Jessica Profile - Allrecipes.com (10650669)

cook's profile

Jessica


Jessica
 
Home Town:
Living In:
Member Since: Nov. 2007
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Cinnamon Rolls II
I am an experienced baker and something about these just weren't right. I halved the recipe. 1. I know I didn't kill my yeast because it was active before I added my flour but the dough didn't rise AT ALL. 2. After I added all the flour it wasn't reall dough, it was batter. So I added an extra half cup. 3. I let rise for an hour between kneading and rolling out. No rise. None. 4 I rolled it out and cut the rolls. And let rise for an hour. No rise. 5. I baked them. They rose a little but really they came out like little bricks. I gave the recipe 2 stars because they tasted fine but the texture was just awful, not at all what a sweet bread should be. Bad recipe.

1 user found this review helpful
Reviewed On: Apr. 20, 2013
Best Carrot Cake Ever
I LOVE this carrot cake. It truly is one of the best I've ever had. The only thing I did different was soak the raisins in pineapple juice. I think it would have been the best I've ever had, had I taken the time to make frosting, rather than using canned. But I was feeling lazy after grating 6 cups of carrots!!! All that said, I will say, it IS a dense, heavy cake. But that's how carrot cake is supposed to be.

1 user found this review helpful
Reviewed On: Apr. 14, 2013
Robbi's M&M Cookies
Meh. They were ok. I used all shortening, should have used half butter. I did sub half the vanilla for butter flavor. They spread a lot! And the recipe yield says 72. What did they use to get 72 cookies? They would be tiny! I used a 1 1/2 tbsp cookie scoop and the yield was exactly 36. If I ever make these again I will definitely use butter.

1 user found this review helpful
Reviewed On: Aug. 8, 2011
 
Cooks I Like view all 1 cooks I like
Cooking Level:
About me:
 
ADVERTISEMENT

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States