Hot Sauce. The brand I got was so hot that I only used a 1/4 of what the recipe called for and it turned out to be an acceptable hotness but didn't quite have enough of that spicy and sour flavour. Will keep looking for a better hot sauce.
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Photo by Ivy

Thai Green Curry Chicken

Reviewed: Oct. 12, 2008
I added vegetables (red and yellow peppers, asparagus, carrot, bamboo shoots) and used thin pork slices and 6 prawns instead of 1 pound of chicken. I did add a handful of Thai Basil at the end just because I have heaps on hand. I am personally not a big fan of Thai curries, but I think this is the best one I've ever tasted and my partner thinks it deserves a 5 even though it's not the best he's ever had.
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