klhpensil Recipe Reviews (Pg. 1) - Allrecipes.com (11567471)

cook's profile

klhpensil

Reviews

Menus

 
View All Reviews Learn more
Photo by klhpensil

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 13, 2011
First of all, AWESOME proportions (for the most part) in this recipe. However, I made some essential changes for flavor. I used half butter/half oil to add some richness (I know it's not as healthy) ;). I added nutmeg, allspice, ginger, cloves, and about 1/2 cup more pumpkin for a much improved flavor. I prefer hazelnuts to walnuts, but either is great. Some other reviews suggest adding red food-coloring. WHY? I wouldn't unnecessarily give kids red food coloring (especially kids like my 7-year-old brother)! The extra pumpkin I added improves color as well as taste. You could also use a little red beat juice. I also made these gluten-free by using 1 cup brown rice flour, 1 cup potato starch (could also use tapioca or corn starch), and 1 tsp guar gum in the place of the all-purpose flour. BEST pumpkin chocolate-chip cookies I've ever tasted!! They really are best right out of the oven, and also very good refrigerated. Don't store them on the counter, they're not as good.
Was this review helpful? [ YES ]
4 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Mar. 28, 2011
Orange food coloring? That's silly. I see absolutely no reason to use it. Also, this recipe needs soy-sauce! It wasn't very good...until I added the soy sauce, then it was great! I suggest adding a few dribbles of soy sauce (to taste) to the finished sweet and sour sauce. This will not only DRAMATICALLY improve the taste, it will also add a nice, natural, authentic color so you won't need any food coloring.
Was this review helpful? [ YES ]
0 users found this review helpful

Kielbasa with Pasta

Reviewed: Jan. 13, 2011
I had a roommate from the East Coast and, according to her, "It's just not spaghetti without Kielbasa!!" I tired it, and wow! I agree that Kielbasa really is the perfect spaghetti meat!
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by klhpensil

Crazy Crust Pizza Dough

Reviewed: Jan. 13, 2011
This recipe makes the most amazing gluten-free pizza crust! As soon a I saw it was egg-based, I wanted to try it. I cut the recipe in half because it was just for me. I made it using a flour combination of 3 parts brown rice flour, 2 parts potato/corn starch, 2 part refined corn flour, and 1 part garbonzo/fava bean flour, and I added 1 1/2 tsp guar gum. For seasonings I used just a pinch of black truffle salt (yum!) instead of the 1/2 tsp salt it calls for, garlic powder, basil, freshly ground black pepper, and red pepper flakes. I DID use the the full amount of egg the recipe calls for. When it comes to gluten free, extra egg=extra good. I used Almond Breeze instead of milk because of dairy intolerance. I cooked my half-batch in a glass pie pan and it fit perfectly. As others have mentioned, I baked the crust alone for about 10-12 mintutes, added the toppings, then cooked it about another 1-10 minutes. I used red sauce, mozzarella, and pepper-jack. For a topping I re-fried some black beans in a pan with a little canola oil and lots of chili powder, taco seasoning, garlic powder, onion powder, basil, and other seasonings. It was amazing! My husband tried making it the regular way (not gluten free). He said his was ok, but mine was better. So this recipe works BETTER for gluten free than it does for normal wheat flour! That doesn't happen often!
Was this review helpful? [ YES ]
9 users found this review helpful

Banana Banana Bread

Reviewed: Jun. 7, 2010
Delicious! I definitely recommend it.
Was this review helpful? [ YES ]
0 users found this review helpful

Pizza Dough III

Reviewed: Jun. 7, 2010
This is the best pizza dough recipe I've found so far. It's very tasty and fairly easy. We've used it time and time again and never been disappointed! The main alteration we make is with the sugar. We add the sugar at the beginning to the warm water and yeast. Yeast likes sugar. Also, we tried making it with rice flour instead of wheat flour. It turned out alright, but it didn't keep well. For gluten free pizza I recommend "Crazy Crust Pizza Dough" on this site.
Was this review helpful? [ YES ]
0 users found this review helpful

Amish White Bread

Reviewed: Jun. 7, 2010
Excellent bread! The first time I made it, it was gone in less than 12 hours (and there are only four of us). It's delicious and sturdy, so it's great for sandwiches or just a snack. It works best if you make the suggested amount. We tried doubling it and it was difficult to knead so the bread turned out kind of dry.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by klhpensil

Fudgy Brownies I

Reviewed: Jun. 6, 2010
I have to say, this is probably the best brownie recipe I've ever used! Often people compare homemade brownies with brownie mixes, so I'll say this: this is a little different... and BETTER than store-bought brownie mixes. I secretly want to make these every single day :P
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

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