CC♥'s2bake Recipe Reviews (Pg. 2) - Allrecipes.com (10989409)

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Dressing for Potato Salad

Reviewed: Sep. 15, 2012
Zesty and flavorful, not too sweet. Use sweet chili sauce over ketchup, red onion and grainy Dijon mustard. Definitely make ahead and let the sauce sit for flavors to develop, then mix with potatoes when ready to serve.
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Bodacious Broccoli Salad

Reviewed: Sep. 15, 2012
Very flavorful. I added in some halved cherry tomatoes for more color. Also cut the recipe in half (12 servings is a lot) and used real bacon bits and bagged, precut broccoli for convenience.
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Photo by CC♥'s2bake

Maple Walnut Zucchini Squares

Reviewed: Sep. 14, 2012
Great maple flavor and I love the interest the chips and nuts add. I doubled the recipe and baked in a 9x13 pan for 30 minutes. Very moist but denser than the cake-like texture I was expecting as described....very good all the same. I topped with the maple buttercream from "New Duchess Spice Cake with Maple Buttercream" recipe from this site, which was the perfect complement and made just enough for this recipe.
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Lemonade Brownies

Reviewed: Sep. 8, 2012
These were really good. The lemonade powder gives them a super tangy flavor. They have a dense, chewy brownie-like texture.
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1 user found this review helpful
Photo by CC♥'s2bake

Key Lime Ice Cream

Reviewed: Aug. 31, 2012
I made this recipe as written, with the exception of omitting the 2 eggs, just using the yolks. The texture was beautiful ~ creamy, smooth and rich. My only issue was with the level of tartness. I would reduce the lime juice to 1/2 cup and also add a good pinch of salt.
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3 users found this review helpful
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Cheesy Potato Pancakes

Reviewed: Aug. 26, 2012
I found this recipe looking for a way to use up some leftover boiled potatoes. It didn't quite fit, as it calls for uncooked shredded potatoes, but I decided to wing it anyway, just mashing the potatoes. Glad I did, as these were delicious. Otherwise, I followed the recipe and would only change it by adding some fresh minced onion next time.
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12 users found this review helpful
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Vanilla Ice Cream VII

Reviewed: Aug. 22, 2012
This was my first experience making a custard based vanilla ice cream recipe and I must say I was very pleased with the results. I took a hint from comments on the 'eggy-ness' though, and only used 3 egg yolks. I could absolutely taste them, so can only imagine what it would be like with all 10, lol. It seems to me the amount of yolks has more to do with the taste than anything else as it turned out great, texture-wise, despite only using 3. Rich, smooth and "very vanilla" even without the extract, which I forgot to add in. I would just add a good pinch of salt next time, or perhaps reduce the sugar to 1 cup. I did not strain the mixture as it didn't seem to need it, plus it looks appealing with the vanilla seeds in there. I also swirled in a 1/4 cup of raspberry puree when finished. Absolutely amazing!
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Soft Spread Butter

Reviewed: Aug. 17, 2012
While I do like this in place of the store bought 'Spreadables' I usually buy, I find this recipe has too much canola oil. I had an issue with the oil separating out of the butter too quickly even before reaching room temperature, leaving an oily mess. I reduced it to a 1 to 1 ratio the next time and it is still soft and spreadable, but eliminates the problem.
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4 users found this review helpful
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Blueberry Buttermilk Coffeecake

Reviewed: Aug. 16, 2012
Fantastic! Tender, moist cake and spectacular crumb topping, though it definitely needs cinnamon added to it. I follwed this recipe just as written and wouldn't change anything else though. Be sure to use the real deal buttermilk or you may be disappointed in the results. Substitutes will yield a substandard result. This recipe makes a lot so it's great for a crowd, and absolutely worth sharing.
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2 users found this review helpful

Baked Oatmeal II

Reviewed: Aug. 16, 2012
I made two small adjustments to this recipe. I used coconut oil in place of the butter and I reduced the sugar by half, thinking that if I'm drizzling this with syrup, I don't want it too sweet. But after tasting it without syrup, I found it to be perfectly sweet for my preferences (I'm a sweet tooth) and flavorful enough not to need syrup at all. It was light, fluffy and crumbly, kind of like a very soft granola, but tasting just like a bowl of oatmeal should. All it needs is a handful of nuts tossed in for further nutritional value. Great recipe!
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Chocolate Cheesecake

