BakerChic Recipe Reviews (Pg. 1) - Allrecipes.com (11975564)

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Basil Vinaigrette Dressing

Reviewed: Mar. 21, 2010
Excellent dressing! This is my first homemade dressing and I love it! It was very easy to make and tasted wonderful. I don't think I'll ever like store-bought again.
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1 user found this review helpful

Apple Oatmeal Crisp

Reviewed: Mar. 21, 2010
I've made apple crisp before, but this one is much better. It did come out slightly drier than the one I've previously made, but it didn't detract from the taste. The oats add just the right touch. My husband keeps asking me when I'll make it again.
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General Tsao's Chicken

Reviewed: Nov. 23, 2010
The flavor of this is EXCELLENT! I have made this recipe several times now and my husband just loves it. I always replace the chilies with crushed red pepper. However, I do think that there is too much cornstarch in the sauce. I prefer my sauce to be thinner and 3 out of 4 times I've made this recipe the sauce has set up almost instantly and was very very sticky and no amount of added liquid could make it otherwise. Other than that small detail I love this recipe!
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2 users found this review helpful

Herb Roasted Pork

Reviewed: Nov. 28, 2010
This recipe is fantastic! I only made 2 alterations: I used pork chops instead of pork loin, and I tripled the spices and sauce (so that I could accommodate for the extra surface area of the pork chops). I will be using this recipe again, and soon! The sauce is good all alone. It tastes a like teriyaki and I think I will use it as such in the future for other recipes. There were no downsides to this recipe, I absolutely loved it.
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Easy OREO Truffles

Reviewed: Nov. 30, 2010
Truly easy and very delicious! Only thing I will change is reserving some of the crumb to top the truffles with...completely unnecessary. Use the crumb to make additional truffles, it'll be more worthwhile.
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2 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 28, 2010
These sugar cookies really were the best I've ever made/had. The first batch I made I used real (salted)butter and ran out of white sugar so I finished it off with 3/4 cup brown. They rolled out easily using the parchment paper tip mentioned in another review and turned out perfectly sweet and flavorful. The second batch I made I used margarine and 2 cups of white sugar as called for. The dough was more sticky and hard to roll out (I had to add another 3/4 cup of flour) and were a little bland which I had noticed some people mention in their comments. I blame the margarine for it being sticky and not using brown sugar for the slightly bland flavor, but I haven't made them again to test that theory. Either way the whole lot received rave reviews from my family and friends who tried them. I've been charged to make them every Christmas from now on. I used the Sugar Cookie Frosting and Sugar Cookie Glaze recipes from this site to frost the cookies, both were good and have their merit depending on what you want.
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Sugar Cookie Frosting

Reviewed: Dec. 28, 2010
This frosting was perfect. The flavor was delicious and it was easy to make. I used butter instead of shortening and the frosting still hardened just fine after you allowed it to set up. I was able to stack and pack the cookies to take to Christmas parties. It was also easy to pipe on details with the frosting and it colored very nicely. I will be using the recipe again.
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 15, 2011
This recipe is perfect as it is written. I started out making the suggested changes of 1 pkg of cream cheese and half the butter with 2 cups of confectioner's sugar-- but it was sickeningly sweet and I didn't think it was as cream-cheesy as I would like so I went ahead and added the rest of the cream cheese and butter and it turned out great! I used it on the Lite Carrot Cake recipe on this site and I had lots of leftover frosting. You could easily to a layer cake with it. But definitely keep the recipe as it is written, it's fantastic.
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4 users found this review helpful

Chi Tan T'ang (Egg Drop Soup)

Reviewed: Jan. 9, 2012
I love this soup. I think it will become a lunchtime staple for me and it's so low calorie! I started out using some of the adaptations suggested in the reviews, mainly cutting down the amount of vinegar. I am not a vinegar lover, and I used cider vinegar because it is all I had. Originally I used 1 tbsp. of soy sauce and 1 tbsp of cider vinegar. I later added the extra tbsp. of soy because it needed it. The soup was very salty, so I added another 3/4 cup of water. It was still very salty so I added more cider vinegar until I felt it tasted very good. If you don't want the soup to be overly salty DON'T BE AFRAID OF VINEGAR. The vinegar helps cut through the saltiness of the bouillion and soy sauce and I thought the cider vinegar added a nice balance to the soup. I ended up using 2 1/2 tbsp of cider vinegar to balance out the other flavors in the soup, almost as much as the recipe originally called for. I think the other 1/2 tbsp. would have added, I just don't like vinegar. As a finishing touch I also added a pinch of ginger.
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Cinnamon Hazelnut Biscotti

Reviewed: Nov. 30, 2010
The recipe was very good. Easy to mix and good flavor. However, being the first time I've made biscotti I thought the shaping directions were confusing and vague. I also don't think that biscotti is usually cut in 1/2 inch increments as called for in the recipe... more like 1 to 1.5 inches. Still, great for dipping in coffee!
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Sugar Cookie Glaze

Reviewed: Dec. 28, 2010
This glaze was good but was not everything I had hoped for. It was very runny and messy which I had been lead to believe from the comments it would not be. The first batch I made I used water which I thought was disgustingly sweet with very little flavor so I added some vanilla. The second batch I used milk and vanilla and it was much better. Despite the mess in decorating it dried hard and made it easy to pack and ship the cookies. One tip: Make sure you add any sprinkles etc. as soon as you add the glaze, or it will dry and you won't be able to add it.
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11 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Nov. 30, 2010
This is not my favorite Egg Drop Soup recipe I've made. It's a good starter, but it really lacks the depth of other recipes I've made. Not a bad starter recipe but I would make a lot of alterations, or just find a different recipe.
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1 user found this review helpful

Cream Cheese Brownies III

Reviewed: Feb. 3, 2011
This recipe was...underwhelming...at best. They weren't at all as Cream Cheesy as I wanted them to be, and personally I thought they were unnecessarily messy (You have to have a bowl for the chocolate, one for the cream cheese, one for the batter). I made it basically according to the directions with a few necessary substitutions because I was snowed in during a blizzard and didn't have all the ingredients :D. That was simply using cocoa powder with oil and sugar for the melted chocolate and 1/4 cup of applesauce for one egg because I ran out. I also didn't have nuts. I'm currently eating one of these brownies with extra cream cheese on the side because you can't taste the cream cheese at all. There are simply much easier recipes for brownies just as good out there, and you can add cream cheese to those if you want.
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5 users found this review helpful

Chewy Brownies

Reviewed: Jul. 13, 2010
I followed the recipe exactly as written, and was very disappointed with the results. The rating is fairly deceptive, since so many people made their own adaptions. The brownies weren't very chocolatey or sweet, and were not nearly as chewy as I expected. I won't be making this recipe again.
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4 users found this review helpful

 
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