House of Aqua Recipe Reviews (Pg. 15) - Allrecipes.com (13777775)

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Frozen Chocolate Mousse Squares

Reviewed: Dec. 24, 2010
These were very tasty. I was unsure at first because I didn't love the batter, but they taste great once they are frozen and very cold. I used homemade whipped cream in place of cool whip because I didn't have any. Overall they were pretty good, but they retain a bit of the sweet condensed milk taste, I can pick that ingredient out when I bite into these. My family who loves sweets just picked at this and I ended up tossing half of it away. The picture makes it looks delicious.
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7 users found this review helpful
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Roasted Vegetable Orzo

Reviewed: Dec. 6, 2010
This is an excellent recipe. I used zucchini, squash, and onions for the vegetables. I followed the recipe otherwise but just cut it down in size. Just keep in mind that an entire box of orzo will feed an army. I used one cup of dry orzo and it made a lot. This is great and I will be making this again in the near future.
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52 users found this review helpful
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The Right Choice Chocolate Chip Cookies

Reviewed: Dec. 1, 2010
This is an excellent cookie. I used some Ghiradelli Semi-Sweet Chocolate Chips in the recipe and I used LorAnn's Coconut Oil in place of coconut extract. The oil is more concentrated than extract so I just had to adjust accordingly. The chocolate chips and coconut make a great combination. The cookies baked really nice as well. **Update** I froze the remaining dough into ready to bake balls and they bake with less cracks on the top. I also added some M&M's pressed into thr tops of the frozen dough before baking and it is was great combination with the chocolate, coconut, and cookie.
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Fall Pumpkin Spice Latte

Reviewed: Nov. 28, 2010
This is my personal recipe I developed because of my love of pumpkin spice lattes. I created this after I found Godiva Pumpkin Spice Coffee in the grocery store. I tried other Pumpkin Spice Latte recipes but they always tasted a little bitter with the addition of fresh pumpkin and lacked the punch of flavor you get at Starbucks. I make my own simple vanilla syrup for lattes, but you can also buy it if you wish. Add the vanilla and spices to the milk before heating and frothing, otherwise it kills the froth if you add them afterwards. I make my own homemade whipped cream for the top. Enjoy!
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7 users found this review helpful
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Mom's Pumpkin Pie

Reviewed: Nov. 25, 2010
I thought this was a fantastic pumpkin pie. I followed the directions with a small exception of adding just a tad less milk, probably didn't make a difference anyways. I has no problems with mine being watery or not setting up as some people mention in previous reviews. I loved that this recipe uses a lot of spice. I will make this recipe again. In the end, I used a deep dish and had extra mixture, like 1 1/2 cups leftover that I ended up tossing.
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9 users found this review helpful
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Whipped Hot Chocolate

Reviewed: Nov. 21, 2010
This is the ultimate hot chocolate. What is better than rich hot chocolate mixed with homemade whipped cream? I made this following the recipe. I used Nestle cocoa powder and Ghiradelli chocolate. I used my aerolatte milk frother to mix to the chocolate and whipped cream together which I highly recommend using if you have one. It makes it extra creamy and frothy. I can't wait to make this next month when my family is in town for Christmas. You can reserve a small amount of the whipped cream for the top if you wish. Keep in mind this is a very rich hot chocolate. You can refrigerate leftovers and simply re-heat on the stove or microwave.
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Ghirardelli's Wish Star Chocolate Cookie

Reviewed: Nov. 9, 2010
These didn't turn out so well. I am a seasoned baker, but I had trouble rolling them out after following the directions exactly. The dough would break apart and crack instead of rolling out. I was able to roll out four star cookies. I chilled the dough again and baked them for 7 minutes and when I opened the oven, the cookies were paper thin and essentially melted. The dough itself is super yummy. I would like to try these again sometimes in the future and see if they come out differently. I was unable to eat the cookies because they were so thin, so I had to throw them away. The recipe has no eggs in it so I am going to keep the remaining dough and add it to ice cream or something like that.
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8 users found this review helpful
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Ghirardelli Milk Chocolate Chip Cookies

Reviewed: Nov. 6, 2010
These are a great cookie overall. I often use milk chocolate chips in my cookies and I recently bought Ghiradelli chocolate chips so I decided to give these a try. The only change I made was to use salted butter instead of unsalted. Two cups of Ghiradelli Milk Chocolate Chips equals the whole 11.5 ounce bag, just so you know. I was skeptical with the high baking temperature of 375 so I only baked two cookies to try it out. I found they brown too much, too fast around the sides and remain doughy in the middle. You may want to adjust your baking temperature for this recipe. I baked mine the second time after freezing my dough into balls at 325 for about 15-17 minutes and the cookie baked to a nice golden brown all over and ended up to be the perfect cookie. This recipe cal also be found on the back of the Ghiradelli Milk Chocolate Chip bag.
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7 users found this review helpful
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Whipped Cream Cake II

Reviewed: Nov. 4, 2010
This is the most amazing from scratch cake I have ever tasted. I am glad I tried this one. I knew it was going to be good after I tasted the batter. I followed the recipe and direction, but I baked mine in a bundt cake pan. I topped this with Vanilla Glaze from this site and served it with a scoop of my homemade Lemon Poppyseed Ice Cream.
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9 users found this review helpful
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Autumn Apple Tart

