CC♥'s2bake Recipe Reviews (Pg. 15) - Allrecipes.com (10989409)

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Scottish Bubbles and Squeak Patties

Reviewed: Oct. 27, 2010
I came across this recipe while looking for a way to finish off some coleslaw mix. That was my only deviation from the recipe other than not peeling the potatoes. They had great flavor and everyone really enjoyed them. Quick, simple and delicious comfort food. I didn't have the problem some reviewers had with them falling apart. Just be sure to mash your potatoes as the recipe directs, without adding any milk or butter to them.
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5 users found this review helpful
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Blueberry Corn Muffins

Reviewed: Oct. 27, 2010
I changed some minor aspects of this recipe only to suit the way I normally bake - that is, using whole wheat flour for the all purpose and canola oil for the butter. I also chose dried blueberries (1/4 cup) as they yield much more flavor once baked into a muffin than do fresh or frozen berries. The cornmeal gave these muffins a pleasant texture and sweetness. The submitter suggests apples as an alternative to the blueberries, but with the hint of nutmeg, I found myself thinking this recipe would be really nice with pears as well. I would suggest 350 degrees for the baking temperature. Mine were done perfectly at 350 for 20 minutes and would have been much too 'well done' at 400.
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1 user found this review helpful
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Apple Pie Spice Mix

Reviewed: Oct. 26, 2010
Such a simple little thing and yet I never would have thought to mix up and use something like this. I used this spice mix combined with raw sugar to press into the white chocolate on some caramel apples I was making (gourmet caramel apples from this site). The taste was simply AMAZING so I cannot wait to add this to my next apple pie, rather than the plain old cinnamon I always reach for. Thank you for sharing this.
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12 users found this review helpful
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Gourmet Caramel Apples

Reviewed: Oct. 26, 2010
Followed this recipe for the caramel and the steps, but dipped some in melted pure white chocolate chips, rolled in chopped pecans, drizzled more white chocolate around the tops and sprinkled that with apple pie spice mixed with raw sugar. For the rest, we mixed peanut butter with semisweet chocolate chips to dip in, then rolled in candy coated sunflower seeds. The recipe made enough caramel coating to cover six apples that were on the small side. There was no need to mix shortening into semisweet chocolate to drizzle it, but the white chocolate was harder to drizzle. After it was melted, putting it into a small baggie and cutting a corner off made it easier to drizzle. Pitfalls: the caramel stuck to the greased wax paper. I will try someone else's suggestion and use my silpat next time. Even after boiling the wax off the apples, the caramel still slid down the apple and pooled at the bottom. Scrape as much caramel off the bottom of the apple as you can after dipping. After letting it set up in the fridge, the caramel was still pliable so I 'pulled' it back up the apple and patted it back in place. Dipping in the warm chocolate caused the caramel to start to fall again as well.
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8 users found this review helpful
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Made-Over French Toast with Spiced Pears

Reviewed: Oct. 25, 2010
I tried to follow this recipe as written, but the bread would not fit properly in the 9x13 pan. I trimmed the crusts off and the four pieces fit perfectly in an 8x8 pan. My pears were not quite ripe enough, so I resorted to using tinned, one of which was just enough to create the two layers. This recipe was very moist and delicately spiced. The ginger was a perfect complement to the pears. We topped with the excess syrup from the pan, but I would almost consider increasing that part of the recipe as there wasn't a lot of it left. Maple syrup would drown out the nice flavor, and it really doesn't need anything else on it. One thing to keep in mind is although this technically serves four, it's really only enough for two adults, unless you are serving it with a number of other items.
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40 users found this review helpful
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Crispy Chocolate Log

Reviewed: Oct. 24, 2010
Followed this recipe to the letter however, I felt it needed some color, so I added some candy coated chocolate sunflower seeds. This was popular with the kids. If I made this again though, I would melt the chocolate & butterscotch separately and layer them rather than mix together. The butterscotch flavor was faint and I think it would have been good had it been stronger. Really fun recipe for the kids and a nice twist on 'ho hum' krispie squares.
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19 users found this review helpful
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Pumpkin Pie French Toast

Reviewed: Oct. 24, 2010
I have made other pumpkin french toast recipes, and none compare to this one. I think what sets this one apart must be the cream, the pumpkin pie spice and vanilla extract. I could taste the pumpkin in this recipe and the flavor overall was great. I used whole grain bread as I wanted to make this as a healthy breakfast for my family however, if I was making this simply to indulge tastebuds, I would go for slices of french bread and top it all off with generous dollops of spiced whipped cream, or a scoop of vanilla ice cream and a good drizzle of maple syrup, as suggested. The whole family loved this recipe.
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32 users found this review helpful
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Rosy Potato Soup

Reviewed: Oct. 21, 2010
I followed this recipe as written. I found it very bland, even with added salt and pepper. I needed to add two more tablespoons of flour before I could get it to thicken. Reviews suggest a good number of tweaks are neccessary. I would not disagree.
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8 users found this review helpful
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Cinnamon Streusel Orange Muffins

Reviewed: Oct. 21, 2010
These are beautifully light and tender cinnamon streusel muffins, sweet and very nicely spiced. They actually resemble cupcakes more than muffins, not that that's a negative. The reason I give four stars then, is the complete lack of orange flavor. To my mind, something with orange in the title should taste at least somewhat of orange. As a side note, by following the recipe exactly, I was left with excess cinnamon filling. I also found that the streusel topping was in excess of what it needs to be, but that's more of a personal preference. I cut it in half, which was perfect in my opinion. I would make these again, but would add about a teaspoon of orange zest to the batter as I think the cinnamon and orange together would be a good combination.
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6 users found this review helpful
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Banana Bran Muffins

