Paula Braman-Duarte Recipe Reviews (Pg. 1) - Allrecipes.com (11989040)

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Paula Braman-Duarte

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Moist Chocolate Muffins

Reviewed: Jul. 14, 2013
I followed the recipe with the exception of using chocolate chips - didn't have any! What a moist, chocolate-y muffin, will definitely be making these often. I did add an eighth of a teaspoon of espresso powder which really doesn't make it mocha tasting, simply amps up the chocolate flavor. Could make a simple vanilla icing for a glaze, or add in coconut and some nuts for extra deliciousness. Did these in mini muffin tins and filling tins halfway, they were done in seven minutes. A keeper recipe!
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Quick and Easy Brownies

Reviewed: Apr. 27, 2013
I've tried a lot of brownie recipes and usually I'm somewhat let down with the promised results. Not only are these simple to put together and bake, they turn out well, also. I halved the recipe and baked in an 8 inch glass Pyrex dish for about twenty five minutes, just until I could smell the aromma of baking brownie! I used a Dutch process cocoa (organic) and otherwise followed the directions. When they came out of the oven I placed some semi-sweet chocolate chips on the top and spread over the brownies as the chips melted, this formed a thin layer of icing that amped up the taste a bit. The texture was fantastic, sort of cake-y yet fudgy, yum. I can see where some may be let down by the mild flavor but this makes the recipe great for add-ins like nuts or flavored chips. Can't go wrong with this one!
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Oatmeal Raisin Cookies IX

Reviewed: Mar. 14, 2013
These are definitely different from traditional oatmeal cookies but nonetheless a very good cookie. I upped the amount of brown sugar per many reviews and subbed ginger for the nutmeg, the finished cookie was sweet and very flavorful. Had no trouble with the dough flattening nor spreading, I did bake them on the top oven rack at the designated temp, and let them cool a minute or two before removing from the pan. I used chocolate chips instead of raisins, probably coconut and craisins would also be good. Next time I will reduce the amount of oats as many have suggested, think that will only improve the recipe. Love not having to deal with butter or shortening.
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Peanut Butter Kiss Cookies

Reviewed: Feb. 3, 2013
I didn't have all the ingredients for the Hershey recipe and as this one was highly rated and looked so simple, decided to use. After reading many, many reviews, I made the batter with the three sugars: white, brown, confectionary, that had been recommended. Also, added the quarter cup of flour that some suggested. I did use a half teaspoon of vanilla to smooth out the taste. Then, I shaped the cookie dough into balls and rolled in granulated (white) sugar. I didn't find the dough crumbly, did not see a need to refrigerate before baking and did not flatten the dough prior to placing in the oven. Took them out at eight minutes, topped with the kisses, and let cool on the pan for another two minutes. Taste testers here give it five stars!
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White Chocolate and Cranberry Cookies

Reviewed: Jan. 30, 2013
What a wonderful cookie, followed the recipe with the exception of the amounts of sugar, used a previous reviewer's suggestion that called for three quarters of a cup of brown, one quarter white. I find white chocolate chips very sweet and thought this idea would enhance the cookie's flavor. Great idea, and I highly recommend Trader Joe's organic brown sugar, for taste and ease of use. Didn't have enough of the called-for amount of white chips so I also used milk chocolate. So easy to put together in the stand mixer and baked up beautifully. I took them out before fully done and let them sit on the cookies sheet two minutes before removing. I think adding coconut would amp these up even more. Also, the brandy was a lovely compliment to the dried berries. Make these, they're a winner!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 8, 2013
Followed recipe exactly with the exception of my add-ins, only had white chocolate and peanut butter chips, also added some coconut. Used smaller amount of dough for some and only had to bake ten minutes. These may be the best cookie I have ever made and I bake a few times a week! Make them and be creative with what you put in. (Although they come off the baking sheet very easily I would use parchment paper as I found the pans were very greasy after each use.) Have read a number of reviews since making these, not sure why some had problems. I used straight from the fridge eggs and as soon as butter had cooled slightly put the dough together and baked right away, perfect. This is not a cake-y cookie, it's nice and chewy.
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Hasty Chocolate Pudding

