mrsjonze Recipe Reviews (Pg. 1) - Allrecipes.com (16659796)

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 11, 2011
This is my go-to recipe for cc cookies from now on. I didn't follow the recipe exactly, b/c I added more vanilla, salt, and baking powder. In any case, I'm in love. They were good last night when I made them, but so much better today! They are not cake-like --- they are just super, duper versions of Soft Batch cookies, without the oily taste.
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Basil Vinaigrette Dressing

Reviewed: Jan. 16, 2011
Yum. I didn't have fresh basil, so I used dried. I also used pre-minced garlic, added a touch more honey, and a splash of linme juice. Very good, versatile, and customizable!
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Pecan Pie V

Reviewed: Dec. 28, 2010
Excellent! This was my first time both eating and making pecan pie. I loved it. Only thing is that my pie didn't have that layer of pecans because I mixed the nuts in the batter---it may be because I overbeat the eggs. Better luck next time---and there will be a next time!
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2 users found this review helpful

Apple Crumb Pie

Reviewed: Dec. 25, 2010
This is my go-to apple pie recipe because I'm too lazy to do a double-crust. It's delish!
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Red Velvet Cupcakes

Reviewed: Dec. 24, 2010
Disclaimer: I have never had red velvet, so I can't compare to anything. My first batch, which is cooling right now, doesn't taste great at all. They taste like gummy chocolate cupcakes, but ones that don't have enough chocolate. It's almost flavorless, and also lacks a certain richness. Granted, I had to substitute, so I'm not completely blaming the recipe. Didn't have sour cream, so I useed nonfat yogurt. Couldn't use food color because of allergies, so that reduced juice from strawberries would work (didn't). The batter made me nervous, especially after I added the yogurt, and particularly after I added the juice (which exceeded the half ounce called for). The smell great while baking, and even looked nice upon removing from oven, but since they are sad, sunken pseudo-cupcakes. For my second batch, because I didn't want to toss the remaining batter, I placed frozen strawberry slices at the bottom of some, and mixed white chocolate chips with others. I plan to use a chocolate cream cheese frosting. I really hope the strawberry, chips, or frosting helps!
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Peppermint Cookies

Reviewed: Dec. 23, 2010
These are very, very delicious! I was skeptical, because I didn't want a strong minty cookie. They are not! My only change was using 1/4 cup shortening and 3/4 cups butter. Thank you so much!
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Cheesecake Brownies

Reviewed: Dec. 1, 2010
I love this idea. Brownie + cream cheese?!? Yum! I combined this recipe with Brooke's Brownies from this website instead of box brownies. Next time, I'll try this with a more cake-like brownie, although the fudgy quality of Brooke's did combine well with the cream cheese mixture. Another thing I'll do next time is not follow the advice of other reviews. The cheese layer does need to truly be a top layer, as opposed to 2/3 brownie, then cheese, and then final brownie layer. My brownies have a stronger chocolate flavor, and I was really looking for the cheese to shine through. I can wait to make these again!
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Brooke's Best Bombshell Brownies

Reviewed: Dec. 1, 2010
Good brownies...not my favorite texture, but the flavor is spot-on. I was short one egg (because I wanted to make cheesecake brownies), so I adjusted the proportions for the remaining ingredients. I do wonder if that affected the end result. In any case, the flavor is fantastic; exactly how a brownie should taste. I would have like this to be less fudgy (like what I expected from the photo), but I also may have taken them out a little too soon. I will definitely make these again, without or without cheesecake, with the right proportions. I think these are perfect for my brother-in-law who is a die-hard chocoholic! Thanks!
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Cranberry Sauce

Reviewed: Nov. 29, 2010
My first experience with homemade cranberry sauce---it was perfect! Didn't change too much...scaled down for two servings and substituted some light brown sugar for the white. This is good on its own, with sweet potatoes, or any kind of veggie. I don't eat meat too often, but can imagine it being good with chicken, turkey, or even steak. After dinner, I had some with the apple crumb pie I made. Yum!
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1 user found this review helpful

