JENNYB5149 Recipe Reviews (Pg. 1) - (18863527)

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Ghirardelli Chocolate Raspberry Cheesecake Hearts

Reviewed: Feb. 14, 2011
This recipe is exceptional! I felt like a top chef winner after making it! To all the questions re: is 4 oz enough? Yes, it is. Having said that, I did add a full 8 oz pkg of cr.cheese b/c I never know what to do with the left over cr. cheese. The dark choc is so rich, it really overpowers the cheese flavor so I don't think it matters if I used 4, 8 or 24 oz of cr. cheese because the chocolate flavor really comes through loud &clear! As a previous reviewer suggested, I placed a piece of buttered parchment paper in the bottom of my 13x9 pan & it came out like a dream. No sticking or crumbling. In fact, the pieces came out with the cookie cutter! I found that rinsing the cookie cutter between pieces helped reduce the problem I was having with the cake sticking to the cutter. I might try buttering my cookie cutter in the future. Also helpful was using a meat tenderizer (basically a glorified hammer) to gently tap on the cookie cutter once placed on the cake & pushed it down as far as I could by hand. It really helped cut through the crust. Like many people, I could not find chocolate graham crackers so instead, I used a package of oreos with the middles scraped out & omitted the sugar in the crust the recipe calls for. I also reduced the butter in the crust to 5 T. to avoid the over greasiness mentioned by another reviewer. This is a 5+ star recipe & I plan to use it year round. Maybe star shapes w/white choc ganache & blueberries atop the raspberry coulis on July 4th.
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16 users found this review helpful

Wild Rice Pecan Waffles

Reviewed: Dec. 25, 2009
This recipe is a 10 star winner! I work with a native American tribe in Wisconsin; people who KNOW wild rice and more ways than I could ever hope to know about preparing it I've shared this recipe with several of my tribal clients and every single one has loved it, often times making plans to go home and prepare it for their family members asap. I think that speaks volumes to the caliber of this recipe! I have made only one modification in this recipe. I've substituted dried cranberries for the nuts in order to incorporate more traditional native foods into the recipe. It is amazing with cranberries. The cranberries add just the right amount of sweetness that syrup is almost unnecessary. But with real maple syrup these waffles are heavenly! A few things I've learned through trial and error: fold the egg whites in at the last possible minute before putting the batter onto a hot waffle iron. This helps keep the waffles light and fluffy. If you prepare the batter with the egg whites too soon in advance, the egg whites tend to flatten and you end up with a heavier, denser, less desirable product. Also if you can get it (and you can order it online) use real wild rice harvested from a lake not the mass produced paddy cultivated wild rice that is usually sold in grocery stores. The difference is well worth the effort in terms of taste and texture. I guarantee once you've tried "real" wild rice you will never go back to that generic paddy risen stuff!
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24 users found this review helpful

Sweet Onion BBQ Burgers

Reviewed: Jan. 17, 2008
I made this recipe last week for myself and the boyfriend. We both agreed that this burger tastes better than some of the burgers we've had out at restaurants. I liked the addition of smoked gave the burgers that extra touch of the "something special" that made these stand out from an ordinary burger. The grill ran out of gas so I fried them up in a frying pan on the stove and they still tasted great. Very moist and the sweet onions were to die for! I only used one onion and had more than enough onions. Two probably would have been too much. Unless you like your burger sitting in a puddle of sauce, you can cut the bbq/mayo sauce recipe in half. I still have a container of it sitting in my refrigerator (tasted great on the bbq chicken sandwiches I made last night though!)
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6 users found this review helpful

Chicken Enchiladas V

Reviewed: Nov. 29, 2006
This recipe is very good and easy to make. I think I got the biggest compliment last week about it boyfriend and I went out to eat at a local, well-known Mexican restaurant. He ordered the he pushed his half finished plate away he told me "your enchiladas are better"! I have made a few modifications to the recipe to suit my tastes. Instead of the cream of chicken soup, I use Campbells Nacho Cheese or Southwestern Cheese soup. I add a jar of medium or mild green chile salsa to the sour cream/soup mixture for texture and spice. Instead of chopping the chicken for the filling, I shred it and add a few tablespoons of the sour cream/soup mixture to moisten the filling, otherwise it tends to be a bit dry to me.
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407 users found this review helpful

