Chrysaea Recipe Reviews (Pg. 1) - Allrecipes.com (10362645)

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Rave Reviews Coconut Cake

Reviewed: Nov. 19, 2007
I scaled this recipe down (from the original 12 to 9), which was the perfect amount to make 12 standard size cupcakes. I baked them at 350 for 20 to 25 minutes and they turned out great - just make sure to bake until the tops are dry, although the cake will seem firm when the top is still sticky. I'm a pastry chef and I work for a cupcake exclusive bakery in Austin, TX so I suppose this is kind of my specialty. As for the cake mix, if you don't have a box of cake mix then you can always make your own using "Cake Mixes from Scratch" recipe on this site. Half of that recipe will be just enough. As for the icing, it is absolutely divine, but it needs to be refrigerated for 10-15 minutes before you use it. Toasting the coconut was a lot less complicated that it's made out to be. I put it on medium heat and just kept the coconut moving the entire time, and then I poured it out of the pan onto a paper plate with some napkins. Make sure your cakes are completely cooled before you try to ice them, as cream cheese icing is notorious for melting easily. If you get impatient, then just throw them in the fridge for a while like I did - you definitely do NOT have to worry about these drying out. I think the pudding is really the key to all the great moisture, but it makes the texture a bit heavier than a regular cake. Either way, it's a wonderful recipe and a great deviation from the standard variety of cakes.
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Bread Machine Bagels

Reviewed: Jun. 30, 2007
I used this recipe because it seemed like it had the best ratings/reviews. However, I don't have a bread machine so I had to do all this by hand. Be advised - it is HARD! The dough is so dense that the kneading is like torture. Also, it's a really dry dough so it was hard to get the holes in the bagels to widen even though I swung them around on my fingers for several minutes. I thought this recipe would end up in disaster while I was making it, but I figured I had already gone so far that I might as well finish it. The end result was actually pretty good. I put a mixture of cream cheese, cinnamon sugar, and fresh blueberries on top - which was really good. The only change I might make is to cut the salt in half and perhaps use a little less flour.
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Basic Flaky Pie Crust

Reviewed: Jun. 30, 2007
I made this crust and pre-baked it (350 degrees for 15-20 minutes) for the Coconut Cream Meringue Pie recipe and it turned out great! I think I over-handled the dough quite a bit while rolling it out to get it to fit my pie pan, but it still turned out wonderful. This recipe makes exactly enough to line a 9" pie pan, so you have to roll it out in a good circle to get full coverage. I rolled it out between two pieces of plastic wrap, which made forming it to my pie pan a lot easier. It soaked up just the right amount of the cream pie filling overnight and the whole thing turned out delicious!
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Never-Ever-Fail Meringue

Reviewed: Jun. 30, 2007
I have never made a meringue before in my life, but I decided to trust the title of this recipe and give it a chance with my coconut cream pie for my father's birthday. It turned out beautiful and delicious. There was just a tiny, and I mean tiny bit of shrinking so just make sure you spread the meringue all the way to the outer edges of your pie crust and it'll turn out perfectly. The only thing that could've made it easier is more specific directions. Some approximated beating times would've lessoned the confusion for someone like me who's never made this before. I didn't quite know what exactly "firm" was supposed to mean.
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Coconut Cream Meringue Pie

Reviewed: Jun. 30, 2007
I didn't use the meringue from this recipe since I didn't have any cream of tartar. However, the coconut cream filling was awesome. My father, whose favorite dessert has been coconut cream pie for his entire life, said, "You wouldn't be able to buy a pie like this anywhere, no matter how much you were willing to pay." I used the Never-Ever-Fail Meringue recipe, and I made my own pre-baked pie shell with the Basic Flaky Pie Crust recipe (baked the crust at 350 for about 20 minutes). Both recipes complimented this filling very well and the outcome was beautiful and delicious.
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65 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Jun. 20, 2007
These doughnuts were amazing! Pretty easy to make considering it's a yeast dough. I did have to add some extra flour to make the dough workable, but not as much as other reviewers have said. If you add too much extra flour then the dough will become dense. I added a couple of extra tablespoons of sugar just to suit my tastes. The doughnuts did taste kind of like those signature KKs when they were fresh out of the oil and glazed, but after they had time to sit for a minute they just tasted like any other doughnut, though a really good doughnut. I fried mine at 325 degrees F and they were perfect! By the way, I halved the recipe and it still made 16 standard sized doughnuts plus about 6 donut holes.
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Old Fashioned Peach Cobbler

