rgej Recipe Reviews (Pg. 1) - Allrecipes.com (11747382)

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Best Chocolate Chip Cookies

Reviewed: Jun. 2, 2013
This makes a large quantity so I halved the recipe. I made the following adjustments based on reviews: (a) all brown sugar; (b) added a bit (1 Tbsp) more flour because of the added moisture the brown sugar creates; (c) didn't dissolve the baking soda, but I did add the water; (d) added 3/4 tsp salt - makes such a lovely difference! These didn't spread as much as my usual recipe so I flattened them with a fork before baking, and baked them at 170 C for 11 - 13 mins (made a mix of crunchy ones and soft ones). REALLY good, especially using quality 70% chocolate chopped up! Note: these do soften the next day, so if you want them crunchy/crispy, eat them on the day.
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Chocolate Tres Leches Cake

Reviewed: Apr. 14, 2013
The "One Bowl Chocolate Cake III" on this website is the cake mix I use to make this recipe! Also, for those not in America, I found a substitute for half and half: If you have heavy whipping cream and milk, you can make half and half by combining four parts whole milk with one part heavy cream. If you only have light whipping cream, use three parts whole milk and one part light whipping cream.
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7 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Nov. 20, 2012
This was too much like a brownie unfortunately. Maybe beating the egg whites separately and creating some volume would fix that?
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0 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Jul. 18, 2012
This was delicious!!! I made the recipe as stated (24 serves) in one huge tray and it was great. I think for the family I will halve the quantity (possibly increase cocoa and cut sugar back a bit - 55g and 175 g respectively), but make it otherwise as stated
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Chocolate Pound Cake III

Reviewed: Jul. 17, 2012
I loved the recipe, but edited it in the following way: 1. Cut the recipe to 8 serves (I have a small bundt pan) 2. Reduced the sugar by 1/3 c (to 230 g) and it was sweet enough 3. Used 2 eggs and 1/2 an egg substitute because I don't prefer an overly eggy flavour 4. Increased cocoa a bit (just a heaped helping) 5. Used CAKE FLOUR - this is essential for pound cakes - it is easy to make at home with flour and corn starch. 6. Baked it at 160 degrees for about 50 mins
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Mall Pretzels

Reviewed: Jul. 15, 2012
Great except I altered in the following way: Boiled it in 3 cups water + FIVE TBSP baking soda which was on a gentle simmer - about 45 secs each pretzel; I basted with an egg wash before I baked; Buttered and salted each one when it was being eaten
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1 user found this review helpful

Crazy Cake

Reviewed: May 22, 2012
Modified it to make it a real dark-choc treat: Upped cocoa powder so that it was about 1/2 the amount of sugar. I also reduced the amount of flour a smidge to make up for the dryness of the cocoa. Finally, I used strong coffee to highlight the choc flavour instead of water. I mixed it all with an electric mixer to make everything easier. Yummy.
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E-Z Drop Biscuits

Reviewed: May 13, 2012
I'm going to try this recipe based on the reviews without the cream of tartar. Also, I prefer a savoury bread, so I will add only 1/2 tsp sugar, and some garlic powder and chopped jalapeños. Lastly, I plan to add a big handful of parm or cheddar cheese, and reduce the fat to 1/4-1/3 c, and use oil instead of butter.
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1 user found this review helpful

Tropical Coffee Cake

Reviewed: May 10, 2012
Excellent base recipe!!! Made substitutions because of limited ingredients/preferred flavour and it still worked, so quite forgiving! I used 3 large egg whites fluffed up folded in after mixing everything (leftovers from creme brulee). I used yoghurt instead of sour cream as I ran out. Finally, I didn't add pineapple, as I wanted a lemon-coconut cake - I added 1/3 c toasted coconut into the batter and the zest of FOUR lemons. I also topped it with untoasted coconut which browned beautifully. Lemon-coconutty goodness! The only issue is that it was a bit too sweet, so with pineapple it would certainly have been too sweet for me. For the future, I would probably reduce sugar if I was adding pineapple or another sweet fruit... MOIST and baked up a treat!
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Connie's Zucchini "Crab" Cakes

Reviewed: Mar. 30, 2012
I used egg replacement and 1 Tbsp of oil instead of butter which worked fine, but I did find these a bit soggy like many others, but VERY TASTY. Used 4 zucchini for this batch and only got 6 fritters (I had expected about 10-12 because it "served" 5). I may up the breadcrumbs next time. I also sprayed my sheet and baked at 200-210*C for about 17 min each side which was good.
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3 users found this review helpful

