jenncc's Reviews
57 recipe(s) reviewed. Showing 1 to 50Sort by: Title | Date | Rating 
Website: King Arthur Flour
These are delicious - tender crumb, great delicate butter flavor. I was able to make these ahead and freeze until ready to use (I let them thaw on counter before baking).
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This is a beautiful, pale yellow, sweet and airy loaf of bread. It is great as is, toasted, sandwiched (pulled pork anyone?) and makes amazing french toast! If you like Kings Hawaiian Bread you'll like this.
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These were crisp and spicy. They keep really well and were enjoyed by all.
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I've made baguettes before with decent results but these were wonderful - crispy crust, tender crumb, nice flavor. Really easy and delicious!
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These were simple to make and came out great. I made the dough thru the first rise and froze. The night before baking they thawed in the fridge overnight and moved to the counter to rise the morning of. Great flavor and wonderful pillowy texture.
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Moist tender crumb with a bit of sweet from the dried fruit and tang from the sourdough. As promised this loaf makes an EXCELLENT grill cheese sandwich! I strayed a bit from the recipe by using dried raspberries (instead of raisins), a medium (rather than small) apple and added some chopped walnuts. Truly delicious.
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These were great - crisp tops, soft centers, buttery and beautiful. Mine needed a little longer in the oven than the recipe calls for and unlike others report in the reviews, mine did get a nice golden color. I did not use the paprika but I did sprinkle coarse salt over the tops. I used sourdough discard along with commercial yeast (as the recipe calls for) but I think they would be fine with just a vigorous starter.
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These are great - soft and pliable with just the right amount of stretch. I got 12 good size (taco) tortillas out of this. I used exactly 200 grams warm water and shortening for the fat. Will be making these again.
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These are soft with a beautiful color and tender crumb. Really great and easy to throw together. Starting with a roux and a little more milk and sugar than my usual rolls these bake up light, airy and slightly sweet. I made 6 rolls and 2 hamburger buns (instead of the 8 rolls). The buns were baked in molds for around 13 minutes at 375. The rolls were shaped and placed in 6 inch cake pan after initial rise, given an additional 10 minute rise once in pan, then well wrapped, placed in a freezer bag and frozen for Thanksgiving.
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This is decadent without being cloying or rich. I love the custard like center and the hint of sweet cinnamon crust on top (I put my cake under the broiler for about 1 minute after sprinkling with cinnamon/sugar topping). I used ricotta and subbed fat free greek yogurt for the sour cream. The success of this cake really relies on how good your berries are - mine were ripe and juicy which made for a delicious, tender cake.
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I thought I had maple... I didn't, but I did have honey so I used that. Came out great. Will make it with maple next time. Moist with a really nice crust.
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Wonderful rolls - light, airy texture and delicious buttery flavor. These will be on my Thanksgiving table!
Update 11/2023 These have been my go to rolls for several years now. This is a sticky dough and I find it best to make in the kitchen aid, refrigerate overnight for the first rise, and shape (into 60 gram rolls) the next morning after an hour or so on the counter. This not only improves the flavor but also makes them much easier to shape. Always a crowd pleaser!
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Simple and delicious basic recipe. Served them with lemon sugar or chocolate. I halved the recipe for 10 small to medium size crepes.
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Great recipe with lots of possibilities. These scones came out flaky and tender with crisp edges. I used half and half, incorporating cheddar, jalapeno and chili powder for flavor. Made these a little larger (9 scones instead of 12), and adjusted my oven temp to 400. Great on their own or as a delicious base for breakfast sandwiches.
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This is a simple sandwich loaf that comes together easily with wonderful flavor. This was a soft, light bread with a tender crumb and a little texture from the oats. I noticed some reviews complaining about the sweetness but I found this just right (maybe my honey was a bit more mild?). May try incorporating a little whole wheat flour next time.
Full disclosure - I did leave this in the fridge for a couple hours just after mixing, then took it out for about two hours for the first rise, shaped, allowed second rise (about 75 minutes) and baked. Mine was just short of fully filling the pullman pan - I had a slightly domed top rather than the usual sharp corners, so perhaps I could have used the full 90 minutes for the second rise.
