CC♥'s2bake Recipe Reviews (Pg. 1) - Allrecipes.com (10989409)

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Pumpkin French Toast Bake

Reviewed: Oct. 15, 2011
This was a really great addition to a brunch menu. It was perfectly spiced and not too sweet, but just sweet enough to not need syrup. The crumb topping is an extra special touch. I found I liked it best with just a dollop of fresh whipped cream to complement the spicy pumpkin flavor. I didn't have Texas toast and substituted a loaf of regular sandwich bread, which when cubed equaled about 8 cups. I also took the crusts off first. The only minor issue was with mixing everything in the baking dish - that caused it to stick to the dish. I would recommend stirring the pumpkin mixture in a large bowl and adding the bread cubes to the bowl to mix, then pouring it all in the baking pan.
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Cinnabun Cookies

Reviewed: Oct. 8, 2010
These cookies get 5 stars for taste, but the recipe gets a fail. This is a difficult, poorly written recipe. I would not recommend it for inexperienced bakers or people with little patience. Suffice to say if you decide to attempt it, do the following: Plan to chill the dough for several hours before rolling, and even then, it will still be sticky and soft, so roll it out between two sheets of wax paper (which is not an easy task in itself so alternatively, use one sheet on the bottom and flour your rolling pin lightly and continuously as you roll). Remove the top sheet and simply divide the filling evenly between the two rectangles, leaving none leftover for the 'dollop' (there is not a sufficient amount otherwise). Using the bottom sheet of paper to help you along, roll the dough into a tube. Wrap and let chill in the freezer for about half to one hour. Take a length of dental floss and cut the rolls into sections. Put one roll back to chill in the fridge or freezer while the other is baking. Bake on an insulated cookie sheet for 12 to 15 minutes (they will still spread to about 3 times their original size). If using a non insulated sheet, line it with parchment and bake for the recommended amount of time, or until JUST starting to get light brown around the edges(watch them closely). Leave to cool on the baking sheet for about 15 minutes and then carefully remove to a cooling rack. Good luck.
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Simple Roasted Chickpea Snack

Reviewed: Apr. 15, 2010
Here is an interesting discovery. I have made these twice. The first time, I used canned chickpeas and followed the recipe, including the baking time, and using a plain baking sheet. They were not nice and crunchy like I expected them to be, nor as flavorful. The second time, I used peas I had cooked from dry and stored in the freezer. They went straight from the freezer into the oven, on a foil lined sheet this time, and were perfectly crisp and crunchy, and much spicier.
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Kelsandra's Pumpkin Cinnamon Rolls

Reviewed: Oct. 11, 2010
This is an outstanding cinnamon roll recipe. I highly recommend this one. I followed the recipe just as it's written, with the exception of two minor additions and one omission: I added raisins to the filling and a teaspoon of orange zest to the icing. I left the milk out of the glaze as we preferred to keep it thick like a typical cream cheese icing, but don't omit it if you are looking for more of a glaze than an 'icing'. The rolls were tender and chewy with wonderful flavor. Well done on this spectacular recipe!
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Donut Muffins

Reviewed: May 21, 2010
Oh my word are these amazing! I would give ten stars if I could. They taste just like little sugared donuts, but without all the guilt. I made these as written, but chose just to coat the tops with the margarine and sugar mixture, so I reduced the cinnamon and sugar topping by half. There was still some left over, so I'll just save it to use on the next batch, which I think I'll just make right now. Make sure you spray the pans well and they will pop out very easily. Dianne, this recipe is outstanding!
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Low-Fat Cream of Tomato Soup

Reviewed: Jul. 8, 2011
This was very good for a 'light' soup and a quick, shortcut one at that. I would recommend not adding the full amount of salt though. Canned tomatoes are already high in sodium. This only needed a generous 1/4 tsp. I used honey in place of the sugar and added a tsp of Italian seasoning along with only a pinch of cloves. Be sure to temper the milk before adding all to the pot, and don't overheat the soup, to keep it from curdling. Really quite smooth and rich considering the lack of cream. It was the perfect pair for veggie & cheese quesadillas. Made a light, but filling, meal. Thanks so much for the recipe. I'll be making this again, especially as it calls for ingredients that are always on hand.
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Fruit and Yogurt Smoothie

Reviewed: Aug. 11, 2010
The flavor of this smoothie was very appealing. I changed nothing, only adding in a few blueberries. I like that it primarily uses pineapple juice rather than orange juice, which usually makes a smoothie too tart. I would recommend using frozen fruit to make it more refreshing (but additional liquid is needed if you do that). Tip* if you use very ripe strawberries, it cancels out the need to add the sugar. Thanks for sharing the recipe!
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Orange Cream Cheese Frosting

