TheBaker Recipe Reviews (Pg. 1) - Allrecipes.com (18174183)

Frozen Chocolate Chip Cookie Dough Balls

Reviewed: Feb. 14, 2011

These were a huge hit with my kids who all prefer to eat unbaked cookie dough over baked cookies! I omitted the nuts and dipped the frozen balls in melted semi-sweet chocolate chips and sprinkled with Valentine's sprinkles. So easy and cute! Very dangerous to have on hand, especially if you're watching your weight :) We actually prefer them refrigerated vs. frozen. Don't want to worry about breaking a tooth, plus we always eat the dough out of the refrigerator, not the freezer. Fun new recipe!

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5 users found this review helpful

Baked Spiced Chicken

Reviewed: Feb. 1, 2011

I made this exactly as stated. Can't say it was bad as everyone at the table ate it, but it certainly didn't receive any rave reviews. It was very quick and simple to make with ingredients I always have on hand. Probably wouldn't make it again.

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3 users found this review helpful

Jordan Marsh Style Blueberry Muffins

Reviewed: Jan. 27, 2011

Four stars as written but worthy of five stars with some minor revisions: use real butter instead of shortening; increase sugar to 1 1/4 cups; smash half of the blueberries with the back of a fork before adding to batter (leave the remaining half uncrushed); bake at 425 for 5 minutes and then reduce temp to 350 and finish baking for approx. 25-30 minutes. Yummy! I've finally ended my quest for the perfect blueberry muffin. Hubby and all three kids raved about them. They fought over the last one, so I had to whip up another batch to make them all happy. Didn't mind since I got another one (or two) for myself. :)

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4 users found this review helpful

Cream Cheese Mints

Reviewed: Dec. 26, 2010

These were the talk of the party! So pretty, yummy, and easy to make. I rolled the mixture into small balls and then rolled them in granulated sugar before flattening them with a fork. Gave a slight sparkle and kept the fork from sticking. People actually thought I had purchased them. Especially good when dipped in melted dark chocolate!!!!! Better than a York! Just be sure to refrigerate them well so they are nice and cold before dipping. Otherwise, they will lose their shape. FYI: I did not use the butter as my recipe (given to me by a friend) did not call for it. Definitely not necessary. I used an 8 oz. package of cream cheese, 8 cups of powdered sugar and 1/4 tsp of peppermint OIL. Perfect!!!!!!

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12 users found this review helpful

Blueberry Bars

Reviewed: Oct. 28, 2010

My family and guests raved about these, but I wasn't overly thrilled with them. Surprising since I'm usually the one who prefers not-so-sweet cakes with fruit fillings and they tend to go for sickening-sweet chocolate treats. Go figure! I used blackberry pie filling and a 13x9 pan because that's what I had on hand, but otherwise followed the recipe exactly. No problems at all with the dough. They were very easy to make and came out looking picture-perfect. Will definitely give them another try with blueberry filling (probably homemade). Many reviewers said they left off the glaze. I think the glaze is necessary; otherwise I would imagine the bars (really more of a cake) would be very dry.

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4 users found this review helpful

Sarah's Applesauce

Reviewed: Oct. 19, 2010

I used twice as many apples with the specified amounts of water, sugar and cinnamon. I would imagine you would end up with a very runny, sickeningly sweet applesauce if you followed the recipe as stated. With that said, the amounts of water and sugar will be largely dependent on the type of apples used. I used a mix of who know's what. We went to the local orchard and my kids mixed various kinds together. My advice: start with reduced amounts of liquid and sugar and adjust as you go.

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5 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 18, 2010

I had no problems at all with the texture; they cooked up nicely with none of the issues other reviewers noted. My issue was with the overall taste. These just didn't have a great pumpkin flavor. I was hoping for a pancake version of my favorite pumpkin drop cookie or pumpkin bread. These just didn't deliver. I'll keep searching for a great pumpkin pancake; this just isn't it.

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2 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Oct. 14, 2010

Not only do these taste great, but they come out picture perfect every time. My mother-in-law thinks I buy them from a bakery! :) The addition of oatmeal is nice, but this is more of a "peanut butter" cookie instead of an "oatmeal" cookie. My son, who despises anything with oats, really likes these. I add a tsp. of vanilla and shape the dough into balls. Be careful not to overbake - 10 minutes is perfect in my oven. FYI: In an effort to make my baked goods a little healthier, I used 1/2 white whole wheat flour this last time I made these. Any attempts in the past to use wheat flour in my baking have not been well-received. You honestly couldn't tell the difference at all with this particular recipe. I'll try using all white whole wheat flour the next time.

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4 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 11, 2010

This is identical to the Old Fashioned Soft Pumpkin Cookies recipe that can be found on the label of Libby's canned pumpkin, with the addition of cloves. I have been making this same recipe (with cloves) for years and it gets rave reviews no matter who tries them. I can't count how many times people have requested the recipe. I strongly recommend using the glaze and baking for only 12-15 minutes. Otherwise, they will be a dry cookie. And for those who rated this recipe really low, make sure you are using canned pumpkin and not pie filling. Maybe that's why you are getting "wet, underbaked middles." This is my kids' favorite cookie year-round. YUMMY!!

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3 users found this review helpful

Run For The Roses Pie III

Reviewed: Sep. 29, 2010

Let me preface my review by saying I have never had a Kentucky Derby Pie before. Therefore, I have nothing to compare this to or to know whether or not it is authentic. I also subbed vanilla for the bourbon since I was sending this to school for a social studies project on US regions. With that said, I thought it was very good! Like other reviewers said, it is reminiscient of a big chocolate chip cookie. Especially good warm.

