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Flourless Oatmeal Blueberry Pancakes

Reviewed: Dec. 16, 2011
I was looking forward to making this but was pretty disappointed. The pancake was slightly salty for some reason and otherwise dry and lacking in flavor.
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5 users found this review helpful

Cherry-Pistachio Bark

Reviewed: Dec. 13, 2011
Super simple and quick. This recipe received rave reviews from my picky father. I replaced the pistachios with whole almonds and the vanilla coating with more white chocolate chips. I scored the bark halfway through chilling which made breaking into squares clean and simple.
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4 users found this review helpful

Dried Cherry Cake

Reviewed: Nov. 12, 2011
Pretty nice flavor and quick/easy. The texture was moist and crumbly as expected for a yogurt cake. I used strawberry yogurt and replaced the pecans with chopped pistachios. Baked in 9x9 inch square pan.
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1 user found this review helpful

Chinky's Mango Bread

Reviewed: Oct. 19, 2011
This was pretty good and extremely easy to make. I only made half the recipe as a trial. I used prechopped frozen mangoes for ease of preparation. I followed other reviewers' suggestions and halved the amount of cinnamon, reduced the sugar to 1/2 cup, and replaced the raisins with dried cranberries. I also replaced half the oil with 2% yogurt (3/4 the original amount). I baked at 325F in a 4x4 glass dish and it was ready in about 50 minutes. The cake was very moist and slightly dense but as everyone has already pointed out, the mango flavor is quite mild. I will probably try again with other fruits and will look for a spice that is more complementary.
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Chocolate Ganache

Reviewed: Aug. 13, 2011
Very good, very easy. I had a terror the chocolate would seize or wouldn't have the nice shine I was looking for but no need to worry on both counts. I used Lindt baking wafers (58% cocoa) and because I store them frozen I melted the chocolate in a double boiler. Once the chocolate was just melted I set aside, boiled the cream then poured the chocolate into the cream to minimize the risk of seizing. I stirred slowly until the mixture came together with no streaks remaining. I omitted the rum. After cooling for a bit I poured 3/4 over Black Magic Cake (from this website) and left the remaining ganache in the fridge for about 1/2 an hour then whipped and decorated the sides of the cake. The flavor was chocolatey without being too sweet and complemented the cake beautifully. I will definitely be making again!
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11 users found this review helpful

Pastry Cream

Reviewed: Aug. 13, 2011
This was pretty good flavor-wise, I made it as a filling for black magic cake and the flavors went well together. I infused the milk with a whole vanilla bean instead of using vanilla extract. My only gripe was that it still developed lumps despite sifting the cornstarch/sugar together and constant stirring throughout. I think the trick is not only to stir constantly but quickly too especially when returning the egg/milk mixture back to boil. Despite the lumps I stirred vigorously and managed to smooth it out for the most part.
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4 users found this review helpful
Photo by cookingdoc

Crustless Cranberry Pie

Reviewed: Dec. 25, 2010
I combined this recipe with the brown sugar topping of "Cranberry Upside Down Coffee Cake" so I made some modifications. I reduced the amount of sugar in the batter to 3/4 cup and added the zest of one orange plus 2 tbsp orange juice. I folded in only half the cranberries in the batter. The remaining cranberries and walnuts I mixed in with the brown sugar and butter and poured in the bottom of a springform pan; I spooned the batter on top of this mixture and baked as instructed. The results were a lovely mixture of sweet and sour and looked very pretty.
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4 users found this review helpful
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 24, 2010
This is the only chocolate chip cookie recipe I use and is loved by everyone I make it for. I follow the recipe exactly except that I only use half the amount of chocolate chips and make the cookies smaller. I sometimes quarter caramel candies and place a piece in the centre of each cookie then cover with the dough - the caramel melts and incorporates into the cookies making them extra chewy. Be careful not to over bake - 13-15 minutes is usually enough for me. These cookies do not disappoint!
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2 users found this review helpful

Ricotta Gnocchi

Reviewed: Dec. 22, 2010
I am only rating the gnocchi as I did not make the sauce. This was my first attempt at gnocchi and I considered it a success. The dough was quick to put together and although a bit sticky, rolled out without too much difficulty. Based on other reviewers' notes, I made a number of modifications which based on personal taste, but I don't think these affected the texture too much. I used 1 cup whole wheat flour instead of white in the dough plus about a tablespoon's worth of flour in the rolling out process. I reduced the parmesan to only about 2 tbsp and used low fat ricotta. I also reduced the pepper to 1/2 tsp and omitted the garlic powder. I placed the cut pieces on a wax sheet in the fridge until ready to use and they came off quite easily. As some other reviewers suggested I cooked the gnocchi slightly longer, about 4 minutes. For the sauce, I sauteed 1/2 clove fresh garlic, 3 ounces of goat cheese, sun-dried tomatoes in olive oil, and baby spinach and served on top of the fresh gnocchi. It was a filling dinner for four of us. I will try this again with different sauces.
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2 users found this review helpful
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Jay's Signature Pizza Crust