Reviewed: Oct. 21, 2010
Other than omitting the nuts, this recipe was followed to the letter. I love how subtly different these (basically banana) muffins taste. This would be due to the spices, as I could not detect the orange juice. They are a refreshing change from the ordinary. They were incredibly light textured and perfectly moist. One could easily increase the proportion of whole wheat to all purpose flour and still be very happy with the results, which is exactly what I will do next time to increase this recipe's nutritional clout. This will become another 'go to' everyday muffin recipe for me.
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4 users found this review helpful
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Turkey and Quinoa Meatloaf

Reviewed: Oct. 19, 2010
This produced a moist and tender 'meatloaf'. I didn't find that the quinoa added any noticeable flavor. What I really didn't like was how the hot sauce overwhelmed this recipe. It was all we could taste (the spiciness wasn't a problem, just the one dimensional flavor). This could be made so much better and given more dimension with the right mix of herbs and spices. It's a good solid start but needs a bit of work.
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28 users found this review helpful
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Pumpkin Gingerbread

Reviewed: Oct. 18, 2010
I changed nothing in this recipe. It's terrific as is. I made half the recipe and baked it in one 12 cup mini bundt pan and one mini muffin pan at the suggested temperature for 20 minutes. Drizzled with a spiced glaze, this was a warm, spicy and delicious treat.
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8 users found this review helpful

Condensed Cream of Mushroom Soup from Scratch

Reviewed: Oct. 18, 2010
Terrific Dianne, thanks! Works like a charm and tastes great. I LOVE that this is bouillon free as so many substitute 'cream of' recipes aren't, rendering them not much better than the actual canned variety. This converted well for cream of celery too. I used about 1/2 cup of finely diced celery and 1/4 tsp of freshly ground celery seed. Thanks again.
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4 users found this review helpful
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Apple Crisp Cups

Reviewed: Oct. 18, 2010
This is a wonderful crisp recipe and a clever idea! The recipe, followed as written, did give me some trouble though. I just could not get the crust to the proper consistency for pressing in the pans by hand, so I put it through my food processor and pulsed until it started to clump. If you don't have a processor, then I would recommend softening your butter to at least room temperature before cutting in. I might even try that next time, as it was a fiddle trying to get that much volume of crust through my processor (I did it in two batches ~ I also might reduce the crust mixture next time as I had one cup left over after the final topping). I ended up short of apple filling by one whole pan, so it might be helpful to know how many cups are needed for the recipe instead of number of apples. Chopped pecans would be a wonderful addition to the topping. Thank you for sharing the recipe with us.
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38 users found this review helpful
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Shrimp Chowder

Reviewed: Oct. 17, 2010
My review is for this recipe as written. While it fitted the bill for a quick weeknight soup, I thought it was far too heavy on the cream cheese, which was mostly all we could taste. I didn't care for the heavy feel it left in my mouth either. This also makes four extremely skimpy servings. It really should read only two servings.
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15 users found this review helpful
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Toasted Pumpkin Seeds

Reviewed: Oct. 17, 2010
Very savory and delicious. I was going to try a sweet recipe, but decided to stick with this more traditional one instead. I'm glad I did. It was a nice change from the plain jane way I usually roast pumpkin seeds, with just butter and a little salt. Thank you for the recipe.
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2 users found this review helpful
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Baked Oatmeal Squares

Reviewed: Oct. 15, 2010
I have made this recipe many times now as it's good and very convenient for a quick breakfast or snack choice. By using buttermilk and leaving out the oil, I find this is not as delicate and holds together better. I bake it in muffins tins (yield 8 with 1/4 cup batter per cup) for 20 minutes. These freeze well. I sometimes bake a double batch and toss in the freezer to have on hand for an extra quick breakfast - great alternative if you don't have time to bake it fresh in the morning. This recipe is very flavorful, with just the right amount of sweetness. Kid friendly, too. It's a keeper.
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7 users found this review helpful
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Kelsandra's Pumpkin Cinnamon Rolls

Reviewed: Oct. 11, 2010
This is an outstanding cinnamon roll recipe. I highly recommend this one. I followed the recipe just as it's written, with the exception of two minor additions and one omission: I added raisins to the filling and a teaspoon of orange zest to the icing. I left the milk out of the glaze as we preferred to keep it thick like a typical cream cheese icing, but don't omit it if you are looking for more of a glaze than an 'icing'. The rolls were tender and chewy with wonderful flavor. Well done on this spectacular recipe!
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91 users found this review helpful
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Oct. 11, 2010
This is an incredibly easy and no fuss recipe that tastes so good. One adjustment I make is to use a length of parchment paper rather than the towel, as it's so much easier to be able to just toss that out when finished. One addition I made to this recipe was 1/4 cup finely chopped candied ginger to the filling. Next time I think I might add it to the cake instead. I left out the optional nuts.
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8 users found this review helpful
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Peaches 'N' Cream Muffins

Reviewed: Oct. 10, 2010
Made as written, these are really bland. I can't quite figure out why. Reasonable amount of salt, cinnamon. The texture was dense as well. With that in mind and given the amount of baking powder in the recipe and the fact that the tops did not brown much, I think the sugar and honey combo could be the cause. They might be made more flavorful by using all sugar and no honey. Not sure just what fix is needed, but I would not make these again as written. I also did not care for the taste of the chunks of cream cheese. I baked mine at 350 degrees, and they were perfectly done at 20 minutes.
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