Anna G. Recipe Reviews (Pg. 1) - Allrecipes.com (10313130)

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Anna G.

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Maple Syrup Pudding

Reviewed: Mar. 24, 2009
I used corn syrup because maple syrup in Italy is very expensive and I use it only for pancakes! This cake is not properly a pudding, but it's more like a plum cake with a nice flavour of corn (or maple) syrup. Not too sweet, the next time I will add more sugar. I added a 1/3 cup of flour because it seemed too liquid. The corn syrup didn't sink to the bottom as written in the recipe. I prefer it cold and I think it's a good cake only for breakfast. Cooking time is ok.
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Photo by Anna G.

Lemon Lover's Pound Cake

Reviewed: Jul. 15, 2009
Wonderful! Sour cream doesn't give any particular taste but it makes the cake very soft inside, like velvet! I didn't put the lemon extract because lemon juice and peel make the cake "lemony" enough! On the top, I put a simple glaze made by confectioner sugar and a tablespoon of lemon juice, but I think it was to sweet! The cake doesn't need any glaze or filling because it's perfect alone! Next time I will only decorate the cake with confectioner sugar. I halfed the ingredients to make a cake for 6 only collegues (I also posted a photo!).
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7 users found this review helpful
Photo by Anna G.

Panna Cotta With Fresh Strawberry Sauce

Reviewed: Aug. 7, 2009
I'm italian, I live in italy and this is the dessert I make everytime I have no time to do something more complicate! It's very easy and everyone love it! In season I use strawberry like this recipe, when they are expensive, I use maple syrup or melted chocolate! If you want a chocolate version, you can add some dark chocolate to the cream and make it melting with gelatin.
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30 users found this review helpful
Photo by Anna G.

Chocolate-Zucchini Cupcakes

Reviewed: Sep. 2, 2009
Wonderful! I was a little worried about using zucchini in chocolate muffin......but they taste great! I made some changes: doubled the chocolate and added a tbsp of unsweetened cocoa powder; didn't put walnuts. Cooking time is perfetct. They are more like muffin, not cupcakes.
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2 users found this review helpful
Photo by Anna G.

Barm Brack

Reviewed: Sep. 2, 2009
My bread looks very different from those in the main picture! Mine is more flat, more wet, the raisin settled in the bottom.....but the taste is wonderful! Like other reviewers I think batter was to liquid so next time I will add more flour or reduce the tea! However, cake is tasty and yummy and it's more like a pudding than a bread. I'll try again!
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8 users found this review helpful
Photo by Anna G.

Cornmeal Hotcakes

Reviewed: Dec. 19, 2009
a wonderful alternative to normal pancakes. I made some changes: for 12 pancakes I use milk instead of buttermilk, I don't put any fat! This pancakes don't need oil or butter! I use whole wheat flour, but you don't feel the difference, I put a whole egg instead of 3/8 needed for 2 servings and the most important thing I add more sugar! For 2 servings I put 1 tablespoon + 1 teaspoon instead of only 1 teaspoon. I omit salt. The result was spongy, fluffy and very moist pancakes. I served with maple syrup and I put more than normal because cornmeal absorb a lot! You should like the cornmeal taste because these pancakes taste a lot!
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3 users found this review helpful
Photo by Anna G.

Delicious Whole Wheat Fruitcake Cookies

Reviewed: Dec. 19, 2009
they are more like little cakes than cookies! very soft and chewy and very very moist and full of taste! I put dry sweet fruit mix like coconut, mango, papaya, banana, pineapple and so on and they comes a little to much sweet, so next time I will reduce sugare depending on the fruit mix I put into..When cooled they have a wonderful crunchy surface but soft and chew inside. Time and temperature are perfect. Not for breakfast, better for tea o coffee time!
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6 users found this review helpful

Black Magic Cake

Reviewed: Dec. 23, 2009
WON-DER-FUL! perfect cake, so moist, so tasty, so fluffy! I put milk instead of buttermilk, and the batter was so thin that takes more than one hour 15' to cook perfectly...but my house were full of a pleasant chocolat smell! I frost it with a cream cheese frosting (180 gr cream cheese, 80 gr butter, 2 cups confectioner sugar) and decorate with a snow man made by marshmallows (I will put the photo soon), and everybody took a picture and ate two slices!
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1 user found this review helpful
Photo by Anna G.

