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Coconut Macaroons IV

Reviewed: Jun. 21, 2011
Simple to make but I found using powdered sugar instead of the granulated sugar was just the right sweetness and kept the fluffy texture. I also used coco rice crisps instead of the cornflakes, it added a wonderful light chocolate/coconut flavor! I really didn't follow the recipe, since I used 3 egg whites and 1 C of powdered sugar, so I added as much coconut and rice crisps as I felt it needed. I also baked these at a lower temperature (325) since I was also baking meringues and they turned out fine
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2 users found this review helpful

Mall Pretzels

Reviewed: Apr. 20, 2011
This is a wonderful recipe BUT Iv already tried so many and found the most important thing to me is the chewy crusty outside that your only going to get if you BOIL them, just ever so slightly... don't tell me dipping them in warm water will just do the trick! They taste more like bread sticks that way. If you want a chewier pretzel BOIL them like you would a bagel, just not near as long. 1 min is plenty, drain well. And the key ingredient to this recipe is brown sugar! if you don't have any add a dribble of molasses... gives it that yummy yeasty flavor. I agree with Flash-smith that plenty of kneading and then rising time make a HUGE handling difference so they roll out perfectly. Have fun!
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6 users found this review helpful

Classic Cinnamon Rolls

Reviewed: Apr. 14, 2011
This has become my favorite recipe out of the many ones I've tried and they are a must for my bake sales. The Potatoes break up the gluten in the flour making the dough tender and melt in your mouth, so you don't have to worry about fussing with it so much. Its easy for first timers just don't over work your dough and it will stay tender. (Personally stickier the better!) I usually make up my own "brown" sugar for the filling its cheaper just to add a tsp of molasses per cup of white sugar. I also add some nutmeg to the dough for a nutty touch. A tip for even rising/baking I always slice them no more than 1 1/2 " thick with a long piece of floss (slide under and cross them over) and then gently smash them down in the pan so they are spread out evenly. That way they don't bake so lop sided. or one edge rises higher and burns.
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65 users found this review helpful

Chewy White Chocolate Chip Gingerbread Cookies

Reviewed: Dec. 31, 2010
This was an easy to make and hot seller at my bake sale. I sold out the first day so I made a second batch with butterscotch chips. An even more outstanding combination and I didn't roll them in sugar either. They are on the sweet side so I made a batch with out the chips and they were good rolled in sugar. I recommend chilling the dough in a log shape with plastic wrap, store in your fridge to have handy for a quick batch of cookies! They make a great crispy cookie (with out the chips) if you make them smaller and cook them longer. Otherwise they are a wonderful chewy and spicy cookie!
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14 users found this review helpful

Cranberry Orange Loaf

Reviewed: Dec. 31, 2010
This is wonderful. I slightly blended the cranberries in the orange juice instead and with one batch I added about a half tsp of almond extract instead of adding pecans. The flavor was outstanding and I had people asking me to take orders after my Christmas bake sale. I doubled the recipe and it made 3 med loaves. (using disposable tinfoil pans) It didn't even need the frosting though it looks prettier that way.
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0 users found this review helpful

Ice Cream Cake Roll

Reviewed: Dec. 11, 2010
ATTENTION chocolate lovers; I love unique and yet easy deserts so this was fun to make and tasted great but I doubled the cocoa powder and added 2 TBS of oil to make up for the liquid and give a moist, richer flavor. Yes I realized just by looking at the amount of liquid that it would be too clumpy to "fold" any whites in so I added the oil first to smooth it out and just beat the whites in with my beaters untill it was all smooth. Still turned out fluffy but with a nice chocolate flavor! You can simplify the fudge sauce for sweetened condensed milk and skip the sugar... makes it smoother and glossier... (you can microwave it 30 sec at a time to stir in between until evenly melted) For easy powdering I always keep some powdered sugar in a empty spice shaker and that way I can seal it from moister and its a no mess easy way to evenly shake your powdered sugar to touch up any simple dessert! I also recommend using a thin tea towel for any kind of cake roll. Enjoy!
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5 users found this review helpful

Pumpkin Whoopie Pies

Reviewed: Nov. 26, 2010
I make these for my bake sales, sprinkle a little powdered sugar on top, and they always sell out! I do make a cream cheese filling that's not too overpowering with cream cheese but brings out the flavor; equal parts cream cheese and marshmallow creme, 1/2 part margarine or crisco, dash of vanilla and then I add enough powdered sugar to make the right consistency. They taste/sell better that way and you don't get a greasy aftertaste in your throat. The first batch I baked held their shape so I slightly flatten them and then they look perfect. Dont overbake these and they will stay moist. I also make them slightly smaller than the picture and for some reason it seems like they taste better that way! You can serve them yo your guests and they reach around better. :)
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7 users found this review helpful

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