Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (10519896)

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Super Duper Zucchini Muffins

Reviewed: Dec. 9, 2008
I hate rating recipies if I've altered the ingredients, because then I'm not rating the one listed but the one I created. But I feel, for this recipe, my changes didn't alter the end product that much, and if anything, the original recipe may even be better. Instead of all white flour, I use 1 1/4 white, 1/2 cup of whole wheat, 1/2 c flaxseed meal and 1/2 c wheat germ. I left the sugars the same and used 2 heaping tsp. of cinnamon and 1 heaping tsp. of nutmeg. I used probably more like 1 2/3 cup of shredded zucchini, which I squeezed out first. The same amount of milk and salt and real butter rather than shortening (I don't do fake foods). These muffins were OUT OF THIS WORLD. I'd never had zucchini muffins before, so I was surprised at the nice sweet taste these had. I will make these again and again.
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23 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Dec. 21, 2009
I followed the recipe exactly except for adding a teaspoon of vanilla and about 1/4 cup of chopped almonds and mixed dried fruit (quarter cup total). I don't understand others saying the recipe came out thick. I used the exact amounts listed and mine was watery. I sifted the flour, baking powder, sugar and salt. I dumped the egg, vanilla and butter into the milk and stirred it up. I then slowly poured it into the dry ingredients while mixing. Perhaps this changed the consistency, but it was no way near thick. They turned out perfect and so darn delicious. This has become my favorite pancake recipe now.
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1 user found this review helpful

Buttery Corn Bread

Reviewed: Sep. 30, 2009
Finally a cornbread recipe we adored! I guess I was picking more cornmeal recipes before, and this time I purposely found one with more flour. I made it exactly as listed and my family loved it. Will become my staple recipe.
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 1, 2009
I just made these; my last tray is in the oven now. First, they made 20 for me. I used a medium scoop. I tried making them two different ways and here's what I did. I followed the actual recipe EXACT! I put them in the refrigerator over night because I wasn't ready to cook them yesterday. I took them out of the frig and placed the bowl on the counter for several hours. When I started scooping them out, the batter was still pretty hard, so I don't know if this helped or hindered the process. The first batch I used the greased cookie sheet--don't know why I did that part. I don't think it altered the cookies, but it's so not necessary. I lightly flatten each ball of cookie with the bottom of my scoop. The first tray I baked until golden brown. They came out more crunchy than soft and were good. The second tray I took out when the edges became golden and they are gooey and soft. Both trays spread and made huge cookies. The next tray (third), I did not flatten the balls and cooked until the edges were golden. I hope they're not undercooked in the middle, but they didn't spread and look much like the picture associated with this recipe. I'm very excited about that! :-) Above all, I fount this recipe to work beautifully, no matter if you like them crunchy or soft--it's only a matter of how long you bake them and if you flatten them or not. Every oven is different too, so I suggest watching and knowing yours rather than listening to a specific time. It's only a gu
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3 users found this review helpful

Monkey Bread II

Reviewed: Mar. 1, 2009
OMG! This was sooo good. I never had Monkey Bread before, still not sure why it's called that, but I made it yesterday for one of my big baking days. It's gone today. I didn't add raisins or nuts (my family didn't want them) and I only used one stick of butter in the "dip" (one stick equals half a cup) and that was plenty. And I used real butter, not fake margarine, but other than that, I followed the recipe. It hits that spot when I want something soft and gooey. Will DEFINITELY be making this again!
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1 user found this review helpful

Cranberry Pecan Muffins

Reviewed: Jan. 18, 2009
Wow! I HATE fresh cranberries. Kinda like the juice but that's all, and even then I want to mix it with apple or something. I purchased a bag of these little berries (which is how I discovered I hate them) and found this recipe. I made a couple of tweaks: plain yogurt instead of sour scream (didn't have any), pure orange extract instead of vanilla, 2/3 cup of the white flour was replaced with whole wheat, and I completely forgot to put the nutmeg and sugar on top. I just pulled them out of the oven and they are heaven!!! The kids and I already gobbled some up. It made 12 standard size and 20 minis. I don't agree at all that there's too much sugar in this recipe. Cranberries are TART, and while I agree they didn't rise (were flat and unattractive) they are NOT cake like--maybe because of the whole wheat flour. Now I know what to do with the rest of the cranberries.
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25 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: Jan. 18, 2009
Seriously good bread. I've made this twice so far. Both times I added gluten so it wouldn't be dense as whole wheat bread can come out. And the second time I replaced the sugar with honey. That second time was beyond awesome. I almost ate the whole loaf myself. I spread peanut butter on top a slice and fell in love.
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2 users found this review helpful

Waffles II

Reviewed: Jan. 13, 2009
Great waffles!!! This is my first time making them from scratch and not some processed mix, and they came out fantastic. I tweaked it a bit...replaced 1/2 cup all-purpose flour with whole wheat, added cinnamon (didn't measure)and 1 tbl sugar, plus one chopped Granny Smith apple to mix. Very delicious! This is now my standard waffle recipe.
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1 user found this review helpful

Soft Onion Sandwich Rolls

Reviewed: Jan. 18, 2009
These were the softest, best rolls I've ever tried. Hands down better than anything you can buy at the grocery store. I didn't include the onion on top because my son wouldn't like it (he didn't like the onion inside either, so I will be making these again plain).
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Italian Bread Using a Bread Machine