Reviewed: Jun. 12, 2007
Although I did make a lot of modifications to suit my tastes and what I had on hand in the kitchen, this recipe was great. The crust is perfect - not the traditional cobbler crust, more like the frozen cobblers you'd buy at the store, which is what I like. I didn't use the orange juice/lemon juice method, just half a cup of water plus a teaspoon of lemon juice. I also added a teaspoon of vanilla and cut the sugar down to 1.5 cups. I increased the cinnamon a little and cut the nutmeg in half, but it seemed like it was still a little bit much for my tastes. All in all, it was very satisfying.
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Butter Crescents

Reviewed: May 30, 2007
These were alright, but they're not anything like the crescents you'll get from the canned dough at the grocery store. These just don't have that typical light, airy flakiness that crescents usually have. I don't see how these are any different than dinner roll dough rolled into a crescent shape.
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: May 23, 2007
The first time I made this recipe, I was half way through baking when I realized with horror that I had not bothered to read any of these reviews or suggestions. However, this cheesecake turned out absolutely heavenly without any modifications. The second time I made it though, I took the time to read all of the suggestions here thinking I could make it even better. However, when I followed all of these tips, my cheesecake turned out with a chalky texture, not nearly as good. So, my only suggestion is to avoid all of these suggestions. It's perfect as is! :)
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131 users found this review helpful

Cinnamon Rolls II

Reviewed: May 19, 2007
Although the finished product of this recipe was amazing, I did have a few small issues along the way. I don't know if it's just because I made these by hand (without a bread machine), but I had to add A LOT of extra flour to make this dough manageable... at least a 1 1/2 cups. I didn't have enough white sugar for the filling, so I used half white and half dark brown sugar, though I thought most cinnamon roll recipes called for brown sugar anyway. I found that I didn't need quite as much butter (the butter that is spread on the dough before the sugar) as the recipe called for. Also, the amount of cinnamon seems like way too little, so I doubled it and the cinnamon content came out perfect. The only other issue I had was that some of the butter/sugar leaked out of the rolls while cooking and candied in the pan so the bottoms of some of my rolls were kind of hard, but still good. I only had to bake mine for 15 minutes before they were perfect, and they were soooo good. I'm only giving it 4 stars because of the small modifications I had to make. EDIT: I just thought I'd let everyone know, if you're having problems with the sugar crystallizing on the bottom of your rolls like I did... then try just mixing the butter/cinnamon/sugar together before spreading it on the dough, instead of smearing the butter on the dough first and then sprinkling on the spices.
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Fabulous French Loaves

Reviewed: May 17, 2007
All I really have to say is mmmmm... After reading the reviews here, I added 1 extra teaspoon of salt and put a pan of ice cubes on the bottom rack to mist the bread. I did do the egg wash, but I did half egg whites with half milk, as I like a bit more of a tender crust. I also brushed the loaf with melted butter half way through baking, which made for great flavor and beautiful browning. Check on this bread after about 20 minutes in the oven, because mine was completely done after 25.
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Mom's Buttercream Frosting

Reviewed: Apr. 25, 2007
It was alright but even though I used all butter instead of part shortening, it still came out tasting kind of oily. Also, you could still feel the texture sugar granules being that it wasn't powdered. It would be helpful if the directions were more specific as to how thick the "paste" is supposed to get before cooling it.
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