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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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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3 users found this review helpful

Chocolate Chocolate Chip Cake Cookies

Reviewed: Oct. 9, 2010
Unbelievable! These are like rich, chocolatey brownies. I used half Crisco and half unsalted butter, only one quarter teaspoon of kosher salt, and I did one cup of white sugar and a half cup of brown sugar. Baked small cookies for only eight minutes, perfect. Oh, and I only had a cup of semi-sweet chocolate chips so I put in a half cup of Ghirardelli milk chocolate chips!
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2 users found this review helpful

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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Ricotta Cake

Reviewed: Sep. 28, 2010
When, I think, Duncan Hines first brought this recipe out many years ago it became a favorite of my mother's and one I often enjoyed also. I had lost the recipe and could not remember it entirely - am very happy to be reunited with an easy and yummy cake! We used to cut very small pieces and serve in multi colored cupcake liners for a festive party dessert. The cake is very rich and dense so you don't need to serve a regular sized piece. Can vary your flavorings also, for a twist on the taste.
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13 users found this review helpful

Never Fail Chocolate Chip Cookies

Reviewed: Sep. 15, 2010
These are a very tasty, easy to make cookie! I didn't have any butter so I followed Crisco's directions for equalling the amount of butter called for here. Added in sixty percent bittersweet chocolate chips,1 cup, and one cup of semisweet chips,with a little cinnamon,and some extra vanilla to counteract the shortening taste. They were crispy on the edges and chewy inside,yum...
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3 users found this review helpful

Snickerdoodles III

Reviewed: Aug. 25, 2010
I had a craving for snickerdoodles and didn't have any butter in the house, so I went to the substitutions chart for this site and used vegetable oil instead. I got delicious and picture perfect cookies, baked at 375 for nine minutes. Yummy!
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Slow Cooker Lasagna

Reviewed: Aug. 25, 2010
First off,I am a crockpot novice but tried this because my husband wouldn't eat vegetable lasagna and I was determined to use our new crockpot! Five doubting adults later there is not even a hint of lasagna for leftovers,and several requests for the recipe! Scanned many of the comments for the always helpful suggestions and did the following in my oval five quart pot: a little sauce after I sprayed with a nonstick olive oil;two full noodles laid across and about a quarter noodle on either side of the two. I had "frosted" each noodle with a mix of a 15oz. container of Italian ricotta,1 egg, and a half cup each of freshly shredded mozzarella and parmesan,threw in Italian seasoning mix and garlic powder,to taste. Then a layer of meat sauce,made from the two jars of sauce and a combo of a half pound of Jimmy Dean spicy sausage and a half pound of lean ground beef. Continued layering my frosted noodles with the meat sauce until ending with the last of the sauce,didn't even fill pot,so you could easily make recipe larger. Cooked on low three hours and forgot to top with the additional cheese in the last five minutes,that would have been even yummier! I used the cheapest sauce on sale at the grocery,basil garlic flavored,and my only other spices were what I added to the ricotta mixture. Used a slotted spoon to plate and everyone got a nice presentation of layers! Will tweak with other add ins and spices but can already highly recommend this one,it's a keeper!
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Classic Peanut Butter Cookies

Reviewed: Aug. 13, 2010
Double yum! I baked at 350 and cooked about nine minutes; cookies were still soft when I took them off the sheet after two minutes of cooling but nice and brown on the bottoms. Added the vanilla per others and tweaked flour and peanut butter also as others suggested. In addition, I mixed in some Heath toffee bits, my "go to" secret ingredient for many cookies. Easy and yummy, highly recommend.
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Chewy Cocoa Brownies

Reviewed: Aug. 4, 2010
Yum, I am on a quest to find a perfect brownie and these come pretty darn close. Followed recipe but added sugggestions of others: 1 cup of cocoa, 1 cup of semi-sweet chocolate chips, and a quarter teaspoon of almond extract in addition to the vanilla. My new oven cooked these done at 16 minutes and I think if I had taken out even two minutes earlier I would have had the fudgier brownie I was looking for. Have to laugh at other comments with regard to "quality" meaning more expensive for ingredients, I used the market brand for both the chips and the cocoa, and the taste is fabulous! I did get a very chocolatey, cakey brownie - great for sundaes or holding frosting. Will try again. Update: made these again and didn't have enough white sugar so I subbed brown sugar for some of the white to equal 1 cup. Used espresso powder and the called for vanilla for flavoring. Then I realized that I only had a stick of butter so I put in a quarter cup of applesauce to get the needed three quarter cup. Cooked to same amount of time again and they came out of pan fine after cooling ten minutes or so. Got a chewier texture this time. Frosted with a ganache made from semi-sweet chocolate chips and two tablespoons of heavy cream melted together. Loved them even more this time. Such a forgiving recipe!!!
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Oatmeal Raisin Toffee Cookies

Reviewed: Jul. 10, 2010
Very moist, nice chewy texture, great for adding whatever mix-ins you prefer. I didn't have enough butter so I only used three quarters of a cup, kept everything else in same proportions, very flavorful. I also used what I had on hand to mix into dough - dried cranberries and Heath bar toffee bits, yum. I added a dash each of nutmeg and cloves because I like those flavors with the oatmeal. Baked at 350 for 8 minutes and let cool on pan for two to three minutes. No problems with flat cookies nor with sticking to the pan! Highly recommended.
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White Chip Chocolate Cookies

Reviewed: Jul. 7, 2010
These were in a mailing from this site and it was late in the evening and I had a craving for chocolate! I did not have much butter or shortening so I used two thirds cup of oil as one reviewer suggested. Did one half cup each of white and brown sugar, to have a less sweet taste. No white chips so some semi-sweet and some Heath toffee bits, about one and a half cups total. Cooked 8 minutes at 350. Beautiful cookie, taste like a brownie, texture: fudgy, crisp outside and soft center. YUM!
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3 users found this review helpful

Pasta Salad

Reviewed: Jul. 4, 2010
Great basic recipe with which to take off from and add what your family and guests would like or what is freshest. I added feta as others did,and also seasoned with some additional pepper. The combos for dressings,etc are unlimited,so easy, and attractive looking, also.
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8 users found this review helpful

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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6 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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Slow Cooker Sweet and Tangy Chicken

Reviewed: Jun. 25, 2010
First off I am a novice and loved this recipe for its ease and delicious taste! Read many of the reviews before I decided a course of action. It was a ninety degree day but i wanted a special meal for a birthday dinner and that's what I got. Put five plump chicken breasts in the crock pot on high with 1 18 oz. bottle of original Sweet Baby Ray's barbecue sauce and the juice from a 15 oz. can of crushed pineapple and some garlic. At four hours I shredded chicken added 3 peppers: green, yellow, and red, with some carrots. Along with the crushed pineapple from one can, I also added about a half of another mix of sauce and pineapple juice,feeling more sauce was needed with the addition of the veggies. The taste was delish, a nice balance of all ingredients and a recipe that would be tasty with just the meat. We all had seconds! (Used new six and a half quart crockpot.) Total cook time was five hours on high.
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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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Anna's Chocolate Chip Cookies

Reviewed: May 7, 2010
Just made these. My husband loves the classic chocolate chip cookie and this sounded like it fit the bill. I love a soft,chewy cookie and that is what you get. I baked at 350 degrees because that is what I do most cookies at. Cut back to a half teaspoon on salt as recommended. Used a mix of butterscotch chips, toffee bits and chunks of chocolate. Great!
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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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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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