Reviewed: Nov. 18, 2008
This is awesome bread. I made it exactly as directed and about four times so far. Each time it's come out flawless. A few times I added sea salt to the top of the loaves to give it a little kick. I've done so much with these bread: plain with spaghetti dinner, fresh garlic bread, eggplant parm sandwiches and Italian bread pizza. Yum! This recipe is now a standard in my home.
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2 users found this review helpful

Shortbread Cookies II

Reviewed: Nov. 18, 2008
This cookies are great! Except for making different variations, I followed the recipe precisely. I divided the recipe into four and added vanilla extract to one batch then orange, peppermint and almond to the others. I decorated them with mint chocolate chips, cinnamon chips, coconuts, almonds, pecans and some plain (not all mixed together :). ) They turned out fantastic, wore a lot of fun to make and very easy. They are very rich, but that is what makes shortbread cookies so delicious. They definitely made more than 2 dozen but I made them small. I don't have a cookie press, so I just rolled each batch into logs and cut them. I agree with the reviewer who said the thinner, more crunchy ones taste better than the thicker ones. Will make these again.
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3 users found this review helpful

Chocolate Banana Bread

Reviewed: Mar. 9, 2008
I found this recipe and made it last night. I was somewhat nervous considering all the vast reviews, but I'm very glad I tried. This "bread" (I call it cake) is absolutely delicious. I made a couple of changes. I only used 1 1/2 cups of sugar (and so glad I did) and used low-fat vanilla yogurt instead of the sour cream. Straight from the oven, with the steam and melted chips and small bits of banana...Yum! This is a monster of a recipe, IMO. You do need a very large bowl when mixing this. I also do everything by hand, so it took me well over 10 minutes to prepare it, but I placed it in a 13X9 inch baking pan and it was done at 45 minutes. Can't wait to go grab another piece now. It is sweet, but not sickenly so. I highly recommend it.
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2 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Jun. 16, 2013
I made the falafel but not the cucumber sauce. The falafel was amazing. The only difference I made was I baked them on parchment instead of frying. I will make them again.
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0 users found this review helpful

Pumpkin Flax Quickbread

Reviewed: Dec. 30, 2008
I had to cook it longer than stated, but I followed the recipe exact, made two loaves (a whole can of pumpkin, 15 oz.) and my house smells devine. I only tasted a small piece (realized I wanted to put it back in the oven as it felt too moist) and it tastes good. It is a very dense loaf. Shocked at no eggs. :)
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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jan. 18, 2009
These were awesome. My daughter loved them more than I did, but she's also our burger guru. Squeezing out the way excess moisture from the onions and the beans (mostly the onions) was a pain, but the effort was worth it.
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1 user found this review helpful

Honey Corn Bread

Reviewed: Jan. 18, 2009
This recipe was awesome. I enjoyed the sweetness. I had to cook it a lot longer than the recipe stated, but it could've been because I used a cast iron skillet. I'll try it in a different pan next time.
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1 user found this review helpful

Pumpkin Muffins with Streusel Topping

Reviewed: Sep. 9, 2013
I didn't have applesauce, pumpkin pie spice, or enough brown sugar, so I used one cup of oil (total), two cups of white sugar in the muffin, and allspice. I didn't measure the spices, and I'm glad I didn't because the muffins themselves have such a warm, fall taste. They're magnificent. I quadrupled the crumb topping, and I wasn't crazy about it on its own (the pieces that fell off), but with the muffin it's okay. It made 12 regular sized and 3 jumbo, filling to the top. I'll definitely make the muffins again and just find a different crumb topping.
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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Mar. 1, 2009
I have tried so many pizza crust recipes now, I'm getting disgusted. Being originally from NY I prayed this would be The One. I'm not done searching yet. My only problem is the size. Three cups of flour, IMO, is not enough to make TWO 14-inch crusts. The first one "rolled" out to be about 8-10 inches, which was very disappointing, but it tasted AWESOME. The second one I rolled out to 14 inches and it was so thin in the middle it fell apart. Based on taste this recipe is great, but next time I will use my Kitchenaid and find a recipe that uses a good 6 cups of flour.
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Black Magic Cake

Reviewed: Sep. 13, 2009
I thought by the name it would be chocolatier and taste more like fudge than chocolate cake. It is moist but not what I expected or hoped. There's nothing wrong with it. It's just a regular chocolate cake. I made it in a 9X13 pan and at 30 minutes it was not only done but smelled like it started to burn. If I make it again, I will check it around 25 minutes to maybe get the more fudgey type consistency I was desiring. I didn't frost it, as we just wanted squares of cake.
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Spicy Bok Choy in Garlic Sauce

Reviewed: Mar. 3, 2011
I've never had bok choy before and found this delicious recipe. I only used 1/2 a pound, so I scaled down all the ingredients. I used all the ingredients except the red pepper flakes, but used them my own way, like I minced the ginger instead of grating it, and I added a drop of chili oil and olive oil instead of vegetable. The only other difference is I cooked the bok choy in the sauce rather than afterward. It was excellent. The sauce is amazing, and I wish I'd made more. Next time. :)
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2 users found this review helpful

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