Jenn Recipe Reviews (Pg. 1) - Allrecipes.com (16624871)

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Chocolate Chip Peanut Butter Blondies

Reviewed: Sep. 24, 2014
Excellent! These came out so good! These were much better than the Chewy Peanut Butter Brownies recipe from this site. That one had a weird texture and not enough peanut butter taste for me, this one was a perfect texture, nice and chewy, yet still soft and really peanut buttery. They were super easy to make with ingredients I always have, and I like how it doesn't use brown sugar, because I usually run low on that. I used Jif whipped chocolate peanut butter(on clearance at Big Lots for less than a dollar!), so because it was whipped I used a heaping cup of it, since I wasn't sure how to measure it. It gave it a light chocolate flavor, not heavy like regular brownies. The only other change I made was an addition of some salt, everything else I kept the same. Came out perfect! I served them warm out of the oven with black raspberry ice cream, tasted like a PB&J sandwich! YUM! The leftovers, will be packed with lunches this week, there will be happy kids this week! Thanks so much for the recipe, it's definitely a keeper! :)
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Photo by Jenn

Apple Honey Bundt Cake

Reviewed: Sep. 8, 2014
I love honey cake, I love apple cake, so I thought I would give this a try. This was good, but VERY sweet(and I have a sweet tooth). The cake was very moist, but it was hard to taste the apples through all the honey and sugar. I tried to save it by topping with a cream cheese glaze which was tangy, to off set the sweetness of the cake. My apples were quite tart, but I would make sure you use really tart apples if you attempt this recipe as is. This recipe has a lot of potential, but it needs some work. I used way more cinnamon, several teaspoons, and I used pumpkin pie spice instead of the allspice. I'll probably up them even more next time. I used 4 small pink lady apples, because there was no real measurement in the recipe(big apples, small apples, wasn't sure). Next time I'll grate half the apples, and chop the other half for some texture(personal preference). And of course, I'll cut WAY down on the sugar! I'll probably use 1/4 cup, to let the honey and apple flavors shine through. It really doesn't need any sugar, the honey and apples make it sweet enough, but I'm not sure I can just leave out all sugar without having texture/structure issues. Some apple cakes tend to be dry, but this was super moist. I always made apple cake with chopped apples, never thought of grating them, that and the honey, I think, was what made it so moist. I'll definitely give this another try. Thanks so much for the recipe! :)
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Deep Dish Brownies

Reviewed: Sep. 5, 2014
I usually make Mmmm-mmm better brownies from this site and have been using that recipe for chewy brownies for a while now, and it's fantastic for chewy brownies. I had company over who love the opposite, they love cake style brownies, and from the reviews, I figured I'd give these a try. I was pretty sure I would not like them, but these were fantastic! Not as cakey or dry as I thought they'd be, and I loved them and my guests loved them too! I used margarine as I didn't have butter($5.99 a lb at walmart!) and Hershey's dark cocoa powder. The rest I left as is, and added instant coffee powder and chocolate chips, which I add in any brownie recipe. They came out not overpoweringly sweet like some recipes which was nice since we added ice cream! They were not as chewy as some other brownies, but they still had a slight chewiness to them, don't know if that had to do with the margarine, but I'll continue to use it in this recipe. It was a nice change of pace from my regular brownie recipe, and even the chewy brownie lovers, loved this recipe! Will definitely make again! Thanks so much for the recipe! :)
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Chocolate Tapioca Pudding

Reviewed: Aug. 11, 2014
I've been on a pudding kick lately, so this was next on my list of recipes to try. The flavor was 5 star,made exactly as written, with the optional cocoa powder and I added salt(always add salt to chocolate recipes! It really enhances the flavor!), but the ingredient proportions were way off for me. It was basically just chocolate pudding(a tasty one, I'll give it that), but there was not many tapioca "pearls" in it. Not what I thought it was going to be. This was my first time making quick-cooking tapioca, so maybe I'm just not used to that but when I try this recipe again, I'll either decrease the milk drastically or add at least a tablespoon or 2 more tapioca. Or I may just soak larger tapioca pearls then try this recipe. Thanks for the recipe! :) EDIT: I soaked 2 tablespoons of the quick-cooking tapioca in some water, heated it up, drained it well and added it to the pudding I made. It was much better! I still want to try this with some regular tapioca, I'm sure it would be beyond words!
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Homemade Vanilla Pudding

