jenncc's Reviews
1257 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date | Rating | Recipe Title 
Website: The Baking Chocolatess
I chose this recipe because I had Greek yogurt nearing it expiration. I also only had 2 eggs and 2 egg whites (left over from another recipe), so I made do. After reading the reviews I decided to cut the sugar to one cup and it was plenty sweet. I also didn't have enough olive oil so I used butter -the author calls for evoo OR melted butter- so I just took it a step farther and browned the butter. This cake was simple, moist and had a tender crumb. I will make this again with the third whole egg and olive oil (although the brown butter was delicious). No glaze needed but a lemony drizzle might be nice.
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Website: Sally's Baking Addiction
The flavor of this cake is very good, it is a little dense however. I paired this with a chocolate ermine frosting and the two worked well together. I made this the day before serving, wrapping the layers tightly in plastic, before frosting the next day - cake stayed moist for 2 days before beginning to dry out a bit.
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Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman, Peter Wynne, Tina Rupp
Chronicle Books - 2007
This was a delicious, moist cake with a tender crumb. I used it with a cheesecake ice cream, raspberry puree and buttercream frosting for a decadent "sky high" ice cream birthday cake. I did not make the frosting that accompanies this recipe but I'm sure it would be as tasty as everything else I have made from this book.
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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: Epicurious
I love Molly Wizenbergs recipes and this one is no exception. This is a terrific version of my favorite comfort food - creamy, rich (without eggs!) and lovely vanilla flavor. I love it warm with a sprinkle of cinnamon. I skimped on the sugar by a couple tablespoons and it was perfect. Cooking time was exactly right.
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Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille
By Aran Goyoaga
Little, Brown and Company - 2012
I love rice pudding and this was no exception! I docked one star because it took about 20 minutes longer in the oven to get close to pudding texture (even after cooling this was still a very milky pudding). Loved the cinnamon/cardamom flavors but had to use extract instead of vanilla bean. I will certainly making this again keeping in mind the extra oven time.
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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
By Zoe Nathan, Matt Armendariz, Laurel Almerinda, Josh Loeb
Chronicle Books - 2014
Wonderful tart! The pastry cream is perfect- custard like and not too sweet, the crust is delicate, flakey and delicious, and the beautiful tart measures up well beyond the sum of its delectable parts! I feel I got three go-to recipes from this one - I will use both the pastry and cream from now on. And this tart will certainly go into my summer dessert repertoire.
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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
By Megan Gordon
Ten Speed Press - 2013
Oatmeal deluxe! Toasting the oats first adds a great nutty flavor, and the milk makes this a creamy and hearty breakfast. I found I only needed to add a tiny bit of maple syrup and a sprinkle of cinnamon- the tablespoon of coconut sugar (recipe called for natural cane sugar) vanilla and raisins made it pleasantly sweet. I avoided using 2 pans by toasting the oats in the saucepan and then adding milk and water etc. and brought to a quick boil. The recipe makes 4 very generous servings.
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Website: Smitten Kitchen
These are tasty and the perfect accompaniment to cocktails, cheese or even eaten on there own. I made this using pecans.
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Website: Cooks Illustrated
Buttery crust and rich pecan filling, without all the syrupy goo of pecan pie. Love this simple recipe!
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Website: Serious Eats
I think this maybe a five (or at least four star recipe) however it was only a three for me. I followed all instructions but I guess 9 hours was not enough. The skin was crisp, hard in fact in certain parts, but the meat came out tough, not fall off the bone as expected. I do think I should have put it back in the oven for another hour or so and if the skin was inedible so be it. We did save the meat by slow cooking it on the stove top in with some bbq sauce for delicious pulled pork sandwiches. I may try this again but with a smaller piece of meat, and a lot more patience.
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The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
By Angela Liddon
Avery Trade - 2014
Grain-free granola success! And it actually "clusters" as promised, without a crazy amount of syrup/sweetener. I obviously went with the grain-free option by subbing additional walnuts, almond and some cashews for the rolled oats and groats. I used dried strawberries and some dried rhubarb for a little tartness. Came out wonderful! I think this would hold up well in milk and def in my morning yogurt- crunchy, with a little sticky chewiness.
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The Science of Good Cooking (Cook's Illustrated Cookbooks)
By The Editors of America's Test Kitchen and Guy Crosby Ph.D
Cook's Illustrated - 2012
This recipe is fussy but delicious. It was moist and full of banana flavor. You place the bananas in the microwave to soften the bananas and release their juices, which you reduce then add to the batter. I was short 1 banana so I did not top the bread with sliced bananas but we didn't miss it.
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Website: Bon Appetit
Thoroughly enjoyed this! I did have to adjust to work with what I had - I used edamame noodles and added a little spice (jalapeno) and a squeeze of lime to the dressing. Instead of the veggies included in the recipe I used crispy roasted brussels sprouts and scallions. Confident this would be delicious with the radish/mung bean/celery hearts called for, but those are not ingredients I usually keep around, and frankly it's all about the dressing anyway!
