jenncc's Reviews
1257 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date 
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The Wooden Spoon Dessert Book: The Best You Ever Ate
By Marilyn M. Moore
Grove Pr - 1990
I had lots of Meyers on my tree and was looking for something simple and sweet which is exactly what this recipe is. I did get more lemon flavor by zesting 4-5 lemons instead of just one. I also used a bit of juice in the batter. This was super tender, slightly tart, and very easy to make. I will certainly use this recipe again with the extra zest (otherwise I feel it would be too subtle for my taste).
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Website: thekitchn.com
I had a surplus of egg whites after making ice cream and settled on this simple recipe. The batter was very thick and folding the egg gently took some finessing. I did end up adding a few tablespoons extra milk. The consistency made me think perhaps the original recipe had called for cake flour? In the end this came out nicely, not dense and lightly almond flavored. The recipe states 2/3 cup whites from 4-5 eggs - I used 5. I made this as a bundt and had to cook a few minutes longer. This recipe is pretty "bare bones" - does not specify how to prep the pan or how the batter should look, and again, perhaps the original intended for cake flour to be used. I buttered and lightly floured my pan and it still had a few small chunks left behind when I inverted it.
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Pure Vanilla: Irresistible Recipes and Essential Techniques
By Shauna Sever, Leigh Beisch
Quirk Books - 2012
These are very easy to mix up and pretty tasty. Getting them nice and uniformly round is easy with a small offset spatula but watch the thickness - too thin and they'll get too brown/stiff/crunchy, too thick and they are not crisp enough (and less flavorful). These to soften up after a while but can be stuck back in the oven for a minute and reshaped. The vanilla didn't come thru as much as I would have liked - maybe next time I will use straight vanilla bean instead of the vanilla bean paste called for.
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Website: The New York Times
This was delicious and easy to throw together. I only had broccoli for the veg. Chicken was done a little earlier than 40 minutes but skin was crisp and flavor was great.
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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
By Zoe Nathan, Matt Armendariz, Laurel Almerinda, Josh Loeb
Chronicle Books - 2014
I love this cake! Not too sweet and wonderful texture/crumb. My kumquats were quite small and difficult to zest so I used extra lemon and meyer lemon juice/zest. My glaze did not come out of the blender as a puree, but more of a pulpy juice (maybe my lemons were too juicy?) but reduced down to a nice syrup-like consistency.
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Tender pancakes with a wonderful vanilla forward flavor. Easy to make, flip and eat!
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Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
By Kris Hoogerhyde, Anne Walker, Dabney Gough
Ten Speed Press - 2012
Simple recipe but there is a mistake (in my edition at least). You first caramelize the bananas with brown sugar, then make your custard. The problem is there is no instruction as to when you add the bananas to the base. Common sense told me to add the bananas after the custard is cooked, but before the vanilla/rum. I went with that and the results were great! I added a peanut butter swirl which unfortunately overwhelmed the delicate banana flavor. Next time all banana.
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Website: The Food Network
I have made this many times according to the Flour Bakery cookbook recipe, this however is slightly different with less detail and more flour:). I didn't have my cookbook so I used this and was curious if there would be any notable differences in taste texture etc. As expected, with a little more flour, it's a little less dense/gooey than the cookbook version. I love gooey but I think most people may like this one better. Made this as a gift 2 days early and, wrapped well, it was still moist and delicious.
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Website: The New York Times
These were simple and delicious! I needed a veg side for our cookout and these were perfect. I didn't bother with the skewers and they still got a decent char and were much less fussy. The compound butter is great and I will be happily using the leftovers on other things.
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Website: The New York Times
This is tasty and simple to make. For the berries I had to use about half frozen/semi thawed berries. Crust was par-baked 10 minutes and held up well (I made this 7-8 hours before serving). I skimped slightly on the sugars in both the crust and fruit but would adjust depending on the sweet/tartness of the berries. I used a tart pan with removable bottom as recommended and it did leak a bit so may want to put a baking sheet under. I will certainly make this again perhaps even trying with other fruits.