Reviewed: Aug. 4, 2014
This was just ok for me. The flavor was good, but only after I added extra vanilla, close to a tablespoon. I made Chocolate Cornstarch Pudding(by Kelly) from this site last night and the texture/thickness was perfect this one needs tinkering with in my opinion. It just didn't thicken up as much as I would have liked, and it's nearly impossible to add more cornstarch because it would thin it out(not sure of the physics behind that, but that is what I've always been told about adding more cornstarch to something that's already been thickened). It had more of a creme anglaise thickness, which was fine since I was serving it over some pound cake I had leftover in the freezer, but it definitely was not "pudding" thickness made as stated. Even cooking on medium heat and constantly stirring, it still scorched on the bottom a bit, and I have brown pieces floating around, it won't deter me from eating it, but I wouldn't serve it to company. I'm not sure if I'll make this again, since I had better luck with the other recipe, I may try that one, but leave out the cocoa powder and add extra vanilla. The method is different too, mix dry first, add milk, then heat. Maybe I'll try this recipe again doing the method like that. Thanks so much for the recipe anyways, it'll give me a challenge to tinker with it(I like tinkering!)! :)
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Chocolate Cornstarch Pudding

Reviewed: Aug. 4, 2014
Who knew homemade chocolate pudding is just as easy to make as the boxed stuff? And it tastes SO much better! I was craving something chocolatey last night, but my baking supplies are running low, so I used what I had in my cupboard to do an ingredient search on this site, and this is what popped up. I'm glad it did! I made pretty much as stated, but subbed smart balance spread for the butter as that's all I had. I used 1% milk and I used heaping tablespoons of cocoa powder as suggested by many, and I added in a handful(1/4 cup?) of chocolate chips when I added the butter. Wow, it was just fantastic! I know it says 4 servings, but it only lasted my mom and I through our Sunday night tv shows(Big Brother, The Last Ship and Falling Skies). I can't comment on how it is chilled since it never made it that far, but it does form a "skin" on top even just cooling on the counter. I'm sure plastic wrap directly on it would help, but my mom likes the "skin" she says that's how REAL chocolate pudding should be and it tasted just like her mom used to make for her growing up! I will be making this again(after grocery day)on Thursday when my mom is over to catch up on our shows of the week(Big Brother, Under the Dome and Extant), I doubt the pudding will last through that! I may try to add some peanut butter or mint extract in it this time, just so many possibilities! Thanks so much for the recipe! :)
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Chocolate Oil Cake

Reviewed: Jul. 15, 2014
I've made wacky cake for years, I learned it from my Nana who grew up during the depression. I couldn't find her recipe tonight, so when a chocoholic gets a craving, Allrecipes to the rescue again! This recipe was really good! Since there are only 2 of us in the house, I cut the recipe in half and baked in an 8x8 pan about 30 minutes. Every wacky cake I've made, I always add a little extra cocoa powder(about a tablespoon) since that is what my Nana did. I did change up this recipe slightly, I used half water, half orange juice, and it gave the cake a fantastic flavor! If you like those chocolate oranges at xmas time that you throw on the ground to break, then try this with the orange juice! I made a quick glaze for this with some powdered sugar and orange juice. Even with just the 2 of us, I don't think this cake will last past breakfast tomorrow morning! Thanks so much for the recipe! :)
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Restaurant-Style Chicken Tenderloins

Reviewed: Jun. 26, 2014
I made this for dinner tonight, and it's definitely a 5 star dish, but I have to rate this 4 stars because it says to discard the extra marinade. DON'T THROW OUT THE EXTRA MARINADE! Throw the marinated chicken and all the marinade in the skillet, it looks like a lot of liquid, but it cooks down and caramelizes(about 30 minutes). The result is really flavorful, juicy chicken! I had a pound and a half of chicken, so I upped the zesty Italian dressing to 3/4 cup. I didn't measure the lime juice or honey, but I probably used close to 2 tablespoons(maybe?) of each, which is just a personal preference. I served it with stove-top stuffing, lima beans and biscuits with honey butter...tasty, fast meal! I made an extra 1/2 pound of the chicken, just so I would have leftovers for lunch tomorrow, plan to put it on top of a salad, which I'm sure will be fabulous! I have to say this tastes WAY better than Cracker Barrel's grilled chicken tenderloins...and costs a whole lot less! Thanks so much for the recipe! :)
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Peanut Butter Banana Muffins

