bakergirl Recipe Reviews (Pg. 1) - Allrecipes.com (12490386)

cook's profile

bakergirl

Reviews

Photos

Recipes

Menus

 
View All Reviews Learn more

Peppermint Patties

Reviewed: Jan. 7, 2014
This is a very nice recipe. One reviewer suggested using 3 1/2 cups powdered sugar instead of the stated 4 cups in the recipe. I used a stand mixer to incorporate the ingredients, but added 1/4 cup more powdered sugar, as it is still a bit tacky to handle. You can chill them for 10 or 15 minutes prior to dipping them in the chocolate. I would suggest the melted chocolate be at room temperature; otherwise, the patties will disentegrate. You can also use a two-tine fork to dip the patties (find them at Michaels where they have baking supplies), which I found more useful than household forks.
Was this review helpful? [ YES ]
0 users found this review helpful

Decadent Peanut Butter Pie

Reviewed: Nov. 22, 2013
I have been making this recipe for over two years now and it's my most requested pie at the holidays! I've had friends who've ordered a much-raved-about peanut butter pie from a local restaurant and it costs over $40! One taste of its heavy consistency and my friends always return to my version....it's the best! This recipe, like another reviewer stated earlier, deserves more stars than 5...in my book, it's a 10!
Was this review helpful? [ YES ]
0 users found this review helpful

Stuffed Zucchini

Reviewed: Aug. 9, 2013
Would suggest using smaller zucchini as bigger ones are tough and stringy, You can solve the problem of underbaked boats by par-baking them in the oven for 15 to 20 minutes. Just salt and pepper them and add a splash of olive oil to the hollowed-out zucchini. Cook the rest of your ingredients on the stove, minus the sauce and mozzarella, then stuff the boats. Cover wit the sauce and mozzarella and and bake for 15 minutes more.
Was this review helpful? [ YES ]
12 users found this review helpful

The Best Lemon Bars

Reviewed: Jun. 27, 2013
I liked this recipe, but made a few tweeks. As a previous reviewer suggested, adding the 1/4 teaspoon salt to the dough gives it flavor. Also, you cannot pat this dough into a 9x13 pan without having an uneven crust. I would suggest three things: first, chill the dough for 20 minutes prior to baking. Second, line the pan with parchment. Third, take the dough out of the refrigerator and let rest for 10 minutes prioor to rolling between two sheets of parchment. This will enable you to achieve an even rectangle cemmensurate wit the pan size--it also makes it easier to fit the dough into the pan! Bake dough 20 minutes and let cool to room temperature. I like a lot of lemon, so I found using only 3 lemons did not equal 2/3 cup (another reviewer also suggested using 2/3 cup). I used smaller lemons, which equates to 5 or 6 lemons.
Was this review helpful? [ YES ]
2 users found this review helpful

Chocolate Chip Cheesecake II

Reviewed: Oct. 4, 2012
Nice recipe, but with the quantity of ingredients specified, it's more suited to an 8-inch springform pan. To make it for a nine-inch springform, the recipe has to be doubled. I would suggest for the crust using either chocolate graham crackers or the Nabisco Chocolate Wafers instead of the chocolate sandwich cookies. Also, add about 1 tablespoon of sugar to the crust before adding the melted butter. It gives the crust a little sweetness without being cloying. When patting the crust into the pan, you can either use your hands or a flat-bottom glass to press the cookie mixture into the pan, while building it slightly up the wall and using the side of the glass to flatten it a bit.
Was this review helpful? [ YES ]
0 users found this review helpful

Best White Icing Ever

Reviewed: Jun. 12, 2012
I used this recipe when decorating a half-sheet cake this past weekend. As another reviewer suggested, I used 1/2 cup EACH Crisco and salted butter. I do no agree that water works to thin out the icing; rather, it turns it into cement! I didn't bother with corn syrup, either. I used just a little milk (started with a teaspoon and added in little bits as I needed it). The icing is is very easy to work with, although if you are tinting it and need to use it at different times during the decorating process, put the piping bag(s) in the regrigerator to firm up (hot weather and icing do no not mix!). Using 1/4 tsp salt also cuts the sweetness of the icing, as the same reviewer suggested.
Was this review helpful? [ YES ]
2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jun. 12, 2012
It may be June, but my thoughts are already turning to criisp, cool, sunny autumn days: beautiful leaves on the trees, searching for the perfect pumpkin, apple cider, and hay rides! Wow! This sounds very similar to an awesome recipe I already make, but this one is definitely worth trying. Ramp up the pumpkin flavor with a bag of Ghiradelli dark chocolate chips...the flavor is amazing!
Was this review helpful? [ YES ]
1 user found this review helpful