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Website: Serious Eats
This was somewhat of a revelation - tasty, pipe-able frosting ready in 5 minutes and only 3 ingredients! I made this for Stella's Double Strawberry Cake and I will say that I could have used more freeze dried strawberries to give it a little more punch. This frosting is very light (don't over process) but I can't image it would hold up too well out of the fridge for an extended period.
This is a very versatile recipe that can be used on/for all kinds of things.
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Website: Serious Eats
The flavor of this cake is very good, the texture however is a bit dense. I only had unbleached cake flour and Stella insists that the cake flour be bleached for this cake to work... and I do believe her. While the texture of this cake wasn't ideal I can certainly see it's potential and I won't hesitate to make it again using the proper cake flour. I'm not sure that I prefer it (in strawberry flavor) to Sally's Baking Addiction but I think it could be a contender. One of the main differences is that Sally cooks her berries down for a more concentrated flavor. Also Stellas cake is bigger 3 proper 8 inch layers while Sallys is meant to be 2 (tho I usually divide it into 3 thinner layers). I made her fruity whipped cream as a frosting which is very nice but a little light in flavor (I will increase the freeze dried berries next time).
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Website: Sally's Baking Addiction
This is a really nice buttercream - tastes good and pipes well. Not super chocolatey (which I prefer) and not as sweet as many ABC.
Update: This continues to be my fave! I especially like it with the Moist Vanilla Cake from sugargeekshow.com!
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Website: Half Baked Harvest
Loved this! Super easy and absolutely delicious!
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Website: The New York Times
These were fun to make and really very good. Mine spread a bit more than I would have liked but perhaps with a little more time in the fridge they might have more structure. I think the flavor of this cookie relies on the gochujang you use - mine wasn't the best (or the worst) I have had but it did provide an interesting kick to an otherwise simply sugar cookie. That said this is a pretty great little sugar cookie - nice and chewy with crisp edges and nice vanilla flavor. I will be making this again with another gochujang, or even might try some other mix in.
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Website: The Food Network
In my search for the perfect lemon loaf/cake this got high marks. I wish it had had a little more of a lemony punch but it was a moist and delicious, and I will be making it again!
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Website: The New York Times
These were fun to make and pretty tasty. I think I need a little practice to get them as nicely formed as they are in the picture - a few were slightly lopsided or oval. I tried with a piping bag, a smallish cookie scoop and two spoons and found the cookie scoop to be easiest (but a little large) and the piping bag to look best (but I hate cleaning it). Don't skip the parm on top!
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Website: The New York Times
This was easy to whip up and tasted great. That said I did add an extra clove of garlic and used spaghetti. I used lemon juice to glaze the pan/mushrooms instead of white wine and mixed the pasta and mushrooms right in the pan. Will definitely make this again!
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Website: Bon Appetit
This has good flavor and was easy enough to put together. Like many reviews on the BA website state, this is a dense little loaf. Mine sunk only slightly down the center (easily covered up my flipping the loaf and glazing the flat side) and was very moist (bordering on dense). Didn't rise much either. I loved the flavor, that said I was very generous with the zest and even added about 2-3 extra Tbsp juice in place of some of the water. I wish mine had been as pretty as the picture because this would be lovely to share.
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Website: The Vanilla Bean Blog
I used this recipe to make strawberry lemon cookies (or strawberry lemonade cookies). I skimped slightly on the sugar - using only 300 grams. In the strawberry portion of the dough I used 16 grams pulverized dried strawberry (as suggested in the recipe comments). In the lemon portion i used zest of 1 lemon, a tablespoon of juice and about 1 teaspoon lemon extract. These had great texture - chewy with nice cracks on top and great flavor - fruity and bright. They look impressive but are deceptively simple. Looking forward to trying other flavor combinations including the original.
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Website: Food.com
This is a very good banana bread and easy to throw together. That said, I am not sure that I prefer it to the banana bread I usually make (Flour Bakery Recipe). Good banana flavor and not too sweet, but not as moist as other recipes I have made.
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Website: The New York Times
This recipe marries two of my favorite desserts pudding and cake, in my favorite flavor - lemon! I loved this and in fact served it as my birthday cake. I baked this in an unfamiliar oven, which I believe, ran hot, but just in case, check your cake at around the 38 minute mark. The flavor is great and the texture is surreal - light cake on top, luscious pudding on the bottom.
