cream_puffy Recipe Reviews (Pg. 1) - Allrecipes.com (18292108)

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Gluten-Free Moist Chocolate Cake

Reviewed: Jul. 15, 2015
This recipe did not work out for me. I followed the recipe to the letter T. Things I liked about this cake: moist, not too sweet, right level of richness, chocolatey (but I suspect it's because I used good quality cocoa powder). What I DON'T like: way to crumbly, messy to clean up after blending the quinoa. No matter how much I blend, the quinoa couldn't reach completely "smooth" consistency and my palate could still feel the clumpiness in the final cake. Also, the cake was so delicate that it crumbled apart when I tried layering it. The whole thing was a mess and I had to abandon my project :(
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Phoenician's Key Lime Pie

Reviewed: May 25, 2015
Wow! This truly is an amazing key lime pie! (I can only review the filling because I had an extra regular pastry crust to use that day). The filling was just the right amount of creaminess, sweetness (I don't like super sweet desserts), and tartness. I bought 2 bags of key limes and actually zested them instead of the regular limes. Not sure if that was necessary--and it sure was time consuming--but the result was so delicious. To fill my deep dish pie pan nicely, I multiplied all the ingredients by 25% but followed others' advice to double the lime zest. Therefore, it took about 25 of those key limes to get enough juice and zest. I know that the recipe's graham cracker crust will make it even better and that will be for next time! You gotta try this :)
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Fresh Strawberry Pie III

Reviewed: May 11, 2015
I used the Butter Flaky Pie Crust recipe from this site. Instead of pure boiling water, I boiled 1 cup of pureed strawberries. It came out very sweet the first time, and so the second time I only added 3/4c sugar. Also, boiling for 3 minutes didn't get rid of the pasty taste so I had to boil 5 minutes longer.
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Blueberry Pie

Reviewed: May 10, 2015
First, I used the Butter Flaky Pie Crust recipe from this site to make a traditional lattice crust pie. Second, I had a deep dish pie pan so I had to up the filling by 50%. My dish held a total of 6 cups of small blueberries. Due to others' suggestion, I used the 1 cup blueberry = 1 tbs cornstarch ratio. I must say I'm glad I listened because it came out with the PERFECT consistency. Sprinkled on saw raw sugar to give a professional look. I baked 30 minutes at 400*F on the middle lower rack, with a baking sheet underneath the dish to catch any drippings. Then when the crust started to brown, I covered it and lowered the temp to 350*F for another 35 minutes until the lattice browned nicely. I let it cool overnight on the counter (9 hrs total). The pie came out AMAZING and a scoop of vanilla ice cream really took it to the next level!!!! The butter flavor from the pie crust also really supported the blueberry flavor! I want to try adding lemon next time, but it's already so great I wonder if I should even fix what ain't broke!
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To Die For Blueberry Muffins

Reviewed: Jan. 29, 2015
These are pretty good muffins!...just not exactly 5 stars. Due to the many complaints about the topping, I only put a teaspoon's worth per muffin to prevent the butter from melting and sinking. I also forgot to add cinnamon in the mix so after 18 minutes of baking, I sprinkled a bit of cinnamon sugar on top...the result was still a very yummy topping. NOW! For the actual muffins, I used fresh blueberries. It took only 19 minutes in my calibrated oven. The recipe made exactly 8 biggish muffins...they looked GORGEOUS, definitely like something from a real bakery. I am happy to say that they were moist and tender. It could use a biiiiiit more sugar due to the tartness of the fresh blueberries (this coming from an Asian with low tolerance for super sweets). However, following the recipe exactly as written (to fairly rate this recipe) I feel like there's a missing secret ingredient...something to give it OOMPH! I will try adding vanilla next time, and maybe some lemon zest? As others have noted, this is a very good base for many other possible muffins so it's definitely a keeper.
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Spring Biscotti