Glazed Mint Brownies

Reviewed: Nov. 29, 2006
I brought this brownie recipe to Thanksgiving where people really liked it even if it wasn't as pretty as the brownies in the picture with the recipe. I used a 8x8 pan because I couldn't find my 9x9 pan and the brownies were plenty thick and moist. I had problems with the glaze...for me it turned out more as a mushy, grainy chocolate ball consistency then a glaze. I think I heated the chocolate too long. 3/4 teaspoon mint extract seems like a lot as it produced a VERY strong mint flavor in the filling that I thought would be overpowering but when eaten with the chocolate brownie, it balanced nicely. But, if you don't like a very distinct mint flavor and would like it to be more subtle, you might want to try cutting back the extract to 1/2 tsp.
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17 users found this review helpful

Cheesecake Brownies

Reviewed: Nov. 20, 2006
This recipe is fantastic and best of all EASY! In my family, I've gained the reputation as being the one who brings the sweets to family gatherings. But, this time, I was too tired to make the usual multi-step bars and brownies, so looking for something easy and quick, I decided to give this one a try! I made these for a Memorial Day get together in May and again for the annual 4th of July barbecue. Holy cow were they fantastic! These were sooo moist and they couldn't get any easier to make. These got lots of A++ reviews from my family and friends. I'm going to let them keep thinking I slave all day in the kitchen to make these wonderful brownies - but really I'll know the truth! ;-)
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4 users found this review helpful

Reese's® Peanut Butter and Milk Chocolate Chip Brownie Bars

Reviewed: May 8, 2006
I made these to bring to a labor day celebration with my boyfriend's family last fall. This was the first time I was meeting his parents and was hoping to impress them with some awesome brownies (hey, I'm not above using chocolate as a bribe!) His mom is a fantastic cook and I figured if nothing else, I could only hope to make something that was passable but never surpass anything she could make. These brownies were a hit! His family has requested I bring these to several other family gatherings since then. And, his mother asked me for the recipe since his dad and brother could not stop eating them! If this recipe can pass the boyfriend's mother test, then you know its good! I followed other user's tips and cut down the baking time, added some chocolate chips to the brownie batter and scored the brownie layer. I have a huge sweet tooth so I wasn't too careful with measuring the peanut butter and chocolate chips that go on top and threw on a few extra handfuls for good measure. It worked well!
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5 users found this review helpful

Special Dark® Fudge Truffles

Reviewed: Feb. 22, 2006
I made these for my boyfriend - a dark chocoholic - for Valentine's Day. He loved them and couldn't stop eating them. He didn't believe me when I told them I'd made them myself. He said they looked "professionally made". I finally had to take him to my house and show him the dirty chocolate covered dishes in my dishwasher to prove to him I made them. I went a little crazy. I divided the chocolate/cream mixture into 3 bowls. I added mint extract to one batch, almond extract to another and left the third plain. I put a whole almond in the middle of some of the truffles as I rolled them. I dipped some in milk chocolate, some in white chocolate and drizzled them with the opposite color chocolate. Some were rolled in ground almonds, others had chopped nuts sprinkled on the top immediately after being dipped in chocolate, others were rolled in powdered sugar, cinnamon, or cocoa. Use your imagination - this recipe is really hard to screw up! Be careful when rolling the truffles into balls, though. Those suckers are slippery - I dropped the first few on the floor until I got the hang of it. Be prepared for a chocolatey mess on your hands but a LOT of fun!
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7 users found this review helpful

Lemon Poppy Seed Dessert Cake

Reviewed: Aug. 5, 2004
This cake is fantastic! I went searching for it to make for mother's day (lemon poppyseed is a favorite of hers). I normally dislike lemon anything and even I loved this cake. It was hit with the whole family. My mother liked it so much she made it the next week for her card party and has requested it for her upcoming birthday. It is moist, light and lemony. As a previous reviewer wrote - don't be alarmed when it shrinks. It will shrink significantly, but don't worry, you will need the room for the filling and topping.
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26 users found this review helpful

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