Connie Recipe Reviews (Pg. 1) - Allrecipes.com (13785269)

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Quick and Easy Pizza Crust

Reviewed: Aug. 11, 2013
I normally make "Jay's pizza crust," from this site, and love it. This one also got good ratings, and was quicker/easier to make so I thought I would give it a shot. It was okay, and would do in a pinch, but it simply didn't compare. The major difference is in the texture, which greatly affects the pleasure of eating something. Jay's is much thicker, fluffier, and just "nicer to sink your teeth into"...a far better pizza crust texture (in our family's opinion). I wish it would have been better because it's easier to make, but I figure if I'm going to spend the time and money to make a good homemade pizza, I may as well do it right, and for us, that's Jay's.
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Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 5, 2013
If there is any problem with this recipe, it's the name. With a texture unlike anything I have tried before, it's not what anyone would think of when they think of "coffee cake." I think it ought to be called a "blueberry buckle cake" because that is exactly what it does...buckles in as it cools. That aside, it tastes amazing! As always, I followed the recipe exactly on my first attempt, and wouldn't change a thing. I have another one in the oven baking now, the first one was so good (both mine were bundt). Three warnings: One, the batter will be very thick and hard to spread in the pan. Two, it gets almost "goppy" when refrigerated (but if you microwave it for a few seconds, it's as good as new). Three, I wouldn't serve this if you are concerned with "presentation." It bakes up pretty in the oven, but looks quite sad once cooled. Those concerns aside, it tastes phenomenal! I even served it to a very picky brother, who found it tasty enough to eat most of it himself! :)
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 5, 2013
This recipe yields a perfect chocolate chip cookie. I followed it JUST AS WRITTEN (except I halfed it and only baked each batch 9 minutes...for a tablespoon sized cookie). I have tried quite a few different chocolate chip cookie recipes, looking for perfection and just never seemed to find it. I do believe the search ends here! This will be my "go to" chocolate chip cookie recipe from now on. I thought the pudding mix would change the texture into something too cakelike, but it did not. It still has a great cookie texture, but it is soft and stays soft for days. And it bakes up into a perfect shape...doesn't spread too much or end up a "flat" cookie...great presentation! Also, no need to add extra salt (which I wondered about) because it is in the pudding mix. I can't imagine anyone couldn't love this cookie! Thanks to the submitter and to all the helpful reviewers who made me give this recipe a try! :)
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Janet's Rich Banana Bread

Reviewed: Jun. 24, 2013
To be fair, I like to try recipes the first time as written. I did that with this recipe, with the exception of mashing the bananas (as so many others recommended). The texture is perfect! However, I thought it was slightly lacking in flavor...good, but not great. I think next time I will increase the sugar by about a half cup and add a few choice sweet spices (I like cinnamon and nutmeg in mine). Also chocolate chips for chocolate lovers! :)
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Extreme Chocolate Cake

Reviewed: May 30, 2013
This cake is awesome, and a chocolate lovers dream! I have made it with both hot water and coffee (not changing anything else), both are delicious. I used to think no homemade cake could compete with a boxed mix. I know that seems wrong, but it was my opinion, based on previous homemade recipes I had tried. Then I gave this cake a try, and it blew all other recipes (and even boxed mixes) away! SOOOO GOOOOD! Thanks for sharing it!
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Pig Pickin' Cake

Reviewed: May 30, 2013
This cake was okay overall. the frosting was delicious, but the cake was surprising dry...would have thought the mandarin oranges would have made it moister. I followed the recipe exactly, except I used 2, 9 inch rounds, rather than 3, 8 inch for baking. I don't think I over baked...watched them carefully and removed when toothpick came out almost clean. I think I will try the version with cream cheese if I make this type of cake again.
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Easy Lemon Cake

Reviewed: Mar. 18, 2013
I made this cake as directed, except that I substituted lemon cake mix, which should only affect taste, not texture. The texture is what I really didn't like about this cake. It didn't bake up (rise) very well, and there were a lot of air-bubbles in the mix. The result was a moist enough cake, but somewhat odd in texture. I think the jello (which I too questioned, but also thought might be interesting) gave it a strange (and hard to describe) texture that wasn't for me.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 9, 2013
This is the best base oatmeal cookie recipe I have tried to date! I used sweet spices in mine (to taste) because that is how our family likes our oatmeal cookies. I also used dark chocolate covered raisins, and they were great! But I think you could use any combination of add-ins (raisins, cranberries, spices, and various flavors of chocolate chips/chunks) and they would be delicious. It is the way the rest of the cookie bakes up that makes them fantastic! Happy baking! :)
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Caramel Popcorn