Reviewed: Jun. 25, 2012
This is a classic chocolate cheesecake recipe. It is very rich so plan on serving small slices! It also doesn't need a thing in the way of accompaniment, unless you count a simple garnish when plating. The directions for this recipe are a little lacking, so for beginner cheesecake bakers, a few tips. Be sure to have your cream cheese and eggs at room temperature. Add the eggs one at a time and beat on low speed only until each is just blended, stopping to scrape down the bowl before adding the next. Over beating at this stage will ensure a cracked top. Another sure fire way to avoid a cracked top is to leave the cake in the oven when finished baking, with the heat off and the door ajar, until oven is cool. Then refrigerate.
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20 users found this review helpful
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Buttermilk Oatmeal Muffins

Reviewed: Jun. 25, 2012
I made this recipe as written, then took it a little further and added a tsp of cinnamon, some chopped pecans and golden raisins, for some delicious breakfast muffins. Tender yet hearty, and flavorful. Use the real deal buttermilk for best results. The substitute milk/vinegar or lemon juice will be a very poor stand in.
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2 users found this review helpful
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Milly's Oatmeal Brownies

Reviewed: Jun. 19, 2012
These were very popular with everyone who sampled one. They seem more like an oatmeal bar cookie than a brownie, though. I added some chocolate covered caramel morsels which took these over the top. Definitely choose add-ins of some sort as they would be rather plain without.
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2 users found this review helpful
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Slow Cooker Chicken Stroganoff

Reviewed: Jun. 4, 2012
This is really a simple, easy dish, and has great flavor. I use either butter or olive oil rather than margarine, though. I also use home made soup and dressing mixes, both of which recipes for can be found on this site. Not changes the recipe needs, per se, but it's nice to be able to control exactly what goes into the food you're eating.
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1 user found this review helpful
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Sand Art Brownies

Reviewed: May 29, 2012
This is a great mix. I used some brightly colored candy coated chocolate morsels for color, and butterscotch chips. I would layer those in a little differently next time for a better effect. I also made a batch for my family to test the mix out and they are really good brownies. Sweet, dense and chewy just like any good brownie should be!
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2 users found this review helpful
Photo by CC♥'s2bake

Cinnamon Brownies

Reviewed: May 19, 2012
These were popular with both the adults and kids and did not last long. They are not overly sweet and the mocha cinnamon flavor makes them interesting and unusual. The texture was not what I was expecting as several reviews refer to them as being fudge-y, which was not my experience. They are on the lighter, cake-like side when fresh and are best made a day ahead as they become slightly more dense and chewy a day old. They could easily take a brownie frosting, but the dusting of powdered sugar was nice. Cinnamon Coffee Frosting from this site would be a great choice for this brownie.
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5 users found this review helpful

Pico de Gallo

Reviewed: May 19, 2012
Some really liked this, but I wasn't so keen on it. It was missing a lot. I would juice the whole lime and increase the cilantro, adjust the garlic to 2 or 3 whole fresh cloves (leave out the granulated) and add the whole jalapeno. There is no heat whatsoever.
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12 users found this review helpful
Photo by CC♥'s2bake

Easy, Eggless Strawberry Ice Cream

Reviewed: May 17, 2012
I followed this recipe save for using 2% over whole milk as we prefer a slightly less rich ice cream. I especially love the vanilla extract in this recipe as it provides a rich vanilla base that complements the strawberry beautifully. The recipe makes a large quantity but rather than cut it down, I simply refrigerated the remaining portion and processed it the next day. Now we have a full 4 liter pail of this delicious ice cream to enjoy for days!
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7 users found this review helpful

Refried Beans Without the Refry

Reviewed: May 13, 2012
These are so fabulously delicious my family were spooning them straight out of the pot before I even got to mashing them (they create the most amazing aroma while cooking and had everyone's mouth watering all day long!) I took the hint from a few reviewers and used chicken broth as the cooking liquid, while reducing the salt to 1 teaspoon. That made for a knockout broth. I wouldn't want a single bit of it to go to waste and since this makes such a big batch, next time I plan to serve the beans and broth over rice first, saving the leftovers for mashing. I had no idea home made pinto beans were so delicious!
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8 users found this review helpful
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Chicken Chimi in the Oven

Reviewed: May 13, 2012
The hint of cinnamon gives this recipe an interesting twist. It's just enough to be subtle. The chili powder makes a very strong statement so cut back on that a bit if you prefer a little less heat and intensity of chili flavor. Don't bother with adding the water and the extra step of pureeing the sauce as it's not necessary and will just create more clean up. There is also no need to secure the rolls with toothpicks nor turn them while baking. Just roll and bake - they turn out crispy all over and won't fall apart.
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31 users found this review helpful

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