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Website: The New York Times
This has been on my to-do list for a long time. SO glad I finally got around to it! These are delicious! I made half a recipe for 12 good sized rolls (weighing around 65 grams each pre-baking) and baked in an 8 inch square pan. My pan may have been a bit crowded and mine took closer to 45 minutes. I did have to cover the rolls at about the 38 minute mark to keep the cheese topping from burning. I used AP flour rather than bread flour.
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Website: King Arthur Flour
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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Website: The New York Times
I read the reviews warning of blandness so I was generous with the spices but cut down on the cream and used ghee (but a little less). We thoroughly enjoyed this and I will certainly make it again.
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Website: Half Baked Harvest
Mine were a little puffier/bread-ier than the ones pictures but no complaints! These came together easily, dough was soft and pliable without being sticky and they cooked up perfectly in the times given. I did use a mix of Gouda and cheddar but otherwise stuck to the recipe.
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100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More
By Sarah Kieffer
Chronicle Books - 2020
Love these! Great flavor and texture - a little spicy, chewy and crisp in all the right places, nice cracks and crannies, and no need to chill before baking. I made them largish and had to bake an extra minute or two for chewy cookie centers and crisp edges.
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Website: Sally's Baking Addiction
It's easy and yummy. This curd is slightly less tart than my usual (more sugar sugar, less citrus juice here). I made this as lime curd for a coconut cake (also on this site). Consistency was perfectly spreadable without being runny and worked well making a couple days before. I did not notice any eggy bits, but opted to take the extra step to strain just in case, also I prefer to skip the zest when filling a cake. Almost exactly enough for my 2 layers of filling in a three layer, 8 inch coconut cake.
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Website: All Recipes
I liked this with the following adjustments - added more cinnamon, cloves ginger and nutmeg, decreased sugar to about 3/4 cup using half granulated and half dark brown. I cooked this in individual ramekins for about 45-50 minutes.
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Website: King Arthur Flour
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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Website: The Recipe Critic
Hashtag (the dog) says 5 stars! It contains all his favorite ingredients - peanut butter, carrots, applesauce and pumpkin! The frosting is easy and even pipes well.
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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes
By Richard Sax, Dorie Greenspan
Houghton Mifflin Harcourt - 2001
This is delicious but I think I preferred the overall texture at about the 50 minutes mark. After another 20 minutes the rice was a little too "broken" it became slightly water-y. I like the skin that forms and next time I will cook it 25, stir, then cook another 30 minutes without stirring. I did cut the sugar to about 3/4 cup and it was plenty sweet.
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Website: The Food Network
This is delicious and pretty simple. I threw some thinly sliced lemon in with the sauce along with the spent lemon halves. The slices were a really nice addition to the delicious sauce! Next time I may put a rack over my baking sheet when baking in the oven (I think the bottom side would stay a little crisper).
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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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Website: King Arthur Flour
This is one of those "choose your own adventure" recipes - giving you some wiggle room/options. The recipe calls for 2 - 8 tablespoons butter, 1 teaspoon to 4 tablespoons granulated sugar, buttermilk, yogurt and milk or whey, and of course there are endless add in combinations. I made half my batch plain with 2 T. sugar and coarse sugar on top, and half with apple and blue cheese. I used 3 T. sugar (but next time would use 4), and around 6 tablespoons butter (which seemed good). They were tasty and I was happy to have a little whole wheat flour in there but I have to say I prefer KA's other scone recipe. I did have to turn my oven down for the last 5 minutes since the bottoms were getting very brown. The course sugar on top is a nice touch.
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Website: The New York Times
Delicious! Love the spice level and though you can't quite put your finger on it, you can taste the brandy. The texture is good. The crust is simple and comes together quickly in the food processor.
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Tex Mex Traditions, Innovations, and Comfort Foods From Both Sides of the Border
By Ford Fry Jessica Dupuy
Potter - 2019
This is a thinner, buttery, diner style pancake with slightly crispy edges. I loved these but they are RICH with 6 tablespoons of butter in the batter! Did not make the syrup, but I will because I do love buttermilk syrup.
