LawBabe Recipe Reviews (Pg. 1) - Allrecipes.com (10801652)

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Caramel Frosting IV

Reviewed: Sep. 27, 2014
I followed the directions for the most part to make the caramel, but rather than add confectioners sugar to the caramel, I softened one and a half cups of butter and creamed in a bowl. I then added the confectioners sugar to the butter and beat on low speed. I then slowly added the caramel. It resulted in a perfect caramel buttercream frosting. It was also the perfect amount to frost two nine inch round cakes.
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Caramel Shortbread Squares

Reviewed: Sep. 23, 2014
Boiling the caramel is essential to achieve the slightly bitter flavor of real caramel. Otherwise you're just making a layer of sweet brown sugar. I would suggest using low heat to allow the step 3 ingredients to combine evenly, then boil for the recommended time. Also, I used bittersweet chocolate for a richer flavor.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Sep. 19, 2014
So easy to make and a big crowd pleaser! I used a full 8oz package of cream cheese and a full 15oz jar of Alfredo sauce and mixed everything together. It turned out beautifully.
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3 users found this review helpful

Best Brownies

Reviewed: Feb. 6, 2014
These are awesome! I read the comments that said these are more cake-like brownies. I prefer fudgy brownies, so I made a few changes to the original recipe for baking in an 8 x 8 pan: I used an extra tablespoon of butter, used one egg and one egg yolk (beaten before adding to the butter), mixed by hand, and added half a bag of bittersweet chocolate chips to the batter before baking at 350 for exactly 25 minutes. They turned out super dense, somewhat thin/low, fudgy and chocolatey. I didn't bother with the frosting because they are amazing on their own! I am a serious chocoholic, so for me to omit the frosting means these are intense enough on their own (with the changes I made at least!). Enjoy!
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Whoopie Pies VII

Reviewed: Sep. 21, 2011
I made the entire recipe as indicated. After making it, I believe that the sugar should be specified as confectioners or granulated. I used granulated sugar and as a result, the frosting had the texture of creamy granulated sugar, which was bad. I think it's important to know this before you select this recipe. Also, one tablespoon of vanilla extract was WAY too much. It was overwhelmingly sweet. I would decrease it to half a teaspoon of vanilla extract. Also, the cake was very dry and lacking fluff like you'd expect from a whoopie pie.
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Roasted Butternut Squash and Garlic Lasagna

Reviewed: Sep. 21, 2011
This was excellent and actually lighter than I expected. I followed the instructions exactly when it came to preparing the butternut squash sauce and it came out perfect. I omitted the heavy cream whipped topping. I really didn't understand the purpose and it just didn't seem necessary. After reading some other reviews, I included sauteed spinach in the bottom layer of the lasagna (on top of the first layer of the pasta). In the layer above that, I spread fresh diced tomatoes. I also added mozzarella cheese to each layer, and then on top like a traditional lasagna (instead of the heavy whipped topping). With these changes it was full of flavor, yet still light enough to taste like a vegetarian meal. Served with green beans and we were in heaven!
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6 users found this review helpful

Chicken Florentine Casserole

Reviewed: Sep. 20, 2011
I made the same modifications as Vicsgarden and served over garlic rice pilaf. Wow, this was an intense meal. By far the richest, most decadent chicken recipe I've ever eaten or prepared. I think next time I will make it a little lighter so I don't go into an automatic food coma after my second bite. Maybe lighter on the mozzarella? Tomatoes instead of bacon? Well anyway, this was awesome and I'll be making it again either way!
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Flourless Chocolate Cake II

Reviewed: Dec. 7, 2009
I was craving chocolate and wanted to make something quick and easy with ingredients I already owned. This recipe was it! I only had a 9 inch pan so I entered the number 12 in the servings calculator and used those portions (except I kept the egg count to 3). It turned out perfectly. It did take 35 minutes to cook and it isn't the most wonderful flourless chocolate cake I've had. But it was exactly what I was looking for today: quick, easy, and intensely chocolate!
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Nov. 23, 2009
This was great, but very messy!!! It was my first time using a Crock Pot and I am still amazed at how easy it was. I omitted the ranch salad dressing mix and the butter. After reading the other reviews, it didn't seem to add much to the recipe other than to make it saltier. I used two different wing sauces: Frank's Red Hot Wing Sauce and Stubb's Wing Sauce. I recommend this combination because Frank's gives the chicken the classic buffalo flavor and color, while Stubb's gives more depth to the flavor. Served it with blue cheese crumbles and blue cheese dressing on sesame potato rolls. The bf loved it!
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Clone of a Cinnabon

