Rob's Girl Recipe Reviews (Pg. 1) - Allrecipes.com (11099481)

cook's profile

Rob's Girl

Reviews

Photos

Menus

 
View All Reviews Learn more

Whole Wheat Beer Bread

Reviewed: Apr. 21, 2011
For so few ingredients it came out wonderfully. I used a bottle of Widmer unfiltered wheat hefeweizen and it complimented the brown sugar perfectly. I only had 2 1/2 cups of flour and so added some oatmeal, which caused the bread to not rise quite as much as I'd hoped, but it was delightfully light, moist and was absolutely DELICIOUS toasted a few days later. I will definitely make this again!
Was this review helpful? [ YES ]
1 user found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Apr. 14, 2011
Amazing! Tasted great warm out of the oven, and even better the next day! Perfect texture and a nice presentation, and even though I over-baked mine by accident, they were still chewy a day or two later. Great flavor! They tasted like cookies from a bakery the next day when the flavors had melded. I will make these many times, and will definitely make them as written, no need for changes at all!
Was this review helpful? [ YES ]
1 user found this review helpful

Toffee Caramel Squares

Reviewed: Apr. 13, 2011
I'll give this four stars because although mine didn't turn out as well as I would have liked, I can tell that if I followed the recipe exactly it would still be pretty good. Definitely tasted better the next day. My main mistake was to try to spread the chocolate (as another reviewer suggested) by dropping the chips on the caramel and then spreading them when they had melted. Don't do it this way LOL! I ended up with half melted chips sunken into the caramel and had to swirl them around with a knife to get even distribution. The result was still tasty but lacked the clean presentation and distinct layers of flavor that I was looking for. Also, the shortbread could use some pizazz, maybe some pecans chopped in would do the trick. Probably won't make this again though.
Was this review helpful? [ YES ]
1 user found this review helpful

Zesty Lemon Loaf

Reviewed: Apr. 13, 2011
This turned out delicious! Moist and rich like a pound cake, fluffy and light like a loaf. I only rated the recipe 4 stars though because I changed it right off the bat. I skipped the liqueur, subbed orange juice and grated some orange rind into the batter. I mixed as per another review: beating well after each egg, then alternated adding wet and dry ingredients to the base, ending with dry. I also spooned some additional orange juice + white sugar over the hot cake, then frosted with an orange juice + confectioner's sugar glaze. I will definitely make this again. Thanks for sharing!
Was this review helpful? [ YES ]
3 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 26, 2010
Made this last night. At first I was a little doubtful because the recipe only called for two packages, while most other recipes I've used call for three or more, and I'm a cheesecake fanatic, so lack of cream cheese made me hesitant. Tried it last night after it cooled and the flavor was pretty good and the texture was ok. Had some this afternoon and it was amazing! Complete transformation after being in the fridge overnight: texture was perfect, the cake was tangy and sweet and very creamy. Amazing! I will make this again, I think my first variation will be to use sour cream instead of pumpkin, but you could substitute 1/2 c of anything you felt like and make a layered cheesecake (applesauce with cinnamon and nutmeg, pineapple with ginger, raspberry puree, etc.). I used a 9" deep dish pie pan and it bubbled up pretty high but then cooled down to about 1/2 full. The top split pretty bad upon cooling, but I'm not a stickler for presentation so it didn't factor into my rating. Overall great base recipe for cheesecake.
Was this review helpful? [ YES ]
1 user found this review helpful

Blender Chocolate Mousse

Reviewed: Nov. 21, 2010
For how simple this recipe is, the taste, texture and presentation are exquisite. I used roughly 3/4 c semi-sweet chocolate chips, 1/4 c white chocolate chips, 3 candy canes, 3 eggs, and 1 c milk. Followed the directions as written, when I checked the mousse about 3 hours later it was perfectly set. I might try beating the egg whites separately for a fluffier texture, but I thought that it was fine as prepared also. It was quite thick, might even be a suitable filling for a cake (one that could withstand considerable pressure when frosting). Kind of reminded me of truffle filling too...
Was this review helpful? [ YES ]
2 users found this review helpful

Finska Kakor

Reviewed: Nov. 17, 2010
Fun fact: "Finska kakor" means "Finnish cookies" BUT in Swedish :P "Suomalaisia kakuja" would be the Finnish translation. Def reminds me of the old country. Holla!
Was this review helpful? [ YES ]
2 users found this review helpful

Pie Crust IV

Reviewed: Nov. 16, 2010
I've made this crust a gazillion times and it hasn't failed me yet. Great taste, texture and presentation; can be mixed the real way or you can melt the butter and fake it, tastes just as good. This is my standard pie crust for "Grandma Ople's Pie." I do usually double the recipe and make thicker crusts.
Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 16, 2010
Very easy recipe, came out beautifully tender and moist. I made mine like a cake (slightly shallower) and monitored the cooking time closely. Next time I think I will add a little frosting (1/2 c butter, vanilla and confectioner's sugar) and frost it while it's still warm so the frosting melds with the cake. I will definitely make this many, many times.
Was this review helpful? [ YES ]
2 users found this review helpful

