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

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Erin Kate

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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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Holiday Brie en Croute

Reviewed: Dec. 31, 2011
Awesome! I used dried cherries, cherry preserves and sliced almonds. I used an 8oz. wheel of brie. Doing some research on Brie en Croute, I toasted the almonds in a pan with 2 TBLS salted butter and a TBLS of dijon mustard. I sliced the brie in half and put the preserves, cherries and toasted almonds between the two halves and left a little out to place on top of the brie as well. Since I was using a smaller wheel of brie, I trimmed the edges of the puff pastry a bit before I folded it over the top, sealed the edges with egg wash and flipped it over into a glass pie pan to bake (I used the puff pastry trimmings to make a bow on top). I baked it for the full time and let it sit for 45 minutes before serving - it was still gooey and warm. There was about 1/3 left and I place it in a tupperware container in the fridge and reheated it three days later in the microwave at 50% power - still tasted great!
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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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15 users found this review helpful
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Adam's Dirt Cookies

Reviewed: Nov. 8, 2010
The flavor was pretty good, especially if you like a buttery cookie and I really like the texture with the chunks of Oreo, but overall this cookie was a little underwhelming. Mine flattened out a lot, so maybe I should try again with half butter/half Crisco like the previous reviewer recommended. I also agree with the reviewer who said these were a bit salty and would cut back on the salt. I'll probably give these one more go and see if I can improve on them.
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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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9 users found this review helpful
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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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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 2, 2010
Holy cow! I've never made cornbread from scratch before, but I'm eating this right now and it's everything I'd ever want cornbread to be! If you like your cornbread on the sweet side that is. The texture is spot on. It's moist and soft, but sturdy with a crisp top and edges. It's a sweet cornbread, but not overly so. Like others, I was concerned the eggs might start to scramble when I added it to the pot with the melted butter, but I think this isn't an issue as long as you melt your butter on low heat. I made this all in one pot. I will never need to look for another cornbread recipe! Perfect!
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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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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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Chocolate Revel Bars

Reviewed: Feb. 25, 2010
This is one of my favorite recipes. It's like an oatmeal chocolate chip cookie in bar form. It's so hard to not eat the entire pan myself. I follow the recipe to a T, wouldn't change a thing.
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Cranberry Orange Loaf

Reviewed: Dec. 31, 2011
Lacking in orange flavor. A little dry and tough.
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5 users found this review helpful
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Blueberry Cream Muffins

Reviewed: Jul. 3, 2010
I'm a big believer in muffins and quick breads with sour cream, so I wasn't surprised at the great, soft, moist texture these muffins had. Perfect. The flavor, however, I found a bit lacking, even after adding a struesel topping. I think next time I try these, I will add some lemon zest or cinnamon.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jun. 3, 2010
The title tells no lies, these are perfectly chewy cookies. Great texture and bakes off great (doesn't flatten out in the oven). This is a great pb base for adding mix-ins. Instead of chocolate chips, I put chopped up peanut butter cups in this dough. However, I think it really needs the chocolate chips to set off the peanut butter flavor. Either that or use some dark chocolate peanut butter cups. The combination of more pb/milk chocolate with the pb flavor in this cookie just struck me as a little bland.
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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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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
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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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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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Cracked Sugar Cookies I

Reviewed: May 12, 2010
Followed recipe exactly except that I rolled the balls in granulated sugar before placing on the cookie sheet. This is a classic sugar cookie recipe with good flavor and texture.
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3 users found this review helpful
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Janet's Rich Banana Bread

Reviewed: Dec. 15, 2009
This just became my new standby banana bread recipe! So moist with great banana flavor. I could see how it would be on the sweet side for some and perhaps all the sugar explains why it browns so quickly and dark on the top. I tented mine with foil with about 10 minutes to go and will do it sooner next time. I also will cut back the bake time because I like my bread just a little underdone and sticky inside. I used three bananas instead of two and I didn't add the walnuts.
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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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