Gabsmom Recipe Reviews (Pg. 2) - Allrecipes.com (10923420)

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Pumpkin Chocolate Chip Muffins

Reviewed: Sep. 28, 2009
These were good. Four stars as written and a solid recipe. However, I can tell just by the measurements on the cinnamon and cloves that these wouldn't have been spicy enough for us. I doubled all the spices and ended up using 1 cup of butternut squash I needed to get rid of (squash is interchangeable as far as I'm concerned). I also subbed applesauce for the oil and replaced 1/2 cup of flour with whole wheat flour, and 1/4 cup with ground wheat germ. I sneak fiber and protein in on my daughter every chance I get!
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9 users found this review helpful

Easy Iced Coffee

Reviewed: Aug. 23, 2009
Really good! For some reason it never occurred to me to look for a drink recipe on here - but I was jonesing an iced coffee and didn't feel like going to get one, so this was my first stop. I followed the recipe except that I added a tsp of unsweetened cocoa (for an iced mocha) and used skim milk. I'll never buy an iced coffee again. Thanks Christy!
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1 user found this review helpful
Photo by Gabsmom

Vegetable Tagine

Reviewed: Aug. 2, 2009
This was good! I really love tagine, but had never had a vegetarian version before so I just had to try this. My changes and thoughts: as far as I know, traditional tagine spices are ginger, paprika, cinnamon, cumin, cayenne and saffron so the recipe was missing some - I added 1/2 tsp of each. I used a 28oz can of diced tomatoes (lazy)including the juice and added about 3 cups of shredded cabbage that I needed to get rid of (not traditional, I know but it does such an amazing job soaking up the spices!). I ate this with Syrian bread which I used to scoop the veggies and soak up the broth and it was delicious. Thanks for the recipe!
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7 users found this review helpful

Daddy's Fried Corn and Onions

Reviewed: Aug. 1, 2009
This was very good! Often the simple things are, I find. I've never had fresh corn this way and I'm so glad I tried it. I used 2 tsps butter and 2 tsps olive oil to sautee and added garlic and a dash of chili powder. I can definitely see myself making this often. Thanks for a great recipe!
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1 user found this review helpful

Very Chocolate Ice Cream

Reviewed: Aug. 1, 2009
SO GOOD! This was my first time making ice cream (as an adult, as a child I always helped my mom used to make it with a hand crank machine and chipped ice) so I wasn't sure what to expect. I've made custard before though so I had that part knocked. This turned out excellent for me. I used skim milk and only 1 cup of cream as that's all I had in the fridge. I also used 70% dark chocolate. I bet the quality of chocolate you use makes all the difference here. If you use cheap, it'll taste cheap. It still came out incredibly smooth and fudgy even with the skim milk, so I'll do it that way every time (and there WILL be others) I make this to shave off a few calories. Hands down better than any ice cream you can get at the store. I also baked a few double chocolate cookies, crumbled them and popped them into my kitchen aid about 15 minutes into the churning. Absolute bliss - I'll never buy chocolate ice cream again.
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2 users found this review helpful

Ultimate Double Chocolate Cookies

Reviewed: Jul. 24, 2009
50 stars! 500 stars!!! As a true chocoholic I'm always looking for the ultimate fix...and this just might be it. I used dark chocolate (70%) and stirred in Hershey's Special Dark chocolate chips. Otherwise followed the recipe exactly. I'm in heaven. This made about 60 cookies for me which is a double-edged sword. I'm thrilled that there's so many delicious cookies, but I'm watching my weight so can't just sit down and eat every last one. THANK YOU Carol for an excellent recipe :-)
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Quinoa Pudding

Reviewed: Jun. 28, 2009
Actually I'd give this 4.5 stars. I used red quinoa, maple syrup instead of sugar and skim milk. It didn't want to thicken up for me though, so I added an egg yolk after 20 minutes of simmering then brought to a boil for 3 minutes. That did the trick. Stirred in vanilla and raisins. Delicious! Thank you so much for the great idea!
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4 users found this review helpful

Polynesian Coleslaw

Reviewed: Jun. 14, 2009
If I could give this 500 stars I would. I despise mayo in any way, shape or form so when I came across this recipe I just had to try it. Hubs and I love it. LOVE IT. It goes especially well alongside some spicy ribs. I don't use cilantro as I'm not a fan, but do everything else as written. I've tossed in other shredded veggies as well to use them up: broccoli, carrots, cauliflower and it still is great. THANK YOU Dawn for this recipe.
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3 users found this review helpful

Final Exam Brownies

Reviewed: Jun. 14, 2009
These are excellent brownies! I was looking for something different from my standard and happened across these. Had both walnuts and marshmallows hanging around so gave these a go. So good! A couple of things: I found these exceptionally difficult to mix (I used a wooden spooon - never beat brownies!) and doneness was difficult to judge based on appearance b/c of the bubbling marshmallows. For our tastes, they were perfect at 30 minutes. They won't replace my go to recipe, but I'd make these again. Oh, one more thing: if you or your children have any kind of dental appliance I'd advise staying away from these! They seriously gummed up my daughter's space maintainer :-) Oh well, live and learn.
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4 users found this review helpful

Peanut Butter Bumble Bees

Reviewed: Jun. 14, 2009
5 stars for the idea. 2 for the recipe so I think I'll settle on 3. I found the pb mixture awfully sticky. After shaping I popped it into the fridge for about 1/2 hour and that helped. I didn't have any cracking problems during wing insertion like other reviewers mentioned. All in all they were very cute, pretty tasty and a total pain in the rear to make. BUT my 6 y/o daughter loved them and acted like I was some kind of kitchen fairy for having made them :-)
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Strawberry Pound Cake