White Mountain Cake

Reviewed: Nov. 26, 2010
Very good cake. It's great on it's own, or with frosting, or possibly as the base for a less sweet Gooey Butter Cake. I did alter the recipe some---either I was out of something, or I wanted to experiment. My edits included: 1/2 c. of sweetened condensed milk + 1/2 c. of water instead of milk; 1 c. of granulated sugar + 3/4 c. of homemade powdered sugar; a splash more vanilla. One thing I did wrong that I didn't realize until just now is that I folded the egg whites into the batter, rather than whipping them to soft peaks first. I wrote the instruction down incorrectly! Still tastes good, moist and dense, though slightly dry. Next time, I will use butter and shortenining, whip egg whites, and add more vanilla.
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Sweet Potato Pie from EAGLE BRAND®

Reviewed: Nov. 23, 2010
Delicious! As a novice baker, I am impressed with how well my pie came out. I can't stop eating it! This is, easily, the best sweet potato pie I've ever had in my life. My edits includes: a touch more nutmeg both for the mise en place, but also to season the water for cooking potatoes (with a pinch of salt); 1/2 t. of allspice; 1/4 t. of cloves; tangerine rind instead of orange; a touch of brown sugar; and an extra splash of vanilla.
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Sunshine Cake

Reviewed: Nov. 18, 2010
It was okay. I just made it a few hours ago, and even made frosting because I was so excited for this cake. The image made be believe that cake would be sweet, moist, and delicious. Mine was dry and flat. Just to note...it is probably not so much the recipe, but my modifications, and my baking level of expertise (low), which included: 1.5 tsp. of vanilla and a flat baking pan (not sure the size; standard size, I guess). I had a piece with my whipped cream cheese frosting, and was only mildly pleased. Hopefully it will taste better tomorrow, after a night in the fridge. Next time, if there is a next time, I will use more sugar (possible powdered) and less vanilla.
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Strawberry Yogurt Pie I

Reviewed: Nov. 16, 2010
I didn't care for this, but it could have been my error for not baking/heating the pre-made pie shell. I tried a couple versions since i was using tart shells; I did the original, but I also made a "w/cream cheese version." Neither turned out well.
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Easy Peach Crisp II

Reviewed: Nov. 11, 2010
This came out quite nicely! I absolutely agree that this is a crisp rather than a cobbler. I may have added too much butter, or used the wrong butter (since Country Crock really isn't butter), because my crumbly mixture turned into a dough very quickly, and almost impossible to backpedal to correct. (BTW -- dough was yummy). In any case, good, simple recipe, with no milk (which is great!). I added a 1/2 tsp. of nutmeg; next time I'll try more. I will also use fresh peaches if I can. Thanks for a great recipe---it's a keeper!
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Easy Cream Cheese Pie

Reviewed: Nov. 5, 2010
This is quite good. Was a bit skeptical---a no-bake pie with said ingredients, and not having a fruit topping. I am pleasantly surprised! I used 16ozs. of cream cheese based on reviews. As I was mixing, I found the flavor a bit too cheesy, so I added about half a cup of confectioner's sugar. Next time, I'll use less cream cheese, but still more than the recommended 8ozs. I also added a dash of vanilla. This pie is so delicious, so dangerous---I just had a piece after my eggs and bacon breakfast. It's simple to make---even foolproof; I won't need to refer to the recipe every time I go to make it. Again, I didn't top with fruit, but it is still superb. I can only imagine how it would taste with strawberries. Yum. I think I found the pie of my dreams---literally; I never imagined a pie like this.
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Gooey Butter Cake III

