Leanna the Squirrel Recipe Reviews (Pg. 1) - Allrecipes.com (11889638)

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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 23, 2011
I would never make these again. They do melt in your mouth. Kind of. They crumble in your mouth. It's like... sand that tastes good.
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: Oct. 29, 2011
Not sure that I'd make this again. Followed directions precisely, and while yes, it was easy, it still tasted like a boxed cake. It just wasn't impressive, and still had that fake spongey texture that comes with boxed cake.
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5 users found this review helpful

Grandma Johnson's Scones

Reviewed: Dec. 6, 2011
Incredible scones. Absolutely fantastic. Used 3/4 cup gran sugar + 1/4 brown sugar I make myself that is extra dark. Added 1 T of cinnamon. Divided dough in half and put 1/2 cup mini chocolate chips and sprinkles (for kids) in half, and 1/2 cup blackberries in the other. I made some powdered sugar and then made a lemon glaze for the blackberry scones, drizzled it over, and those were the favorite by far. I was told they were the best scones people had ever had. Absolutely fantastic, thank you! I did end up needing to bake them for a total of about 22 minutes, though. UPDATE Made another batch today for Mother's Day. Did 1c blackberries for the entire batch, no brown sugar, no cinnamon, just a dash of vanilla. I plan on doing a lemon juice/powdered sugar glaze again. I did one round, 12 wedges, and notice I preferred what I did the first time: two rounds, 24 total wedges. They baked up in 15 minutes today, even with the larger size, so I'm not sure why my first batch of smaller scones took 22 minutes! Maybe I had two pans in at once. Tsk, tsk ;)
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4 users found this review helpful

Carrot Cake III

Reviewed: Apr. 7, 2012
** Made the recipe exactly as stated with absolutely no substitutions ** Cake fell in the middle (good thing I'm frosting...) despite a perfect oven temperature (I always use a thermometer), perfectly done centers (tested), not opening my oven except at the end of cooking time, not beating too much air into the batter, brand new baking powder and soda, baking it right after mixing it, single layer baking (not stacked), handling the pans gently when removing, basically everything I know to do to help cakes not fall since other reviewers complained of similar problems. No idea why they fell, but I'm not upset about it since I'm frosting anyway:) Tasted a lot like muffins. A very light texture, and not a lot of sweetness, made them taste more like muffins than cake. In my experience, carrot cakes have been heavier and denser. Not incredibly sweet, but definitely sweeter and more cake like. Great tasting, but I'll keep looking for my perfect carrot cake recipe...
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3 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 23, 2011
FANTASTIC. Works well with any kind of candy bar. We used snickers, and mini peanut butter cups. Yum!
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3 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 23, 2011
The best biscotti. Delicious, and just wonderful. Perfect. Wouldn't change a thing. Wetting your hands while working with dough works fantastically.
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3 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Nov. 28, 2010
Oh. My. Goodness. This recipe is spot on! (With kale instead of spinach, of course, though) It was sooo delicious. We made some salad and breadsticks to go along with it and it was an amazing dinner ;) We didn't add quite a full cup of cream, but it was plenty! Yum!
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3 users found this review helpful

Garlic Green Beans

Reviewed: Sep. 30, 2010
I used fresh green beans instead of canned, and minced garlic instead of sliced. It was still pretty bland. I even added extra garlic. The cook time was pretty spot on--just taste test a few times through--you don't want mushy :) Overall, pretty good. Although, to shave calories and save nutrients I normally partially steam green beans, then do a quick few minute saute in garlic and olive oil with a pat of butter. Yum :)
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3 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Sep. 30, 2010
These were amazingly delicious. I added extra carrot, and instead of 1/2 cup raisins I did 1/4 cup raisins and 1/4 cup bittersweet chocolate chips--which was AMAZING.
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3 users found this review helpful

Toscana Soup

Reviewed: Sep. 30, 2010
This was good--but WAYYY too much sausage. Like...ridiculously too much. It was pretty good, but not very memorable.
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3 users found this review helpful

Fluffy Pancakes

Reviewed: May 13, 2012
Just another 5 star rating. This is the best pancake recipe I've ever used. Delicious. We add 1/3c blueberries and serve with salted butter and real maple syrup. PERFECT.
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2 users found this review helpful

E-Z Drop Biscuits

Reviewed: Apr. 8, 2012
DO NOT ADD THE CREAM OF TARTAR. Seriously, such a gross bitter aftertaste. Besides that, these are delicious and easy to make. Cook quickly, too. But no cream of tartar.
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2 users found this review helpful

Special Buttercream Frosting

Reviewed: Oct. 30, 2011
Awesome frosting. Easy to whip up, easy to spread, easy to pipe, and wonderful tasting. I scaled down to 24 servings and did 1/2 cup butter, and 5/6 cup shortening (1/2 + 1/3). Added some red and yellow food coloring to make orange frosting for chocolate cupcakes, topped with creepy chocolate trees for All Hallow's Eve :)
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2 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Oct. 29, 2011
Wow..... I halved the recipe, and got 21 cupcakes out of it (filled 4/5 of the way up) at 350 for 15 minutes. Followed recipe exactly, except for using weak coffee instead of water. Also, I make my own brown sugar, and I make it very, very dark, which I think only added to the depth of flavor. I wasn't going to try them until the party I made them for tomorrow, but one of them came out all crooked and ugly, so I thought I'd give it a taste. OH MY GOD. WOW. This cake is amazingly delicious. The best, lightest, fluffiest texture, perfect crumb, so moist but not dense... Not overly sweet. Just enough chocolate that it's not too rich to eat a full slice. Holy . MAKE THESE RIGHT NOW. It is taking every ounce of willpower I have to not go grab another one while they are still warm...
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Photo by Leanna the Squirrel

Fresh Pumpkin Loaf

Reviewed: Oct. 22, 2010
I followed suggestions and added more pumpkin and more spices, but I still felt it lacked a real pumpkin or spice flavor. I even used freshly made pumpkin puree. But, the texture and moistness were amazing, it kept well, and froze well. I think I would do some brown sugar next time, and yet even more spices. I made a custom version that turned out better, though.
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Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Reviewed: Sep. 30, 2010
SO. YUMMY. a little oily, though
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2 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 23, 2011
Just like I remember!
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1 user found this review helpful

Beer Batter Fish Made Great

Reviewed: Mar. 11, 2011
Lacking in flavor, but mechanically is a nice batter. My husband really enjoyed it, but I thought it was missing something.
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1 user found this review helpful

Slow Cooker Pulled Pork

Reviewed: Mar. 2, 2011
Delicious! Although, I didn't follow recipe exactly. Used a 4 lb pork shoulder, marinated overnight in 24 ounces root beer. Cooked 10 hours on low with garlic, worcestershire, and johnny's seasoning. Mixed with 13 ounces of barbecue sauce. DELICIOUS.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 18, 2011
Absolute perfect texture, and very delicious. Definitely my go to chocolate chip cookie recipe now. Things I would change: -Add 1.5 to 2 teaspoons salt -Bake time for me was 9 minutes Just know that they don't spread very much, so you can put them closer together. Definitely helps to refrigerate dough between batches as other reviews said.
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Displaying results 1-20 (of 37) reviews
 
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