Gabsmom Recipe Reviews (Pg. 1) - Allrecipes.com (10923420)

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Amy's Chocolate Chip Cookies

Reviewed: Jan. 20, 2008
I made these with chocolate pudding AND semisweet chocol ate chips. Only a few changes, I subbed 1/4 cup whole wheat flour and only 1.5 cups chocolate chips. They came out great! My fiance and 4 year-old loved them.
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Simple Mediterranean Chicken

Reviewed: Jan. 20, 2008
My family loved this! I omitted the pepper and added extra onion and artichoke hearts.Served it over whole wheat rigatoni with asparagus on the side. Delicious.
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0 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jan. 20, 2008
This was delicious! I decreased the vinegar a bit and added 1/4 cup of molasses to make it stickier. This also works incredibly well for pulled pork. Toss a 2 pound pork roast in the crock pot with this sauce and cook on low for 7-8 hours and it shreds beautifully...stays tender when reheated too!
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2 users found this review helpful

Pumpkin Cake II

Reviewed: Jan. 20, 2008
This is excellent! I substituted 1 cup of flour for whole wheat and 1/2 cup oil for applesauce and sprinkled walnuts on top before baking. Everyone loved it.
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5 users found this review helpful
Photo by Gabsmom

Glazed Almond Bundt Cake

Reviewed: Jan. 20, 2008
Wonderful cake! Mine was done in about 45 mins did not come out as dark as I thought it would but it was still very moist. I decreased the milk in the glaze to about 2 tbsps to make it thicker so the almonds wouldn't slide off. Delicious!
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3 users found this review helpful

Honey Wheat Muffins

Reviewed: Feb. 3, 2008
I made these to serve with some seriously spicy chili to help cool my daughter's tongue. I substituted 1/8 cup of the oil for unsweetened applesauce, added 1 tbsp more honey, 1/2 teaspoon of vanilla extract and used 1 teaspoon of grated orange peel instead of lemon. They did the trick and were absolutely delicious! Very hearty. I think these would be good with chopped walnuts in them too - think I'll try that next time. Great recipe!
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3 users found this review helpful
Photo by Gabsmom

Apple Hermits

Reviewed: Mar. 15, 2008
These cookies are wonderful! I made a few minor changes - 1 and 1/3 cups white flour then 2/3 cups whole wheat. To keep the wheat from drying them out I added 1/2 cup unsweetened applesauce. Oh and I keep the skins on the apples. Awesome, thanks for a great recipe!
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Ginger and Cream Cake Roll

Reviewed: Mar. 24, 2008
I make a ginger roll cake very similar to this one - but this recipe has way better cake! It's easier to roll the cake up in the parchment paper/towel while hot, then allow to cool. Unroll to ice and it rolls back up in a snap without breaking :-) I also use a honey cream icing sometimes instead of whipped cream (2tbsp honey, 8oz unsalted butter and 1/3 cup icing sugar blended). Yum!
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14 users found this review helpful
Photo by Gabsmom

Chocolate Cherry Chip Cake

Reviewed: Apr. 27, 2008
This is an excellent cake! I greased and lined a 9" springform pan with baking paper and the cake popped right out, no sticking at all. Some of the reviews said they were having trouble with the chips and cherries sinking - the way around that is to rinse the juice off the cherries then toss them in 2 tbsp of flour. It helps them stay suspended in the batter. Toss the chips in flour too (but don't rinse them!)I used 1 cup while and 1 cup whole wheat pastry flour and applesauce in place of the oil. Great cake, my family loved it!
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13 users found this review helpful
Photo by Gabsmom

Light Wheat Rolls

Reviewed: May 19, 2008
Ok so I have to admit I altered this quite a bit, but the recipe as it is is an excellent recipe for rolls! I was rolling these out when my daughter said she'd like some cinnamon raisin bread. SO, what I did was to mix 3/4 cup sugar with 1 TBSP cinnamon and sprinkle it on the strips after they were cut. Then I sprinkled with raisins and rolled as the recipe directed. The outcome was FANTASTIC. I have done these as written and they're very good. But they're stellar with cinnamon and raisins or pecans. Thank you for the recipe!!
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3 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

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

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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53 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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3 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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11 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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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

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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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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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

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