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This is a soft, fluffy, white bread 100 times better than any grocery store variety. I halved the recipe, but accidentally added the full amount of salt - yikes! Fortunately this came out delicious - perfect for peanut butter sandwiches, grilled cheese, French toast or buns. I baked this in my 9 inch pullman loaf pan without the lid for about 50 minutes.
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These have terrific texture and oatmeal cookies are all about texture - you can always play with the flavors by upping spices and changing add ins. I was generous with the spices, used white whole wheat flour, the lesser amount of sugar and opted for currents. They were moist and chewy as promised, and warmly flavored with cinnamon, ginger and allspice. Next time I may cut the currents down to 1/2 cup - they are tiny and you really get a lot in each cup.
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It's rare that a iced holiday cookie has this good of flavor! Aside from the Food and Wine Lemon Rosemary sugar cookies these may be my favorite. The Fiori de Sicilia but I think lemon juice, almond or vanilla extract would do well here. They are nice and crisp if not a slightly fragile, and looked great on the Christmas cookie tray.
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Simple and delicious. These rose nicely, have a tender crumb and held together under some juicy cheeseburgers!
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This is a light and fluffy white bread that makes excellent sandwiches and toast but also wonderful on its own. It is soft and slightly sweet and definitely a favorite. This is the same ingredients/recipe as the Japanese Milk Bread Rolls just shaped into a segmented loaf. I used 20 grams if malted milk powder instead of the 2 T nonfat milk powder with no ill effect.
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This is a delicious loaf of bread! Great flavor and texture from the seeds and grains, but also loved the thin, crisp crust alongside the super soft, almost spongy (in a good way) interior crumb. Because the inside was so soft it was a little hard to make a clean cut but doesn't matter it was so tasty. I subbed steel cut oats for the bulgur but I am sure this would work with almost any grain. My dough was pretty wet so I added a couple tablespoons flour which helped, but in the end the dough was still sticky though also quite stiff. This loaf did need to be tented at about the 30 minute mark and then continued baking for a total of around 40-42 minutes.
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This was a great sandwich loaf with a couple tweaks - I decreased the maple sugar and omitted the cinnamon. I am sure it's wonderful either way but for my purposes (ham sandwiches, p b and j) I thought a more subtle flavor would be best. My dough was sticky but manageable and had great rise. I halved this recipe for one large loaf.
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These were delicious - perfect buttery flavor and wonderful soft, fluffy texture. I was a bit concerned when I first mixed the dough as it was very stiff and almost dry. I added a couple more tablespoons milk as well as some water. The dough was still slightly stiffer than my usual rolls (Japanese Milk Rolls) but I went ahead and let them rise overnight. Next morning the dough was nice and puffy and I was able to immediately shape. After the second rise/proof (about an hour) they still looked a little small - yikes!
Fortunately they had excellent oven spring and came out beautiful! I will be making these again.
This blog post was helpful:
https://www.kingarthurbaking.com/blog/2011/01/09/let-the-good-times-roll-parker-house-rolls
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I made two pumpkin pies this year - Super Pumkiny Pumpkin Pie from Flour Bakery and this one. They were both delicious but very different. This one has a softer, creamier texture and more spice forward (I used the max amounts mentioned). The crust recipe that goes with this pie (Classic Single Pie Crust) is delicate and flaky - perfect for this luscious pumpkin filling. I did blind bake the crust with great results.
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Not sure how this is as a straight/plain vanilla buttercream but as a strawberry buttercream it was wonderful. I added ground freeze dried strawberries and strawberry jam to make a lovely pink and fruity frosting. Used on KA's Tender White (layer) Cake.
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This came out great! Moist, tasty and yes, tender! Not too sweet and just vaguely vanilla. I was a bit worried after reading some of the complaints of dry or dense cake but I just followed the directions, using whole milk plain yogurt and being careful not to over mix. The batter was slightly thick but not as some described. I made a two layer 6 inch cake and 2 cupcakes. Frosted and filled with KA's Quick Buttercream Frosting (adding strawberries) and some extra strawberry jam between the layers.