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2 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Sep. 19, 2010

No need to try another recipe! This was my first attempt at peanut brittle and it came out absolutely perfect!!! I can't think of one thing I'd change. I did put in an extra half cup of peanuts per other reviewers' suggestions; however, the next time I make it I will follow the original recipe and only use one cup. I really like the taste and texture of the candy "in between" the peanuts. One cup will be just right. I definitely know what I will be making and giving away for Christmas gifts this year. FYI: I used a candy thermometer (purchased just for this recipe) and 300 degrees was right on. I used cocktail peanuts because that's what they had at Target, and they worked great. Because they weren't raw, I followed the advice of other reviewers and added them at 280 degrees to make sure they didn't burn. Again, I ended up with perfect results.

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5 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Sep. 17, 2010

This is one of the best recipes I've tried on this site (or any site for that matter!). So easy, with so much flavor. I used 8 oz. of penne pasta, added three cubed chicken breasts, and eliminated the olives and cheese (personal preference only). I also mixed up a little extra dressing because it was too dry to begin with. AWESOME!!! My hubby and son ate it for a main meal and then came back later for a "snack." Definitely something I'll be making alot. Tip: For additional bacon flavor, I took the cooked and cubed chicken and sauteed it briefly in a little of the bacon grease before adding to the pasta. Yummmmm!!

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6 users found this review helpful

Stuffed Pork Chops III

Reviewed: Sep. 1, 2010

Disappointing after all of the rave reviews on this recipe. The only change I made to the recipe was to add sauteed celery and onions. I can't believe that would negatively impact the overall results. I can't say these chops were necessarily BAD. The presentation was nice, but they were too bland for our liking. Something about the beef broth tasted weird to me. I'll definitely try making stuffed chops again, but I'll use my traditional Thanksgiving stuffing instead and maybe try turkey or chicken stock instead.

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4 users found this review helpful

Best Grilled Margarita Chicken... Ever!

Reviewed: Aug. 26, 2010

I followed this recipe to a tee, and I was a little disappointed. It was just too bland for my family. With the wide array of ingredients, I was really expecting a huge pop of flavor, and it didn't deliver. I did think the flavor was much better the next day when I ate the chicken cold in a salad. Perhaps, I'll give it another try and let it marinate overnight.

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5 users found this review helpful

Brownie Mallow Bars

Reviewed: Aug. 7, 2010

I found this recipe on another site and made it this week. My family raved about them. The only difference was that my recipe called for milk chocolate chips so that's what I used. (Normally, I just buy semi-sweet chips so I had to run to the store to get the milk chocolate ones. I'm glad I did.) I thought these were pretty good chilled, but have since discovered they are OUT OF THIS WORLD delish when you zap each square in the microwave before gobbling it down. The brownie is warm and soft and the marshmallow is ooey and gooey. OMG! The diet will have to start later.

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3 users found this review helpful

Buster Bar Dessert

Reviewed: Aug. 1, 2010

Five stars for ease and rave reviews from family and guests. Next time, I might add more chocolate chips to make the fudge sauce "fudgier." It wasn't as fudgey as I had hoped it would be. Otherwise, it was very good and everyone really liked it.

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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 28, 2010

Good, but not the best blueberry muffins you'll ever eat. The topping was the best part; the muffin part was somewhat bland. My berries were ripe, but the flavor just didn't come through enough for me.

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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Apr. 30, 2010

I wanted an icing that would dry nicely and stay shiny, like the kind you find in bakeries. This recipe did the trick! I frosted cut-outs to look like baseballs for my daughter's t-ball team. They looked so professional and the kids were thrilled! This icing was easy to work with. I wrote the kids' names and numbers on the cookies and the icing stayed right where I put it and didn't bleed. I've had that problem before with other recipes. Note: For those of you who don't like almond flavoring, be sure to use a clear vanilla if you are substituting. Otherwise you will not get a bright white icing, which is exactly what I needed for my baseballs.

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3 users found this review helpful

Playgroup Granola Bars

Reviewed: Apr. 21, 2010

UPDATE: I made these again without applesauce and they were extremely dry and hard. I would not recommend making these without applesauce. It really improves the texture. To my surprise, hubby and all three kids really liked these - previous attempts to "healthify" baked goods haven't been well received in our house. This recipe was! This recipe must be very forgiving. I decided to time and a half the recipe so they would be thicker and softer (worried about reviews saying they came out hard). After I had already mixed the dry ingredients, I realized I only had one egg and not quite enough honey to time and a half it. Oh well, I plunged ahead. To up the fiber content, I used some whole wheat flour and added some milled flax seed. I also reduced the sugar and added a cup of applesauce. Instead of raisins, I used a 6 oz. package of dried Berries & Cherries (blueberries, strawberries, cranberries and cherries). Baked in a 13 x9 for about 35-40 minutes. Texture was right on and the taste was very good! Good thing they are on the healthier side because I can't stop eating them. :)

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2 users found this review helpful

Chocolate Eclair Cake

Reviewed: Apr. 16, 2010

So easy and always a hit!!!! You can't go wrong. We like this best with Jello Instant French Vanilla pudding. To make it even easier, I skip the chocolate glaze part and top it with a can of prepared frosting (Duncan Hines Chocolate Fudge is best). Make sure to let it set several hours or even overnight before serving. This one gets better the longer it sets. YUMMMM!

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3 users found this review helpful