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

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Paula Braman-Duarte

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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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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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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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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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Simple Scones

Reviewed: Feb. 2, 2015
We liked these a lot and I didn't even have frozen butter. I just used what was in the fridge. No food processor either, really? Just mix all the dry ingredients by hand and stir in your wet ones. I, also, added a teaspoon of vanilla for a fuller flavor. The texture was amazing and I've tried a few scone recipes; some use heavy cream, others milk or yogurt, but this is the first one I've tried with sour cream. Makes a vey moist scone, not dry and crumbly. Also, you can brush the tops of the scones with melted butter or milk before baking. A drizzle of icing is also nice on the cooled scones. Put anything in them that you enjoy in your muffins, I used chocolate chips.
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Chocolate Chocolate Chip Cookies II

Reviewed: Sep. 12, 2010
All I can say is,"Make these cookies"! I'm trying to keep from eating both the batter and the freshly baked cookies. Due to my pantry limitations I had to sub shortening for butter; improvised for a lack of vanilla by using Hiram Walker amaretto/cognac liquer; used Ghirardelli sixty percent bittersweet chips for semisweet; and added Heath toffee bits. Baked for ten minutes and now have a nice and moist super chocolatey cookie. Now I have a "go to" recipe that will lend itself to all kinds of variations!
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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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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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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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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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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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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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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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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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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 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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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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Cream Cheese Brownies III

Reviewed: Feb. 26, 2015
These were amazing, as another comment mentioned, they just seem like a much more impressive dessert than your average brownie. Although there were a few steps that were time consuming, I think once you make these it will get easier the second time around. Taking from what others did, I used dark and semi-sweet chips in place of the German chocolate (same amount), then added some cocoa (about 3 tablespoons) to my brownie base batter. Still, I think the chocolate flavor could be intensified even more. I used four ounces of cream cheese, again, as others had suggested but followed the rest of the directions for this layer. Then, I used almost all my brownie batter for the base and plopped the cream cheese mixture down on that, spreading it carefully. I had enough brownie batter left to put about eight small dollops on top of the cream cheese layer. Drawing a sharp knife through the three layers created a lovely marbled effect. Baked for twenty eight minutes exactly and cooled for an hour. Oh my, I never want a "regular" brownie after this one. If I can have success with this recipe, any beginner can feel confident in trying this one. This is one of the best recipes I have found on here. Thank you!
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