Reviewed: Jan. 16, 2015
I made another biscotti recipe on this site but didn't really like the results, which is when I decided to try this recipe instead. LOVED IT! It's slightly sweet and has better flavor, I guess due to the butter. I didn't have pistachio, so I used ~2oz worth if leftover chopped pecans. The dough was EXTREMELY sticky in the bowl and I hard the hardest time scooping it out. Even after refrigeration for 30 minutes, the dough didn't come together much like the recipe promised, and was still un-workable. I resisted the urge to add more flour (like with the other recipe) and instead used my rubber spatula to mold & fold everything together. I also didn't divide the dough due to the stickiness, just pat the whole thing into a 12x4" log. Baked for 32 minutes initially, lowered temp to 300*F, and dried the slices of biscotti for an additional 28 minutes. I dipped them in melted chocolate. The result was delicious! I think I'll bake giant batches of these as a snack & gift giving from now on!!! So many possibilities!!
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Pistachio Crusted Rack of Lamb

Reviewed: Dec. 31, 2014
Just made this dish for the family's New Year's Eve dinner. It was very delicious! This was the 2nd lamb dish from Chef John that I followed, and I have to say I prefer this more. The mustard and pistachio crust gave a nice crunch but it was still pretty subtle so that my taste buds paid the most attention to the meat. I didn't find Herbs de Provence so I just seared the meat with salt and pepper and used leftover Italian bread crumbs with the pistachios. Maybe a little lavender from HdP might have made this even better, but I was pretty happy as is. I got the racks at Costco and they were tender, juicy...yum! I bought 6 racks for 7 adults & 2 kids...and that was WAY too much meat! (We really only ate 4 racks total) I lined all 6 racks on a baking sheet standing upright and cooked for 26 minutes. It came out a perfect medium rare and looked like something from a fancy restaurant. This is definitely a keeper!!!
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Lemon Cupcakes

Reviewed: Nov. 12, 2014
This is on the denser side for cakes. When I tried to peel it off the paper liner, it looked exactly like a muffin. This is not very lemony. Next time, I think I'll add another tablespoon lemon zest and maybe a extra 1/2 tsp baking soda to lighten the dense texture a bit.
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Special Turkey Gravy

Reviewed: Nov. 22, 2013
This was oh so simple, and indeed it turned out delicious! I was roasting a boneless turkey roast so there was not much dripping to use. However, that was not a problem and the whole thing came together nicely. I like my gravy not too thick so I just used 1 tablespoon of flour and actually still had to thin it out some more with a few tablespoons each of water and vegetable broth. Overall, I would definitely use this recipe again! P.S. I used Knor's turkey gravy mix
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Grilled Bacon Jalapeno Wraps

Reviewed: Sep. 27, 2013
Yummy! I doubled the recipe but only increased cream cheese by 50%...and it was plenty of filling! As suggested, I also added ranch mix and it really spruced up the flavor. To decrease the jalapeno's heat, I blanched them in boiling water for 3 minutes...and they came out with the perfect level of heat. Baked in the oven at 400*F...voila! Would def do again!
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Caesar Salad Supreme

Reviewed: Dec. 27, 2011
This is delicious! I've always assumed that Caesar salad uses regular ol' ranch dressing. But this was raved by my family as a very good salad. (I did use store bought croutons because it just seems more convenient.) Try it! You'll love it too!
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Simple Whole Wheat Bread

Reviewed: Dec. 11, 2011
My first attempt was horrible for some reason. The dough was super stiff and just didn't feel right. After baking in an 8x4 loaf pan for 25 minutes, I took it out only to find the inside was still raw and the whole bread texture was tough. I figured I must have measured the water amount or honey amount wrong. On the second try, I did a sort of poolish pre-ferment with 160g water, 160g flour, 1 tsp yeast, and 1 tbsp honey: 2 hours on the countertop in a chilly house, followed by 8 hours in the fridge. No reason for the time...I was just so tired at 3 AM! The next morning, after double checking all my ingredients, I added the remaining ingredients and proceeded with the recipe (though my smaller pan needed to bake for 43 minutes) and boy was it spectacular! It was soft, chewy, slightly sweet, slightly nutty. I didn't brush any extra butter, but I'm sure looking forward to adding additional ingredients to future loaves for textural contrast. I knew the AllRecipes community was right!
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All-Day Apple Butter

Reviewed: Oct. 29, 2011
Oh my gosh this was sooo sweet. I decreased to 3.5cups sugar...and all I tasted was sugar! Will try again with 1/2 the sugar.
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Homemade Butter

Reviewed: Oct. 17, 2011
I just made a batch of butter...and am very happy with its taste.
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