jenncc's Reviews
60 recipe(s) reviewed. Showing 1 to 50Sort by: Title 
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Website: food52
Such a wonderful cake for minimal effort! I did use lemon zest rather than orange, and incorporated it into the sugar with my fingers. The texture was moist but not heavy and the flavor was subtle with the perfect sweetness.
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This is a very good thumbprint cookie recipe and a nice change from the usual jam version. The flakey salt on the chocolate is a great touch. The cookie itself is tender but holds it shape nicely, although I did have to lightly push the "thumbprint" in again during baking. I did add almond extract.
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This was a great basic recipe with lots of room for variations. I added fresh herbs, half sliced white and cipollini onions and mushrooms towards the end of the cook time. The meat was fall apart tender (but not disintegrated) and the veggies produced a wonderful gravy without adding thickener. Cooked in the oven at 300 about 4 hours for a 2.5 pound roast.
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Loved this. I didn't get as much of salty hit as I expected (from the reviews I read) but none the less delicious. I doubled the recipe and made them in bar form in 9 x 13 metal pan.
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I have never been to a Brazilian Steakhouse but apparently these are often served with the meal - which makes me entertain the idea of going to a Brazilian steakhouse... These are joyful little popover-like breads that are dangerously easy to throw together. They're light, just cheesy enough, and went great not only with pot roast, but also with chili the next day. I even had one with raspberry jalapeno jam for a snack.
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This is delicious and decadent without being overly sweet. I used pecans instead of peanuts and added cinnamon to both the streusel and the cake. I took my banana bread out at about the 40 minute mark but it could have come out a few minutes earlier for the gooey center the author talks about.
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A little fussy but what else do I have going on right now??
It is moist, delicious and the brown butter / bourbon add great depth of flavor to this loaf. That said, I had about 3 tablespoons bourbon left in the bottle (recipe calls for 1) so I used that (what would I do with 2 T. bourbon anyway?). The sauteed banana pieces were nice but next time I may add another 1/2 banana to the pan. To minimize the dirty pans I browned my butter, then toasted my pecans and lastly sauteed my bananas in the same skillet. This banana bread does not rely on spices for flavor, which I thought I might miss, glad to say this loaf didn't suffer from it due to the nice caramel/vanilla notes and great banana flavor. As with many banana breads this one is even better the second day.
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These are delicate, soft rolls with just a hint of sweetness. I used Red Kuri squash and they were moist and delicious. The brown butter honey spread is a great addition. These are no where near as sweet as cinnamon rolls or morning buns and very versatile as they can even been used for a savory sandwiches/dinner rolls (with out the honey butter) or a tasty breakfast with coffee.
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I love all the ingredients in this, however, I felt the pomegranate molasses overpowered the browned butter and the sumac (which I was very generous with). I did not stir the granola since I prefer it chunky, and it was done in around 35 minutes. This was crisp, not too sweet and will hold up well in milk.
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Tasty and light. Enjoyed this version of buckwheat granola with minimal sweetener - banana and 2 T. maple syrup- and a good dose of nuts.. I used pecans, hazelnuts and cashews and doubled the cinnamon. I soaked my groats overnight, dried them on paper towels and it was still good and crunchy. Also added an egg white to get a "clumpier" granola.
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This had very good flavor and texture. Mine needed about 10 minutes more in the oven.
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I am not a big chocolate chip cookie fan but these were well received by everyone who tasted them. I made them a bit larger than called for and used the lesser amounts of sugar. Unfortunately I only had semi-sweet chips but because this isn't a super sweet recipe to begin with they came out fine. Be sure to take them out at the 12 minute mark even of they seem under baked. I added walnuts.
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This is a winner! Super quick and easy as long as your chicken breast aren't thick. I had to cut mine lengthwise to have them cook evenly. The sage is great! I added a couple whole smashed garlic cloves to the sauce.