Reviewed: Jun. 25, 2014
I love peanut butter and banana sandwiches..why have I never thought to make peanut butter banana muffins before??? Wow, these were so good! I was nervous if these would come out good based on other's reviews, but I'm so glad I tried it! I think the ripeness of the banana/type of peanut butter is why it got all these mixed reviews. The bananas should be really ripe, the skin should be almost black. Yellow or green bananas don't have much taste to them on their own, so you definitely won't taste them baked with other ingredients. I switched to using natural peanut butter(the kind you have to stir), a few years ago, and there's such a taste difference from the other stuff(Jif, skippy, etc). The natural stuff, I have a jar of Smucker's right now, actually tastes like peanuts! lol It makes a HUGE difference, taste wise in baked goods. I would suggest investing in a PB mixer though if you switch, about $10. Anyways, sorry for the ramble! I made this recipe as written, only thing I added was pumpkin pie spice, which I always add to banana bread and I used oats in place of flour in the topping. Thanks so much for the recipe, definitely 5 star worthy! :)
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Mmm-Mmm Better Brownies

Reviewed: Jun. 22, 2014
I was looking for a recipe for a late night chocolate fix, and my go to recipes for brownies is usually Brooke's Bombshell Brownies and Best Brownies, both from this site, and both are excellent, but both require butter which I was out of. I used the ingredient search feature to find a brownie recipe that used oil instead of butter, and this gem of a recipe popped up! It really is a gem! Quick, cheap, tasty, easy, and uses ingredients I always have on hand. I made them exactly as written, with the addition of a teaspoon of instant mocha coffee powder and about a half cup of chocolate chips(instead of nuts)...I was REALLY craving chocolate! lol I served them warm out of the oven, topped with coffee ice cream. Yum! I always made brownies on special occasions only, because butter has really become an expensive ingredient(almost $5 a pound at walmart!). Now I can have brownies anytime I want! Thank you so much for my new go-to brownie recipe! :)
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Slider-Style Mini Burgers

Reviewed: Jun. 20, 2014
I've been making these for years, and never reviewed them, we had them for dinner tonight, so I figured I should probably review them and thank the author of this recipe(Thank you!). These sliders are just so good, easy, and such a crowd-pleaser! These make a ton as written, so if you you're cooking for just a few, halve the recipe OR, do what I do, freeze unbaked sandwiches in foil packets. I freeze 2 dinner rolls per packet, then you can pull them out and bake them right out of the freezer for a quick and tasty meal. I use Hawaiian sweet dinner rolls to make these, though I have made them with crescent rolls before and they're great, just fill each triangle with some of the meat mixture, roll them up and bake as directed on the can. I also put the onion soup mix in my bullet, to pulverize the onion pieces, which is just a personal preference. I never measure the mayo, I just add enough until it "looks right". I doubt it's a full half cup, probably closer to 1/4 cup, but it's always come out fantastic! Another thing I love about this recipe is I only have one pan to clean! Everything gets mixed up in the skillet, and then onto a foil covered pan. I quadrupled this recipe for a party, and I still only used 1 pan! I can't thank you enough for this recipe! It's a winner! :)
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Chocolate Pudding Cake III

Reviewed: Jun. 16, 2014
Oh boy, this is heaven for a chocoholic! Followed the recipe exactly, with the addition of a few teaspoons of Maxwell House International Cafe Vienna instant coffee powder stirred into the water. I served it with coffee ice cream...oh boy, this is heaven for a coffeeholic too! I'm so glad I tried this recipe, I was hesitant at first because I've tried a similar recipe using biscuit mix that wasn't that great. This recipe though will DEFINITELY be used quite a bit in my house! I love the fact that I always have these ingredients on hand AND you make it in the pan you bake it in AND it's quick to put together! Can't wait to try this again, maybe with a different coffee flavor and chips, french vanilla coffee and white chocolate chips perhaps? Thanks so much for the recipe, a definite keeper! :)
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Maple Banana Bread

