CC♥'s2bake Recipe Reviews (Pg. 18) - Allrecipes.com (10989409)

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Simply Chocolate Granola

Reviewed: Sep. 19, 2010
I developed this recipe without nuts so my kids could take it to school as a snack. If you like nuts and even dried fruit in your granola, add nuts before the baking process, and dried fruit after the baking process. Personally, I like this one without those additions as I prefer the pure unadulterated chocolatey taste :D
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6 users found this review helpful
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Low Fat Full Flavor Cream of Broccoli Soup

Reviewed: Sep. 15, 2010
Fabulous. The leeks are without doubt what makes this recipe special. Full flavor is right, no false claim from the submitter. I made this just as written, right down to the low sodium broth, and would not change a thing, though I did puree all the broccoli. Quick and easy for such beautiful depth of flavor. I recommend using freshly ground coriander seed if you can, crushing gently just to release the oils.
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23 users found this review helpful
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Cafe Mocha Mini Muffins

Reviewed: Sep. 15, 2010
I followed this recipe as written but with a whole egg. While these have a tender texture, are perfectly moist, and have a nice chocolate flavor, I was disappointed in the lack of mocha flavor. It was strong in the batter, but after baking~ was gone. I might be inclined to make them again and double the amount of coffee granules. Every bite was dominated by the chocolate chips, so that also might have been a contributing factor.
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6 users found this review helpful
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Pizza Casserole

Reviewed: Sep. 15, 2010
This was a fun casserole that was a hit with my kids. I used one of the AR pizza sauce recipes in place of canned. I also added some black olives. Thanks for the recipe.
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4 users found this review helpful
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Cream Cheese Apple Muffins

Reviewed: Sep. 15, 2010
These were made as written with the exception of using 50/50 whole wheat and all purpose flours and canola oil for the butter. I used a different streusel topping as well. The first step is contradictory. If you combine the first 7 ingredients as instructed and then beat, you will not obtain a smooth result. The cream cheese and sugar need to be creamed together first, then the eggs added and so on. Having said that, though the mixture was lumpy, it did not seem to negatively affect the finished product, it just made for small lumps of cream cheese throughout the muffin which were not neccessarily unpleasant. Do add a teaspoon of cinnamon to the batter as it would geatly improve the overall flavor. The muffins were tender and flavorful though as I say, cinnamon would be an improvement. This recipe becomes a 5 star with my adjustments and is one I will likely make often.
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28 users found this review helpful
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Grilled Potato Casserole

Reviewed: Sep. 14, 2010
Fabulous! Loved, loved this recipe ~ everyone did. Made just as written but with 4 green onions for the green pepper. This is reminiscent of scalloped potatoes, but with a very unique and delicious twist. I would use the oven next time, as the sauce leaked out of the (well sealed) foil which made turning the packet impossible, so I had issues with the whole thing sticking terribly to the foil. I would cover my casserole pan the entire time they're in the oven though, as I wouldn't want to compromise the incredible creaminess and flavor of the sauce and potatoes ~ this must be due to the 'steaming' these get in the foil packet. Thanks for submitting a great recipe.
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14 users found this review helpful
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Kickin' Crunchy Oven "Fried" Chicken

Reviewed: Sep. 14, 2010
Thanks for posting the recipe, as there isn't one like it on here as far as I can see. It's just what I was looking for. I used one egg in place of the egg substitute and boneless breasts (thus reducing the baking time) but otherwise changed nothing. Really juicy chicken with a flavorful, crunchy coating. My little guy ate one and a half servings (which is impressive for him) so next time I'll double the recipe. Besides which, any leftovers cut into fingers would be great in the kids lunchboxes. Served with AR's 'grilled potato casserole' and salad, this meal was a hit. Just a handy tip; if you don't have any prepackaged cornflake crumbs, 3 cups of cornflake cereal equals 3/4 cup finely crushed.
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7 users found this review helpful
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Surprise Muffins

Reviewed: Sep. 12, 2010
I followed this recipe as written. It directs to either grease your muffin tin, or line with papers, and I chose to grease. Well, the jam seemed to sink, and all but two of the muffins lost their bottoms in the pan, and as I seem to be the only reviewer who had this happen, I'm guessing I was probably the only one who didn't use liners. The recipe also directs to make a depression in the batter to drop the jam in to. I'm also guessing this contributed to the problem. I baked them at 400 degrees and they were a little over done at 20 minutes, so I can't imagine how overdone they would be if baked at 425. 350 to 375 for 20 minutes would be acceptable for these. Problems aside, these weren't outstanding enough in any aspect for me to attempt again.
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10 users found this review helpful
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Nova Scotia Blueberry Cream Cake