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These are addictive! Crispy outside, soft and tender inside these have a nice flavor and go with many different things. I have had them alongside soup or salad and you can easily play with the flavors. The recipe calls for cumin which I was pretty generous with, but would also be great with cayenne, rosemary, or good dose of black pepper.
Mine didn't keep their crunch very long but I think I could crisp them up in the oven. Loved the sumac sprinkled on top.
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I really enjoyed this salad! It's hearty enough as a stand alone meal but could also be a side or topped off with tofu or chicken. Love the tang and spice of the dressing and it def doesn't hurt to make extra.
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Though I am sure this would be great with lamb, I used this sauce as both a marinade and a dressing for skirt steak. It was very good but a bit "sharp" with the red wine vinegar and the lemon juice - next time I will skimp on the vinegar.
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These were a favorite on the Christmas Cookie platter. I mixed mine by hand easily and stuffed some with peanut butter filling. I was pleased with how well coated (w/ powdered sugar) these stayed, giving them a really nice snowy/crinkle look. They needed about 11-12 minutes in the oven and were perfect chewy/crisp.
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These were rich and sweet! I went with peanut butter chips since mine seemed a lot less sweet than the white chocolate chips I had. And because I was bringing peanut butter into the picture I decided to go with lightly salted peanuts for the nuts. These came together quickly and went into the pan without a hitch. Once done (cooking time was right on) I allowed them to cool in the pan as instructed. My disappointment came when I removed them from the pan and sliced into squares, discovering the underside to be way too greasy! I couldn't tell if the whole thing was a mess or just the bottoms (meaning I may have overly greased the pan?) . The flavor was great but oil + cookie does not equal delicious. Luckily (and miraculously?) these went from a 2 star to a four star by just allowing them to stand on a wire rack for an hour or so. Not sure where all that oiliness dissipated to but everyone was pleased with the final result. Magic.
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These were good but came out much stiffer than my usual (back of the bag) recipe. Still great hot off the skillet though.
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This is a really good pancake recipe. The cakes come out tender and delicious. A little hard to flip (they are fragile) so keep them small. I served with maple syrup and skipped the berries.
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These have been on my "To Make" list for a while and I wish I had made them much, much sooner! This recipe makes the most of 5 simple ingredients- butter, cream cheese, sugar, flour and salt. They come together quickly and no chilling time required. I stuck to the recipe, other than an extra minute or two in the oven, and was rewarded with a heavenly cookie. The texture is creamy on the inside with a little tang from the cream cheese, and the edges crisp to a lovely golden brown creating a wonderful contrasting flavor of caramel. This is a divine, simple cookie and my current favorite!
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This is an excellent option when you want deep dish pizza in a hurry. The dough has good flavor and is very easy to work with. I would say this makes more than enough for the 9x13 called for, and could possibly fill a half sheet without sacrificing the thickness of the crust. I opted for cast iron, using a 12 inch and an additional 6 inch, and it was still a very thick crust. Next time I may add more oil/fat to the pan to achieve the crisp, buttery crust of my favorite deep dish pizzas. The author includes links to several versions of her dd pizzas. I followed her recommendation of toppings and cheese before sauce, adding pepperoni, mushrooms and jalapenos. I will continue to use this dough but allow for a longer (cold) ferment when I have time.
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If I am comparing this ice cream to other lemon ice creams I have made (including Super Lemon Ice cream from Allrecipes and Jeni's Lemon) I would say this is good. If I am taking into consideration the ease and simplicity of the recipe it is great! All you do is whisk the ingredients together and freeze, giving 1 stir about 2 hours in. The flavor is light and refreshing and the texture was better than expected. It does get a bit icy and I usually leave it to thaw several minutes before scooping. All in all this satisfied my craving without having to chill my ice cream canister or dirty too many dishes.
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This is wonderfully simple and delicious cake. Has a crisp crust from the sugar lined baking pan, moist interior crumb and a rich vanilla flavor. I served it with a strawberry sauce and ice cream.