Reviewed: Sep. 20, 2010
This turned out good in the end, but needed a little tweaking. I followed the recipe, but stopped at 2 cups of sugar and 1 tbsp of orange juice. At that point, it was plenty sweet enough and adding the rest of the juice would have made it too runny. It still needed more flavoring though, so I added another 1/2 teaspoon of zest. The yield was substantially shy of 3 cups, and I can't see leaving out the 1/2 cup of sugar affecting that outcome. Good to know if you are expecting or needing the full yield. I would make this again, but may try increasing the cream cheese and using orange juice concentrate instead of juice.
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Potato Chips

Reviewed: Mar. 4, 2010
These were very yummy once I got a successful batch, and I can see where they would be addictive. WAY better than packaged chips. It did however, take two failed batches before I had success. I sliced them paper thin the first time and followed the other directions, but at the last 'go round' in the microwave they burnt. You have to watch them VERY closely as even a few seconds too long will kill them. They were also stuck to the plate, but I figured that was because they were burnt. The second batch came out just in time, but again, were so badly stuck to the plate that they couldn't be salvaged. I would have given up but I like a challenge. The third time I sliced them a bit thicker and placed them on a sheet of parchment, forgoing the oil altogether. I also sprinkled the salt on before they went into the mike. Came out PERFECTLY that time!
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Megan's Granola

Reviewed: May 13, 2011
I made this recipe to the letter save for cutting it in half. It's really good. The only thing I would change next time (and it's really because of personal preference) is letting the syrup boil a few minutes longer to make for a crisper, chunkier texture. Tip: if you like a chunky granola, boil that syrup a bit longer and don't stir the granola at all during baking. Also, let it sit until completely cool on the pan before breaking into chunks. It will harden as it cools. If you like a finer granola, stir during baking and stir again right when it comes out of the oven. Thanks for the recipe. We make a lot of granola at my house, so it's nice to have a great new recipe to shake things up a bit.
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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Reviewed: Jan. 1, 2008
At first I was skeptical about the mix of flavours in this recipe and couldn't imagine them marrying well with mussels, but it was amazing. (I followed the recipe exactly and used the fresh live mussels). Twelve out of the twelve I served it to loved it. It deserves five stars. Ingredients are easy to come by, it is quick to prepare, and is an easy one to impress with!
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Lemon Icebox Pie III

Reviewed: Jul. 16, 2010
This is actually one of my favorite summertime recipes for it's light refreshing flavor, the fact that it's an easy no bake recipe, and doesn't call for cool whip or jello. I've made it often and it's one of my most popular desserts. Seeing that it has some very mixed reviews, mostly addressing consistency and flavor, I will offer this...cans of sweetened condensed milk only come in 300 ml (10 oz) sizes around here so that's the amount I use, and it sets up quite well for me, so I would recommend using that amount only. Because the size of a lemon can vary and the recipe doesn't give a specific amount of juice, I would suggest adding the juice to taste so it doesn't get too tart. If more lemon flavor is desired, but it's tart enough, up the amount of lemon zest instead of adding more juice. To ensure a smooth filling, be sure to scrape down the bowl after beating the cream cheese, and add the milk and lemon slowly, again scraping the bowl occasionally until all is well incorporated. Finally, I have found that beating the mixture for a good five minutes after it's smooth yields a very light textured, mousse like result. Be sure to also use a 'tnt' crust if going the store bought route or it may detract from the overall flavor of the finished pie. I prefer to just mix up some graham crumbs, butter, and sugar if needed, and press into the pie plate. It isn't always necessary to bake a crumb crust.
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Apple Pie Muffins

Reviewed: Sep. 24, 2010
Amazing muffins. If you are looking for a decadent muffin to serve guests, or just as a special treat, you really should try this recipe. I made these exactly as written and I wouldn't change a thing. The crumb topping is so out of this world that the muffin itself does not need any added spices. The two were a perfect balance for each other. Moist, flavorful. Grease your muffin tins very well and fill the cups to the top as directed, and you will obtain gorgeous, huge muffin tops that hold all of that spectacular crumb topping. It took a few minutes of careful excavation to remove them from the pan with the tops intact, but letting them cool for about 10 minutes helped.
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Made-Over French Toast with Spiced Pears

