House of Aqua Recipe Reviews (Pg. 14) - Allrecipes.com (13777775)

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Greek Souvlaki Dressing

Reviewed: Sep. 9, 2010
I made this to use on a greek salad. I used a herb mixture of greens, feta cheese, onions, and tomatos. It was good and I especially liked that this recipe doesn't make too much so that way it won't go to waste and get used up in a timely manner. Thanks!
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Caprese on a Stick

Reviewed: Sep. 6, 2010
This is great to bring to parties or to make as a quick and fresh snack. Sometimes I use the colorful mini heirloom tomatos from Trader Joes. I also like to buy their marinated fresh mozzarella balls and I cut the in half and sandwich two pieces of fresh basil and a tomato in the middle on a plastic toothpick. I lightly drizzle some balsamic vinegar over them before serving.
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10 users found this review helpful
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Toasted Caprese Sandwich

Reviewed: Sep. 6, 2010
This is a good sandwich. I don't always toast mine, sometimes I eat them fresh without being toasted. I use a garlic ciabatta bread from Trader Joes that already has chunks of fresh garlic in it. I also used some great colorful heirloom tomatos or romas and organic basil. I leave out the butter. This is a great, easy, and fresh lunch or dinner idea. I liek to make one and take it with me in a plastic sandwich container when I am running errands too.
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15 users found this review helpful
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Whipped Cream

Reviewed: Sep. 4, 2010
Worked perfectly for me. I used my electric hand mixer and I had to mix for a few minutes until the peaks began to form. I am using this to top my Simple Strawberry Smoothie recipe. I also make this to top off my homemade chai tea lattes at home. You can't go wrong here, it is very simple.
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3 users found this review helpful
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Dark Chocolate and Cinnamon Frozen Custard

Reviewed: Aug. 29, 2010
This is a great blend of dark chocolate and cinnamon. You can easily add another ounce or two of finely chopped dark chocolate if you wish. Be careful not to cook the egg yolks. I like to use a whisk to blend in the cocoa powder and I keep a rubber spatula handy so when I stir, I and ensuring nothing is sticking to the bottom of the pan. I like to add an extra sprinkle of cinnamon on top of my ice cream just before serving. I hope you enjoy!
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Jan's S'mores Campfire Cookies

Reviewed: Aug. 26, 2010
I saw Dianne's photo of these cookies today and knew I had to make them right away. I cut the recipe in half because I am basically the only one eating sweets in my home. I decided to bake these in my full size cupcake pans. I used my large cookie scoop which equals about 2-3 tablespoons to measure the dough. I sprayed my cupcake pan first and then dropped the dough into the cups. After baking 10 minutes, I removed the pan from the oven and used my measuring tablespoon to press into the top of the hot cookie to form a cup which will hold the milk chocolate chips and marshmallows. I dropped 3 mini marshmallows and milk chocolate chips into each formed cup and baked for another 5-7 minutes. I was really surprised how wonderful these were. I was initially concerned about baking them at 375, because they seems to be doughy in the center and golden on the sides, but I went with it and they turned out PERFECT! This is a recipe I will making over and over again and I look forward to making these to take to a party or playdate in the near future. It is very impressive. I also stored these in the fridge by the end of the day and I loved eating them cold from the fridge. Thanks!
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9 users found this review helpful
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Cinnamon Coffee Frosting

Reviewed: Aug. 24, 2010
I don't try new frosting/icing recipes often, but today I needed a new one and this was recommended to me. I am glad I tried it because it is fantastic. I don't drink coffee therefore I do not have instant coffee granules so I skipped that part. I used this frosting on sweet vanilla butternut cupcakes and added an extra sprinkle of cinnamon on top. The combination of this frosting with the cupcakes made them taste like a maple donut with cinnamon. So good!
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7 users found this review helpful
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Sweet Vanilla Cupcakes

Reviewed: Aug. 24, 2010
These are very tasty! They came out perfectly and very light and fluffy. I made the recipe as written except I used vanilla butternut instead of plain vanilla extract. I made cinnamon coffee frosting from this site for the top and I sprinkled some extra cinnamon on top of that. I am keeping mine in the fridge for storage. Mine flavor combination tastes like a maple donut with cinnamon. Thanks for sharing Marianne! :)
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10 users found this review helpful
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Key Lime Coconut Cupcakes

Reviewed: Aug. 17, 2010
These are awesome! As soon as I saw the photo and looked at the recipe I knew I had to make them right away. A couple of things that I love about this recipe is the coconut and lime together. Also, I like that this recipe makes 12 cupcakes instead of 24. I am the only one in my home that eats sweets, so making anything more than 12 cupcakes is too much. I also love the use of coconut oil. I used organic unrefined coconut oil as we keep that in our house all the time. The only minor changes I made was I used up my cake flour instead of using all-purpose and I added a couple of drops of very concentrated Lori Anns Oils coconut oil to add just a bit more coconut to the cupcake batter. I recommend storing them in the fridge when not eating. They are delicious cold.
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Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Reviewed: Aug. 15, 2010
One of my favorite recipes already! I used all fresh quality ingredients, minus the tomatos the first time because mine had gone bad. You can bet I am going to make this again soon with the tomatos and over and over again. I am looking forward to bringing this as a dish to the next party we are invited to.
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17 users found this review helpful
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Whole Wheat Blueberry Pancakes

