CC♥'s2bake Recipe Reviews (Pg. 17) - Allrecipes.com (10989409)

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 7, 2010
Beautiful! Made just as written. Don't change a thing. Great flavor from the pudding and perfectly soft as promised, inside and out.
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1 user found this review helpful
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Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: Oct. 4, 2010
Amazing flavor. I followed this recipe with a few minor adjustments to allow for less heat, leaving out the jalapenos and dialing the black pepper down to 1 teaspoon. Not wanting to be left with egg yolks to deal with, I used only two whole eggs and omitted the olive oil. Otherwise made as written. The blue cheese bite was prominent but did not overpower. For the best blue cheese flavor, be sure to use a traditional full strength Danish blue and not a milder one. The ingredient list reads like a motley crew, but it all simply melds together beautifully. The meat balls were perfectly moist. The mixture will seem overly moist, but this is what contributes to the tenderness of the final product. Use a small cookie scoop to form each one and bake on a sheet of parchment paper for stick-free, easy cleanup. With such great flavor, they really stand well on their own and I served them that way, unaccompanied by a sauce of any kind.
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7 users found this review helpful
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Apple Butter Bars

Reviewed: Oct. 4, 2010
Delicious. Soft, tender cake, nicely spiced, quick and easy to whip up. I was a little leery of just throwing all the ingredients in together and beating as directed, but there was no problem. Nice, as it makes for easier cleanup. I followed this recipe but used half whole wheat flour and pumpkin butter along with pumpkin pie spice. I also left out the raisins. These truly don't need the glaze, but they are much prettier with it, so I just drizzled it on lightly. Thank you for sharing a great little recipe!
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9 users found this review helpful
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Oatmeal Peanut Butter Cookies III

Reviewed: Oct. 3, 2010
I won't address the girl scout cookie comparison as I've never had the original. I made the cookie as written. The dough was very difficult to flatten as it was soft and sticky. But to get a good thickness and shape suitable for making a 'sandwich', you really need to flatten them. The ones I gave up on did not spread out and flatten on their own. The cookies were rich and a bit on the greasy side, stayed soft even after cooling and had great peanut butter flavor. I would reduce the butter, but by how much I am unsure of. As to the filling, many reviewers mentioned the excessive sweetness of it, so I reduced the sugar by half. I also used only 1 tbsp of milk rather than the full amount of cream. It was plenty sweet and rich and when paired with two of the cookies, the whole combination was excessive. Also good to keep in mind is the recipe yield, which is two dozen, but when the sandwiches are made, you end up with one dozen. I will make the cookies themselves again with reduced butter, but the entire package is overkill in my opinion.
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6 users found this review helpful
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Buffalo Style Chicken Pizza

Reviewed: Oct. 3, 2010
We REALLY enjoyed this pizza. Rather than bottled dressing, I used the "Absolutely the best..." recipe from this site and it makes just about the right amount for this recipe.
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3 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Oct. 3, 2010
I found this to be thick, creamy, rich and full of classic blue cheese 'bite' (right out of the mixing bowl, I should add - this one didn't need time to meld). I followed the recipe, but using white balsamic vinegar, which led to leaving out the sugar. My sour cream was 5% milk fat. I used 1% buttermilk and light mayonnaise as well. As I found this sufficiently rich, I'm glad I didn't choose all full fat. I believe the levels of fat in the ingredients you use will net varying results (as seems to be the case with many reviewers) depending on what combination you use. As will the quality and variety of cheese. I used a classic full strength traditional Danish blue. My combinations worked perfectly for me and this will be my standard from now on.
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5 users found this review helpful

Laura's Quick Slow Cooker Turkey Chili

Reviewed: Oct. 1, 2010
I followed this recipe to the letter. I did not care for the cumin. I normally like cumin, but in this case it was all I could taste. This was my first experience using turkey to make a chili and I'm not sure I would do it again. Besides the overpowering cumin, there was something missing in this recipe. I'm not sure if it was the turkey making the difference or not.
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3 users found this review helpful
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Baked Teriyaki Chicken

Reviewed: Sep. 29, 2010
I was just looking for a quick way to prepare some boneless skinless chicken breasts and this looked like a good idea. I admit I wasn't expecting much, just another home made teriyaki sauce, but oh my, was this one GOOD! I prepared it as written, only reducing the sugar to 1/3 of a cup and using seasoned rice vinegar. My soy sauce was low sodium. I put the breasts on a rack on a foil lined tray and baked at 350 for about 30 minutes, basting several times throughout. The sauce formed a beautiful sticky and delicious 'crust' on the outside, while the inside remained juicy and tender. This recipe will be my standard teriyaki basting sauce from now on. I had lots of leftover sauce, and 1.5 breasts left as well. I used those leftovers to make a quick and delicious stir fry the next day.
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8 users found this review helpful
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Banana Muffins with a Crunch

