Erin Kate Recipe Reviews (Pg. 1) - Allrecipes.com (10681646)

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Erin Kate

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Grocery Store Frosting

Reviewed: Jan. 25, 2008
Pretty good, but not as good as the grocery store. Needs more butter maybe? Also, I swear the taste changed from when I made it and frosted my cake to the next day when I served it...strange.
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Photo by Erin Kate

Best Brownies

Reviewed: Feb. 24, 2008
These are the first brownies I made from scratch where the entire pan cooked all the way through. Very easy. It's staying in my recipe file. Didn't care for the frosting, but I always add chocolate chips, otherwise the chocolate flavor is a little lacking in my opinion.
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1 user found this review helpful
Photo by Erin Kate

Cinnamon Nut Coffee Cake

Reviewed: Feb. 29, 2008
Wow. I've never made a coffee cake before, but this was exactly what I was looking for. The batter is a bit thick, so when you try to spread the top layer over the middle cinnamon filling section, I'd reccomend putting down several dollops and then spreading. I'm generally not a fan of nuts, but I thought they added a nice contrasting texture to the cake. My oven runs hot and my 10" round cake pan had a dark coating, so I turned the temp down to 350, but then it took nearly 40 minutes to bake and the top got pretty dark. I'll either turn up the heat next time or take it out while the middle is still a little squishy - more like coffee cake anyway right? Speaking of which, I might also experiment with adding some pudding mix to the batter to add some moisture to it.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Mar. 23, 2008
Like others, I was looking for an amazing pb cookie recipe and chose this one based on reviews. I must have a different concept of "chewy" than the author, because although I would say they were moist, they certainly weren't chewy. The dough was very crumbly and the finished product was the same. It sort of disintigrated in your mouth - almost reminded me of a super moist shortbread if that makes any sense. Obviously with a whole jar, it had good pb flavor, but the texture was definitely lacking. Forgettable recipe. I continue my search for the ultimate pb cookie. UPDATE: found my favorite - it's the Peanut Butter Chews recipe on the King Arthur Flour site.
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Photo by Erin Kate

PEBBLES Dino S'Mores

Reviewed: Jun. 3, 2008
Good. I thought the cocoa krispie mixutre would be more chocolatey though, so the chocolate drizzle on top is a must. Like the previous reviewer I also reccomend using miniature marshmallows on top. Gently press on the marshmallows and graham crumbs on top right away to ensure they stick to the top.
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4 users found this review helpful
Photo by Erin Kate

Easy Lemon Cookies

Reviewed: Jun. 3, 2008
Wow. These melt in your mouth. I made them for work and they were gone in a heartbeat. Dough is pretty sticky so after I dropped a couple balls into the powdered sugar I would shake the bowl to get them coated and they wouldn't stick to my fingers when I dropped them onto the cookie sheet. I also used about a tablespoon of real lemon juice and a bit of lemon zest in place of the lemon extract.
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Photo by Erin Kate

Cheese Filled Triangles

Reviewed: Jun. 3, 2008
I LOVE these! I used herbed feta cheese and threw in some minced garlic when cooking the onions. Like other reviews, when it comes to using phyllo dough, I reccomend covering with a wet paper towel and plastic wrap the stack not in use. For this recipe I used about three sheets and cut them into four strips with a pizza cutter. I took previous advice and sprayed some canola oil between the three sheets before using.
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5 users found this review helpful
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Fantastic Crab Dip

Reviewed: Jul. 14, 2008
Per other reviews I used a chive and onion cream cheese and let the finished product sit in the fridge overnight. I think it would be a little lacking in flavor without the chive and onion cream cheese. Very easy, very tasy, took to a potluck and left with a clean bowl. Will hang onto this recipe.
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10 users found this review helpful
Photo by Erin Kate

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 30, 2008
These are a very commercial/grocery store type cookie. The kind that specifically says "soft" on the package. So if cake-like cookies aren't your thing, or if you don't like a strong vanilla flavor, I would stay away. I like to use this recipe for M&M cookies, rather than chocolate chip (for that I use the recipe published in the NYT in July 08). The tips I've read in other reviews that I've taken on are: 1) addition of 1 1/2 TBLS vanilla 2) addition of 2 tsp baking powder 3) addition of 1/2 tsp salt 4) remove approx. 1/2 cup flour to compensate for vanilla pudding mix On my own I've discovered: 1) removing 1 egg results in a less-cakey texture (that happened by accident!) 2) using both packets of pudding mix gives it too much of a "fake" vanilla taste, so each time I make theses I've been dialing it back and like the results. Still on about 1 1/2 packets. 3) refridgerating the dough overnight is my favorite way to make cookies, they just spread so much better. 4) when making with M&Ms, deffinietly use less than 4 cups, probably more like 3. Good luck!
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Photo by Erin Kate

Apple Squares

Reviewed: Feb. 1, 2009
I doubled the apples. Perhaps that was too much, bars fell apart. I halved the cinnamon/sugar topping - still too much. My coworkers really liked them, but I wasn't impressed. Even with all the apples these were still lacking in flavor. I do reccomend throwing them in the freezer for 10 - 20 minutes before attempting to cut them.
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Photo by Erin Kate

