carleym Recipe Reviews (Pg. 1) - Allrecipes.com (16371531)

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Cranberry Scones

Reviewed: Sep. 1, 2010
Just baked these today! I used frozen cranberries and substituted plain yogurt for the cream. I ended up needing to add an entire extra cup of flour because following the recipe exactly gave me soupy "dough." I also made a tasty glaze for them using powdered sugar and orange juice squeezed from the orange used for zest. Tasty!
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Vegetarian Penne

Reviewed: Sep. 1, 2010
This made for a tasty dinner and was even a hit with the resident picky eater (7-year-old). I didn't have zucchini or squash, but the broccoli/peppers/tomatoes that I used instead were quite tasty, and I substituted nonfat plain yogurt for the heavy cream. I only give four stars because it tasted a bit dry; maybe using the yogurt. Didn't have thyme but basil and dill worked great. This is definitely a keeper, so delicious!
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Fudge

Reviewed: Dec. 22, 2010
This recipe is AWESOME! I'd never made fudge before and was glad to find a recipe without marshmallow creme. I was skeptical of the microwave but it turned out perfect. I had to microwave for 6 minutes at 50% power, removing every two minutes to stir. The first day it tasted a little funky, but after two or three days the flavor mellowed out a tad and it was DELICIOUS. I also made a butterscotch fudge using the same recipe, subsituting butterscotch chips for chocolate, and 1/2 c almonds and 1/2 c pecans for the 1 c walnuts. It's a little too nutty, so I'd go a little easier on the nuts with butterscotch. I also used white chocolate chips, added 1 tsp of mint extract and crushed 12 peppermint candies to add to the mix. The flavor is wonderful, both the white chocolate and the mint are subtle, neither overwhelms the other. It could use more of the peppermint candies, though. Next up: trying peanut butter fudge using 3 c crunchy peanut butter (not chips) instead of chocolate chips. YUM!
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Christmas Maple Fudge

Reviewed: Dec. 22, 2010
Fudge? Uhh... no. More like a really, really tasty caramel sauce. Using the stovetop I followed the recipe up to the sink immersion bit because I didn't want to waste a bunch of water and ice. Possibly that affected how it set? I let it reach 236 and then turned off the heat and just stirred it for a while until it cooled. Never hardened into fudge.
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Cheddar Spirals

Reviewed: Jul. 30, 2011
I used a carton of Pacific Organic Roasted Red Pepper and Tomato soup instead of the condensed cheddar cheese soup to add a bit more flavor, used 2 cups of low-fat milk instead of half and half, and used 1/4 cup of butter instead of 1/2. (My goal was to make it less of a heart attack in a bowl.) Cooked the pasta al dente, combined 'em all in the slow cooker, threw in some dijon mustard and smoked paprika, and let it cook on high for an hour. I also boiled 8 cups of frozen veggies for a few minutes and added them in at the end of the first hour, turning it down to low and letting it cook for an extra half hour. So so tasty, even the leftovers were gone by the next day!
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Flax and Sunflower Seed Bread

Reviewed: Sep. 3, 2011
Tasty bread! I don't have a bread machine so I used my KitchenAid stand mixer. I made three loaves: combined 9 c whole wheat flour, 1/2 c vital wheat gluten, 1.5 tbsp salt, 1 tbsp SAF-instant yeast, 1 c oats, 1/2 c ground flax seeds, and 1.5 c of my grain and seed mix in the bowl. (I buy the following grains and seeds in bulk and combine them in a big container in equal amounts: quinoa, spelt flakes, amaranth, hulled sesame seeds, sunflower seeds, pumpkin seeds, yellow cornmeal, and millet.) To the dry mix I added 6 tbsp melted butter and 3/4 c honey, and started the mixer on speed 2. I gradually added in 4 c warm water (about 120 degrees), let it knead for ten minutes, and kneaded it by hand for a few minutes on a Silpat on my counter. To provide a warm environment for rising, I turn on the oven light. I put the dough in an oiled bowl and covered it with a damp cloth. As another reviewer said, I let it rise for an hour, punched it down, let it rise another half hour, and let the loaves rise for 20 minutes in the pans. 30 minutes at 350 degrees. They're cooling on a wire rack as I type this; they turned out a nice brown color, and I've had to take several breaks from typing to cut a slice. Delicious, light and fluffy... I can't tell that it's 100% whole wheat! I'll definitely be baking this bread again!
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Blueberry Peach Muffins

Reviewed: Sep. 15, 2011
I used unsalted butter, 1 tsp salt, frozen blueberries, and two peaches; also added 1 tsp vanilla, 1/2 c ground flaxseeds, and 2 tsp cinnamon to the batter, and omitted the topping. They ended up baking for 30 minutes - still batter-y at 20, and at 25. Tasty tasty though, and kid-approved! Next time I'll use a cup of whole wheat flour in place of the all-purpose.
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Holiday Cranberry Sauce

