Kelly in Kitsuki Recipe Reviews (Pg. 1) - Allrecipes.com (10519210)

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Blueberry Scones

Reviewed: Jan. 8, 2014
I wanted a more savory blueberry treat than muffins, and decided to try this. This is a great scones recipe! Reading the reviews, I decided to cut the liquid and add 1/2 cup yogurt and 1 egg instead. But the batter was too dry, so I ended up adding 1/4 cup of milk after all, bringing the liquid up to what the recipe called for. Like our southern biscuits, scone batter should be very sticky, and barely hold together. I floured my hands and worked the dough gently into scone shapes rather than trying to cut it. Came out really well!
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2 users found this review helpful

Chocolate Crinkles II

Reviewed: Dec. 19, 2009
These are some tasty chocolate cookies! They are by far my favorite chocolate cookies yet. And they look pretty with the cracked powdered sugar. The dough is really hard to work with, though. I think they are worth the hassle, but definitely keep your hands moist or floured. And freeze the dough.
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Maple Cookies

Reviewed: Dec. 19, 2009
These cookies are amazing! I found them because I had some leftover maple sugar to use up and wasn't sure what to do with it. I'm glad I did. I almost didn't make them because of the reviews saying there wasn't enough flavor, or that these cookies needed something extra. But I'm glad I did. It's true the maple flavor is subtle (almost an aftertaste), and I think adding maple extra would add the flavor some reviewers felt was missing. However, as is, these are delicious, soft centered, slightly crispy edged tiny little round disks of heaven. I halved the recipe and used 1/4 cup maple sugar and 1/4 cup light brown sugar instead of dark brown, because I thought light brown would be less likely to mask the maple flavor, and I rolled them in maple sugar at the end. Maybe my favorite cookies ever.
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3 users found this review helpful

Butterscotch Brownies I

Reviewed: May 28, 2009
So, I didn't follow this recipe very well at all. I melted the butter in a bowl and added the sugar (I used light brown sugar) and half an 11 ounce bag of butterscotch chips, stirring until they melted. I beat the egg and vanilla together slightly, then stirred it in to the butterscotch stuff. Then I dumped in all the dry ingredients and stirred it together, and baked in a 6x6 greased glass pan for 25 minutes. I let it cool covered in foil. It fell in in the middle as it cooled, but tasted delicious. I gave this three stars because it's almost a different recipe - I'll try it as written tonight and re-rate.
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3 users found this review helpful

Quick Quiche

Reviewed: Apr. 4, 2009
Holy wow. I may have to go back and change all my other ratings down a level to make room for the comparative awesomeness of this recipe. I don't want anyone to get too excited, but this may be my favorite recipe EVER. I love quiche the way most people love Christmas. However, quiche is unfortunately loaded with fat and calories and all sorts of bad stuff, meaning it's way off my diet. :-/ NOW I CAN EAT QUICHE EVERY DAY, because this recipe, while preserving the general awesomeness of quiche, cuts out the cream AND the butter-filled crust, leaving only diet-worthy deliciousness. I made only two changes; I cut out the two tablespoons of butter, and I like my quiche a little "thick" so I changed one-half cup of milk to plain unsweetened yogurt (I put the yogurt in one cup of milk and mixed well before adding to the flour). This made the texture a little "richer" without adding calories or fat. I really, really love you for this recipe. Really.
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86 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Apr. 4, 2009
This recipe is ok, and might make good "pumpkin muffins" to be served at dinner. However, as a stand-alone cake-bread it is a little bland. I think it needs nuts, or raisins, or...something. Thanks for the recipe! I will probably make this again, only try "dressing it up" next time.
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1 user found this review helpful

PHILADELPHIA New York Cheesecake III

Reviewed: Apr. 4, 2009
I want to give this five stars, but I have a rule about not giving five stars to recipes I have to make changes to. I am making an exception because in this case it's not the recipe's fault...sour cream is REALLY expensive and hard to find in Japan, so I substituted plain unsweetened yogurt for the sour cream and added one teaspoon of lemon juice to make up for the lack of "sour." This recipe still came out delicious. I made it into cheesecake cupcakes by putting a cookie into the bottom of each paper liner for the "crust" and then piling the filling on top. I baked them for 20 minutes in a water bath (it's worth it to read the "tips for cheesecake" on this site). They came out beautifully.
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52 users found this review helpful

