Griffin10 Recipe Reviews (Pg. 1) - Allrecipes.com (11735479)

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Carrot Cake III

Reviewed: Mar. 11, 2010
SOOOO good!!! I chose this because it didn't have pineapple, and was not disappointed! It was moist and delicious, even though I sadly didn't have any pecans on hand. I followed other recommendations of 1c white sugar 1c brown and a dash of nutmeg. Also, I had to use frozen carrots, which were very soggy when they went in, but happily made them kind of disappear in the cake (DH HATES the texture of the carrot strands, but couldn't even notice them here and LOVED the cake, so maybe try that if you have family who doesn't like the carroty-ness of cake) *EDIT: Made again with pecans - even better!!!
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The Best Rolled Sugar Cookies

Reviewed: Nov. 27, 2011
These are perfect, simple sugar cookies to roll and cut out. I did a half batch just fine for a smaller function. Remember to roll them thick enough (at least 1/4", if not 1/2"), as I tend to roll too thin and always have trouble moving the shapes. I'd recommend dusting your surface with powdered sugar as well, since it won't dry out your dough as you work it, and extra sugar won't hurt! My final tip: trust in the barely-turning-golden along the edges to pull out the cookies, they will firm up just nicely and not be overdone, and look pretty this way.
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22 users found this review helpful

Supreme Strawberry Topping

Reviewed: Feb. 17, 2010
Simple and delicious! I was looking for something to marble into my cheesecake, and this was perfect! I didn't have a blender, and don't like fruit chunks, so I spooned the mixture into a fine sieve and pushed through with a spoon - it got all the syrupy part through and I just had to scoop out a small amount of the leftover pulp. EDIT: I've also used this recipe for raspberries and blueberries, and worked just as great every time! Don't be afraid to up the sugar a little if you are buying tart off-season fruit.
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Quick and Easy Pizza Crust

Reviewed: Jan. 14, 2010
Deserving of a rare 5-star rating from me, because this recipe works "as is", does just what you want it to do, and tastes great. I love baking bread, and while I have no problems kneading dough, this happily brought pizza back into the "what is something quick and easy for dinner" category, instead of having to plan for rising time. It really can be done in 30 minutes, which from my experience is basically the same as frozen or delivery, but with the goodness of homemade, flexibility of toppings, and all those other wonderful things that come with baking! Don't be scared, go for it!
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Naan

Reviewed: Jul. 18, 2010
These were SO good! Hubby absolutely loved them, and they were excellent on their own and with Tikka Masala. I didn't have a grill, so I sort of fried them in a ridged frying pan over medium low heat. Doing it this way was a little time consuming as I could only cook one at a time. I followed suggestions of others and brushed on the melted butter with garlic mixed in instead of kneading the garlic into the dough, but other than that followed the recipe. I had never made Naan before, and this did not disappoint!
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Real Italian Calzones

Reviewed: Dec. 27, 2009
Awesome! My husband LOVES when I make these. I usually make a double-sized batch of the dough and freeze it to have on hand whenever we want. Also a fun thing is I divide the basic insides (chicken, cheeses) into individual bowls so we can add what we like separately (mushrooms for me, pesto for him). They are VERY big, though. I keep making them earlier and earlier so we can eat half of ours for dinner and the other half as a late night snack! I gave the recipe to my mom to cook for her, dad, and my younger brother and told her to just divide in 3, don't make more. Overall, a wonderful recipe!
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Dumplings

Reviewed: Dec. 27, 2009
Thank you! I'd only ever made Bisquik dumplings for my soup before, and I'm so glad I found a recipe that has liberated me, haha. Recently I made this as a topping for individual chicken-pot-pies (was feeling too lazy to make a proper crust), and it turned out wonderfully!
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Scalloped Potatoes and Onions

Reviewed: Apr. 13, 2010
FANTASTIC! These are my hubby's favorite way to eat potatoes, period. I especially love this recipe because it is flavorful and delicious without relying on being crusted in cheese (don't get me wrong, occasionally I add a layer on top, and it's still great). The only thing I do different is I use heavy cream instead of mayo, because since I was a kid I can't stomach mayo. Sometimes I garnish with freshly snipped chives for some extra color.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 25, 2009
Excellent! This is an amazing twist on traditional pumpkin pie for Thanksgiving dessert, and a great balance if you have family members who aren't so hot on the pumpkin-y ness of regular pie.
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Spaetzle I

Reviewed: Dec. 4, 2009
This recipe was a good jumping off point. My husband's mother is Swabian, so I had some big shoes to fill the first time I made Spaetzle. As others suggested, I used milk instead of water, but didn't really measure how much (added splash by splash till the hubby said it "looked right"). Nice and easy, but rewarding!
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French Onion Soup Gratinee