Big Soft Ginger Cookies

Reviewed: Feb. 3, 2009
These are okay. Nothing special, just like any other ginger cookie I've made before really. I used butter instead of margarine and I still thought it could have more butter flavor. They're not too sweet - even rolled in sugar - which is nice.
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Photo by Erin Kate

Peanut Butter Cookies with Chocolate Chunks

Reviewed: Feb. 11, 2009
I loved these! Soft and chewy. The peanut butter flavor isn't too strong, so add more if that's what you want. The oatmeal and honey are perfect additions. I won't change a thing about this recipe.
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Caramel Bars

Reviewed: May 7, 2009
I LOVE these! Perfect brown sugar/oat crust and goey caramel. I think they actually get softer after a day or two. So easy, so good! Take the advice of other reviewers and double the flour/oat mixture, but not the caramel mixture (I used one bag of caramels and 7tbls cream). Lining the pan with foil is important, otherwise the caramel will stick pretty stubbornly. Plus, it makes it so much easier to cut! But WAIT until they've cooled before you pull the whole thing out of the pan. I also reccomend using 3/4 of the mixture for the bottom layer and the remainder for the top, just because the bottom layer will get baked longer and that way it won't get too crunchy. Be sure to press the top layer together a bit so forms one layer. I baked the bottom for 12 min and the top for 15. I've made these once with chocolate chips and once without. I prefer without (and I never use the nuts).
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Photo by Erin Kate

Addictive Sweet Potato Burritos

Reviewed: May 12, 2009
Yum Yum Yum! So good! I halved the recipe since I'm cooking for one and used whole wheat tortillas. Leftover bean mixture tastes great with rice or on chips, or even on it's own as a bean burrito. I highly reccomend these to those trying to eat healthy but need to curb a mexican food craving.
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Cherry Crunch

Reviewed: May 26, 2009
I think "crunch" is a bit misleading. Mine were cruchhy at first, but it gets soft after a day. That's okay though, because they are quite tasty anyway, especially warm with a scoop of vanilla ice cream. I liked that you could gut them into bars (as opposed to a cobbler or crisp), but you still need to eat these with a fork. Overall, very quick and tasty, so I will make again.
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Photo by Erin Kate

Lemon Blueberry Bread

Reviewed: Jun. 21, 2009
Solid recipe. Good lemon flavor. The texture is more cake-like than bready. I did not use the nuts. The first time I made this recipe all the blueberries sunk to the bottom (even though I dredged them in flour) and a big chunk of the loaf stuck to the bottom of the pan. SO, the next time, I put only half of the blueberries into the batter, then poured half in the pan, sprinkled with blueberries, poured the rest in the pan and finshed off the top with the last sprinkle of blueberries. Turned out perfect. Both times I brushed on the glaze about 10 minutes after I took the bread out of the oven.
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Photo by Erin Kate

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Jul. 13, 2009
I cheated. I used boxed yellow cake mix and pre-cut cookie dough (placed in freezer for 5 hours). I did use the "Rich Chocolate Frosting" recipe from this site to top. I would advise users not to make their cookie dough balls too small, remember, they're not going to expand, but the cupcake is. Also, just set the dough balls on top, they'll sink on their own. Some reviewers suggested tipping the cupcakes onto a plate to avoid a dent in the top. I did this with the first batch and then the tops stuck to the plate, so I opted not to do it on the second batch and I had no dents after cooling. Mine took about 17 minutes in the oven to bake, until the top isn't shiny in the middle and the edges are getting golden. I love this recipe for the ease and possible combinations - maybe a double chocolate chunk cookie in yellow cake mix would have been a better choice...
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Photo by Erin Kate

Rich Chocolate Frosting

Reviewed: Jul. 14, 2009
Good texture, but not chocolately enough for me. I halfed the recipe for two dozen cupcakes. Maybe halving it threw the ratios off, but I still used more cocoa than was required.
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4 users found this review helpful
Photo by Erin Kate

Cinnamon Krisp

Reviewed: Sep. 9, 2009
Okay, the nine cups of cereal to one package of marshmallows seemed really off to me, since I usually do about six cups to one bag of marshmallows. Plus, how on earth does that fit in an 8x8 pan?! Please tell me if I'm missing something. Are they intended to be super super crunchy? Anyway I made these with six cups of cereal for a 9x13 pan and they tasted really good. How could I not have thought to add cinnamon and raisins to rice krispie treats before? It's like an awesome, thick granola bar!
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Photo by Erin Kate

Sopapilla Cheesecake Pie

Reviewed: Sep. 13, 2009
Wow! So easy, so delicious! Instead of mixing the butter with sugar and cinnamon, I melted it and brushed the top before sprinkling cinnamon/sugar mixture. I didn't even use all the cinnamon/sugar mixture. The crescent roll dough wasn't as easy to work with as I thought it was going to be, but it didn't matter, since you'd never notice once it bakes up. I do like essayjay's idea of rolling it out on wax paper to lay the top portion down over the cream cheese, will try next time.
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