Cinnamon Swirl Bread

Reviewed: Apr. 5, 2012
This is a good recipe, except I modified another reviewer's note, also without using a breadmaker. I do something similar with a raisin bread recipe, and it it works! 1.Dissolve yeast with ¼ cup warm water and add 1 tsp sugar. Proof 0 minutes until yeast is foamy. In saucepan add 1 cup milk and ¼ stick butter; warm slightly. Mix remaining sugar, salt and flour. Add yeast mixture into flour, milk mixture, and 2 beaten eggs. Use dough hook on stand mixer, adding additional flour until the dough is smooth and not sticky. Turn dough out into oiled bowl, cover and let rise in warm spot (about an hour). Let rise until doubled. Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with softened butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. 2. Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves. Note: For filling, instead of using softened butter, you can also use egg wash, which helps the cinnamon sugar adhere to the bread. Beat one egg with 1 tsp water and brush on dough. Continue with sugar cinnamon mixture.
Was this review helpful? [ YES ]
1 user found this review helpful

German Chocolate Cake III

Reviewed: Jun. 22, 2011
If you're having trouble with getting "stuck" cakes out of the pans, try this: Use non-stick spray to coat the pans. Take a piece of parchment paper and cut it to fit the inside of the pan. Your cakes will release with no trouble at all! Remember to chill your cake rounds before frosting. It will adhere better and you'll have less chance of the layers "sliding." Here's another alternate to the frosting: 1 cup heavy cream or evaporated milk 2 cups or 1 1/2 bags individual caramel candies, unwrapped 2 1/2 cups chopped, toasted pecans 2 1/2 cups sweetened shredded coconut Heat the cream un a medium saucepan over medium heat until it simmers; add the caramels and stir until it melts. Bring the mixture to a boil and remove it from the heat. Stir in the pecans and coconut. Let cool slightly before icing cake.
Was this review helpful? [ YES ]
11 users found this review helpful

Oatmeal Apricot Squares

Reviewed: Jun. 5, 2011
5 stars! I agree with an earlier reviewer that this needs to be mixed in a stand mixer in order to incorporate the dry ingredients with the butter. You migh increase butter to 1 more tablespoon to improve butter-taste of the crumb, as well as increase brown sugar to 3/4 cup. Remember, if you follow the recipe as is, the leaveners (salt and baking soda) might make it taste a bit bland, as another reviewer mentioned. When mixing the butter, I suggest creaming it for a few minutes to ensure it is fluffy. Then add one whole egg to the butter to give it some added moisture since all the ingredients are otherwise dry! Be careful to just incorporate everything in the mixer; otherwise, you will get a gooey mix! If you want to avoid sticking, line your 9x9 (or 9x13 if you are doubling the recipe) with parchment paper, leaving an overlap on both sides (don't forget to spray the parchment!). That way, after you bake it and let it cool, you can just lift the whole thing out of the pan and slide the parchment off. I would suggest using a serated knife when you cut these squares, dipping in warm water and then wiping off the blade before you make the next cut....makes a better presentation! If you don't want to be stuck using just preserves, try commercial pie fillings like peach, strawberry, cherry, or blueberry. I would also suggest trying a "cobbler" effect with the oat mixture instead of adding a solid layer on top.
Was this review helpful? [ YES ]
2 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Apr. 26, 2011
Finally, a great lemon meringue pie recipe! I made three of these at Easter and received RAVE reviews on all of them! This was an incredibly easy recipe and, as an experienced baker, I was wowed! I would make a few suggestions: Increase fresh lemon juice to 1 1/4 to 1 1/2 teaspoons (you can use the bottled lemon juice if you don't feel like squeezing another lemon). I prefer a bit more tart pie filling than the recipe suggests, but this is subject to personal preference. Ensure you "dock" your pie crust prior to baking, which will ensure your crust does not puff up during baking (max 15 minutes at 350 degrees). Once cooled, you can add your filling and spread on the meringue. A note about the meringue: this is is the EASIEST meringue you will ever make, even on the worst weather days (rain, humidity)! Ensure you make it FIRST before preparing your filling, because you will need to place it on the hot filling! Spread your meringue all the way to the edges--I mean cover the crust--otherwise, you will get seeping filling. Absolutely DO NOT LET YOUR PIE FILLING COOL before you put the meringue on...the baking time is just 10 minutes in the oven, and you want the meringue to "seal" with the hot filling!
Was this review helpful? [ YES ]
27 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States