MEKristen Recipe Reviews (Pg. 1) - Allrecipes.com (11282840)

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Blueberry Crumb Bars

Reviewed: Jul. 25, 2013
This is a fantastic recipe!!! Not too sweet but delicious! I did take the suggestion of others and used butter instead of shortening. Also, I live in Maine so we had picked 10lbs of fresh blueberries, I used 5 cups I stead of 4 (covered the bottom of the pan). These were delicious and didn't last long at all. I will be trying them using a sugar substitute and then later on some frozen blueberries (as I have frozen some of the blueberries from our last trip). Delicious!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Dec. 2, 2010
Fantastic Cookies! They come out "cakey" and baked for a bit longer than noted in this recipe...I added more chocolate chips and a bit more pumpkin than called for as well to give it a bit of a punch! Enjoyed by all in my house :) Will make again!
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Pumpkin Cheesecake II

Reviewed: Nov. 28, 2010
Please don't be scared by the recipe list, essentially it's a pumpkin pie recipe plus a cheesecake recipe so the list is a bit much, but the product is well worth it! The only thing I may increase is the pumpkin next time. You could definitely taste the pumpkin w/the creaminess of the cheesecake. 3 days after Thanksgiving and it's GONE!! It was enjoyed by those who have told me that they don't like pumpkin as well as a couple of people who have told me that they don't like cheesecake. A great recipe!!!! I did not have mace, nor did i want to purchase it for one recipe, so I used allspice instead and it came out great! As long as you follow the recipe and make sure not to overcook the cheesecake (I baked for 55 minutes then let cool and put in the fridge and it turned out beautifully!!!
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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Nov. 28, 2010
My husband and I LOVE this apple pie. I made it for Thanksgiving and today (3 days later) it is gone and he has already told me that I need to make it again. I used a 9x13 glass pan as well as instead of a pie crust, I used a graham cracker crust (made from a cheesecake recipe on here). The pie took much longer to cook than instructed, I did decrease the heat to 360 F from a suggestion by another reviewer as I did use a glass pan. I will never make or search for another apple pie recipe, this is fantastic!!!!
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Maple Apple Crisp

Reviewed: Oct. 24, 2010
I'm giving this recipe 4 stars as it's missing cinnamon and nutmeg (2 crucial ingredients I believe). Other than that; this recipe is fantastic!!! The apple mixture is not too "mapley" if that's even a word...but it's a good way to get the sweetness into the apples w/out using tons of sugar...although I'm sure the sugar measurements are the same...the maple syrup adds a great component to this apple crisp. My "crisp" part I crumbled on (had consistency of dough when mixed) on top of the apple/syrup mixture and I used a bit more apples than suggested but they were small apples...I tripled this recipe knowing it would go quickly! I also added in a bit more oatmeal than called for as I like the consistency of them in a crisp. The apples cooked perfectly and the syrup did not over power this recipe. I will definitely be using again! Make sure to add in some cinnamon and nutmeg for the spice to this great recipe!
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Chocolate Peanut Butter Wacky Cake

Reviewed: Oct. 17, 2010
I made this (double recipe) for my daughter's 3rd birthday. It was a huge hit! Very moist!! If you follow the recipe and directions exactly; there is no way that this would not be a great cake! I used large cake pans so the baking time needed a bit of adjusting; but the cake was fantastic! I used a peanut butter frosting (not this frosting as the reviews were mixed) but the recipe is off this site and it was a huge hit! Will be making again I'm sure with 2 little girls in the house!
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Melt In Your Mouth Blueberry Cake

Reviewed: Oct. 17, 2010
This was a fantastic blueberry cake; although not for those with a sweet tooth. I made this for my mother in law's birthday party and both her and my husband loved it and have requested that I make it again. I increased the amount of blueberries; just so that they would be spread abundantly through the cake. I also finished it off with a Vanilla Glaze (the recipe is also on this website). It was enjoyed by all. It is more of a coffee cake than a cake texture; would also be really great for muffins. I have more of a sweet tooth so the glaze was a must; but my husband and mother in law enjoyed it without the glaze; maybe with a bit of powdered sugar on top for decoration. Great recipe and I will use it again!
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Vanilla Glaze

Reviewed: Oct. 17, 2010
Used this vanilla glaze over a blueberry coffee cake. I also increased the milk a bit and added enough confectioners sugar for a good white, drizzle. It was enjoyed by all!
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Peanut Butter Frosting

Reviewed: Oct. 17, 2010
Before I made this frosting for my 3 year old's birthday cake; I read the reviews. I chose Jiffy Peanut butter and actually ended up using almost a whole container of the stuff. I used 1 stick of butter, not margarine and also used a little over 2 cups of confectioners sugar (mixed in a bit over 2 cups to get the texture right). I also added a bit of vanilla to it as well to enhance the flavor (again to taste). At first when I was tasting this recipe after all was mixed and creamy; the texture was great; but it tasted very buttery as the butter was still warm. I put the bowl in the fridge covered in plastic wrap and tasted it in the morning...WOW!!! This is a fantastic peanut butter frosting. I had to bring out the frosting and let sit at room temp for a bit in order for it to be spreadable (using a pastry bag & tip). This almost tasted like peanut butter fudge. My husband wants me to make this again only to make peanut butter/chocolate balls out of them instead. This is a great frosting, but the recipe did need to be "tweaked" just a bit. Oh, and the kids went crazy for it!!
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Rich Chocolate Brownies

Reviewed: May 9, 2010
On the advice of other reviews I immediately made a double batch in a 13 x 9 pan for the first time making these brownies. Now, I don't think I have ever tasted anything as sweet and "chocolatey" as this recipe...I doubled everything in this recipe both for the brownie and frosting. The brownies came out moist; I did use baking powder and eggs even though other reviewers found that using 5 eggs and no baking powder worked; I like my brownies "tall" in the pan. It cooked for about 35 minutes in a glass pan. The frosting is more like a really chocolate glaze. The consistency is not quite like frosting, but does kind of get "candied" as it sits in the bowl. I did not place the frosting in the fridge while the brownies cooled as I usually do with other frosting as I thought it may crystallize. I poured the frosting over the brownies when they were still a bit warm....I did one of those, "holy that's a lot of chocolate" took another bite and decided that I really liked it. I could have cut back on the cocoa powder in the frosting; so if you double it, I would add more powdered sugar and maybe cut the cocoa to 4 or 5 tablespoons (when doubled). I also brewed coffee and poured that in rather than warm water and instant coffee; that may have given it a bit more "kick" I will definitely make these again, but tweak them just a bit...any die hard chocolate fan will be in Heaven!
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Strawberry Cake from Scratch

Reviewed: Feb. 24, 2010
This is THE BEST Strawberry cake I have ever eaten! I made this for my nephew's first birthday and it was a huge hit!!! I did separate the eggs and whip the whites into soft peaks then folded them in. I also added about 1/2 tsp of baking powder as my first batch did not come out very tall. I made triple the batch of this cake and other than running out of bowl space, all went well. I also used thawed frozen strawberries with added sugar. I drained some of the water out before adding them to the mixture. The gelatin makes the cake a bit crumbly, so if you're using for fine detailed work; I would suggest another form of cake. I will be making this cake again!!! It was again, WONDERFUL!!!
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