Reviewed: Nov. 23, 2011
I love this recipe, and so does everyone who's tried it. I make a double batch with frozen cranberries, bring the water to a boil, and then turn it to medium to cook for ten minutes. For the spices I use an oblong tea steeper which perfectly fits the cinnamon sticks and makes for way less mess than a spice bag. I decrease the sugar by 1/2 cup (so 3 cups for a double batch), and make it the night before so that it can gel up in the fridge. Soooooooo good!
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Vegetarian Gravy

Reviewed: Nov. 25, 2011
Four stars as is, but five after some tweaks. Other reviewers said to use half the oil, and that's a good idea. I used vegetable bouillon instead of stock, and it's quite salty so I omitted the extra salt. I also chopped up what turned out to be a cup and a half (or so) of brown mushrooms, and used low sodium tamari instead of soy sauce. Tasty tasty!
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Maple Dill Carrots

Reviewed: Nov. 25, 2011
Pretty tasty! I tripled the recipe and used about 9 c worth of baby carrots. Boiling even on high, the carrots were the perfect balance of crunchy-tender way before the water boiled away, so I just drained them. Melted the butter in the pot, added the other ingredients, and then let it get thick before adding the carrots back in.
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Pumpkin Gingerbread

Reviewed: Nov. 25, 2011
Super tasty! Even my picky kiddo asked for more (and more, and more). I used olive oil, doubled all the spices, and used nutmeg since I didn't have allspice.
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Roasted Beets 'n' Sweets

Reviewed: Nov. 25, 2011
So tasty! I baked the beets for 20 minutes instead of 15 at the beginning, and turned the heat down to 350 for the last 20 minutes of bake time.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 25, 2011
Four stars how it is, five after a few tweaks!
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Merritt's Butternut Squash Gratin

Reviewed: Nov. 25, 2011
This was SO GOOD! I'll never make "normal" stuffing again. We're a vegetarian household so I used vegetable bouillon instead of chicken broth, and had to use dried herbs (with oregano since I didn't have thyme), but it still turned out delish! I also used about two and a half cups of bread crumbs (homemade), and am glad for it... one cup doesn't seem like it would have given it enough crunch.
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Gluehwein

Reviewed: Nov. 25, 2011
Delicious! Like other reviewers I used orange juice instead of water. I put the cloves into a tea ball to steep instead of shoving them into the orange skin (it was too tough and I broke a few cloves trying).
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3 users found this review helpful

Oatmeal Chip Cookies

Reviewed: Jan. 16, 2012
These were super tasty, although they were too sweet and too heavy with chocolate chips (and I only used a cup and a half). Next time I'll only use one cup of chocolate chips and probably reduce the white sugar to 3/4 or 1/2 cup. I added a tsp of cinnamon and a half tsp of clove powder for some kick (yum!), and baked them for 10 minutes. These cookies make me wish I drank milk! (;
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Oatmeal Chocolate Chip Cookies I

Reviewed: Feb. 27, 2012
3/4 c unsalted butter, 1/4 c applesauce, 1/2 c packed brown sugar, 1/2 c white sugar, 2 eggs, 1 tsp vanilla, 1 1/2 c whole wheat flour, 1 tsp sea salt, 1 tsp baking soda, 1 tsp cinnamon, 2 1/2 c rolled oats, 1 c chocolate chips, 1/2 c walnuts (chopped). Combined in the usual order, baked at 350 for 12 minutes, tasty! (: I used applesauce in place of some of the butter to cut down on fat and cholesterol; it also tends to make them a bit fluffier, and since it's sweet I don't need to use as much sugar.
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Dark Chocolate Cake I

Reviewed: Mar. 19, 2012
Made this exactly as the recipe stated, even let the cocoa mixture cool to room temp and beat the butter and eggs for ten minutes.. and it was still a little dry. Definitely dark chocolate, which we love, but I think next time I'll use some applesauce instead of half the butter, to make it more moist. I made this with the Chocolate Cookie Buttercream Frosting, big hit for a birthday!
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Chocolate Cookie Buttercream Frosting

Reviewed: Mar. 19, 2012
This was really tasty as-is! I did use 3 tbsp of milk. It was a little thick after it set, so I probably should have used 4 tbsp of milk. However... there's no way it made 3 cups. I had to double the recipe to get 3 cups. When I did that, it turned out way too sweet and less chocolatey than I'd like, so I'd recommend using less sugar and compensating with the same amount of cocoa powder.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Mar. 29, 2012
These are nom nom tasty! I made a couple changes: 1 1/2 c whole wheat flour and 1 c all-purpose flour... agave instead of corn syrup since it's what I have... likewise with chocolate chips instead of chopped semisweet chocolate. To make them more peanut buttery I quartered 12 mini peanut butter cups (the Costco ones) as a substitute for one of the cups of chocolate chips. Baked for 10 minutes. Yum yum!
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