Deanna Recipe Reviews (Pg. 1) - Allrecipes.com (11025092)

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English Toffee

Reviewed: Dec. 10, 2009
Delicious and very easy! Crisp crunchy texture without being too sticky. Flavor is good but not super rich--if you're looking for that authentic English toffee experience, I'd use another recipe that calls for more butter.
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Easy Granola Bars

Reviewed: Oct. 30, 2010
Just spent a few difficult minutes trying to remove my first batch from my non-stick pan without ruining it -- gave up and the whole thing is now soaking in hot water! This stuff is like cement so oil the pan generously! Not sure the flavor is worth it -- you have to like the flavor of cooked milk as it seems to dominate the recipe. It certainly is easy and adaptable, though.
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Coconut Cream Cake I

Reviewed: Apr. 24, 2011
I'm joining the chorus of oohs and aaahs for this cake! I'm normally a from-scratch baker, but this cake looks like you slaved away all day (and tastes way more delicious than a regular box cake). I made this as a layer cake, baked in foil pans with scalloped sides, and if you only frost between the layers and the top, the cream oozing out the sides looks absolutely beautiful. I made some substitutions to make it a bit healthier: used lite coconut milk for the coconut cream, and non-fat sweetened condensed milk (it's plenty sweet). I also used unsweetened coconut from the bins at my whole foods market, toasted, in between the layers as well as the top. I did use Cool Whip because I didn't have whipping cream, which isn't bad at all, but obviously real cream would make it even better. This is a perfect cake for a dinner party or shower, and I think berries and/or tropical fruit scattered on the cake plate would also cut the sweetness and make it even more elegant.
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The Best Rolled Sugar Cookies

Reviewed: Apr. 26, 2011
What a weird rolled cookie recipe. I'm a fairly experienced baker and this dough was nearly impossible to work with. It was a rainy day, but the dough seemed stiff enough after I mixed it and put it in the fridge to chill. When I tried to roll it, I had about 20 secs. before it became too sticky to work with. Also: they spread in the oven, not what you want in a cutout cookie! The flavor is OK but certainly not worth spending all that butter on. Find another recipe if you want a crisp thick cutout cookie rich in flavor and texture.
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Penne Pasta with Spinach and Bacon

Reviewed: Jun. 18, 2011
Super easy and delicious! Nice break from tomato-based sauces. I first used the specified amount of bacon but halved most everything else as the quantities seemed off balance, and ended up cooking another batch right away (it really feeds about 2-3 hungry people). So I used a full bag of pre-washed fresh baby spinach and a total of 1 lb. of bacon for the full recipe. I cooked the bacon until super crisp so it crumbled, to extend it, and drained nearly all the fat off before sauteing the garlic, too. The recipe doesn't specify seasonings, but salt/pepper and red pepper flakes were all that it needed. Can't wait to make this again and adapt it with other leafy greens/proteins.
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Whoopie Pies

Reviewed: Jul. 6, 2012
This mildly sweet rich fluffy cake is absolutely delicious, and a perfect foil for the rich sweet frosting. I really liked these but they are a fair bit of work; if you used a teaspoon measure you'd be at it all day! I experimented and found the best size was between a tablespoon and 1/8 c. measure but they would look best in a consistent size like a small ice cream scoop. (They don't spread much at that smaller size; I tried Hostess Suzie Q size, too, and they do spread a lot). I think they need the frosting spread thick enough to sweeten the thick cookies -- but the tops slide! I chilled them, but they got a bit stale. All in all, really delicious but best eaten on day they're made (and allow enough time to create them :)
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Whoopie Pies I

Reviewed: Feb. 12, 2013
Delicious! My neighbor grew up on whoopie pies in New England and he pronounced these very authentic and delicious, as well. The cake is a tender, soft mild cocoa-flavored butter cake and the filling is a rich buttercream. Not overly sweet, but just perfect to me. The frosting yield isn't enough to fill the 6 large sandwich cookies with the classic thick layer, though -- think it needs to be doubled next time. I think whoopie pies might become the new cupcakes, as they're so tasty and versatile!
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Macaron (French Macaroon)

Reviewed: Apr. 30, 2013
I have baked macarons from a macaron cookbook, as well as Joy of Cooking, and an online site. I did not care for this version at all. I did sift! but I didn't weigh because I cook in a home kitchen, not a professional bakery. The other recipes turned out pretty well with simple measuring, so this simple recipe looked like it would as well. They were tasteless, and while I got feet on a quarter of the batch, the rest had every other problem covered in the macaron cookbook -- all on one sheet :) They also came out raw in the middle, even with an extra minute of baking; my other recipes used a similar temp but longer baking time, so something isn't quite right here.
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Eclair Cake

Reviewed: Sep. 17, 2013
Yet another fantastic easy cake that looks like you spent hours on it (the other is the coconut "poke cake" on this site, which I highly recommend as well). It's much more delicious than it would seem from the simple ingredients. I agree with reviewers that found the vanilla pudding filling a bit "bland" but then, so is the pastry cream that fills an eclair! But the recipe can be customized and the filling is so delicious and versatile, I'm going to try it with a simple trifle and other fruit desserts.
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Healthy Pumpkin Cranberry Muffins

Reviewed: Nov. 7, 2013
imo these muffins should be called "low-fat, low-sugar" but that's fine with me as I'm always trying to find healthy ways to eat home-baked treats! I didn't add fresh cranberries as I find them too tart in baked goods (and it's lucky I didn't as these muffins aren't terribly sweet) but I did add orange dried cranberries and they added wonderful flavor. I also added dry roasted slivered almonds and a dab of fresh pureed ginger as I was out of dried, which added some much needed flavor, as well. I think this is a solid base recipe that needs additions/variations so they don't turn out too bland.
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Curried Cashew, Pear, and Grape Salad

Reviewed: Dec. 2, 2013
Wow, what a salad! The layers of flavors make the combination mouth-wateringly delicious. I also reduced the olive oil to around 1/4 cup (there's too much dressing for one bag of salad) and subbed dried thyme for rosemary, added a whole sliced pear, and left out the bacon. It was still amazing! I'd leave out the grapes next time, as they seemed unnecessary, or maybe add dried cranberries as someone else suggested. A totally wonderful holiday or winter salad.
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Flourless Oatmeal Blueberry Pancakes

Reviewed: May 13, 2014
This recipe turned out "pan-fried oatmeal" rather than "pancakes" for me. I used the adjustments mentioned by other reviewers but didn't grind the oats into flour, which I think is essential for binding, otherwise, they just fall apart. The blueberries on top also make the "cake" way too wet when they're turned over. But the taste was wonderful and I still ate the pile of oats and berries on the plate! I've been looking for a gluten-free but hearty breakfast treat, so will probably try these again with major modifications.
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Mango-Bacon-Butternut Squash Hash

Reviewed: Jun. 17, 2014
I ran out of frozen mango, but I had some roasted squash, bacon and kale in the fridge so thought I'd try that combo. It's delicious! I think the slight bite of the greens might balance the sweetness of the squash better, anyway -- it was plenty sweet for me without the fruit. I julienned the kale and added it along with some minced garlic after crisping the bacon (and draining all but 2 tbls. of the fat), then added the squash and a dash of white balsamic vinegar. Fantastic side or main dish!
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Almond Roca

Reviewed: Jul. 10, 2014
I have made candy many times before but this did not turn out for me at all. I've never had the butter separate ever--but it did here! The ingredients are too expensive to take a chance on and waste. Not recommended.
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