Reviewed: Jun. 3, 2014
Pretty amazing Banana bread! I love maple anything, but I never thought to put it in banana bread! I made a few substitutions based on the ingredients I had, but it worked out well! I used vanilla extract instead of maple extract, egg beaters for the eggs, I left out the nuts, added chocolate chips, and topped them with cinnamon sugar. Made mini loaves which took 25 minutes to cook. I used oil instead of butter, but it still had a butter taste since I used some butter-flavored maple pancake syrup. I KNOW this recipe would be even more amazing with pure maple syrup, but the HUGE jug I got from Vermont is nearly empty! Gives me an excuse to plan a vacation though! ;) Can't wait to try this with pure maple syrup, and I might play around with the flour(wheat/oat)and with the egg beaters, it'll also be a pretty healthy bread! Thanks so much for the recipe! :)
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Black Bean Brownies

Reviewed: Jun. 3, 2014
I don't eat gluten-free, but my new sister-in-law has to, so I wanted to find a gluten free dessert to make when she visits. I also didn't want to have to buy special/expensive flour substitutes since I probably wouldn't use them again. I did a trial run of this, and I thought they were good, but the texture was not something I've ever had before. My mom did not like them at all...and she loves chocolate anything. Don't let that discourage you from trying this recipe out, I think this is one of those recipes where you either love it or hate it, and it's pretty cheap to make so if you don't like it, you won't lose that much money for the effort. I subbed egg beaters for the eggs and I used International Delight Suisse Mocha for the instant coffee. I will definitely make this again, since even though I'm not gluten free, I am on a high fiber diet. And beans are a great source of fiber...and gas so don't eat the whole pan at once! lol Thanks for the recipe! :)
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Baked Rice Pudding

Reviewed: May 27, 2014
I never liked rice pudding growing up. I'm from NY and every diner would serve awful cold rice pudding as the dessert with your meal. I now live in the south and have found a new appreciation for rice pudding, both baked and the stove top kind! I'm newly engaged, and my fiance's favorite dessert is rice pudding...so I figured I should learn to make it! lol I have my Nana's recipe for stove top rice pudding, it's fabulous, but it uses a whole gallon of milk! I went searching for a recipe that wouldn't have me heading to the store for a whole gallon of milk when I was craving rice pudding, and I found it! I took the advice of other reviewers, which is why I gave 4 stars instead of 5 and it worked out great! I added an extra 1/2 cup milk. I like baked rice pudding a little more like baked custard, so next time I'll add even more milk or take out some rice. I'm sure it would be way too dry without that extra 1/2 cup milk! I used 1/2 cup white sugar and 1/4 cup brown sugar and it was just the perfect sweetness. I didn't measure the vanilla, just added a good glug(TBP maybe?), but I love vanilla. I didn't have nutmeg, so I used pumpkin pie spice, and extra cinnamon...ok, a lot of cinnamon! lol I cooked this for an hour and a half in a water bath, stirring twice. No rice bricks here! Loved that I didn't have to slave over a hot stove to make this, especially with the heat down here! Thanks so much for the recipe, it's definitely a keeper!
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Pineapple Bread

Reviewed: May 24, 2014
I never know how to rate a recipe when I change things, but the way I made it, it was 5 star. So I'll rate it 5 star. I used vegetable oil instead of butter, since I was out. It had more of a cake like consistency, than a quick bread this way. It was really good, but I'm sure butter would be better. I made mini loaves(bake time-30 minutes)and just had one hot out of the oven. I ate half plain, and then slathered on some butter...so good! I read the reviews, and took the advice of using 1/2 cup pineapple juice and 1/2 cup pineapple. I only had half a can of tidbits left from another recipe so I used the tidbits instead of crushed. It was probably more than 1/2 cup tidbits, I didn't measure, but it worked out fine. It took no time at all to mix this together and handles modifications really well. This recipe is definitely a keeper! Next time I might add half brown/half white sugar because brown sugar goes so well with pineapple. Macadamia nuts and coconut would also be good I bet! Thanks so much for the recipe! :)
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Chewy Peanut Butter Brownies