Reviewed: Nov. 15, 2009
I used a different cinnamon bun recipe because I don't have a bread machine, but I used this cream cheese frosting recipe and it is amazing!!!
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2 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 15, 2009
I made this recipe into mini-cupcake cheesecakes, just to try something different. They came out really well. The traditional cheesecake layer is much denser so it worked well for the bottom. The pumpkin layer has a light, almost whipped texture. This is not my favorite cheesecake recipe, but the pumpkin is fun for the season!
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Overnight Cinnamon Rolls I

Reviewed: Nov. 15, 2009
These were surprisingly easy to make and turned out really well! I skipped the glaze though. I prefer a thick cream cheese frosting, so I used the frosting recipe from "Clone of a Cinnabon." Can't wait to make these again!
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Rich Chocolate Frosting

Reviewed: Nov. 9, 2009
Awesome!!! I used heavy cream to make it have a lovely, rich chocolate whipped texture.
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Balsamic Glazed Salmon

Reviewed: Oct. 26, 2009
This was a very nice flavor to use with salmon. I made the sauce ahead of time and used it as a marinade. I then baked the salmon in the marinade, but it needed an extra ten minutes. I served it without the sauce, and with broccoli and risotto. It was very flavorful yet light.
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5 users found this review helpful

Alfredo Sauce

Reviewed: Oct. 19, 2009
This tasted really great, but mine came out very thin even though I used heavy cream and grated parmesan. I used a tip from another reviewer about taking 1/4 cup of the sauce and putting it in a separate bowl and combining the egg yolk with that amount, stirring it together, then putting the egg yolk sauce mixture back in the main pot. Overall, I thought this was very good and I will most likely make it again despite its thin consistency.
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Chicken Enchiladas V

Reviewed: Oct. 15, 2009
PERFECT!!! I added a little more chili powder to the chicken onion mixture to make that flavor stand out, plus a little cayenne pepper and white pepper to make it a little spicier. I also added a chipotle corn salsa to the soup/sour cream mixture and I added about four tablespoons of the soup mixture to the chicken/onion because I wanted it to be creamier. I also poured mild enchilada sauce over the top instead of the soup mixture to give it more flavor variety and to make it taste more authentic. Seriously amazing!
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Eggplant-Ziti Parmesan

Reviewed: Oct. 12, 2009
This was my first time cooking eggplant and I think it went really well! What attracted me to eggplant is how much cheaper it is than meat and still satisfying. This reminds me of lasagna, and I like that this dish includes pasta so it is more filling. I made a few changes. Before doing anything, I preheated the oven to 350 to "pre-cook" the eggplant. I beat two eggs in one bowl and had another bowl of Italian bread crumbs. I dipped the eggplant slices in the egg and then in the crumbs, and then put the slices on a baking sheet. I cooked the eggplant in the oven for about 10 minutes on each side so that it was a little crispy and would hold up better. Then, when layering it all together, I added a layer of cooked fresh spinach on top of the sauce but underneath the eggplant. I left out the egg in the cheese layer, because I had already dipped the eggplant in egg and I just figured that was enough. I didn't miss the egg from the cheese layer, it was plenty rich. I used two jars of sauce for this, because I like a good amount of sauce and other reviewers said it was dry with the recommended amount. And I added some sauteed onion and garlic to the tomato sauce. Mine really came out amazing and I can't wait to make it again!
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Butterscotch Gingerbread Cookies

Reviewed: Oct. 11, 2009
These are so good! The aroma is intoxicating and the combination of the sweet butterscotch with the spicy ginger is wonderful and perfect for fall or winter. I followed the recipe exactly, and yes, there are a lot of butterscotch chips when you use the entire bag. But I love lots of chips in my cookies, so I'm happy!
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A-Maize-ing Corn Chowder

Reviewed: Oct. 6, 2009
I thought this was an excellent recipe for corn chowder! I love Hale & Hearty Soups' sweet corn chowder and this was very similar. I followed other suggestions and used water from the can of corn to cook the potatoes. I also substituted one of the cups of milk with a can of cream of chicken soup. I only used half an onion (large yellow), and used a pinch of cayenne in addition to the salt and black pepper. My only word of advice would be to watch out for how much salt you use. It gets very salty once you add the bacon. I will be making this again soon, it's very easy and perfect for fall!
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