Reviewed: Sep. 12, 2010
First off, let me say I made this recipe just as written. It does not specify 'fresh' blueberries, just 'blueberries', so I used some I had frozen and thawed. There are mixed reviews on doing that - some say it does not work, and others have said it does. I am here to add my vote for NOT. Although, having not made it with fresh blueberries yet, I have no basis for comparison. I think this is another classic example of how important it is for a recipe to be written as specifically as possible, so as not to leave the cook guessing, thus increasing the chance for disappointing results. While this was delicious, not too sweet, and very refreshing, it was also very 'wet' and not that attractive looking. As another reviewer pointed out, the cream does seem to curdle with the blueberries. I cannot understand why many reviewers chose to mix the berries in to the sour cream, as the mixture seeps down into and around the berries, creating much the same effect as mixing them in anyway. Also, as others have mentioned, it does not seem to be fully baked when it's time to remove it from the oven, and in fact is still very liquid. However, after it has chilled it will have set up. So be sure to make this ahead of time. I will attempt this again some day and use fresh berries. As I say, it was delicious.
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10 users found this review helpful
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Fabulous Fargozas

Reviewed: Sep. 12, 2010
I wasn't too keen on the sugar in this recipe, so I left it out as other reviewers had, with success. I also used 50/50 whole wheat and all purpose flours. This is a beautiful, savory muffin recipe. Best warm out of the oven with a drizzle of melted butter over the top!
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20 users found this review helpful
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Cinnamon Cocoa Drops

Reviewed: Sep. 11, 2010
I was looking for a fun way to use up two egg whites, which is why I chose this recipe. After reading the reviews, I was a bit hesitant on how to proceed, but it simply came down to a matter of sticking as closely as possible with the recipe as written, to get a good handle on what, if any, problems there may be with it, and out of fairness to the submitter and the recipe. Having said all that, I left out the nuts and I used parchment paper to line my cookie sheet instead of greasing it. I agree that this recipe could have been written with more specific detail. That is so important in a recipe so as not to leave the cook second guessing. I whipped the egg whites as directed, until stiff, but not glossy. I added the rest of the ingredients and stirred as directed. The egg whites did deflate substantially (recipe yielded 20 cookies for me). I dropped the batter by teaspoonful (again, being specific is important as 'spoonful' is pretty vague). The batter did not spread out and flatten as it did for another reviewer. I baked at the time/temp indicated on a standard metal baking sheet, and the cookies were crisp on the outside, and chewy on the bottom. The insides were largely hollow, and they are reminiscent of a meringue. They do taste strongly of cinnamon, which I loved. I have to add that these 'cookies' are addictive!
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7 users found this review helpful
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Pumpkin Spice Cupcakes

Reviewed: Sep. 11, 2010
I made both the frosting and cupcake as written. Very flavorful, tender cupcakes. I thought the cinnamon in the frosting sounded like a nice touch, but it largely tasted just like plain cream cheese frosting. I frosted some of the cakes with a maple cream cheese frosting, and preferred that one on these cupcakes. Thank you for sharing the recipe, and I would make these again!
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3 users found this review helpful
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Mozzarella Basil Bread

Reviewed: Sep. 7, 2010
I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital gluten. I did not add the salt directly to the yeast proofing solution, as that would have diminished the action of the yeast. Like Pam, I needed to add significantly more flour to obtain a workable dough - 2 cups more, in fact. It almost became too much for my stand mixer to handle kneading. I would have cut the recipe in half had it actually called for closer to that 6 cups of flour rather than just 4. There is a big difference between '4 cups or as needed' and 6 cups. I got two very large round loaves from this recipe. I found the flavor from the basil and cheese subtle, but pleasant, and the texture was beautiful. Thank you for sharing the recipe.
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17 users found this review helpful
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Hearty Hot or Cold Roasted Tomato Soup

Reviewed: Sep. 3, 2010
Mmmm...so rich, warm and good! I was surprised at how strong the roasted garlic flavor was, considering it's only 4 cloves. I didn't keep an eye on the tray while it was in the oven, and my garlic was pretty well done by the time it had had it's hour roasting time, but I tossed it in the food processor anyway, with no negative affect. I added some whole wheat alphabet noodles in which made it fun for my kids and they LOVED it. Thank you for this easy, totally delicious recipe!
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2 users found this review helpful
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Home Style Macaroni and Cheese

Reviewed: Sep. 1, 2010
7 ounces of macaroni is not sufficient for the amount of sauce this recipe makes, nor is it enough for 6 servings. Conversely, I found the 8 ounces of cream cheese to be twice as much as is really necessary, as well the crumb topping, which could be reduced by at least a third. I would add a few tablespoons of parmesan cheese and a sprinkle of real bacon bits to the topping. Flavor was subtle, texture of the sauce was pleasantly creamy. Flaws notwithstanding, we enjoyed this overall. Thank you.
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3 users found this review helpful
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Lemon Blueberry California Walnut Bread

Reviewed: Aug. 31, 2010
Lovely recipe. I adjusted using half and half all purpose and whole wheat, but otherwise followed as written. Love the added dimension that toasting the walnuts lends to the flavor. Thank you for posting the recipe.
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2 users found this review helpful
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Anniversary Chicken I

Reviewed: Aug. 30, 2010
I lightened this up substantially, but otherwise followed the recipe. It is delicious. But then, can you ever go wrong with the bacon and ranch flavor combo?
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7 users found this review helpful

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