Reviewed: Aug. 15, 2010
This is a great whole wheat pancake base. The only thing I would not recommend adding is artifical sweetner. I didn't have blueberries today, so I added some milk chocolate chips to my pancakes and my family ate their plain with real maple syrup.
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6 users found this review helpful
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Brownie Caramel Cheesecake

Reviewed: Aug. 10, 2010
This is a pretty good recipe. I have been wanting to make it for quite a while. I used a 10 oz. package of brownie mix. Keep in mind when you make this that the brownie is as thick, if not more than the cheesecake layer. My brownie rose more in the middle than the sides so I let my caramel thicken before pouring it on so it wouldn't all run to the sides. The tricky part is putting the cheesecake mixture on top of the caramel. What caramel I did have in the middle was pushed to the sides when I carefully spread the mixture over the top. I baked following the directions and my brownie was not chewy as many described. I had a nice fluffy brownie on the bottom. My caramel hardened a bit because it was mostly pressed against the sides of the springform pan but this was still a good cheesecake. I would recommend this recipe, but just keep in mind it can be tricky and may not come as exactly like the main photo.....at least your first time around unless you are really, really good. I am not sure how they maintained that stick perfect layer of caramel.
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5 users found this review helpful
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Lemon Posset

Reviewed: Jul. 19, 2010
Wow. You must try this very simple and easy dessert. I used meyer lemons from Trader Joes and scaled down the recipe to one serving since I am the only one who eats sweets in my home. It is an easy and quick tasty dessert!
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7 users found this review helpful
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Beth's Chocolate Chip Cookies

Reviewed: Jun. 28, 2010
I had no idea how these would turn out, but they are wonderful! I was pleasantly surprised as I am partial with another chocolate chip cookie recipe. The only thing I change is I use butter instead of shortening. Instead of making regular sized cookies, I made jumbo cookies by using 1/2 cup of dough per cookie. I took my 1/2 C. measuring cup and scooped the dough into my hands and I rolled them into perfectly round balls. They will be about the size of baseballs. I baked them on a dark metal cookie sheet at 350 for 20 minutes or until done. They spread out and bake nicely considering the amount of dough. I also make regular and big cookies and sometimes add sprinkles or M&M's to the tops. Terrific recipe!
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8 users found this review helpful
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Candy Ice Cream

Reviewed: Jun. 21, 2010
I made this recipe exactly as stated. The ice cream wouldn't freeze in my Kitchen-Aid Ice Cream Maker which was okay. I just mixed it well and then put it into the freezer. I like that the ice cream stays soft instead of hardening. I think the name of this ice cream should be changed to Sweet Cream because this is very sweet. It tastes like cold marshmallow fluff. I would recommend reducing the white sugar in the recipe. I stirred peanut butter and chopped Reeses's and chocolate syrup into my bowl of ice cream and that helped to mask the high sweetness. If you are going to make this, reduce the sugar and then add peanut butter and Reese's for sure.
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Ghirardelli® Dark Chocolate Cupcakes

Reviewed: Jun. 12, 2010
These were amazingly awesome. I wasn't sure what to expect based on the previous reviews. Some people said they were dense, but mine came out quite fluffy. After I baked them, they didn't look as nice as a cake mix cupcake would, but I piped my icing onto the tops and they were fantastic. I used special dark chocolate cocoa powder. I look forward to making these again soon.
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MySweetCreations Peanut Butter Cookie Pie

Reviewed: Jun. 9, 2010
This recipe is often requested and always a favorite whenever I bring in somewhere. People will ask you for this recipe! Keep this in the freezer until you are ready to serve. I top mine with piped on whipped cream, caramel and chocolate and Reese's Cups. Sometimes I add an extra sprinkle of cinnamon on top of mine. I sometimes like to serve with an extra dollop of whipped cream on the side. You can add the toppings before freezing, which is what I often do.
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12 users found this review helpful
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Very Chocolate Ice Cream

Reviewed: May 27, 2010
Awesome creamy ice cream. This turned out prefect despite me using only two eggs because I didn't have three and not tempering the eggs, the step the directions called for. I used a small handful of Ghiradelli milk chocolate chips and 1 ounce of 99% cacao. I just had to improvise a bit with that I had on hand this time. I will make this again and again! Thanks!
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5 users found this review helpful
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Coconut Macaroons III

Reviewed: May 11, 2010
This is an excellent recipe as is, however, if you want to take it a notch higher, add some drops of Lori Anns natural candy oil in coconut. I added about 8 highly concentrated drops to the mixture and it tastes even better. It is still light, but a little more flavor.
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5 users found this review helpful
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Grilled Zucchini and Squash

Reviewed: May 2, 2010
I prefer to put mine directly onto a grill or grill pan instead of sealing them in foil. Sometimes I add peppers, but adding feta cheese during the last minute or two if you are grilling in a grill pan on the stove is really tasty. Excellent recipe, very good!
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8 users found this review helpful

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