FluffySama Recipe Reviews (Pg. 1) - Allrecipes.com (15847307)

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Apple Pie Muffins

Reviewed: Mar. 18, 2013
I had some apples. I had some strawberries. I had a mission. I was looking for a good apple muffin recipe to modify into a strawberry-apple muffin and I settled on this; I didn't much except that I made my buttermilk (using 1TBS lemon juice and less than a cup of milk) and added in the strawberries (about 1 cup of diced strawberries; took me six large berries) and I used two whole apples (which came out to something more like 2.25 cups once diced); I didn't do the crumble top because I'm just not a fan. WOAH did these cook way too quickly. After 18 minutes I'd burned 7 of the 20 muffins that I'd made. :( That's the reason for knocking the star off; if I'd have known they'd cook so fast, I would have kept checking every five minutes. I'm not used to muffins cooking like this. They also didn't really "puff up" with a muffin top. This is something that I absolutely need/want from my muffins and these guys did not fit the bill. STILL, they were delicious (and I don't even like apple pie!). If you wanna try an extra surprise, I REALLY suggest adding in some Strawberries. They absolutely make the muffin for me.
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Cinnamon Raisin Bread I

Reviewed: Feb. 14, 2013
Love it! I don't even need to toast it or put butter on or anything. So yummy :)
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Crusty White Bread

Reviewed: Jan. 27, 2013
This bread is delicious, but I didn't really like working with it; I never got that really workable dough feel from it that I like, it was so soggy and wet the entire time. Very bland, but good as toast or a sandwich bread. I'm still on a lookout for an awesome white bread that I enjoy making, though.
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Lemon Gold Cake

Reviewed: Jan. 25, 2013
This cake was simply delicious!
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Lemon Cream Cheese Frosting

Reviewed: Jan. 17, 2013
This frosting is YUMMY! Like another user, I didn't use anywhere NEAR that amount of sugar; super yummy anyway!
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Clone of a Cinnabon

Reviewed: Jan. 3, 2013
I tried this recipe, using Andytami's process for making the dough (since I don't have a bread machine) and Jennifer Woodard's suggestion for after they're done. There's a reason that these are the most helpful review! I also had to use whipped cream cheese since I was fresh outta the normal stuff (about 28 tbs to simulate an 8oz package and I similarly used dbdcook's modifications to the icing for the 8oz, (2/3 c butter, 4 c powdered sugar, 1-1/2 tsp vanilla, 1/3 tsp salt) minus the salt). I mixed the butter and cinnamon sugar together to make it easier to spread. I made 16 out of this recipe and had SO MUCH FROSTING LEFT OVER I DIDN'T KNOW WHAT TO DO WITH IT. Definitely didn't need to double+ that part of the recipe, I dunno what other folks were doing with it! They're really yummy, though! Easy to make, too; might have a new favorite for breakfast. Freeze some and then just make one in the morning? Yes please! I might actually eat, then!
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No Knead Beer Bread

Reviewed: Dec. 29, 2012
I made this with FourLoko Cranberry Lemonade for a party; I was kinda dubious about using that drink, but I promise it won't affect the rating! I wanted to bring something fun and different, and I love baking a good loaf of bread. Making the starter was easy-peasy; I put it to "rise" in the microwave after I boiled some water to give it a nice warm, moist environment. I added in the FourLoko and watched as it all turned pink while I mixed everything else together! I had just a bit too MUCH flour (and I used 16 oz of liquid), but it was easy to get the dough exactly as described. I used my new kitchenaid with the dough hook. I raised the dough in the same conditions as the starter. The dough seemed really flat and kinda diminutive, though. I was worried that there wouldn't be enough! HOLY OMG! It grew a lot on the rise. That made me happy. But what's weird is that the consistency changed. It was difficult to hold, let alone work into a loaf, so I popped it into a loaf pan. Dunno if I did something wrong or not to make it change so much. After the second rise, I didn't score the bread (I wanted it to be crustier) and just popped it in the oven with a pan on the bottom with water in it like the directions said. Other than the fact I wish I'd scored it, it turned out wonderfully; the tang that was there when I tried the dough was gone, the texture is AWESOME (light, fluffy on the inside, crunchy on the out) and it's pink! I'm saving this recipe for sure!
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Gorilla Bread

Reviewed: Dec. 23, 2012
*coughcoughcough* So I'm starting to write this review while the gorilla bread still has 15 minutes left to bake... MY APARTMENT IS BATHED IN SMOKE! From what I can tell the syrup is disagreeing with being baked! It hasn't fallen over the side or anything, it's literally smoking RIGHT IN THE PAN. Maybe I should have known better (?) but I've never made anything that baked with syrup. It eventually stopped smoking (about 35 minutes into the baking, ack!) but geeze, a little warning would have been nice! It was really easy to construct together. I used a home-made dough instead of store bought (couldn't find any, and I was making regular loaves anyway, so I just snagged some of that dough). The cinnammon sugar didn't really want to stick on the dough, but I just sprinkled some on once I had a layer down to make sure it wasn't lacking. The syrup was pretty easy to make. I eventually had to bake it a lot longer (past 45 minutes; I stopped keeping track). This might have been the dough I was using, though. Now that it's all done, it LOOKS delicious. The negative stars are mostly due to smoke. I'll update tomorrow after my family tries it and I know if it was any good!
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Sweet Challah