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Really enjoyed these cookies! They had soft centers and crisp edges and the cinnamon flavor was just right (although I may have been a tiny bit generous w/ it). They come together quickly and although the dough is very soft it is workable (and no need to roll). They didn't spread nearly as much as expected and baked up (to my liking) in 6 minutes. I allowed them to cool completely on the pan for 30-40 minutes and texture was perfect. They were perfectly domed and once I gave them a smack on the counter the cracks were just as the picture.
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Simple and delicious. I may have over mixed during the first 2 minute mix, because it took a while for the olive oil to incorporate. It just kind of sat on top of the surface of the dough until adding a bit of the water and broke up the dough with my hands. The loaf rose nicely, had great flavor and a very soft tender crumb. This recipe uses potato flakes (or potato flour) rather than mashed potato. Next time I may add the oil sooner or with the other wet ingredients.
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Halved this recipe for one terrific loaf. I used my stand mixer and instead of braiding the loaf I divided into three pieces for a segmented "bubble loaf". Great for sandwiches, toast even french toast.
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I was skeptical but decided to try it - and so glad I did! It was delicious! Creamy but not heavy and the perfect compromise between red sauce and Alfredo.
It is quick and simple, and all ingredients I keep on hand. The recipe did say to cook the garlic first then add onions - I believe this can leave you with burnt garlic, so I always cook onions for a few minutes before throwing in the garlic.
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These were tasty! I made the dough rolled into a a log and placed in the freezer until needed. Once thawed for 15-25 minutes, slice, make a small well and filled with apricot-jalapeno jam. A savory, spicy, sweet bite.
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A little more work but def a great biscuit! Flakey and tender with a rich, buttery flavor these are great with either sweet or savory. The crispy edges are my favorite part.
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I needed a vegan recipe so this fit the bill - the fat is vegetable shortening and there is no milk. These are very similar to other tortillas I have made (flour, baking powder, fat) and they came out very good, if not a little stiffer and thinner than my usual (Homesick Texan's San Antonio Style). The real difference here is the use of cake flour and a tortilla press. I had never used a tortilla press for FLOUR tortillas, always just rolled them out as I had seen growing up. The press was helpful in getting a more perfectly round tortilla but I still rolled them a bit to make them large enough for a decent sized taco.
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These are easy to put together, they rise overnight and bake up beautifully. Not too sweet, nice and cinnamon-y. For the icing I added some Fiori di Sicilia and a little cream cheese.
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This was a quick and simple side for roast chicken. I subbed pine nuts for walnuts.
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This comes together easily, though my sugar did take a few minutes longer to crystalize. I made a very small batch with ginger left over from making chai. Simple formula - equal parts ginger and sugar, plus some water. I prefer my ginger sliced a bit thicker than suggested, giving each piece a higher ginger to sugar ratio.
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I have never had the Panda Express version but this was very tasty! I made a mess (several bowls, greasy stove top, etc) but we really enjoyed this meal. Served with steamed broccoli and rice.
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Used cherry jam which paired well with the almonds - not too sweet, really delicious and super simple!
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Great one pot meal - comes together easily and great flavors. I used chicken thighs and they cooked in about an hour or so. Followed the advice of another reviewer and threw the potatoes, tomatoes and herbs/spices before adding the chicken since it needed to be on top anyway. I did give the chicken a final sprinkle of red pepper flakes and a dose of olive oil just before baking. Crisped the skin under the broiler for a few minutes. I did not have the white beans on hand but I'm sure that would be delicious
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I have made this soup many times - needless to say I think it's pretty great. I do add a bit spice, either more Sriracha, add jalapeno or top with some chili oil. I usually opt for the lesser amount (1/3 cup) of rice vinegar.
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This makes a great desk side lunch, as well as holding it's on an elegant supper menu. I did add sliced garlic - otherwise stuck to the recipe using thyme, red onion and ricotta. Perfect with crusty bread or a slice of focaccia. There is plenty of oil in the pan after the braise, so I sometimes spoon out a bit of the oil, throw it in a frying pan and fry up an egg for topping - so delicious.
