Katrina Recipe Reviews (Pg. 1) - Allrecipes.com (18617406)

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Jam Filled Butter Cookies

Reviewed: Apr. 8, 2013
Great recipe, so easy to make and delicious! I did add 1tsp of vanilla and a dash of salt, also I did one full egg rather than two egg yolks for simplicity, worked great. I must have made mine smaller because I got 46 bite size cookies out of this, some with raspberry all fruit jam and some with homemade peach jam - both were fantastic. Planning to make for a party in a few weeks, but I'll need to hide them from the husband and kids or they'll be gone again for sure. This batch didn't last two days in our house!
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Pumpkin Cream Cheese Muffins

Reviewed: Oct. 3, 2011
This was an amazing muffin - my husband and coworkers snatched them all up so fast! The things I did were: mixed the cream cheese with other ingredients while the cheese was still cold. this came out very lumpy but well mixed. I then put this into another bowl and kept it in the fridge while I made the other two layers. Important b/c my kitchen was getting warm and it would have been soupy if I kept it out. Then mixed the topping, used walnuts and brown sugar b/c that's what I had - amazing!! Nothing special for the muffin batter except I used my kitchenaid and the paddle attachment, mixed until just incorporated then stopped it and finished with a hand spatula, do not want to overmix! I also ran out of AP flour and used bread flour, it came out fine! Used Vegetable oil instead of Olive oil (I only had EVOO). In addition I took some others' advice and added more spices. Maybe 1/2 tsp of pumpkin pie spice, then an extra dash of nutmeg and cloves, sooo good!! I used an ice cream scoop about half full and the muffin batter perfectly half-filled 24 muffin cups, then used my fingers to make a small indent in each. used my melon baller to put a dab of the cream cheese mixture in the middle of each and then sprinkled with the topping. They came out perfect and amazing in 20minutes!! Will definitely make again. thank you!! A new fall favorite.
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Sopapilla Cheesecake Pie

Reviewed: May 9, 2010
I made this for a Cinco de Mayo party and it was a huge hit! I had my DH try it before we left to make sure it was okay and he almost wouldn't let me take it he liked them so much. I used low fat crescent rolls, low fat cream cheese and regular vanilla extract. I also just brushed the top crescent rolls with a little soft butter and sprinkled the cinnamon sugar on top - so amazing good, definitely didn't need the full 1/2 cup of butter for the top! I maybe used 2 Tbsp. I also omitted the honey as it definitely didn't need it!! Fantastic recipe and it throws together so fast!! Thanks for sharing, I will definitely be making this a regular recipe for our house!
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Sweet Dinner Rolls

Reviewed: Apr. 4, 2010
This recipe is amazing. I used bread flour because I had more of that than AP on hand - the dough came out of the bread machine so fluffy and light, I divided it in half and made half as directed, spread about a tablespoon of butter over the rollec out dough and using a pizza cutter, cut into 8 wedges and rolled up - these came out so fluffy and delicious my guests couldn't believe I made them! Then the other half I rolled into small balls and put three in a muffin tin each to make clover rolls. We ate so many for dinner last night I had to make a fresh batch this morning for Easter brunch - not a problem though because they are sooo easy. And I can imagine when I have more time playing with the dough to do all kinds of fun recipes for appetizers, dessert etc. Oh and as a side note, I almost ran out of yeast for the second batch so I only had about 2tsp, maybe less, but they are still rising okay - maybe not quite as much or as fast as with the full amount of yeast so I recommend at least 2 and quarter tsp.
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Onion, Garlic, Cheese Bread

Reviewed: Oct. 26, 2009
Amazing bread machine/oven recipe. I used my bread machine to do all the kneading work, took about 1.5 hours. preheated my oven to about 350 and when dough was done, I dumped it onto a parchment paper on a cookie sheet and covered with a towel to rest for about 20min (while oven warmed). cooked for about 30-35 minutes and it came out smelling and tasting just like the cheese bread from my Great Harvest Bakery back home!! Also,a few quick notes, I did as others suggested and cut my (extra sharp Wisconsin) cheddar into small cubes and added near the end of the kneading cycle on my bread machine, probably would have been okay to add at the beginning too. didn't have onion flakes so i used a few tsp of onion powder, still tasted great. Also only had two cups of bread flour so I used the last cup as AP flour and it was fine! tasted just like a fancy restaurant style bread!! thank you.
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Tofu Chocolate Pudding

Reviewed: Jun. 18, 2009
OMG! This was amazing. My husband and I are dieting and I was looking for interesting desserts we could eat, and found this. I new I would probably enjoy it as I'm a vegetarian. but my husband (who definitely is NOT vegetarian) couldn't stop raving about it, even asked to bring some leftovers to work. I did use light silken tofu, but otherwise no changes, threw it all in my cuisinart and blended put it into two corning bowls and put it in the fridge before dinner, by the time we were done and ready it was Perfect!! will definitely make again.
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Ciabatta Bread