Holiday Pumpkin Bread

Reviewed: Apr. 4, 2009
Delicious! I had no idea what I was going to do with half a can of pumpkin (leftover from pumpkin cheesecake), so I decided to scale and make this recipe. I got rave reviews. As with all "cake-breads", I cooled it wrapped in foil to keep the crust soft. Delicious. Thanks.
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3 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Apr. 4, 2009
These aren't something I'll be making for the staff room, but the high school judo team will love them. I didn't make the recipe exactly as stated, and in this recipe I think my alterations changed the taste/texture a lot. I replaced 1/2 the butter with plain, unsweetened yogurt. I replaced one egg with a tablespoon of milk. I cut out 1/2 cup of sugar and will probably use even less next time and replace some of the cocoa with low-cal hot chocolate mix or melted bittersweet chocolate instead (if you cut the sugar and leave all that cocoa, I can imagine getting some bitterness or strange aftertaste). I added nuts, which help cut the sweetness a bit. This recipe comes out very fudge-y, which is something many brownie recipes are missing and I appreciate. I started getting worried because as they were baking I read all the low-score reviews; odd aftertaste, dry, mushy, etc. But these came out well for me. I think over-mixing made them cake-like for some people, so it helps to only mix by hand and only until just combined. It also helps if all your ingredients are room temperature, including the eggs. I soak mine in warm water for about a minute before adding them. I cooked mine in a 9x13 pan and actually took them out 10 minutes before the 35 minute baking time I had set. They smelled done, despite what my oven timer had to say about it! They didn't toothpick-test clean, but I don't think they should. I covered them with foil to cool to keep the edges from getting hard, and on
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Old-Fashioned Chocolate Fudge

Reviewed: Feb. 9, 2009
I can't give this five stars because it's...so...very...hard! As a first time "real fudge" maker, I found the directions a little unspecific and hard to follow. I wish there had been some time estimates listed. Overall, though, this came out really well though! The taste was really good, and though it was hard to make I really enjoyed both making it and the end result. :)
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1 user found this review helpful

Easy Oatmeal Muffins

Reviewed: Dec. 27, 2008
I like these muffins. You can do a lot with this basic recipe and they are really hard to mess up! The taste is a little bland, true, but they are perfect for doctoring. Banana nut, cinnamon spice, raisins, apples...pretty much anything can go in these!
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Gingerbread Boys

Reviewed: Dec. 27, 2008
I like the taste of these cookies. They aren't traditional-tasting, but I think they are better-suited for kids and those of us who might not be in love with gingerbread. I can't give this recipe 5 stars, though, because I think the proportions are really whacky. I followed the recipe exactly, and chilled the dough overnight, but it was still too sticky to work with. I ended up adding another half a cup of flour, which of course affects the taste. They were still good enough to give away, but if the proportions were better I think this would have been a much better cookie. Maybe use only the egg white to cut down on the liquid...?
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German Sweet Chocolate Cake I

Reviewed: Nov. 27, 2008
I've made this recipe twice and it's been awesome both times. I won't use another recipe, because it's worth the time investment for this one. I did give the recipe to a friend, though, and for some reason her cake fell in the middle (a lot - like a volcano). She was going to throw it away, but I like making the best of things so we put rare cheese cake in the middle and ate it like that! It was definitely NOT healthy but oh was it delicious...haha :)
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1 user found this review helpful

Spaghetti Salad III

Reviewed: Nov. 9, 2008
This is a really good recipe for easy summer party fare. I made it to go alongside barbecue and everyone loved it. Several people asked for the recipe.
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13 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 15, 2008
So, I had the same problem some other bakers had; my muffins didn't get big and bakery-looking, they flattened out and collapsed in the middle, and the edges got crispy before the centers were done (although the batter looked nice and thick!). I followed the recipe exactly, but I just realized this is my first time baking at any sort of altitude (we're in Jozi, at about 5,700 feet). I like the taste of the muffins, so I will look up some altitude adjustments and try again with just sugar crystals instead of the buttery topping. Bummer.
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Never Fail Chocolate Chip Cookies

Reviewed: Jul. 8, 2008
These came out well. I have a hard time rating cookies, because here we only have convection ovens (ie, overgrown toasters) so I always have to modify the recipe a little or risk getting "sheet of cookie" instead of cookies. I chill the dough before cooking to help the cookies keep their shape. That's all I did to this recipe. As a result, the cookies stayed together pretty well...I'd be happier if they spread a little more, but I suspect that's more my complications and less the recipe. They taste great!
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Banana Crumb Muffins

Reviewed: Jul. 1, 2008
Ok, so my muffins look nothing like the picture, but wow are they delicious! I did substitute oil for the butter as suggested by other users and they came out moist and pretty much amazing. So far, this is my favorite recipe on this site and I will definitely use it often!
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Peanut Butter Muffins

Reviewed: Jun. 21, 2008
I'd never eaten peanut butter muffins before, but these came out delicious! I made them exactly according to the recipe, except I put a brown sugar mixture on top before baking instead of the melted butter and cinnamon because that seemed like too much trouble. They came out really delicious, and just the right texture. Will definitely make again, whenever I have extra peanut butter!
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Lighter Banana Muffins

Reviewed: Mar. 25, 2008
They didn't rise at all and were very chewy. I really want this recipe to work, but somehow it just didn't. I might try again just because I'm stubborn.
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2 users found this review helpful

Carrot Cake III

Reviewed: Mar. 12, 2008
Carrot cake is my favorite, favorite cake ever and this recipe is awesome. I've never made one before (somehow) and was a little worried, but this was so easy...it's hard to make this one go wrong. I did cut the oil half and half with water (applesauce isn't something I can find here, unfortunately, but water worked just as well) and made the frosting with 1/2 powdered sugar, 1/2 splenda-like stuff. It came out amazing. Soft, moist, not too sweet. It was a definite crowd-pleaser...I took it to some friends' house for dinner and they asked to keep the leftovers and are seriously considering buying an oven just so I can teach them how to make it.
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