Reviewed: Feb. 26, 2013
I have made this recipe many times, and it is fantastic as written. If you like nuts, you can add your favorite (our family likes cocktail peanuts). To really put it "over the top," I mix a cup of white chocolate chips with 1 teaspoon coconut oil, in a Ziplock bag, melt very carefully in the microwave, cut the corner off, and drizzle over caramel corn, after its final round in the oven. Let it cool until the chocolate "sets," then break it into pieces. If you have added nuts, try to stir them to the top as much as possible, and the drizzling of chocolate will also help them "stick" to the caramel corn better. I have also tried milk chocolate...don't care much for it...haven't yet tried semi-sweet, or butterscotch. The white chocolate complements the caramel corn favors best. It does make it sweeter, but it sure is GOOD! Happy cooking/baking! :)
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Easiest Peanut Butter Fudge

Reviewed: Feb. 13, 2013
To each their own, but our family loved this recipe. Of course it's sweet, it's fudge! And peanut butter flavor (and even sweetness to some degree) is easily adjustable to taste. Careful though, as too much adjusting with sugar and/or peanut butter could affect the texture. I added an additional tablespoon of peanut butter and it was great. But then, I like sweet...I eat less if I get a good dose of sugar in one small piece. :) I will whisk my powdered sugar first next time, as it is quite hard to get it " lump free" by hand. Overall great and super easy recipe!
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Brownie Frosting

Reviewed: Feb. 6, 2013
One word, YUM! Simple and delicious... you don't even have to spread?! I don't think you could mess this recipe up. I made it exactly as is, using milk chocolate chips, but you could probably use any flavor. I teamed this frosting recipe with "best brownies" from this site (added chocolate chips to them) and got a real WOW brownie. For a WOW dessert/sudae, warm one up in the microwave for 10-15 seconds, top with vanilla ice cream and your favorite ice cream topping. Mmmmm-mmmmm, melt-in-your-mouth GOOD, and worth every calorie!I love allrecipes.com, and send out many thanks to all those who have shared their wonderful recipes, and brought such bliss and variety to many a taste buds! :)
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Chantal's New York Cheesecake

Reviewed: Jan. 23, 2013
By the time I finished reading many reviews and alterations people had made to this recipe, my head was spinning, and I wondered what changes I should or should not make. So, I did what I usually do…stick to the original recipe first! I think it is only fair to try it as written first, then come back and change it, if necessary. With a few common-sense exceptions, of course, for example if you don’t like an ingredient (and omitting it doesn’t affect the recipe too much) omit it. On to the review: I did use the suggested water bath (with a pan of water underneath the cheesecake, NOT sitting directly inside…didn’t want to fuss with wrapping in foil or potential “leakage” issues). I also spiced up the crust to our families liking (adding cinnamon, sugar, a dash of nutmeg and crushed pecans). I do not consider the crust to be the real recipe here, and it is easily adjustable to tastes. The filling, conversely is the real “meat” of the recipe: For it, I followed the recipe exactly as written, including all mixing, oven temperature, baking time, instructions...added all the flour, sour cream, milk…everything just as the recipe states. How was it? Perfect! Smooth, creamy, not too custard-like or too heavy/firm…perfect texture, smooth, well-balanced flavor. We loved it! I did, however, get one small crack in the top of my cheesecake, but it didn’t affect the taste at all. I plan to try again using a newer springform pan (this might be my problem with cracking). Happy Baking!
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Too Much Chocolate Cake

Reviewed: Jan. 15, 2013
Like this needs another review, right? Just have to say that I made this cake for the first time, using red velvet cake mix and about a cup and a half semi-sweet chocolate chips. other than that, I followed the recipe and amounts exactly (using a 3.9 box of chocolate pudding...wasn't sure there, and topped with the satiny chocolate glaze), and this cake should be called "the best chocolate cake ever." Yum! Perfect taste and texture...very moist, and is great served at room temperature or straight out of the fridge. It's a definite keeper as a base recipe. I am looking forward to trying other flavor variations of this cake. :)
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Tiramisu Layer Cake