Reviewed: Jan. 5, 2013
Well, it was a cold January day and I needed a hearty, yummy dessert for dinner guests, something I could make at the last minute with ingredients I had on hand. This came together so quickly and easily. Used Guittard cocoa resulting in a dark chocolate pudding, oh my. I layered crumbled homemade chocolate crinkle cookies with the pudding in parfait glasses, what a lovely presentation. First time making the chocolate pudding and am I glad I used this recipe, bookmarking it now! (I forgot the vanilla and otherwise followed recipe exactly, no need for butter... taste was so rich!)
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Fudge

Reviewed: Dec. 16, 2012
Needed a quick fudge recipe for a holiday party and found this one. I used a mix of Ghirardelli bittersweet and milk chocolate chips, also a dash of vanilla and an eighth of a teaspoon of espresso powder. What an easy and yummy fudge.
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Easy Sugar Cookies

Reviewed: Dec. 1, 2012
I've tried a few sugar cookie recipes from here and elsewhere and liked them all but agree with many that this one is simple, uses ingredients you probably have on hand, and turns out a great tasting cookie. Do take them out at eight minutes and your finished cookie will be chewy on the edges and soft inside. I sprinkled mine with red or green sugars before baking, they were for a holiday party. I also added a teaspoon of almond flavoring to the batter because I love that taste in a sugar cookie. Several people at the party asked for the recipe and of all the cookies I brought, this was the most commented on!
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Chocolate Cake II

Reviewed: Oct. 30, 2012
I have made this several times now since my original search for a yummy but simple recipe to bake. I can't tell you the compliments I get when I bring this to an event. I usually do a cup of a flavored coffee from the Keurig and bake in two nine inch layer pans for about thirty two minutes as others had suggested. It comes out beautifully and is very moist and flavorful. I have used regular Hershey's as well as the special dark cocoa. Sometimes, I use a frosting recipe from the Hershey site but you can really do whatever suits you and even vary what's in the middle such as using a jam filling. If you're a novice cake baker such as myself or a seasoned pro, you can't go wrong with this recipe, always a winner!
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5 users found this review helpful

Donut Muffins

Reviewed: Jul. 15, 2012
First off, I am no muffin maker, so I had my doubts that I could even pull off this five star recipe. Saw this recipe on a number of food blogs but some had a long list of ingredients and that in itself was intimidating. Was out of nutmeg so I subbed a half teaspoon of apple pie spice and a quarter teaspoon of cinnamon for my spices and did add a half teaspoon of vanilla to the batter. Sprayed my pans with Pam and baked for fifteen minutes - had twenty four mini muffins that popped right out after three minutes cooling.They do have a donut texture, amazing. I think I could have pulled them out at a little less time but that's just my oven. I can see where some thought the taste was very mild, it's all in the texture and the toppings. I think an icing and sprinkles would really make them special. What a great, simple recipe with which to add your own touch, thanks Dianne!
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Hot Fudge Sauce II

Reviewed: Aug. 31, 2011
Not sure about those who say this is way too sweet, I used all the called for sugar and still found the taste to be very mild. The texture was somewhat runny and I know that will be fine for pouring over dessert but I do like a thicker topping. This would be a nice complement to whatever it is served with because of its subtle flavor. It is a very simple recipe and as some have mentioned there is no problem with a grainy sugar residue. But,I will continue my search for the perfect hot fudge sauce.
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Vegan Brownies

Reviewed: Jul. 13, 2011
I have made these several times from another site where the directions were slightly different (amounts the same) but the result was very good. Take a half cup of the flour and the cup of water and bring to a boil, whisking to make a smooth paste, let cool. Combine one cup of white sugar and one cup of brown sugar with the cocoa, oil, vanilla, and salt. When water/flour mix has cooled add to the sugar/oil mixture. Take the remaining flour and the baking powder and add in. I have found that using some extra cocoa adds a richness to the baked brownie. Also, adding additional vanilla makes for a smoother taste. I also put in chocolate chips or toffee bits, then I bake for about twenty minutes in an eight by eight pan. Cool and then cut easily - the result is a good sized, moist and chocolatey brownie, not bad for no eggs, no butter!
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Chocolate Peanut Butter Cookies

