CuppaTeaGirl Recipe Reviews (Pg. 2) - Allrecipes.com (13423214)

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Fluffy French Toast

Reviewed: Aug. 8, 2011
This made yummy french toast. I usually never use a recipe for making this breakfast dish, but I read the reviews and decided to try it since I wanted "restaurant-style" FT. I followed the recipe as written, though I did use a little less sugar than called for, and I did add some orange extract (can also use zest) for some extra oomph. Overall, it came out very tasty, though I would make it again with some minor modifications to indulge my personal FT preferences. I took a reviewer's recommendation and fried the FT in butter-flavored Crisco, which, as she mentioned did not burn when I added more to the griddle (huge plus!!) and made the slices fry up picture-perfect. However, I did miss the real butter flavor (and smell) that comes from frying in deliciously decadent butter. :-) Next time I make it, I will 1) use real butter; 2) sprinkle extra cinnamon on each slice just before frying (as noted by another reviewer, cinnamon in batter tends to sink toward bottom); and 3) use an extra egg and reduce milk to 3/4 cup. I prefer my FT batter more egg-y than this recipe turned out to be. Note: this recipe, as written, yielded enough batter for six, well-soaked pieces of Arnold Whole Grain White bread.
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8 users found this review helpful
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Strawberry Cake from Scratch

Reviewed: Jul. 30, 2011
First things first: this recipe is a pain in the butt to make. However, in the end, in did turn out a delicious cake. I followed the recipe, BUT: I sifted the cake flour BEFORE measuring the amount required (per some reviews). I tried to separate the eggs and beat the white separately (again, per some reviews), but that didn't go so well. So, instead I just beat the eggs (whites and yolks together) until a bit frothy, then added them bit by bit to the batter. After adding the eggs, I turned off the hand mixer and stirred in remaining ingredients by hand. I made a three-layer cake. I frosted with cream cheese frosting. Note: when I first tasted the cake after baking, the texture was a bit grainy--like the gelatin hadn't mixed in well enough. However, after refrigerating overnight (because of the cream cheese frosting), the cake texture was PERFECT. Overall, the cake is moist, not too dense (despite some reader reviews), flavorful, and FUN because of the color. If you have enough time to devote to taking your time while making the cake, go for it. You won't be disappointed.
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9 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jul. 27, 2011
These are fantastic! Also one of the easiest baked goods I've ever made. Everything goes into one bowl, which is awesome for clean-up purposes. I followed the recipe exactly, baked for 30-35 mins (allow for extra time if you use a glass baking dish), and the bars came out perfectly--the right amount of toasty on top, jammy in the middle, and soft and pliant on the bottom. I used fresh, organic raspberry jam I bought at a craft fair, and that freshness is what really sets the bars apart from other cookies. Also, the fact that this recipe gives you a thick ribbon of jam through the entire pan of cookies, unlike some other recipes where you have to go searching for the jam. I've made three batches in less than a week, and everyone is asking for more. A keeper recipe, for sure.
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10 users found this review helpful
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Raspberry Almond Coffeecake

Reviewed: Jun. 22, 2011
I had higher hopes for this cake. The presentation was impressive, but the taste was bland and unexciting. The ribbon of raspberry running through was tasty, but it wasn't enough to inject some much-needed pizazz into the cake. I didn't change the recipe except for that fact that I doubled it, as many recommended, and I am glad that I did because it would have been a very shallow cake otherwise. I think the taste would have been improved by using almond extract instead of (just) vanilla to add some flavor to the cake. However, this is not a recipe I will be making again because I just don't think it is worth it.
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2 users found this review helpful

Coconut-Lime Cheesecake with Mango Coulis

Reviewed: Jun. 5, 2011
This was AMAZING. My first attempt at ever making a cheesecake, and I'm darn impressed with myself. The gingersnap-coconut crust is a perfect compliment to the sweet, creamy, and slightly tangy cheesecake. The coconut and lime flavors blended together nicely; I could barely distinguish either one on its own. I followed the recipe exactly, and I found it super easy to use--the touch/indent test worked well to test for doneness. Recommendations: this is a good dessert to make a day-ahead, since the cooling-in-the-oven process, as well as the chilling-in-the-fridge process can take awhile. But, by the next day, the cake had set and the flavors had melded, and it was perfect. The mango coulis was nice, but I could have eaten the cheesecake without it and been perfectly happy. Note: the recipe bakes a very thin cheesecake, though rich and dense. If you're looking for a thicker cake, (for presentation reasons), you might want to double the FILLING recipe (crust can stay the same).
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6 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Jun. 5, 2011
This came out wonderfully! Super simple and easy to make, this is a great summer crowd-pleaser. I followed the recipe exactly, and I thought it was the perfect ratio of fruit to crunchy topping. I served it warmed up with vanilla ice cream at a BBQ, and people were raving about it. I am adding this to my stockpile of summer dessert recipes. Notes: it took the better part of an hour for the top to become crisp and "done." Also, make sure you put a lined baking sheet below your pan in case the fruit bubbles up and over; mine didn't, but depending on how much fruit you use, it very well could.
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4 users found this review helpful
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Deep Dish Brownies