Reviewed: Dec. 11, 2012
I made this as a birthday cake for my son, who had been trying to get me to make him Tiramisu for years. I never did because I had always heard it was difficult to make. Although this recipe wasn't super easy, it wasn't difficult either. I followed the recipe exactly as written, except that I doubled the liquor, "only" in the coffee, and used half Bailey's and half Kahlua there). I almost doubled the liquor everywhere because I read so many reviews that suggested this. However, I was glad I didn't when I tasted the final results. I thought it had the perfect balance as it was, I didn't want to taste the liquor...just wanted it as flavoring, and that is how it came out. This cake had a moist, delicious, and well-balanced flavor. My son said that it tasted like an "authentic" Tiramisu, he loved it...and so did everyone else! :)
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Black Magic Cake

Reviewed: Dec. 11, 2012
This is, without a doubt, the best homemade chocolate cake I have ever tasted! I had all but given up on making any kind of homemade cakes because the boxed mixes always tasted way better...not anymore! I followed the recipe exactly as written, and this cake is super-moist and delicious, with a rich chocolate flavor. I topped it with the chocolate ganache (from this website) and it was perfect. It is an excellent base recipe for a chocolate cake and it could be used with a variety of frostings, fillings, toppings. YUM! :)
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Cinnamon Coffee Cake II

Reviewed: Sep. 24, 2012
WOW, this cake is better than delicious...if mmmmm's are anything to go by. I heard more of mmmmm's from my husband with this recipe than any others I have tried from this site to date! I normally follow a recipe the first time exactly before making any changes based on reviews. However, after reading so many reviews concerning the amount and flavor of pudding to use, I did change that up a bit. I prefer Betty Crocker cake mixes (with the pudding in the mix) so I did go ahead and use that. However, because of all the warnings against this, I reduced the amount of pudding to ONE 3.4 once package, instead of two. I love cream cheese, so I used cheescake flavored Jello instant pudding. I kept everthing else exactly the same as the recipe, including the layering. Oh, I used a bundt pan and didn't put any nuts in. If you like a super-moist cake (as our family does), you will love this recipe. If you like more of a drier cake...maybe not. Honestly, it is so good that it doesn't even need icing...maybe only a drizzle for eye-appeal. This recipe is a definite keeper for us and I think it would be good with almost any kind of pudding! :)
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Buster Bar Dessert

Reviewed: Jun. 19, 2012
I followed the recipe exactly, except that I used cocktail peanuts instead of Spanish (didn't want the red skins). I thought, given the amounts of ingredients, that it would last forever...nope. This dessert is phenomenal, so make it when you are planning to splurge. Neither myself, nor my family could stay out of the freezer! Enough said. :)
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Country Apple Dumplings

Reviewed: Nov. 13, 2011
I'm glad so many people liked this, but I have to confess, my family and I did not. I followed the recipe exactly, so I am rating the actual recipe listed. Although I thought it would ne an interesting combination, I didn't at all care for the flavor of butter and Mountain Dew together...though I like them both separately. The texture was fine...just didn't like the taste.
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Todd's Famous Blueberry Pancakes

Reviewed: Jul. 14, 2010
Goodbye Bisquick! I hate to say it because now I am going to have to make these from scratch from now on. But you know what? It's soooo worth it! These are absolultely awesome as is! Thanks so much for sharing!
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Irish Cream Bundt Cake

Reviewed: May 19, 2010
I thought this recipe was fantastic! Clearly more of an adult recipe, due to the irish cream. Some reviewers didn't seem to think the irish cream flavor was strong enough, so I didn't think twice about adding it the first time I made it. However, to my taste, it was quite strong. I like the flavor, so it didn't bother me, but just a warning, how strong the irish cream flavor tastes is definitely a matter of individual preference/taste, so add less and taste, you can always add more. That said, this cake is very moist and just melt-in-your-mouth delicious. One small serving is enough as it is very rich...it gets a YUM rating from me!
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