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These were delicious! The dough comes together quickly and is very easy to work with and the filling is genius. My only trouble may have been due to blah blueberries - I didn't get that jammy blueberry goodness that others reported. Mine were very moist, just not as flavorful as I had hoped, again this could simply be the fault of the berries. The glaze helped give these a little more zing, don't skip it, especially if your not using the best berries.
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This is a nice spiced cake that greatly improves the humble persimmon. Not being a fan of persimmons, I did not expect much but as the cake baked and the smell of spice and maple wafted through the house I started to get interested. The presentation was beautiful, the cake was tender and moist and the flavor was excellent. Perfect for an autumn celebration.
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This was a creamy, rich and delicious filling! I will admit I added a tiny bit of cloves and since I used the whole can of pumpkin (a little more than the recipe calls for) I upped the other spices by about 1/4 teaspoon each. I realize the star of the show here is suppose to be the caramelized pumpkin and I do believe the extra step made a difference in the rich flavor of the finished pie, however I really enjoyed the extra spice. I did have to cook this about 10-15 minutes longer to get it properly "set". Really great pie!
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I love the texture of these cookies - chewy, with crisp edges! After reading the reviews (mostly positive) I took note of a few complaints about these lacking flavor. I added chopped almonds and vanilla and I thought the flavor was great. Granted, I am sure butter would be wonderful, but I also think the texture may be affected, and of course they wouldn't be vegan.
Update: this calls for way too many chocolate chips! I used 1/2 and it was plenty.
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This was fast and tasty. I may make this again adding chickpeas and some other veg. or tomatoes. I used a good white wine vinegar but still found it a bit harsh.
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I think this could be really great but 45 seconds in my microwave with the baking powder made this a bit too dry. Next time I will probably not add the b.p. for a more fudge like consistency.
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This is comfort food! Lovely recipe/technique for any beans. I love cannellini with sage and garlic, as called for, with a drizzle of pesto or olive tapenade. I categorized this as a side but a bowl of these with a slice of crusty bread makes a very satisfying meal.
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This is a simple, delicious loaf of bread. I subbed more barley flour for the rye (or wheat) and was short on milk so I threw in some thinned yogurt. Slightly sweet with a nice even crumb and a crunch here and there from the rice, this makes a perfect sandwich bread. I did not add herbs or spices as I wanted a blank slate for pb and j, french toast etc.
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Sbrisolona Take Two... I made David Lebovitz's recipe earlier this week and thought I would try this one to see how they measured up. Both were delicious and very simple to put together. Both call for butter (softened in this recipe), flour, egg yolks, almonds, orange zest and sugar - this one uses granulated only while DL's recipe used a little brown sugar for "a toffee like flavor". The biggest difference is that DL calls for cornmeal while the author here admits she is not a fan of the cornmeal crunch, and subs semolina flour. Also DL used a little of both vanilla and almond extract. This recipe calls for anise and David only makes a suggestion of it in his cooking notes - I used anise in both batches and would highly recommend. I am definitely in the cornmeal crunch camp as well as that extra hint of almond from the extract, so, flavor wise I prefer DL's. However this one was more uniformly crunchy (not as soft in the middle as DL's recipe) perhaps because she uses no brown sugar, which tends to give baked goods a little more chew/moisture. Would I sacrifice the "toffee flavor" for a crisper cookie - yes but I would also include the extracts and cornmeal.
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This is an easy and delicious recipe for flank, hanger or skirt steak. The marinade/sauce is terrific! I used it on avocado, asparagus and thick slices of bread that we threw on the grill. Will certainly be making this again soon.
4/8 I make this again and again. I especially love it served with grilled portobellos.
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Loved these! These don't look like much but were the tastiest cookie on the cookie tray this Christmas. Different enough from the usual spice/molasses cookie to shine, but with the same satisfying warm spices and chewy texture.
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