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This is a great basic chocolate cake. Comes together quickly, bakes up moist without being too fudge-y. The frosting is pretty rich but compliments the cake nicely. This recipe is very straight forward both in instruction/technique and in flavor. I jazzed this up a bit by replacing some of the flour and water with 5 ounces unfed sourdough starter. I couldn't detect a sour flavor but it did add another (subtle) layer of flavor. I have also made this using 70% whole wheat flour and 30 % cake flour. I made this in an 8 x 8 cake pan, halved the icing (it was plenty) and baked 30 minutes. Lastly this cake is vegan!
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These are really delicious. The dough is easy to work with and the finished rolls are soft and cinnamon-y. I used less sugar in the icing and it was still plenty thick and def sweet enough. I made these the day before, let the formed rolls rest overnight in the fridge and baked the next morning (after coming to room temp/about 1 hour). Next time I may add pecans, otherwise wouldn't change a thing. These are come in a close second to my favorite epicurious (Molly Wizenberg) recipe. Will certainly make again tho!
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These were simple to throw together and both the flavor and texture was wonderful. They were slightly fluffy, and pliable with a great buttery taste. I used ghee and nonfat Greek yogurt and they were perfect. I filled several with a blend of mozz and aged goat cheese with some spices and they were over the top delicious! In a couple of the cheese ones the cheese broke thru creating a nice chees-y crust in spots.
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Simple and delicious. Mine over proofed just slightly but still tasted wonderful. I baked one loaf as directed (on a parchment on a stone) and the other in a cast iron dutch oven. I have to say that the bread in the dutch oven came out better - nicer color, better shape, crisper crust. I will definitely be making this again.
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Love the balance of sweet and tart in this pie! I thought the texture was perfect - smooth with a thin layer of lemon "crust". The actual crust is very simple, basic even, but perfect for this pie. If you enjoy lemony desserts (think lemon bars) this one is for you! Cook time was 50 minutes.
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This is simple and a simply delicious white bread. Great for sandwiches! Mine took longer to rise (needed about 15 -20 more minutes) and longer to bake thru (closer to a 45 minute bake time). Really soft, tender crumb and thin crust.
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This was an excellent loaf! Super simple and versatile - used for sandwiches, French toast, cinnamon toast etc. I only had AP flour and buttermilk so that is what I used and thought it came out great, perhaps slightly denser than the original but still delicious. Mine needed a few more minutes in the oven perhaps due to the buttermilk.
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Very tasty! Loved the addition of the black pepper. Letting it sit overnight really brought out the flavors. Next time I will pre-baked my crust a bit.
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I crave the Italian almond cookies from Sant Ambroeus in NYC. So these are not exactly them, and mine did come out a little "looser" than they are meant to be, but the texture (crispy/chewy) was definitely there. Mine spread a lot (too much egg white?) and they were a bit too sweet (even though I cut the sugar). Next time I will add even less sugar - maybe just over half a cup- or use a different almond paste (I used Odense). KA sells a good one.
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Simple shortbread cookie that comes together fast and easy. I did the thumbprint variation but the maple pecan sounds good too. I liked that this made a small batch of cookies, especially since they were a little soft the next day. I may try to "re-crisp" them in the oven for a minute or two since I left mine pretty light to begin with.
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I used half whole wheat flour, half all purpose. Mine required more water of course and maybe I overdid it because it was a bit too sticky. I used molds and they came out looking beautiful, however it took a lot longer than the recommended 10 minutes per side to achieve a cooked center. Mine were rather dense and almost gummy until I put them in the oven for a final bake (about 15 minutes). They are tasty and once toasted they do not seem dense at all, however they lack the big airy nooks and crannies of a traditional English Muffin.
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This is a very good recipe for a typical Chicago Style Stuffed Pizza. I strayed from the recipe only with my fillings - no spinach, added pepperoni and sausage. The dough was much firmer than most but it came out great once cooked. I used a heavily oiled 12 inch cast iron skillet and an 8 inch spring form pan. The recipe for this style pizza in The Pizza Bible is still my favorite but a little more labor intensive.