Reviewed: Nov. 2, 2010
What a wonderful autumn apple tart this is! I just bought my first tart pan and I was anxious to try it out. I decided on this recipe after browsing all of the other tarts. I am extremely pleased with this recipe. The crust is light and fluffy and it baked beautifully. I used three Honeycrisp apples in mine and I squeezed from fresh lemon over the apples. I added a sprinkle of cinnamon over the apples before adding the topping. In this topping I increased the the spices after reading some of the reviews because I really love that fall spice taste in every bite. I baked mine at 325 for 45 minutes and it was done. I am glad I lowered the temp otherwise I fear my crust would have browned. What works for me may not work for you though. Next time I plan on adding some spice to the crust and making some homemade vanilla ice cream to go with this. **Now my second time making this. I added some apple pie spice to the crust dough, which I recommend because it helps give it great flavor. I slice my apples more on the thin side rather than thick to ensure they bake tender, so that may be a reason why my tart is done in 45 minutes. **
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26 users found this review helpful
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Fresh Mozzarella Pasta Salad

Reviewed: Oct. 30, 2010
I thought that this was an overall great recipe. Sure, it may lack some flavor but that can easily be fixed by adding an extra sprinkle of salt and/or pepper or some garlic pepper. The first time I made this I used a marinated mozzarella cheese from Trader Joes. It was marinated with red pepper flakes and olive oil. The second time I just used regular fresh mozzarella. I like to cut mine into small squares and I use roma tomatos. I made this several times and it makes a great light side dish.
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19 users found this review helpful
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Quick Softened Butter

Reviewed: Oct. 30, 2010
This always works for me since we moved from our last home. I had a GE Profile microwave that had a soften butter option and would soften my sticks of butter perfectly, but since I have moved my new microwave doesn't have that option and this has worked perfectly for me. I usually bake on a moments notice so I can't wait around for my butter to soften on the counter.
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4 users found this review helpful
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Pumpkin Brownies

Reviewed: Oct. 30, 2010
These were okay, but you likely may want to add more spice to bring out the flavors otherwise the recipe as written is a little dull on spice and flavor. Just so you know, this is a fluffy more cake like brownie than a dense fudgy brownie. I love the cake like brownies, so I was pleased with that. I ended up adding more spice, however, the brownie batter stuck to the pan after it was baked while the pumpkin did not. This has never happened to me before although I have been baking for a while. Because the brownie portion stuck to the pan and didn't release, it ruined my whole batch of brownies that I planned on taking to a Halloween event tonight.....
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5 users found this review helpful
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Skinny Pumpkin Spice Latte

Reviewed: Oct. 16, 2010
I never have high hopes for recipes like these when you are competing with the Starbucks Pumpkin Spice Latte that I wait all year for. I am genuinely surprised how great this turned out. I wasn't sure about the 4 ounces, so I made 1/4 C. strong coffee and 3/4 C. whole milk. I am not going to skinny here, so besides whole milk, I make my own vanilla syrup which isn't sugar free. Those are very minor tweaks. I am a huge fan of pumpkin skin lattes from Starbucks but this recipe rocked and I can promise you I will be making many of these from home now and enjoying them throughout the year.
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4 users found this review helpful
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Simple Vanilla Syrup

Reviewed: Oct. 16, 2010
After looking at the ingredients of store bought vanilla syrups and finding the ingredients were simple and basic, I decided to go home and create my own syrup. I wasn't sure how much vanilla syrup I would use so I decided to make this instead of purchasing a large bottle from a store. This yields 1 1/2 cups of vanilla syrup. I have been using this syrup in my homemade Pumpkin Spice Latte and Gingerbread Lattes. This is also a better verision because if you look at the store bought vanilla syrups, they contain other ingredients that I cannot pronounce.
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Candy Corn Bark

Reviewed: Oct. 2, 2010
I surprisingly liked this. I am not much into vanilla bark, but I used a quality brand and I added the Oreos, candy corn, and I opted to try Pretzel M&M's in mine. The candy corn is really sweet naturally so it makes the candy corn bark very sweet too. I poured mine into brown Reese's cups sized papers and they easily peel out after they dry. I only made enough for a few pieces to try this, so you can easily adjust for the amount of servings you would need.
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10 users found this review helpful
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Grilled Cheese with Tomato

Reviewed: Oct. 1, 2010
You can't go wrong with this. Adding tomato and even different kinds of cheeses to a classic grilled cheese is a good way to mix it up and you can easily make it more gourmet. I like to use roma tomatos, baby swiss, and white american cheeses. This is a flavorful combination that you won't need ketchup is you normally use it to dip your grilled cheese into.
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10 users found this review helpful
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Pumpkin Pancakes

Reviewed: Sep. 26, 2010
These were pretty good. I love everything pumpkin and spice. I used whole wheat flour instead of all purpose so that required me to add a few extra tablespoons of milk to get the correct batter consistency. I added dark chocolate chips to ours and topped with whipped cream, pure maple syrup, and a sprinkle of cinnamon.
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2 users found this review helpful
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Strawberry Coffee Cake

Reviewed: Sep. 9, 2010
This is a keeper. Glancing at the ingredients you may not expect much, but this is an awesome coffee cake. I used cake flour instead of all purpose flour and it is very light and amazingly fluffy. I baked mine in an 8' Calphalon square pan. I was able to let this cool, then I put it into the freezer for 45 minutes to finish cooling. I removed from the freezer and I was able to remove this from my pan by flipping it out. You can sprinkle some powdered sugar over the top if you wish or try piping vanilla glaze on it. I tried both. I am storing mine in the fridge. It tastes good when it is cold.
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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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