Reviewed: Dec. 21, 2010
This dough was pretty quick to make and easy to work with. I replaced one cup of flour with whole wheat flour. I rolled the dough as thin as I could into a rectangle, topped with veggies (sauteed briefly to remove excess water) then rolled the long edge jelly-roll style and sealed the edges. I placed on a baking sheet sprinkled with cornmeal and brushed the top with a wash of egg yolk and water for a shiny surface. I baked at 350 F for 20 minutes, brushed with more egg wash then baked for another 15 minutes. My family enjoyed it although we all agreed the dough could probably use a little more salt. The amount of dough made a very large pizza roll, so I will probably divide into two next time.
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4 users found this review helpful

Lemon Custard Filling

Reviewed: Dec. 19, 2010
I was craving a lemon custard type dessert and decided to try this with some modifications. I used 2% milk instead of water and followed another reviewer's suggestions to temper the egg yolk with the milk-sugar-starch mixture. I added lemon zest in addition to the lemon juice for extra flavor and omitted the butter. I chilled it for an hour then froze it for another 2-3 hours. It was refreshing and had a nice texture although perhaps a little too sweet to be eaten alone. Next time I will try this as a filling.
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1 user found this review helpful

Black Magic Cake

Reviewed: Dec. 19, 2010
I didn't have buttermilk so I used 1 cup of 1% yogurt instead. It worked well and the cake was moist. I baked into cupcakes and they were ready in 20 minutes. UPDATE Aug 2011: I remade this cake (again with yogurt instead of buttercream) with a filling of pastry cream and glazed with chocolate ganache (both from this website). It was a hit at my dinner party and upgraded my rating to 5 stars!
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5 users found this review helpful
Photo by cookingdoc

French Bread

Reviewed: Dec. 12, 2010
I halved the recipes as a trial and used only 2.5 cups of flour plus some flour while kneading, and 1 tsp salt. I left to double for an hour initially. I don't have a dough attachment and simply mixed the dough in a bowl before kneading it. I have never made bread before, and I found this dough quite easy to work with. It also looked lovely coming out of the oven. It was well received and I think had a nice texture, but unfortunately it did not live up to my expectations of french bread - the flavor and texture are not quite there. I reviewed the Julia Child recipe for French bread and it seems that a longer doubling time may help to make the dough more airy, which I think is important. I will probably make again with a longer rise time.
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3 users found this review helpful

Best Brownies

Reviewed: Dec. 10, 2010
I made the brownies without the frosting. I reduced the butter to 1/4 cup and added 1/2 cup peanut butter. I baked for 23 minutes only. Next time I may omit the butter altogether and add more peanut butter. The texture was moist and beautifully chocolatey.
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2 users found this review helpful

Broccoli Soup

Reviewed: Nov. 20, 2010
Nice texture although a little bland, would benefit from additional flavoring eg lemon juice, more spices. I added a second potato for more thickening. Very healthy!
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4 users found this review helpful

Tahini Cookies

Reviewed: Nov. 2, 2010
I used natural almond butter instead of tahini and chopped apple instead of walnuts. I think with these substitutions it was a little too sweet for my liking, so I would reduce the honey next time. The cookies fell apart slightly (I tried warm out of the oven) but this may have been partly because I made larger cookies (laziness) so it may have been moister than the original recipe calls for. Flavor was good overall and very healthy, I would make again.
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2 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Aug. 20, 2010
Smells lovely while baking, tastes fantastic when finished! I omitted the vanilla and almond extracts as I didn't have any on hand, and I added the zest of one orange plus about a tbsp of orange juice. After cutting the loafs I had to bake for about 30 minutes to achieve the crispy texture I like.
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10 users found this review helpful

Vegan Brownies

Reviewed: Apr. 25, 2010
I used 4 tbsp vegetable oil and 1 cup applesauce. Very nice moist and rich texture.
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5 users found this review helpful

Cardamom Granola Bars

Reviewed: Apr. 24, 2010
Reduced sugar to 1/4 cup, used only 2 tbsp butter and added 4 tbsp applesauce. The flavour was very good but despite pressing it as flat as I could into the pan it was still fairly crumbly and a bit dry (thought that part may have been because of my playing around with the fat content). I baked for 27 minutes but would probably remove even earlier next time. I will make again but try to think of other changes to make it hold together better.
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5 users found this review helpful

Healthy Banana Cookies

Reviewed: Apr. 20, 2010
Gets points for being healthy.
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1 user found this review helpful

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