Reviewed: Feb. 28, 2009
this was amazing. I added the ingredients in the order of warm water and yeast first with the sugar and let that sit for a few minutes to proof then I added the flour and the salt on top so that it is added in last during the mixing cycle (salt can kill the yeast if added to early). I then dumped it all out onto a floured cutting board and covered for about 15 minutes to settle, and then used a sharp knife to cut into four long loaves of bread. I was looking for a good bruschetta size loaf, and they came out so moist and fluffy, perfect! Do make sure you spritz them every 3-5 minutes and you will get nicely browned and not to crunchy outside, I also baked the smaller long loaves for only about 20 minutes. So good, will definitely make this one of my regulars!! You could add fresh herbs or garlic, I can imagine the possibilities, but its also perfect on its own. In fact, i'm going to get another piece! Yum!!
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 19, 2009
OMG!! This recipe is fantastic! I did take some other reviewers advice and added an extra 1/4 cup of flour (total added was 1 1/2 cups), added one teaspoon of Soda total and I used unsalted butter. I also chilled the dough slightly before baking. I didn't add nuts b/c we're not big fans so added an extra 1/2 cup of chips instead. I cooked them at 335F for 12 minutes each and they came out perfectly!! Some of the cookies I allowed to cool longer on the baking sheets so they weren't soo chewy (for my husband) and pulled some off nearly right away to cool them on the racks, soo unbelievably good. This will definitely be my new chocolate chip cookie.
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Building Gingerbread

Reviewed: Dec. 15, 2008
This recipe is fantastic. I usually use a different recipe to make my gingerbread house, but decided to change it up this year as I've never been thrilled with the other one. I was a little skeptical at first, but I decided to give it a go. I did as others suggested and VERY carefully measured the flour and added it into the pan slowly using a spatula. I wasn't sure from the recipe instructions when to turn off the heat so I waited until I had some of the flour in the pan and mixed in then took the pan off the heat and stirred in the remaining flour. The dough was warm, but not too hot when I went to roll it out. I used my stenciles (cut out form a cereal box) to measure the dough on parchment paper and left it directly on the pan (it's difficult to move the large pieces from a rolling board) then when they came out of the oven, I immediately put the stencil on the still warm dough and used a pizza cutter to cut along the edges that were not straight and uniform any longer, this worked great to give me uniform sides and roof pieces that baked up perfectly flat (unlike my other recipe that would bubble and give a wobbly looking house). I love this icing/cement recipe too, I only made half and put it into my mechanical icing piper and it is still not cement hard! Makes it perfect for sticking pieces onto the house and decorating!! thanks!
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Sunday Dinner Rolls

Reviewed: May 12, 2008
OMG!! These rolls are fantastic! I didn't bother to let them rise overnight, there is no need. I made the batter, using cubed chilled butter rather than oil, and allowed it to settle in the bowl for an hour. It didn't really rise in that hour, but it allowed it all to rest. then I dumped the dough onto a lightly floured surface and formed it into one big flat-topped ball and cut it into fourths using a big knife. Each fourth I moved to another lightly floured surface and patted down with my hand and a rolling pin. Although the dough was sticky, if you don't handle it too much (and a pair of gloves on your hands helps to keep it from sticking to you) and just work with the dough you can get it to be a consistently thick flat round circle without adding too much more flour. Then I used my pizza cutter to make "slices" and rolled each one up to look like a croissant. I placed them on a baking sheet with parchment paper with space between them, and covered them with a towel and let them rise for 2 hours. When I came back they were perfect and ready for baking. I took them to a Mothers day dinner and everyone wanted the recipe and wished there were more!! Fantastic, light and fluffy. I will definitely make these again. thanks.
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Ice Cream Cake Roll

Reviewed: May 12, 2008
I was worried while making this because my mixture was a little lumpy (as some other reviews mentioned) but I forged ahead and the cake came out fantastic. Mine cooked in about 12 minutes and the edges were a little hard to remove from the wax paper (probably my fault for not greasing it well enough). The only thing I would caution is to make sure the ice cream isn't melted but just soft enough to spread, mine was a little too soft and the cake basically absorbed it, so although it tasted like really yummy mint chocolate cake - there wasn't a distinct ice cream layer that I was hoping for. I served this for a family birthday party and everyone loved it! The chocolate fudge sauce was a great hit too! Definitely going to make this one again. thanks.
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Fresh Ginger Cookies

Reviewed: Nov. 29, 2007
I made this mostly exactly as written, the only change I made was I didn't have fresh ginger to grate so I used fresh ground ginger that you buy in the jar and keep in the fridge. I cut it down a little because I feel like it is stronger than fresh shaved, but maybe I wouldn't do that again. The taste was good, maybe a little buttery for my taste but certainly soft and chewy even the next day! Great combo of molasses and ginger cookie.
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