BakerJen Recipe Reviews (Pg. 1) - Allrecipes.com (18525937)

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Cranberry Eggnog Cornbread Scones

Reviewed: Nov. 3, 2013
Delicious! I had some eggnog to use up, so off to Allrecipes I went (thank you AR for your "search by ingredient" feature!) and found this gem. Like other reviewers, I added a splash or two more eggnog to get the dough to be not too crumbly. My husband made a glaze with orange juice, triple sec, orange extract, and powdered sugar... with the glaze, these scones are even more amazing. I'll definitely be making them again.
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3 users found this review helpful

Banana Cake VI

Reviewed: May 9, 2012
This cake is the bomb. It is ridiculously tasty and moist. I cooked it according to the recipe, except I placed it into the fridge instead of the freezer. I don't know if my oven temperature is off, but 1 hour was not long enough -- the cake fell in the middle. So next time I'd do it at 300 degrees or else keep it in longer. And there will be a next time.
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Banana Oatmeal Bread

Reviewed: Feb. 12, 2012
WOW. This is yummy. I will definitely be making it again. I made according to directions except that I added 2 tbsp ground flaxseed to the batter. I baked it for 60 minutes at 350. It fell in the middle where it was undercooked so next time I'll be keeping it in the oven longer. But at the rate we're gobbling it up, it won't last two whole days. Even my picky toddler ate it and asked for more. I had been searching for a recipe that was slightly healthier than my favorite banana bread (made with butter, sour cream, and chocolate chips, it that has a zillion calories). Looks like I got my wish. This one's a keeper.
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Peanut Butter Pie XIX

Reviewed: Jan. 11, 2012
I love this pie. It is ridiculously easy to make. I used an Oreo pre-packaged pie crust, and drizzled the top with mixed chocolate chips and peanut butter chips. It tastes more like peanut butter than like sugar, which was what I was looking for in a peanut butter pie recipe... if you like that too, then I suggest adding 1/2 tsp of salt to the recipe to really bring up the peanut butter flavor. I am making it again this weekend... my husband loved it so much that he requested it for his birthday instead of cake.
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Fruit and Honey Cookies

Reviewed: Sep. 7, 2007
Yum! I brought these to a party, and everyone raved about them. They have a delightful light, fluffy, soft & chewy texture. The spices work really well. Next time I would use more ground walnuts - I used double what the recipe called for, but couldn't taste it at all. I ground the walnuts in our coffee grinder - so easy! I used dried cranberries because I didn't have any dates around. The batter looks like cake batter. I refrigerated the batter for about 24 hours due to time constraints, and the extra fridge time did them no harm. I also found 400F to be too hot: 8-10 minutes at 375 is plenty for these cookies.
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14 users found this review helpful

Raisin Honey Chews

Reviewed: Sep. 7, 2007
Yummy. I took others' suggestions and cut the sugar to less than half a cup, and the cookies were still quite sweet - 1/4 cup of sugar would have been plenty. I used the zest of 1 whole orange, and the orange flavor really took over the cookie - you could barely taste the honey. So, next time I would not go quite so crazy with the orange zest. Overall, very tasty and easy. I brought some to work and they were gone in 60 seconds. Even our neighbor's picky 2.5-year-old loved them.
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Banana Muffins with a Crunch

Reviewed: Jun. 20, 2006
I made this recipe using grape nuts cereal instead of granola because that's what I had around the house. The resulting crunch was excellent, but the grape nuts tend to get stuck in your teeth! So I would use granola next time. I followed others' advice on how to mix the ingredients and it worked great. I added a quarter cup of wheat germ, decreased the sugar by 1/2 cup, and used 1 cup of whole wheat flour + 2 cups of white flour. The result was a very healthy tasting and delicious muffin. Serve hot with a bit of natural peanut butter spread across, mmmm mmm good.
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Multigrain Muffins

Reviewed: Apr. 21, 2006
I was prepared to love this recipe because I like my muffins not very sweet. However, and maybe it's because I substituted soy milk for the buttermilk, the texture turned out a bit too chewy for my taste. Kind of like that bread they serve at Ethiopian restaurants. I heeded other reviewers' advice and lowered the oven temperature to 400, and the muffins were done in 17 minutes and not burned at all. I added chopped walnuts, raisins, and dried cranberries. Overall, an OK muffin, but there are lots of other healthy muffin recipes out there that taste better than this.
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