Reviewed: May 24, 2009
I'd say this is a solid 4 stars. For one, I don't consider it a pound cake when you use butter flavored shortening - I was taught that pound cake = butter, no ifs and or buts about it. I used 1 cup of softened butter. For two, the bake time on this was waay off for my oven (or b/c I used butter IPO shortening). My cake was prefect at 55 minutes @ 325. If I'd set the timer for 1 hr 15 minutes like the recipe states it would've been completely dried out. I also subbed sour cream for the buttermilk (didn't have any b.milk and only had skim on hand...no good for pund cake IMHO). That said, with fresh strawberries and blueberries folded in this baked up wonderfully. Very moist and tender, not dry at all. I did make the sauce, but used pureed fresh strawberries in place of the drained juice and poured a vanilla glaze over it. Every crumb was devoured at the bbq I took this to.
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19 users found this review helpful

Mocha Walnut Pie

Reviewed: May 16, 2009
Excellent. I used 2 x 1 ounce suqares of 70% cocoa bittersweet and 2 tbsps of Hershey's Special Dark chips...I want this really rich. And it was! Easy too. My six yesr old daughter did all of the mixing in the saucepan while I added the ingredients. Center was set for me at 42 minutes. Sprinkled with almonds as that's what I had. Dinner guests like this very much...the texture was sort of a cross between a brownie and a thich mousse. I'm mostly a cake person myself, but this certainly gave me my chocolate fix. ;-)
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3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: May 16, 2009
I've made this crust twice. The first time as written, and the second time following ChibiChef's suggestions. 4 stars as is, 5 with the suggestions. It comes out flaky indeed, but it much easier to work with when the butter/drys are pullsed in the food processor and the water is tossed in with a fork. I rolled it out between 2 sheets of parchment without any issues. Used this on a mocha wanut pie. Delicious.
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1 user found this review helpful

Fabulous Homemade Bread

Reviewed: May 3, 2009
I used this as the jumping off recipe for my current favorite ww bread. The first time I made it as written, scaled down for 2 loaves, and it was very good bread. I've since tweaked it to get it healthier and it is now my go to bread recipe. I make it every Sunday and use it for sandwiches for the week. My changes: (scaled for 2 loaves) 1 tbsp +1 tsp bread flour, 1 tsp sugar, 1 packet of yeast, 2 cups whole wheat flour, 1/4 cup wheat germ, 1/4 cup ground flax, 3/4 cups old fashioned oats, 1 tbsp mahleb, then follow the rest of the scaled recipe. I get 2 tender, delicious and HEALTHY loaves of bread every time :-) Thank you for the great base recipe!
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4 users found this review helpful
Photo by Gabsmom

Almond Drops

Reviewed: Apr. 26, 2009
Excellent cookies. Based on what I had handy, I had to use 1 cup flour and 3/4 cups whole wheat. Didn't impact the cookie's flavor at all. The dough for these is very similar to a shortbread, and I wasn't sure it was going to pull together for me - but I kept on beating and it turned out fine. I didn't have to beat the butter/sugar for 10 mins (that's NUTS) but I did cream it very well. 11 mins was perfect in my oven. I think I'll try subbing with 1/4 cup brown sugar next time to see if I can get these chewy in the middle.
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2 users found this review helpful

Choereg (Armenian Easter Bread)

Reviewed: Apr. 14, 2009
Oh this bread was delicious! I found mahleb at Amazon.com believe it or not. I halved the recipe and used all butter (never ever margarine at my house) and got two large, tender braids. I liked it best fresh from the oven, but DH enjoyed it lightly toasted with honey butter. Thank you so much for sharing!
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10 users found this review helpful

Grenadian Spice Cake

Reviewed: Aug. 30, 2008
Oh yes - this is a most excellent cake. I didn't have a lime handy so I zested a clementine. I also used fat free plain organic yogurt instead of milk to make it moister with a tighter crumb and baked it in an ungreased 9" springform pan (lined the bottomw with baking paper). It was perfect. Nicely spiced as is and the orange gave it a hint of sweetness. Drizzled the plates with honey before serving. DH ate 3 slices, and he's usually a chocolate guy. Thanks for the keeper!
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2 users found this review helpful
Photo by Gabsmom

Bistro Veal Burgers

Reviewed: Jul. 16, 2008
I'm giving this one 4 stars b/c I thought it might be a little bland. Here are the changes I made: I sauteed 2 tbsp chopped garlic in olive oil, then 1 small onion and 1/2 lb of shitake mushrooms for about 5 minutes. Then I tossed it into the food processor and chopped it small and added it to the veal mix. I thought it gave depth that might have been missing. Served on whole wheat rolls with melted brie. My husband and I loved these!
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49 users found this review helpful

Lord Baltimore Cake

Reviewed: Jun. 19, 2008
Ok this only gets 4 stars b/c I didn't actually make the whole cake. I have been looking for a great yellow cake recipe and decided to try this one. This it IT. This is my definitive yellow cake recipe from now on, exactly as written. It smelled heavenly baking, was light and fluffy and absolutely delicious. I can't wait to try the entire recipe - I'm sure it'll be 5 stars!
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8 users found this review helpful
Photo by Gabsmom

A-Number-1 Banana Cake

Reviewed: May 26, 2008
Wonderful banana cake recipe! This one will be my go to from now on. I subbed sour cream for the buttermilk and it rose nicely with the 1 tbsp of baking soda. Nice and moist, delicious with a lemon cream cheese frosting (8oz cream cheese, 1/4 cup softened butter, 1 cup confectioner's sugar, 1 tsp lemon extract). Yum!
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3 users found this review helpful

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