Reviewed: Apr. 1, 2011
Nice brownies, but nothing special. I followed the recipe exactly and did not find these different from any other brownies I have made before. I was hoping for a cake-ier brownie, but I had a hard time getting the center to completely set without burning the edges, which is my problem with most brownies. Even cooked them about an hour, but still no dice. I don't like fudge-y brownies, and this recipe did make less fudge-ier than most, but still...nothing special. I give three stars because they ARE good brownies, but I may not make this again since I have slightly better recipes.
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6 users found this review helpful
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Lemon Cream Pasta with Chicken

Reviewed: Mar. 30, 2011
This is a decent pasta dish. As some other reviewers suggested, it is a little bit bland, but I enjoyed the subtle lemon flavor, which helped cut the heaviness of the cream, and I enjoyed the bite of the pepper in the sauce. I doubled the sauce ingredients because I wanted to cook a whole-pound box of pasta (I wanted leftovers for later in the week). Helpful hints: I had free time on the weekend, so I baked the chicken ahead of time. Saved me so much time when I finally made the pasta dish during the week after work! I did not cook the pasta until all the broth had evaporated; "normal" pasta cooking time was more than enough, especially since the pasta continues to cook in the cream sauce later. When I drained the pasta, I reserved the chicken broth. This came in handy later when I wanted to thicken the sauce--I added a bit of cornstarch to some of the broth, then added the mixture to the sauce. I also added about 1/2 cup grated parmesan cheese. This made a thicker sauce that coated the pasta much better than only the cream had. Next time I make this, I will add some fresh diced tomatoes at the very end, both for flavor and for color. This meal is kind of "beige." Overall, though, quite tasty and could be a great side dish with a few tweaks.
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5 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Mar. 28, 2011
This is one of the best things I have ever cooked. The taste is phenomenal; it's exactly like something I would receive in a Chinese restaurant. I am seriously impressed with myself (and the recipe). That being said...this was a pain in the behind to make. I fried the beef strips in only 1/4 cup oil (to make an attempt at health,) but the oil still splattered everywhere. Very painful. It took awhile to fry up all the beef strips, so it got annoying after awhile, being attacked by hot oil drops and beef fat. However, making the sauce itself was simple and quick. I didn't have fresh garlic or ginger on hand, so I used dried (1/2 tsp ground ginger and reduced 1 tsp garlic powder). Everything else was added as written (though I used low sodium soy sauce). I served with white rice, which was great to soak up the delicious, thick sauce. Note: after pouring off excess oil, you might want to de-glaze the pan with water and then dump the de-glazings in the trash so you have a cleaner pan to put the beef back into with the sauce. I DIDN'T dump the de-glazings, and while they didn't alter the taste of the sauce, they did detract from the silky smooth texture of the sauce. I will be making this again and sharing it with everyone I know. YUM!
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3 users found this review helpful
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Heavenly White Cake

Reviewed: Mar. 7, 2011
A great basic white cake. This was my first time beating egg whites to soft peaks (or any kind of peaks), and this recipe made the process easy to follow. I did add an extra 1/2 cup of milk to the batter, per other recommendations; I think it made all the difference. The cake baked up light and airy; while not moist, it certainly was not dry. There wasn't a huge amount of flavor, but I think that is typical of white cake; I used some very sugary (store-bought) frosting to add some pizazz. I actually used this recipe as a base for homemade funfetti cupcakes (just add large colored sprinkles into the batter before you spoon it into the tins). Cupcakes received rave reviews, so I will definitely be using this recipe again. This recipe would also be great for petits fours, a cake with jam in it, etc.--anything where you don't want to cake the overpower the frosting or fillings. Note: I was able to use the 4 reserved egg yolks the next day in a recipe for egg fried rice (also found on this site). Waste not, want not!
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5 users found this review helpful
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Colonial Brown Bread

Reviewed: Feb. 25, 2011
A fantastic bread. Dense and not at all too sweet; this is perfect with some butter and/or jam and a cuppa tea. (The bread is quite tasty on its own, too, without any type of spread.) Definitely not a sandwich bread, but a great bread for breakfast. I followed the recipe exactly and found that I pretty much needed the whole hour to bake the bread. The top gets pretty brown, though, so I did a few knife-tests to make sure I still had to let the middle set (I did). The best part about this recipe is that it was EASY to make the bread--no mixers, no taking butter out of the fridge an hour before to soften, no creaming of anything together. Just throw it all in a bowl and mix it up, then bake! Clean-up was a breeze, too.
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8 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Feb. 23, 2011
Great, simple recipe with zippy flavor. I made this with "Baked Mac and Cheese for One" (also from this site), and it was a great winter's night meal.
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5 users found this review helpful
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Blueberry Buckle