Hot Fudge Sauce

Reviewed: Feb. 6, 2012
I plan to sub the choc with 5T cocoa + increase butter to 3T... I prefer the darkness of cocoa. I also skip the vanilla and add a 1/2 shot of coffee or liquer to accentuate the chocolate taste. A pinch of salt is a must.
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2 users found this review helpful

Mocha Walnut Pie

Reviewed: Jan. 22, 2012
Pretty great recipe, but my comments are as follows: - Used a graham cracker crust which worked - Used cocoa powder instead of choc and that was fine (made sure cocoa was mixed into the coffee without lumps before adding) - My pie burned a little bit so I think I will bake at 160 C for 30 mins next time - It was too "set" for my liking - I would have preferred some more "wobble", so I may reduce the eggs to 1... but maybe the reduced bake temp & time would fix that? - I could not really taste the coffee flavour (with Mocha, you need more coffee and mild choc), but that may be the brand of coffee I used. Next time I will do 2 T cocoa + 2 T coffee. - I melted butter in saucepan and mixed in the pan as directed, but for the next time, I will probably just melt butter in the microwave and then mix in a normal mixing bowl. - BUT it was still an excellent recipe!!!
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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 12, 2011
I have made a similar version with 1/3 c cocoa added for a delish chocolate twist :) [I did reduce flour by 1/4 c when I added cocoa tho] I do add 1 tsp ginger for every cup of flour, so this had 2.5 tsp ginger; and I used brown sugar because we don't get molasses and it still tasted great! I've also made it with oil (just reduce the quantity of butter a little because of the water content)
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2 users found this review helpful

Moist Date Nut Bread

Reviewed: Oct. 14, 2011
Love it. I use either boiling coffee or very hot OJ to soak the dates just to add dimension to the loaf. I also have made it with only 2 c dates and it turns out fine :) Also have used oil instead of butter, and its worked great!!!
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3 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Sep. 17, 2011
I made it without the shrimp for a vege option and it was YUMMY. I made it with only 20 g of butter and LOTS of garlic (3 cloves!). I also made it with 250ml heavy cream and 250ml milk. If you mix the two and let it simmer for about 15-20 min it gets thick enough without adding cornstarch :). I stirred in the Parm and pesto only after taking it off the heat. I then mixed it with the hot pasta and about 1/2 c cooking water. YUM Also - 3 Heaped Tbsp Pesto could work if you're short like I was!
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2 users found this review helpful

Brown Sugar Sauce

Reviewed: Aug. 3, 2011
This was lovely over the German Apple Cake recipe on this site! I found it too thick for my liking and would recommend therefore reducing the flour for the future. Also, this makes too much - I would make half the recipe for a cake, and reduce the sugar just a touch because it was quite sweet.
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Carrot Cake III

Reviewed: Jul. 28, 2011
The only thing I do differently is reduce the oil to 1c. You don't need to add anything to substitute either! Optional: Substitute 2/3c caster sugar with 2/3c packed brown for a deeper flavour. Optional to add a tin of chopped pineapple or some poppy/pumpkin seeds or orange zest. SO Yummmmy! PS if you're out of cream cheese, just take a cup of icing sugar and add a few drops of lemon/lime juice (& zest) to make a paste. Not the same but compliments this cake.
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2 users found this review helpful

Cioccolata Calda (Hot Chocolate Italian-Style)

Reviewed: Jul. 14, 2011
I increased the sugar so that it equalled the amount of cocoa, I reduced the amount of cornstarch by half because I did not want it to pudding thickness - rather, I just wanted a creamy hot choc
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4 users found this review helpful

Kellogg's® Chocolate Scotcheroos

Reviewed: Jun. 3, 2011
I replaced the corn syrup with golden syrup, and reduced the amount of the syrup to 3/4c. Also reduced sugar to 2/3c and used soft brown instead of white. I added a splash of water. To compensate I used 1 1/4c of PB, and did a dark choc drizzle. it was YUM.
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1 user found this review helpful

Easy Granola Bars

Reviewed: May 31, 2011
I replaced the melted butter with peanut butter, reduced the flaked coconut to 1/2 c and increased the choc chips by 1/2 cup to compensate. I also did not use 1.5 c of nuts/fruit but substituted with rice krispies which worked well. Totally a versatile recipe if you bear the general proportions in mind :)
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