Reviewed: Oct. 28, 2010
OK, this is the best cake ever. I'm not sure if I can ever eat another cake. I've always wanted this flavor/texture combo, but never knew it existed until perusing the site. I love cream cheese, sugar, and butter...always loved cheese danishes and such. If you're taste buds are like mine, you have to make this cake. My modifications included white cake mix b/c I didn't have yellow, 3.5 cups of the sugar, a splash more of vanilla. I baked at 350 for 35 minutes. The flavor isn't as good as the texture, and contrary to some of the reviews, I don't like it as much cold. I definitely see why you need to use butter yellow cake; the white cake flavor is a bit strong in mine. Next time I'll do that, or add more butter and less non-yellow/butter cake mix. I may also add some cinnamon or nutmeg to the topping. I meant to add a splash of lemon juice to the topping, for a little balance, but I forgot---definitely a to-do for next time. I can't wait to bake this for Thanksgiving!
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Blackened Tilapia with Secret Hobo Spices

Reviewed: Oct. 27, 2010
I enjoyed the seasoning mix a lot. I make tilapia 2-4 times a week, sometimes more; it was nice to have a different take. I've used jerk, lemon, curry, garlic, classic fish spice mix, etc.; none have tasted quite like this. Perfect salt, perfect spice! My variations included adding more than a pinch of garlic powder, no white pepper b/c I didn't have any, lots of black pepper, no celery seed (also didn't have). I added a little flour and plain bread crumbs to the spice mix. I soaked the fish in a black pepper lemon water for a bit, sprinkled salt, I dredged it melted butter, coated with mix, and fried it on med-low heat, with oil. Very tasty; I will do this again. Oh, I didn't use the bread.
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Sauteed Apples

Reviewed: Oct. 27, 2010
Wonderful recipe that does remind me of the Boston Market apples! My ingredient modifications included dissolving cornstarch in apple cider instead of water, increasing the amount of cinnamon, and adding a touch of allspice and nutmeg. I also threw a few peach slices in the pot and it's a delicious addition; I'm secretly hoping my husband doesn't want any (he doesn't like apples) so I can go finish the pot. The next time I make this, I will decrease the cornstarch (as I had to add water while it was cooking), not use as much cinnamon and stick to the recipe, and increase the nutmeg (because I love it). I cooked on medium-low because I only used one apple and a few peach slices---even if I make the original 8 serving recipe, I would still recommend low heat and more time. Finally, because I didn't have tart apples, I splashed some lemon juice onto the apple slices, which also preventing browning, as I was cooking other things and needed to let them sit for a little. Thanks again for a fab recipe---it's a keeper! Delicious w/my breakfast, which included scrambled eggs w/beef smoked sausage.
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Shortbread Cookies II

Reviewed: Oct. 25, 2010
I'm new to baking, and found this very easy to follow. I love these cookies: good flavor and wonderful texture. After making the batter, I let it chill in the fridge for about 30-45 minutes; if I had more time, I would have let in chill for longer. I don't have a cookie press (or know what one is for that matter), so I just scooped with a spoon, rolled into balls, and flattened/cross-hatched with a fork, placing them onto a greased cookie sheet with a light coat of sifted flour. They baked for about 15 or so minutes, and were still moist. I added a combo of freshly-ground cinnamon, brown sugar, and white sugar on some of them. Yum! The only modifications I made were 1) adding 1/4 cup more sugar because my husband likes cloying sweet desserts and a dash more vanilla, because it's his favorite flavor. I will likely add more sugar, or add some brown sugar, and more vanilla next time. Thanks so much for this fantastic recipe---it is my go-to if I need good, fresh cookies in a pinch. I will never buy store cookies again.
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Flourless Peanut Butter Cookies

Reviewed: Oct. 17, 2010
They were...okay. Passable as peanut butter cookies, but a little gummier than I hoped for. They were easy to make, though! I was skeptical mixing the "dough" and while they baked (for 15 minutes, not 8), which filled my kitchen with a horrid smell of burning peanut butter. My skepticism continued after I took them out of the oven, as they were still quite gummy and nasty. However, after cooling for a little, they were actually okay. I had two. My husband, who is very picky, enjoyed them. I would probably make them again if I'm experiencing a serious PB craving.
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