Reviewed: Oct. 25, 2010
I tried to follow this recipe as written, but the bread would not fit properly in the 9x13 pan. I trimmed the crusts off and the four pieces fit perfectly in an 8x8 pan. My pears were not quite ripe enough, so I resorted to using tinned, one of which was just enough to create the two layers. This recipe was very moist and delicately spiced. The ginger was a perfect complement to the pears. We topped with the excess syrup from the pan, but I would almost consider increasing that part of the recipe as there wasn't a lot of it left. Maple syrup would drown out the nice flavor, and it really doesn't need anything else on it. One thing to keep in mind is although this technically serves four, it's really only enough for two adults, unless you are serving it with a number of other items.
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Twice-Baked Ranch Potatoes

Reviewed: Jun. 8, 2010
This would get five stars but for needing a few tweaks. For starters, the extra 1 1/2 cups of mashed potato is totally unnecessary, and just adds a time consuming extra step. The pulp alone is just enough to fill these beautifully. I used a chive cream cheese blend, and to top, I mixed the cheddar with 2 tablespoons each of parmesan and bread crumbs with a drizzle of melted butter. As we had the bbq on anyway, I just put these on the top rack while the meat was grilling, to warm them through and crisp the topping. My hubby said they tasted just like sour cream and chive potato chips and the kids just loved them too. This will be our go to recipe for twice baked potatoes from now on.
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Coconut Granola

Reviewed: Jul. 3, 2010
This is certainly a quick and easy granola recipe. I do not tend to have barley syrup in my cupboard, so I used all honey, with good results. I also substituted coconut extract for the vanilla as I was looking for as strong a coconut flavor as possible. That was a good call, as I still found it subtle, but that is personal preference. It is definitely there, not lacking. I added dried blueberries when finished, which was a nice flavor match. Thanks for the recipe.
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Apple Crisp Cups

Reviewed: Oct. 18, 2010
This is a wonderful crisp recipe and a clever idea! The recipe, followed as written, did give me some trouble though. I just could not get the crust to the proper consistency for pressing in the pans by hand, so I put it through my food processor and pulsed until it started to clump. If you don't have a processor, then I would recommend softening your butter to at least room temperature before cutting in. I might even try that next time, as it was a fiddle trying to get that much volume of crust through my processor (I did it in two batches ~ I also might reduce the crust mixture next time as I had one cup left over after the final topping). I ended up short of apple filling by one whole pan, so it might be helpful to know how many cups are needed for the recipe instead of number of apples. Chopped pecans would be a wonderful addition to the topping. Thank you for sharing the recipe with us.
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Banana Nut Oatmeal

Reviewed: Mar. 5, 2010
I would love to give this 5 stars for everything else, but made as written, it is exceedingly sweet, too much even for this sweet tooth. I could only eat half the bowl. I will make this again, but cut the honey way down, or use a bit of maple syrup instead. Ripe bananas are pretty sweet to begin with, so 3 tbs of honey takes it too far. Also, use ground flax instead of flax seeds, as the nutrition benefits of flax are only released when the seeds are ground. Steel cut oats can be adapted to this recipe. Keep a parcooked container of steel cuts in the refrigerator to use in place of the quick oats. Still cook as directed and they will turn out great. I love the combination of banana and walnuts in this recipe. Flavor and crunch! Thanks for sharing, Sunshine7!
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Mango Blueberry Muffins With Coconut Streusel

Reviewed: Jun. 17, 2010
Run, right now (don't walk) to your kitchen and make these muffins. I scooped this recipe and I couldn't wait to get into the kitchen to make them. They did not disappoint. Full of flavor with a wonderful, moist cakey texture. The blueberries and mango held up perfectly within the batter and the combination of the two is a match made in heaven. But it doesn't stop there. The coconut streusel is the 'icing on the cake' that takes these muffins over the top. I followed this recipe just as written, with no adjustments at all, save for making them a batch of 12 rather than 16 (I like to overfill muffin cups). Served them for breakfast this morning and the kids wondered what they had done to deserve such a treat :D Thanks for a brilliant recipe, geranium.
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Jalapeno Bread II

Reviewed: Dec. 8, 2011
I followed this recipe save for using my Kitchen Aid mixer as I don't have a bread maker. I also used chopped pickled jalapenos. The cheese cubes blended and melted beautifully throughout the dough during kneading and combined with the jalapenos to create breathtaking flavor. Be sure to only use good quality, full fat cheese for best results. I am so in love with this bread recipe! Insanely delicious!
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