Reviewed: Dec. 23, 2012
I've made this recipe a few times now and it always turns out lovely. Try adding maple syrup or honey to the glaze. YUM!
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San Francisco Sourdough Bread

Reviewed: Dec. 22, 2012
This recipe made a bread that was DELICIOUS. It's somehow dense and light at the same time (I can't explain it, but that's definitely a good thing), and very sweet in addition to the tang I expect from sour dough. It wasn't QUITE as sour as I'd like, but I was using a pretty immature starter... and it was a sweet starter (The "Amish Friendship Bread Starter" from allrecipes). Like another reviewer, I used water instead of milk and did not add any water to the egg wash, just the egg! Because of that first change my rise times took quite a lot longer, almost 3 hours the first time and more than 2 the second; definitely worth it, though. I microwaved water in a pyrex measuring cup until the microwave was good and warm and let them rise in there; perfect! I also sprinkled sesame seeds on top with the egg wash, I couldn't resist! Bet my neighbors will love their loaf for Christmas.
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Beer Bread I

Reviewed: Dec. 19, 2012
I had some time today, and some left over Guinness in the fridge, so I thought I'd make some beer bread. When it comes to ease, you can't bake any easier than this! I had the ingredients sifted and mixed together and then added in the Guinness and took all of 10 minutes to get some nice batter. I made some of the suggested changes and used 1/3 cup of sugar, and I made my own self-starting flour by adding a tsp powder and a half tsp salt for every cup of flour (so adding 3 tsp baking powder, 1.5tsp salt). I also let them sit while my oven preheated but there wasn't much rising (!!!). After about 50 minutes in the oven I melted some butter (half a stick) and then brushed it on the top and put the bread back in for another 5 minutes or so (I used different types of pans and wasn't keeping track of time at that point). I have a lot of trouble with mixing ingredients "until moist" (which is what you do with beer breads), so I figured I might have overmixed this when I let it sit to rise a bit and it didn't. In fact, it didn't even rise much in the oven D: That said, the crust is delightfully crunchy and the insides are SO SOFT and spongy, it's really wonderful. I'm pretty sure overmixing and splitting the batter to let it rise a bit caused my problems. Even so, good recipe! I'm planning on trying it again with 4loko (goodness help me). Definitely would recommend it to others looking for a hearty, savory bread.
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Amish White Bread

Reviewed: Dec. 17, 2012
So easy; this was probably the easiest bread I've ever made (and I've made a bit!). The second rise took almost three times as long, but I waited for it anyways; definitely worth it because the loaves didn't rise much in the oven. The loaves are sweet, but not overly-sweet, and it'll be perfect for breakfast and dinner. I did do ONE THING differently but it had nothing to do with the mix; I put a cookie sheet on the bottom rack in the oven while it preheated and right when I put the dough in, I threw 4 ice cubes down real quick and closed the door. The added steam really hardened up the crust nicely, making this SUPER easy to slice. I recommend it if you like crusty breads!
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Yeast Waffles

Reviewed: Dec. 4, 2012
This was AMAZINGLY EASY to make! I'm cooking the waffles right now and eating them almost as they come out of the iron they're so yummy. I like a savory waffle; if you are looking for something with sweetness look ELSEWHERE. Woohoo! A GREAT breakfast that's not terribly hard to do :) It tastes a lot like sourdough, which is EXACTLY what I was looking for with this recipe. I WAS kinda tentative adding the eggs in this morning; the dough (or, well, it LOOKED like dough; I bake a lot of bread) more than doubled and had a nice skin on top. Make sure you blend it well (I don't have an electric mixer, all by hand... took me about as long as it took my waffle iron to heat up :)
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Honey White Loaves

Reviewed: Dec. 26, 2011
This bread was simple, and so delicious! I added 1cup of honey, not 1/2 but otherwise made no other changes. It took me about 35 minutes to bake up and while it was cooling, I couldn't wait! I sliced into it and had some right then. VERY yummy, will definitely make this again.
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Easy Batter Fruit Cobbler

Reviewed: Nov. 23, 2011
I've made this cobbler so many times I've lost count. I usually double it and make it in a big pan that's a few inches deep (13 inch) and put in a whole lot more fruit than it usually calls for too. Works perfectly, just cook it longer! It does make it gooier but I like that, personally. Even following the directions, though, this is not a crusty, dry cobbler! Very gooey and succulent. Very buttery, too, but I'll admit that I LOVE that about this dish! I've made it as a single-fruit cobbler (strawberries, YUM) but mostly as a medley with a mix of berries, mandarin oranges (with the juice poured in) bananas and sometimes apples or peaches. It's always great and always works out, just make sure your fruits are fresh and JUICY (or that you add juice, like I do with the mandarin oranges).
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