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Made as part of my Christmas cookie tray. They looked fantastic and the flavor got even better after sitting overnight. The only problem I had with this recipe was that the cookies did not stay crisp after the first day. That said, I was baking in a humid climate which probably had more to do with the softening than a fault in the recipe.
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Very good recipe for 100 percent buckwheat crepes. Terrific with sautéed mushrooms or gruyere and ham. These came together easily and held up to the fillings.
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Super tender and moist cake. This is not the large crumb topping of my favorite coffee cakes but this cinnamony version did not disappoint. I added a teaspoon vanilla to the batter and used half brown half white sugar. I also subbed creme fraiche for sour cream which perhaps made it more delicate, as it was quite crumbly on the plate. The center layer and topping is a simple mixture of cinnamon, pecans, sugar and vanilla - no butter.
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These came out great! Maybe I have large English Muffin rings, but I needed at least a tablespoon more than 1/4 cup for each muffin. To compensate for the extra batter and to make sure they were cooked through, I turned the heat to low and let them cook slowly. I coated some of the muffins in cornmeal and preferred that to the semolina.
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I used sourdough discard for this tasty pumpkin bread. The flavors were very good (I may have been a little generous with the spices), however it was just the slightest bit dry, even with a shorter baking time. Next time I will cut the baking time to around 50 minutes and I may use brown sugar in place of the white. Instead of raisins I used 1/4 cup dried figs and a generous 1/4 cup diced crystalized ginger.
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Lots of glowing reviews and I agree - these are terrific oatmeal cookies! Nice chewy texture and well spiced, but if you are like me and love a deeply spiced cookie I would advise upping the spices- keeping it cardamon forward followed by the cinnamon, ginger and allspice. Otherwise this is a great, not overly sweet cookie that I will gladly make again. I used dried apricots only.
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Hmmm... the flavor of this bread is delicious, even without the somewhat decadent honey butter topping. The texture is chewy in a good way and the sesame gives it a great added crunch. Unfortunately my loaf came out a bit dense. I made this in a pullman pan as I did not have the covered baker, and according to the reviews this had worked for others.. I took about 1/3 of the dough aside and made a large bun, again according to the reviews/questions/advice of other bakers. In the end the entire batch could have fit into the pullman pan as there was not tremendous rise. That said I did allow this to proof overnight in the fridge which has never affected rise before. All in all I will probably try this again perhaps in a dutch oven.
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I used this recipe (halved) to make 5 extra large burger buns. They were nice and soft, not too buttery/rich, and held up to our juicy burgers. If I were to do this again I am sure I could get 6-7 buns of decent size. I will certainly be trying this recipe again as a loaf.
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I really enjoyed these but they may not be for everyone. These are of the thin and stretchy variety, which I sometimes crave. I thought the sourdough flavor was stronger than other recipes I have used, but that could be a characteristic of my starter. That said, according to the reviews, these make better waffles than pancakes. Maybe I'll try the waffles next time, but for now I am eager to have a second round of these pancakes!
Update: Made as waffles and they were delicious. They did lose their crispness after a minute or so, but that could be my waffle iron was not quite hot enough. Again, I love the sourdough tanginess of this recipe. I had about 50 grams extra starter so I just used a little less flour and liquid.
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This pie crust is flaky, tender and easy to work with. Maybe not as tasty as an all butter crust, and I may add a couple teaspoons sugar next time, but will certainly make this one again. Used with the Smooth and Spicy Pumpkin Pie recipe on the same site.
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I made a half recipe and used another frosting but look forward to making the recipe as written. These cupcakes were moist and had great flavor. Full disclosure I did accidentally add the full amount of extracts- 1 T of vanilla and 1/8 teaspoon of almond. Also mine did not come out flat as pictures, but still easy to frost and even easier to eat!
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Great use of discard. Thought the flavor is really nice mine did not look very "gourmet" - no bubbly blistered spots or lightly golden edges. It was however easy to throw together and I think the overnight rise helped the sourdough flavor come thru. I may have over proofed mine a bit, hence the pale crust, and the trouble I had getting one of the rounds to stretch without tearing. I baked for 5 minutes with sauce, then another 9 minutes with all toppings.
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