Reviewed: Sep. 27, 2010
I cut this recipe in half and used 50/50 whole wheat/all purpose flour(and canola oil as it produces better results with whole wheat.) My muffins were really light textured and very sweet with great banana flavor and a crispy brown top. At 25 minutes they were quite browned but not done in the center, so I would reduce the baking temperature to 325 and increase the time a bit. The recipe should be more specific on which type of coconut to use - unsweetened or sweetened. I assume it's supposed to be unsweetened, but it doesn't say one way or the other. I used sweetened as it's all I had. That may have contributed to the baking issue I had. I was really hoping for the promised crunch, but the granola (I used home made) melted into the muffins and the only crunch was from the walnuts. The coconut added some interest though, and this recipe IS a treat for the tastebuds.
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2 users found this review helpful
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Pumpkin Apple Streusel Muffins

Reviewed: Sep. 26, 2010
Delicious muffins. Made as written only using brown sugar in the topping and reducing the baking time. I've made these a second time without the streusel and they are just as good. Great recipe for cool fall days.
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3 users found this review helpful
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Apple Pie Muffins

Reviewed: Sep. 24, 2010
Amazing muffins. If you are looking for a decadent muffin to serve guests, or just as a special treat, you really should try this recipe. I made these exactly as written and I wouldn't change a thing. The crumb topping is so out of this world that the muffin itself does not need any added spices. The two were a perfect balance for each other. Moist, flavorful. Grease your muffin tins very well and fill the cups to the top as directed, and you will obtain gorgeous, huge muffin tops that hold all of that spectacular crumb topping. It took a few minutes of careful excavation to remove them from the pan with the tops intact, but letting them cool for about 10 minutes helped.
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48 users found this review helpful
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Kiwifruit Muffins

Reviewed: Sep. 24, 2010
I would give these 3.5 stars. A decent but rather 'ordinary' base muffin recipe. The kiwi fruit was a delicious and unusual addition but it's not enough to make these muffins truly memorable. Also, the baking temperature on these is much too high. I preheated my oven for 425 which produced an oven spring for nicely domed muffins, but then I immediately lowered the temperature to 375. AT 18 minutes, my muffins were crisp and brown around the edges. They would have been hockey pucks if I had left the temperature at 425.
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12 users found this review helpful
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Granola Muffin Frittatas

Reviewed: Sep. 22, 2010
This recipe interested me as I was looking for a new high protein breakfast idea. I followed the recipe, adding chopped pistachios to the mixture. My granola did not contain dried fruit, and I didn't add any. As written, they are not great. More than edible, but just not great. I would make these again, but they really need sweet additions. I would try adding cinnamon and lots of dried fruit, as well as almonds or pecans. I sprayed my liners quite well, and they peeled off fairly well. Do not skip that step. I wouldn't try to bake these, sans liner, in a well greased muffin pan, as I have a feeling it would be a nightmare to clean up.
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11 users found this review helpful
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Orange Cream Cheese Frosting

Reviewed: Sep. 20, 2010
This turned out good in the end, but needed a little tweaking. I followed the recipe, but stopped at 2 cups of sugar and 1 tbsp of orange juice. At that point, it was plenty sweet enough and adding the rest of the juice would have made it too runny. It still needed more flavoring though, so I added another 1/2 teaspoon of zest. The yield was substantially shy of 3 cups, and I can't see leaving out the 1/2 cup of sugar affecting that outcome. Good to know if you are expecting or needing the full yield. I would make this again, but may try increasing the cream cheese and using orange juice concentrate instead of juice.
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62 users found this review helpful
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Orange Pumpkin Loaf

Reviewed: Sep. 20, 2010
I made this recipe as written, but as I prefer to bake using at least some whole grains, I used a 50/50 blend of whole wheat and all purpose flours and subbed canola oil for the butter, as I find it produces better results with whole wheat. I also subbed dried cranberries for the raisins, and made it into muffins rather than a loaf. My yield was 22 muffins, baked for 25 minutes at 350 degrees. I was a bit skeptical of the entire orange going into this, but turns out there was no need to worry. The flavor is outstanding, and my muffins were tender and light, with perfect moisture. I'm happy to have another great recipe to file away in my favorites file. Thank you, Carol.
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15 users found this review helpful

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