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Website: The New York Times
This cake brought instant warmth and comfort on a cold rainy day! Peeling all that ginger is a pain, but you will be rewarded with a wonderfully moist, ginger-y delicious cake! I wanted to share so I made mine in a 7 inch cake pan and an additional 2 small loaves.
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Website: All Recipes
Great texture and flavor - could only be improved with a bit of cinnamon or other spice. I used 1 scant cup pecans instead of almonds. Baked 20 minutes.
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Website: King Arthur Flour
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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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
By King Arthur Flour
Countryman Press - 2003
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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Website: The New York Times
Simple and delicious. I have replaced capers with pepperoncini peppers with great success. Used an immersion blender.
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Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
By Kamal Al-Faqih
Three Forks - 2009
I used this mostly as a guide, but I am sure it would be delicious as written as well. I chose to leave out a couple ingredients that aren't typical in my own experience (friends and family recipes). I also only had regular basmati rice which does not need to be soaked overnight (or it will get mushy). These turned out well and the rolling instructions were helpful. Will be making these again soon!
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I made this using fresh spinach (generous 8 cups) and left the dough to rest overnight. The overnight rest gave it some flavor as well as making it easier to roll out. Still became a little puffier than I like but delicious. My new go-to recipe.
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Website: The Food Network
Great whole wheat version of Molly's pita recipe. Really good flavor and wonderful fluffy texture. I was getting a lot of cracks on the underside of my pita (the side that was on the counter during rolling and face down on the pan during cooking) so I flipped my pitas face down on the pan to cook (counter side up/ rolling pin side down) and this helped a lot! The cracks of course don't effect the flavor but can tear more easily when trying to stuff or scoop. Every pita puffed/had a nice pocket. Love that these can be baked 4-5 at a time on baking sheet. I usually bake 3 minutes, flip and bake 1 minute more.
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Website: The New York Times
These are great - soft and buttery with the perfect crumb. I used instant mashed potatoes without problem. Mine required about 8 minutes in the kitchenaid plus a couple turns by hand to get a nice smooth, slightly tacky dough. The dough was pretty easy to work with and needed about 2 hours to double in volume (cold house). They rose beautifully and baked closer to 30 minutes (to reach 203 degrees internal temp).
These are a bit easier to handle than the Amish Dinner Rolls I usually make (KA website) and makes a lot less (9 rolls).
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Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm
By Molly Yeh
Rodale Books - 2016
This made a tasty, vanilla forward, caramel-y cookie. I have only tried them after the minimal fridge rest (1 hour) but have a feeling they will be even better after the full 24 hour "curing" period. I baked them for about 19 minutes (start checking at around 17) for a chewy cookie with crisp edges. Don't skip the salt on top.
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Website: The New York Times
This is a great little cake. I used an 8 inch springform pan, and a different lemon curd (Bon Appetit) that was leftover from another cake, but otherwise stayed true to the recipe.
This hits all the spots - sweet, tart, a little crunch (from the slivered almonds) and a little chew from the almond flour/ground almonds (like an almond cookie). Really simple and delicious.
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Website: The New York Times
This is a 5 star cake, however if you follow the instructed bake time you will have a dry cake. Mine was already slightly over cooked at 42 minutes! The glaze saved it! Don't skip it - it's delicious. Next time I will start checking this cake at about 35 minutes. The flavor is great, not as ginger-y as I expected, but delicious. I will make this again! I did not have any problems with overflow in my 8inch spring form pan or collapsed cake.
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Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
By Joanne Chang, Christie Matheson
Chronicle Books - 2010
Full disclosure... I made the popover recipe minus the brown sugar topping. I needed a basic popover recipe and wanted to try this. It (the batter) is much like other popover recipes, with the exception of a little brown sugar and cinnamon. The cook time on this was a little long I think, and ended up taking them out after about 40 -45 minutes total and they were perfect. They seemed to have the thinnest crackly/crisp crust on the tops perhaps due to the sugar? Love them! Next time I will try with the brown sugar topping.
I got 11 popovers total 6 in my popover pan and 5 in a regular muffin pan.
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