Almond Toffee Bark

Reviewed: Nov. 16, 2010
I followed this recipe pretty much exactly. I think I used a little more nuts than written because my candy mixture was very thick the first time I made it. I've made with or without nuts as well and with or without chocolate. Very easy and pretty much foolproof as long as you time the boiling. Great recipe!
Was this review helpful? [ YES ]
5 users found this review helpful

Marshmallow Cream with Custard Sauce

Reviewed: Nov. 16, 2010
I only used the marshmallow cream portion of this recipe, and used the resulting delicious, rich puffy goo to make rice krispie treats. It's so simple and easy; yet another great trick up my sleeve! Thanks for sharing!
Was this review helpful? [ YES ]
4 users found this review helpful

Fast Rice Pudding

Reviewed: Nov. 14, 2010
Followed another reviewer's suggestions and used 2 c regular milk and 2 eggs instead of the evaporated milk. Turned out pretty good, consistency is definitely not the same as when you take the time to do it on the stovetop--turned out looking a lot like what it is: sweetened milk and leftover rice :( This is, however, much faster; I'll probably make it again when I'm pressed for time and be extra careful with the eggs (there may be some operator error in this department), maybe even add one to thicken it up. Overall pretty decent recipe, thanks for sharing. Edit: Made this again and tempered the eggs more carefully. Also cooked over higher heat and for longer to thicken it up. The result was a much creamier, more custard like pudding, but the rice still did not incorporate as well as with a "real" rice pudding. I think putting the rice in a food processor first might make it a little more "authentic." I'll try that next time.
Was this review helpful? [ YES ]
4 users found this review helpful

Sweet and Sour Sauce I

Reviewed: Nov. 14, 2010
After trying it per the recipe the first time, the flavor was almost there but still a little off (hence 4 stars not 5). The second time I added a dash more sugar, reduced the soy sauce to 2 tbsp, increased ketchup to 1/4 c, and kept everything else the same. I think next time I will reduce the water a little so the flavor is more concentrated. I had no idea sweet and sour was this easy, thanks for sharing!
Was this review helpful? [ YES ]
1 user found this review helpful

Creamiest Rice Pudding

Reviewed: Nov. 14, 2010
Worth each of the 10 times I had to go check on it while it was cooking. I halved the recipe but ended up using 3 eggs (I like thick pudding). Tempered the egg mixture very carefully. I actually ended up cooking it for waay more than 2 minutes after returning to low heat and had to also increase the heat, pretty much bringing it to a boil again, to get the desired thickness (probably about 10-12 minutes on heat after adding the eggs). Flavor was perfect as written, no need for additional sugar or flavoring. Tastes great plain or with cinnamon, hot or cold; very versatile, I'm thinking it would make an amazing pastry filling...
Was this review helpful? [ YES ]
2 users found this review helpful

Lemon Pudding Cookies

Reviewed: Nov. 14, 2010
Followed the recipe exactly (except used chocolate pudding instead of lemon) and all I can say is that these cookies are pretty uninspired. Texture is meh, flavor is meh and presentation is also meh. But if all you've got to make cookies with is pudding mix and biscuit mix, can you really expect anything else? Maybe a sugary frosting or glaze would help.
Was this review helpful? [ YES ]
3 users found this review helpful

Cranberry Coffee Cake

Reviewed: Nov. 14, 2010
Pretty foolproof. I substituted a bunch of stuff and it still turned out great. All I had on hand for the fruity part was some applesauce that I sweetened with a few tbsp of granulated sugar, added one small chopped apple and about 2 tsp cinnamon (def more than 2/3 c total). Dropped it onto the baking mix batter. For the streusel I used about 1/3 c granulated sugar, 1/4 c maple sugar (no brown sugar) and 2 tbsp almond butter (no nuts) with some additional cinnamon. Couldn't have been better given my substitutions. I highly recommend trying this one, with the apples it tasted like a danish...
Was this review helpful? [ YES ]
0 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Jan. 17, 2010
This is the best pie I have ever had! I make one every few weeks just to have around. I would recommend sticking to the recipe when it calls for Granny Smith apples, anything else and it will be way too sweet. No point making a sugar and water pie! Over time I have reduced the sugar to a total of 3/4C; I tried the tbsp of vanilla thing and then went down to a tsp, which gives the desired effect but doesn't use up all your vanilla :P Bake on, brave Jedi warriors!
Was this review helpful? [ YES ]
1 user found this review helpful

Puff Pastry

Reviewed: Jan. 17, 2010
A lot of work, but altogether simpler than I expected. I followed the suggestions of others and used the freeezer instead of the fridge for the cooling part of the process but otherwise stuck to the recipe. Maybe I screwed up some of my first "turns" because when it baked up it only puffed a little even though I had turned it about 8 times or so. I think I may have forgotten the "turning" part and just done a bunch of folding at first, or something silly like rolling the wrong direction in relation to the folds... Oh well! The presentation was professional looking and the texture and flavor were also spot-on for my expectations of deliciousness. An awesome recipe, my go-to for anything involving puff pastry!
Was this review helpful? [ YES ]
7 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States