Reviewed: May 8, 2014
Meh. The texture was a little weird to me, I can't really call it a brownie, or a cake, or a cookie. Wasn't an awful texture, just one I've never had before. The taste was just ok, these have a lot of sugar in them, but did not taste sweet. I used a no-stir natural crunchy peanut butter, that could be the reason maybe. I just wanted something different for dessert, and I've wanted to try this recipe and the Blonde Brownies I recipe from this site for a while. This one won since I had no chocolate chips on hand. While I thought these brownies were just so-so, a chocolate frosting helped. I used canned frosting spread over the warm brownies to melt like a glaze. I bet they would be good warm with ice cram and hot fudge(and banana, PB and banana...so good together!). They really do need some chocolate, but I might as well just make regular brownies with PB in them. I'll make these again, with some experimenting(nutella instead of PB or using less white sugar but upping brown sugar or maybe some mashed banana, or add chocolate chips or etc, etc, etc.... I always have these ingredients on hand, and they're easy to make, so definitely worth a do-over. Thank you for the recipe and for getting my creative cooking juices flowing! :) EDIT: I wasn't too happy with them yesterday, but, these taste way better the second day! I've upped this to 4 stars. :)
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Ed's Macaroni Jumble

Reviewed: Apr. 30, 2014
I couldn't find my Aunt's recipe for goulash, and I was craving it! This one comes pretty close to hers...maybe even better! Yeah! It's such a comforting dish, and also quick, cheap and easy! I doubled the recipe so we would have leftovers for lunch tomorrow...glad I did that, it's really good! I made slight substitutions and one addition, this is a great base recipe and easy to modify to your tastes or whatever you have on hand. Instead of the ketchup(which I was out of), I used a can of diced tomatoes with onion and garlic(so I left out the chopped onion) and I used a package of frozen mixed vegetables instead of the corn(which I was also out of). I usually just add corn to goulash, but the mixed veggies were a hit! I also added some steak sauce while the ground beef was cooking since I always add it to any ground beef recipe, it really gives beef a lot of flavor. I served the cheese at the table instead of melting it on top, so people could add as much or as little as they want. It melts when you stir it in. A dollop of sour cream on top would be good too...but I was out of that too! Geez, I need to go grocery shopping, I'm out of everything! lol Thanks so much for the recipe, it's definitely a keeper!
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Pumpkin Cake I

Reviewed: Apr. 25, 2014
It's spring cleaning time, and today the pantry was on my list. I found a can of pumpkin a week from expiring. Even though spring in Florida means temps in the 80's, when I saw that can of pumpkin, I just started craving something that tasted of autumn and reminded me of cooler temps. I made this recipe pretty much as-is, I just substituted pumpkin pie spice for all the spices listed, as that is what I always have on hand. This cake is so moist and flavorful! The pumpkin flavor really comes through. I glazed it with a maple syrup/powdered sugar mixture, maple and pumpkin are just so good together! I only have one small criticism, the cake itself, without the glaze, is a little on the too sweet side. It won't stop us from eating it though, it's really that good and nearly close to perfect! Next time though, I will cut back on the sugar a bit(1/2 cup maybe?) especially if I frost/glaze it. Thanks so much for the recipe and a taste of autumn! :)
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Cucumbers in Sour Cream

Reviewed: Apr. 20, 2014
Wonderful! I've eaten cucumber salad over the years, several different family members make it, but I've never actually made it myself. So when I found really fresh, great looking cucumbers at a REALLY low price at the farmers market, I knew what I wanted to make. Only one problem...all those years of eating cucumber salad and I never bothered to ask anyone for a recipe! Allrecipes saves the day again! This is a great base recipe to get the vinegar/sugar ratio correct, then it's easily customizable. I added dill, lemon pepper, celery salt and onion powder(not a fan of raw onions). I also used fat-free sour cream, going to try plain Greek yogurt next time. Even after salting(to get the water out) 4 VERY large cucumbers, the sauce was a little thin(although the sauce still clung to the slices). Next time I'll have to serve it with a slotted spoon, but I think my family might disagree with me on that, as they used their dinner rolls to mop up the sauce that pooled on their plates...yes, the sauce is that good! Thanks for the recipe!
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