Reviewed: Apr. 13, 2010
I had never made French Onion Soup before, and this recipe was very easy to follow. It also turned out delicious. DH was very skeptical (not an onion fan), and I was nervous as I went along, but it all came together really well. TIP: Don't skip the toasting step. I thought it seemed unnecessary and time consuming, but it helps your bread not just soak up soup and sink. If your bread sinks (like mine did), your cheese doesn't have something nice to brown on top of. EDIT: I've made this a few more times now, and it's still amazing!!
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Slow Cooker Stuffing

Reviewed: Jan. 9, 2011
What a hit! I had never made stuffing in my life, and decided to do it in my slow cooker so I didn't have to worry about it messing with my turkey cook time (or fitting - we had a tiny turkey). I left out the mushrooms due to family preferences, and "enough broth to just moisten" was only about 2 or 3 cups. I cooked on high for about 30 minutes, then low for about 4-5 hours. The consistency/texture was great, but the bottom of the cooker scorched, so next time I might stir partway through. *EDIT: stirring helps the scorch problem, and this recipe is now REQUIRED for all of my family holiday get-togethers
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Pumpkin Fudge

Reviewed: Nov. 12, 2011
So good!! I followed the ingredients and directions carefully, and it turned out great! I greased an 8x8 pan (no foil), and had no trouble getting pretty fudge out of it. Also, while I do have a candy thermometer, and was nervous about all the debates in the comments/reviews, I followed the 18 minutes (which by the way, were cooked at more like low/medium low because I was worried about boiling over, as it does puff up, but was still definitely boiling), even though it never quite reached soft ball temp. Added bonus - a good friend with a "why ruin something perfectly good by adding pumpkin" attitude LOVED this, he was shocked, haha.
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Colleen's Slow Cooker Jambalaya

Reviewed: Jan. 9, 2011
An instant hit!! I'd never cooked cajun type food before, so I followed the recipe fairly closely. My three changes, due to what I had on hand: 1) Spicy sausage not andouille; 2) Omit bell pepper - makes mom sick; 3) Smaller can of diced tomatoes and a tiny can of tomato paste rather than the one big one. I think the spicy sausages made up for the lack of peppers. We have a range of tolerance in the family - mom and I thought it was good, but definitely a clear-your-sinuses-have-a-drink-handy level; hubby and dad thought it was fairly mild, but not lacking flavor. At the end of the day, everyone loved it and it will be a family go-to for the slow cooker from now on!
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Hot Cross Buns I

Reviewed: Apr. 24, 2011
These were exactly what we wanted for Easter breakfast - delicious!! I used real milk instead of powder (didn't have powder) and skipped the currants, but did everything else the same and this bread was light, fluffy, and just sweet enough. I made them without a bread machine by proofing the yeast in the water and sugar first, then adding the rest of the ingredients and kneading. I'll definitely make again!
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5 users found this review helpful
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Raspberry White Chocolate Mousse

Reviewed: Apr. 13, 2010
I thought I was in heaven with this mousse! I don't know who originally thought of the white-chocolate-raspberry combo, but they deserve an award. This was my first time making mousse, and the recipe was very easy to follow. Not to mention, super easy to make an absolutely BEAUTIFUL presentation, especially garnished with a whole berry or two! I did the sauce a little differently - using the directions from *Supreme Strawberry Topping* on this site, which I think made it a little more thick and syrupy (and delicious). TIP: I don't have any kind of mixer/whipping appliance, so DH and I did it like second graders - put the cream in a tightly sealable tupperware, and shake it like there is no tomorrow! (How fun would it be to have kids to help do this?)
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Grandmother's Pound Cake II

Reviewed: Feb. 23, 2013
As it's just hubby and I (and I only had 2 eggs), I cut this down to a "1/3 Pound Cake" (10 servings) in one loaf pan, and it turned out great! Followed the recipe exactly, but pulled out of the oven at 60 minutes, because the edges were getting pretty dark. I let it cool in the pan on the counter probably another 20 before cutting it. So fluffy but moist and beautifully dense, as I think pound cake should be. I would love to make this in bundt shape sometime, but this is definitely going to be the recipe I keep going back to!
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Perfect Lemon Curd

Reviewed: Feb. 27, 2010
This was exactly what I was looking for - like lemonade but goopy, haha! I might have been a *little* generous about the sugar, I didn't want to risk puckering. Very good directions in the comments to help the process go easier, I had never had to deal with tempering eggs before, and this turned out perfectly the first attempt!
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