Sour Cream Pound Cake

Reviewed: Jan. 3, 2010
wonderful and perfect! I only add a box of apricot jelly drops and it was so yummy, moist and full of taste! I will try with chocolate chips, or jelly spoons..
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1 user found this review helpful
Photo by Anna G.

Cajun Sweet Dough

Reviewed: Feb. 2, 2010
OH MY GOD!! IT'S WONDERFUL!! THE PERFECT DOUGH FOR TURNOVER and maybe also for cookies! so crispy but also tender inside, you don't feel butter at all, very tasty and perfect! I follow the recipes exactly and they come out perfect! I fill them with apple briefly cooked with cherry jam, nuts, brown sugar and marsala, but you can fill it with everything you want, such as chocolate and nuts, figs, custard and so on..I will definetly use it again and again!
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6 users found this review helpful
Photo by Anna G.

Jacky's Fruit and Yogurt Muffins

Reviewed: Aug. 23, 2010
best ever yogurt muffins! I made some changes: use plain light yogurt, only 180 gr sugar (not 200 gr) and dried cranberries insted of fresh blueberry. So moist and soft and the best moment to eat them is when they are light warm.
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Photo by Anna G.

Chicken with Quinoa and Veggies

Reviewed: Sep. 14, 2010
wonderful! you can substitute veggie (I used aubergine instead of zucchini), and quinoa with the cereal you prefer. The feta cheese is the "secret ingredient" that gives a rich and very interesting taste! I will make it again, my father was soo surprising!
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1 user found this review helpful
Photo by Anna G.

Rhubarb Custard Pie V

Reviewed: Sep. 10, 2011
Perfect! I had just less than two cups of rhubarb, I added a 1/3 cup of flour (to prevent runny center), I used a thick home made pastry crust and I cooked the pie for just 40 min at 345°. The cinnamon was too much and its flavour coverd a little the rhubarb taste but the pie is really a must! I will do it again and again (well.....I'm in San Francisco now, but I live in italy where rhubarb is very hard to find.....)
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Photo by Anna G.

Chocolate Crinkles II

Reviewed: Sep. 17, 2011
I love them! very easy do to and very yummy! the only substitution is melted butter for oil....I don't like the taste of oil at all! and here it's quite strong.
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5 users found this review helpful

Whoopie Pies

Reviewed: Sep. 30, 2011
I put 4 stars instead of 5 only because I used different filling; but this recipe is a 5 stars! so easy, so yummy, soft and tall, I will definitely do it again and again! I use half yogurt and half milk because I run out of buttermilk, and a swiss meringue buttercream (a leftover of a birthday cake) for filling (recipe of Martha Stewart).
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5 users found this review helpful

Dannon Blueberry Coffee Cake

Reviewed: Oct. 3, 2011
With half ingredients I made 12 cupcakes! very soft and moist, I put strawberries instead of blueberries and the flavor of the fruit is not very strong, but they are perfect for breakfast!. I didn't made the central nuts layer.
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6 users found this review helpful

Chocolate Muffins

Reviewed: Oct. 5, 2011
I made mini cupcakes with some changes: plain yogurt instead of sour cream, melted butter instead of oil (I hate the oil taste on cupcakes...), one cranberry instead of chocolate chips. Yummy!!
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Photo by Anna G.

Bruti Ma Buoni

Reviewed: Nov. 2, 2011
This is a traditional italian recipes, and as I'm italian I post here my recipe! the process is the same, the quantity of ingredients change (I'm sorry, I can't translate them in cups and spoons at the moment...): 200 gr almonds. 3 egg whites and 165 gr of sugar. Soooo good!! you can see my picture :)
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4 users found this review helpful
Photo by Anna G.

Fluffy Pancakes

Reviewed: Dec. 30, 2012
OMG!! what a tall pancakes!! Best best best best ever!! it will be the only pancakes recipe for me ever!! I only use yellow vinegar and The pancakes were just a little acid, but, sooo tall, and fluffy and perfectly cooked inside as for the normal pancakes. This morning, I ate the whole quantity alone!! Thank youuuu :D Ah, remember to wait 10 minutes the milk to sour, and then when you combine all ingredients, wait another 10 minutes before cook pancakes.
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5 users found this review helpful

 
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