Reviewed: Feb. 18, 2011
This is possibly the best thing I have ever baked. I fell a little bit in love with myself last night. I followed the recipe exactly and it came out perfect--the crunching topping with the cinnamon was an awesome addition. I will be serving this tonight at a dinner party with french vanilla ice cream. Note: if you use a glass baking dish, add about 10 minutes on to baking time.
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5 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Feb. 10, 2011
This was great! However, I did some alterations based on reviews: --added 1 small onion, sliced --added sliced mushrooms. Sauteed onion, shrooms, and garlic together in oil until mushrooms were soft and onions were browned. Removed veggies and set aside; browned chicken in pan after sprinkling with salt and pepper --reduced paprika to 1 1/2 tsp --reduced brown sugar to 1/4 cup --put in 1/2 cup of red wine (all i had left) and 1/2 cup chicken broth Everything simmered (cover on) for 15 minutes; I added a bit of cornstarch at the end to make a thicker sauce. Taste is great!!! Slightly Asian in flavor. I will definitely be making this again.
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3 users found this review helpful

Egg Fried Rice

Reviewed: Jan. 27, 2011
This should really be 2.5 stars. I made the following changes to the recipe: sesame oil instead of veggie oil; 1 cup mixed frozen (thawed out) veggies instead of onion and green beans. I also used low sodium soy sauce. The rice came out pretty tasty for homemade Chinese food, but it was a bit too salty for my palate. I might decrease the salt next time to 1/4 tsp since soy sauce has a good amount of salt in it to begin with. I also feel like the taste is "missing something," though I have no idea what. I will look to reviewers' comments next time to make improvements. Will try this again and play with it a bit.
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14 users found this review helpful

Chocolate Lover's Pie

Reviewed: Jan. 18, 2011
This is a great pie if you're a chocoholic. I made my own crust using a different recipe, but I followed the recipe here to make the filling. However, I used walnuts instead. The pie came out rich and chocolatey; definitely decadent. I baked it for 25 minutes and the center was still a little wet; I should have put it back into the oven for a few more minutes. Nearer to the edge had a more solid consistency that I liked better, but the slightly creamy center was still delicious!! Will definitely make this again.
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4 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 20, 2010
So wonderful. Like a Girl Scout thin mint, but chewy and more decadent! Some tips: bake the cookies until they are very crackly all over and until the edges are almost firm to the touch. I pulled my first batch too soon--just after the tops started to crackle and stopped looking "wet"--and the cookies were delicious, but semi-raw inside. I baked the next few batches according to my tips above, and they came out wonderfully. In my opinion, these cookies are even better the day-after.
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4 users found this review helpful
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 20, 2010
This is a great recipe, though I made a small change in the interest of saving time: I plopped the dough balls on the cookie sheets, made the "thumbprints" using a wine cork (worked wonderfully), and put the cookies WITHOUT JAM into the oven for 10-12 mins. I took them out just before the bottom edges started to get brown (note: the "thumbprints" inflated a bit, so they were pretty shallow by the time they came out of the oven). As soon as the cookies were out of the oven, I filled the indentations with raspberry jam. The cookies came out beautifully and were even tastier the next day, after the cookie and jam had settled together. In my opinion, no need to bake the cookies WITH the jam--this way, you can avoid the need to refrigerate the cookies beforehand, and there's no worry of a jam mess in the oven.
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15 users found this review helpful

Yogurt Chicken

Reviewed: Nov. 5, 2010
This was a nice recipe, but nothing spectacular. I encountered the same "problem" I have with all chicken recipes that don't require marinades--the outside of the chicken is very tasty, but the inside is bland because none of the coating reaches the meat underneath. However, this recipe was quick and easy to prepare, and the coating was crunchy and flavorful, so I would make it again. I served the chicken with the "Baked Mac and Cheese for One" recipe on this site--it all made a very nice, comforting fall meal.
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19 users found this review helpful
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Baked Mac and Cheese for One

Reviewed: Nov. 3, 2010
My friend made this for me last night, and it was delicious! I really liked the taste of the mustard in the cheese sauce...it added a nice little kick! I watched her make the dish, and it looked like she followed the recipe exactly. If I were making it, I might add a pinch of nutmeg to the sauce for a little extra flavor, though extra flavor was certainly not needed. This makes a great meal on a chilly autumn night! Saving to my personal recipes so I can give it a try myself...
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14 users found this review helpful

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