Reviewed: Jul. 2, 2011
This was very easy to put together and baked up nicely in the convection oven. Have to agree with other similar comments on the taste - somehow the peanut butter and the cocoa blended together with no real distinct flavor of either one coming through. I rolled some of the balls of dough in a cinnamon sugar blend like you do for snickerdoodles and I did find this gave a more complete taste to the cookie. Mine came out soft but crisped nicely as they cooled. I think this is a good base recipe that could be tweaked with the baker's personal touches. I will be trying these again.
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Butterscotch Pudding

Reviewed: Jun. 19, 2011
I've never made pudding before and I had no problem with this recipe. I found the recipe to be similar to a hot fudge sauce recipe that I have which is also made with flour. The texture was creamy and smooth - followed others suggestions to put all the dry ingredients in first, beat the eggs in a bowl, then added while stirring, then slowly added milk. Stir,stir. Also put in two tablespoons of butter when the vanilla was added, seems yummy. Will try again and compare with the use of cornstarch.
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Simple White Cake

Reviewed: Jun. 18, 2011
If you are looking for a delicious white cake look no further. I am a novice cake baker and I can't say enough positives about this recipe. Easy to follow, bake, and eat! The only change I made was to use an eighth of a teaspoon of almond extract in addition to the vanilla. I think that it created some depth to the cake flavor. Frosted with a vanilla buttercream and topped with multi-colored jimmies (sprinkles). Oh, I made these as cupcakes, took about sixteen minutes at three fifty.
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Egg-free Brownies

Reviewed: May 1, 2011
I found this same recipe on a vegan site and made due to my having no eggs on hand. I was very skeptical but went ahead. They baked up nicely in the oven, the raw dough was delicious. I even added semisweet chips and some espresso powder. I liked the fudgy texture but thought the flavor could have been richer. Easy recipe and many have said the flavors deepen by the next day, will have to see. And will certainly try these again.
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Chewy Peanut Butter Cookies

Reviewed: Mar. 13, 2011
I always wondered about the odd poor rating for a recipe that receives such high marks, and now I'm the one doing that. First off my cookies turned out looking nothing like the picture here. Followed the recipe using chunky peanut butter, maybe that was that the problem. At eight minutes they were cooked perfectly but the cookie that came out of the oven sort of puffed up then sank. Texture was almost meringue like, taste was only mildly peanut butter-y! Rolled some of the balls of dough in sugar before baking trying to add some flavor to the finished cookie. Did try to put a Hershey kiss into some and the cookies started to cave in, oh well. (I even used the addition of vanilla as many had previously suggested.)
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Lemon Butter Cookies

Reviewed: Feb. 3, 2011
Just made these last night and followed all directions with the exception of lemon zest, didn't have any. The dough was easy to work with and as I couldn't wait I only refrigerated it until my oven preheated. Rolled small dough balls and rolled again in granulated sugar, flattened slightly and baked for eight minutes, perfect. There is a distinct tang of lemon so I can see why some subbed vanilla and omitted the lemon entirely. I also flattened the dough I didn't use last night, cut out small heart shapes this a.m., and baked also for eight minutes after sprinkling with red sugar for Valentine's, lovely. Such an easy recipe, will make again as I need more heart shaped cookies - will try vanilla flavoring alone this time. ( Also, my butter was really, really soft as it was sitting out near a heat vent, made no difference that I can see in how cookie turned out.)
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Feb. 1, 2011
First off I didn't have any corn syrup so I thought why not use light molasses but dared to only put in one teaspoon. Dropped small amounts of dough on cookie sheet and baked for nine minutes and let cool for one minute before removing. The texture was so light and fluffy, definitely not for the crisp cookie folks. My cookies looked like the picture - I flattened the dough slightly before baking. And, I had left my butter out to soften and it was near a heat vent, still in its bar form but so melty when I prepped the cookies. Can't understand why some had trouble with their dough, I'm usually the one with flat cookies. Nice p.b. flavor, not overpowering, I might add chopped peanuts or brickle bits next time for added texture. Yum! Update: not as happy with this cookie the following day, seemed dry and tasteless as opposed to how good it was fresh from the oven. Agree with others now, that more peanut butter may be the answer.
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