CC♥'s2bake Recipe Reviews (Pg. 1) - Allrecipes.com (10989409)

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Paleo Tropical Ice Cream

Reviewed: Jan. 1, 2014
What a refreshing treat this recipe is. I used freshly home-made full fat coconut milk, fresh & very ripe pineapple, and almost black bananas. My result was packed with flavor, super creamy and just lightly sweet. My whole family loved it!
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4 users found this review helpful

Chemistry of Cast Iron Seasoning: A Science-Based How-To

Reviewed: Dec. 29, 2013
I followed this technique to the letter and so far so good for my pans. I ended up doing about 8 coats total. Takes a few days but isn't labor intensive and I didn't find it produces much smoke at all, and only for about the first 15 minutes. Turn your fan on and open a window if you can. A week later my pans, being used several times a day every day, are still sleek, smooth and non stick. I think it's important to note that the author of this how-to refinishes antique cast iron, not the modern pans. Mine are newer (inexpensive) Lodge pans and I first used some elbow grease to sand off the coating that new pans are pre-seasoned with. It was this coating starting to flake off which first prompted me to try this seasoning technique.
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1 user found this review helpful

Vanilla Cherry Ice Cream

Reviewed: Aug. 2, 2013
The basic aspect of this recipe is great. It is straight up simple and quick and makes an ice cream that's not too rich and not too sweet. To my mind though, to make it truly "vanilla cherry", it needs only a tiny drop of almond extract, and the cherries should be added in near the end of processing. The almond essence essentially wiped out the vanilla, and my very ripe fresh cherries were a little too well blended in. It did have a great cherry-almond flavor, and I would make it again if I wanted a strictly cherry ice cream, but I'd also add in some chocolate chunks to give it some more interest and texture.
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1 user found this review helpful

Easy Homemade Chocolate Sauce

Reviewed: Jul. 8, 2013
I loved this chocolate sauce....deep, rich fudgy flavor and a beautiful, silky texture. It was thick enough to coat a spoon and then some! Being also quick and simple to put together, makes it a keeper in my book.
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3 users found this review helpful

Becel® Holiday Butternut Squash with Apple and Cranberries

Reviewed: Dec. 25, 2012
This was a great addition to a turkey dinner. Definitely buy your squash pre-cut and bagged - I didn't...what a pita that was!
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Pear and Pomegranate Salad

Reviewed: Dec. 25, 2012
This was a lovely salad, although I would cut back on the lemon juice next time as I found it a bit too tart. I would also add a light sprinkle of blue cheese and some cashews to make it a bit more interesting. The dressing would not thicken for me, so I had to add a touch of cornstarch to it. I used my potato ricer to extract the juice from the pomegranate arils in one go - very simple.
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1 user found this review helpful

Shrimp Salsa

Reviewed: Dec. 23, 2012
Loved it!
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0 users found this review helpful
Photo by CC♥'s2bake

World's Best Oreo® Fudge

Reviewed: Dec. 23, 2012
This fudge tastes just like an Oreo cookie, only ten times better! It was quite popular with everyone who tried it. I followed the recipe with the exception of not using marshmallow creme. I seem to always have marshmallows kicking around that need to be used up, so rather than buy a jar of creme, I used 12 large marshmallows. You can use mini mallows as well; 1.5 cups of mini's equal a 7 oz jar of creme. Curiously, my result was not bright white, even before mixing in the cookies - it was vanilla colored, maybe because of the marshmallows. Thanks for sharing the recipe, Lightedway! I foresee repeat requests for this next season :-)
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3 users found this review helpful

Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Dec. 8, 2012
This would be much better if the sauce was increased as there isn't much to it, leaving little flavor.
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Olive Salad On A Stick

Reviewed: Dec. 4, 2012
This has everything you might be looking for in a savory appetizer. Super quick and simple to put together, plus flavor packed and they make an attractive presentation! These were very popular. Thanks, Christina!
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Homemade Grapenuts Cereal

Reviewed: Nov. 13, 2012
This recipe is awesome! It crisps up beautifully and has fantastic flavor. Better than the original, as you know exactly what is (and isn't!) in it. Thanks, larkspur! I've had this recipe saved forever and am so glad I finally got around to making it.
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Banana Nut Frosting

Reviewed: Nov. 12, 2012
I made this as written, but left out the nuts and coconut as I wanted straight up banana flavor only. Very flavorful, thick & creamy... and it covered my 9x13 cake perfectly.
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1 user found this review helpful

Banana Cake II

Reviewed: Nov. 12, 2012
Make this just as written and you won't be disappointed. But be sure to use real buttermilk. The substitute may 'work' but it will not yield quite the same results. This cake is fluffy, moist and full of flavor. I frosted it with "Banana Nut Frosting" from this site and what a wonderful combination it made!
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Italian Sausage Soup

Reviewed: Nov. 3, 2012
Flavorful and hearty. Follow just as written and you can't go wrong with this recipe.
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Italian Style Sausage

Reviewed: Nov. 3, 2012
I really liked the mix of seasonings in this recipe, though I would use fennel instead of anise next time.
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Homemade Sweet Italian Sausage (Mild or Hot)

Reviewed: Nov. 3, 2012
I didn't care for this recipe. The basil is overpowering. I would however, increase the brown sugar, thyme and oregano. I used the auto adjust button to reduce the recipe to 4 serving sizes to accommodate the 1 lb of pork I had to use, and those ingredients translated down to just a pinch each, not enough to make a difference in the recipe, whether for the original serving size or not.
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3 users found this review helpful
Photo by CC♥'s2bake

Apple Cinnamon Cheesecake by EAGLE BRAND®

Reviewed: Oct. 7, 2012
I wasn't sure if I should review this recipe as I had to make a few changes..but since it turned out so beautifully, I decided to anyway. Already into assembling the recipe, I discovered the apple juice I had was gone, so I decided to substitute with some home made apple butter. In addition, sweetened condensed milk isn't sold in cans larger than 300 ml where I come from, so I simply used that amount, no more. I did not compensate for these changes by changing anything further. For the glaze, I simply spread the apple butter over the cake and then placed the apples on top, with a light sprinkle of extra cinnamon on top of the apples. The cheesecake was very flavorful, creamy in texture and not too sweet, but quite rich. The shortbread-like crust is unique and adds a lot to the recipe. It makes a beautiful presentation and I almost hated to cut into it! I look forward to making this cheesecake again.
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1 user found this review helpful

Muesli

Reviewed: Sep. 30, 2012
This recipe is fantastic! Lightly sweet, filling and versatile. I added some unsweetened shredded coconut and used slivered almonds instead of walnuts. Have it with just a little milk/almond milk or Greek yogurt and fruit. This will make a great breakfast or anytime snack.
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1 user found this review helpful

Carrot Cake

Reviewed: Sep. 19, 2012
I followed this recipe as written and the five stars is for the cake....wonderfully light, moist and flavorful. Could also be made in to a very pretty layer cake rather than baked as directed. I did not care for the cream cheese frosting, preferring more cream cheese and less sugar. The frosting would rate 3 stars from me.
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Dessertlover's Classic Caramel Sauce

Reviewed: Sep. 16, 2012
I followed this recipe exactly as it is written and it turned out perfectly caramel-y, rich and smooth, the FIRST time I made it. The second time however, was a complete flop. The sugar mixture would not brown for nothing, and I just ended up with a soupy, vanilla flavored mess. I am no food scientist so I can't explain this, but felt I should adjust my rating after having two completely different experiences while changing nothing. Maybe it's a matter of varying kitchen environment, who knows. I did move on to the Salted Caramel recipe on here, which calls for a different method, and that worked great.
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