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Website: Epicurious
I was looking for an artichoke and palm heart salad like I grew up eating and this was very close. I didn't add the tomatoes or the lettuce and I only used two teaspoons Dijon. Came out great. Simple to throw together and holds up better than most salads.
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Website: food52
I love the idea of this crustless torta. The custard was a perfect texture, with rice throughout, however the predominate flavor was sugar. Too sweet! I will definitely make this again less 1/4 cup - 6 Tablespoons of the sugar. Also the dusting, of the pan in sugar is a very nice touch as it adds a little sparkle and shine to the tart.
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Website: Epicurious
These were simple in both execution and flavor, but oh so satisfying. I added a sprig or two of thyme along with the sage and dressed with truffle olive oil , salt and freshly cracked pepper. This could easily become a more elaborate dish by adding slow roasted tomatoes, more herbs or pancetta but we enjoyed it as written.
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Website: Epicurious
This produces meaty chili in a deeply flavored, rich, silky sauce. It took about 1 hour and half to get the meat super tender and the stock thickened. This was hearty and delicious topped with a sprinkling of cilantro and cheese.
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BraveTart: Iconic American Desserts
By Stella Parks, J. Kenji López-Alt
W. W. Norton & Company - 2017
Wow, TRIPLE OATMEAL- rolled, flour and steel cut. I love oatmeal cookies and while I won't say I loved these three times as much, I did think they were terrific. Could have used a little more spice but I love the deep vanilla/caramel flavors. These need to be watched carefully as the edges brown quickly - I took mine out at about 10 minutes and the edges were dark - not burned but dark (and delicious). Mine thinned out a bit even after being refrigerated but I really didn't mind as the centers were still chewy. I skimped on the pecans and cranberries by about half an ounce and it was still plenty.
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Website: The New York Times
This was a wonderful gingerbread cake- moist and deliciously gingery! I was generous with the spices using rounded teaspoons and a fat 2 inch piece of ginger. This was baked in a 12 inch cast iron skillet for about 45 minutes.
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Website: Bettycrocker.com
Loved these! Lots of ginger flavor, nice chewy cookie with crispy edges and they keep well.
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Website: Sally's Baking Addiction
These were lovely - soft and fluffy with great flavor. I was afraid they may be too sweet with the topping but they were perfect - don't skip it! I made 12 larger rolls (a little smaller than a burger bun) and only used about half the honey butter. Perfect for our Christmas dinner of smoked brisket, creamed corn, beans and mac n cheese. Perfect for our brisket sandwiches!
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
By Peter Reinhart
Ten Speed Press - 2007
This is a very tasty (not too sweet loaf). We used this for wonderful grilled cheese sandwiches and also good toasted with butter. I agree with the other reviewer - rise took longer and it is better toasted. Mine did not come out very "crusty" - the crumb was nice and soft, unfortunately the exterior was a bit soft too. Next time I will give my oven a spray of water to help with that.
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Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook
By Liana Krissoff, Rinne Allen
Stewart, Tabori & Chang - 2012
These are tasty treats sweetened with only the dried fruits you choose to use. I made my own applesauce, used dried figs, raspberries and walnuts. Apricots, cherries and almonds would also be wonderful.
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Website: All Recipes
Just as I remember as a kid right down to placing a pat butter in each cup. These are plain and can be eaten with savory (roast) or sweet (honey or jam). I agree with other reviews recommending baking at 425 for 15 minutes, then 325 for an additional 10-15 minutes. Cheese, spices or herbs would be a nice addition to these for added flavor.
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Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina
By Sandra A. Gutierrez
The University of North Carolina Press - 2013
Shredded chicken in a sauce of onion, garlic, tomatoes and tomatillos with a bit of chipotle - Delicious! I was expecting a darker smoother (blended) sauce as I have had in restaurants but this was a nice rustic presentation. I did not actually serve the chicken a la tostada but stuffed into arepas.
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Around My French Table: More Than 300 Recipes from My Home to Yours
By Dorie Greenspan, Alan Richardson
Houghton Mifflin Harcourt - 2010
Simple but with big, bold flavor! Terrific even when tomatoes are not at their peak. I add a sprinkle of parmesan and chili flakes a few minutes before taking then out of the oven.
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Website: Epicurious
This recipe was good, however I expected a little more punch from the wonderful ingredients that went into it. Mine came out a little dry (perhaps slightly overcooked though I took it out early??). I was wishing I had some pesto or some "melty" cheese on top.
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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
By Nancy Silverton, Matt Molina, Carolynn Carreno, Mario Batali
Knopf - 2011
This is a creamy, slightly sweet vinaigrette. I think it could have been improved with a little oregano or spice.
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Website: The New York Times
This is a perfect summer meal/salad. I made a half recipe using tomatoes and basil from my garden - I used brandywine, cherry and early girl. I did not have pumpkin seeds or the optional granola but topping was still really nice with this. Will make this again whenever I have summer tomatoes!
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Website: Epicurious
Served this as a vegetarian main along with a simple salad. It was very tasty! I did add garlic and left the thyme in with the tomatoes (de-steming the leaves after about 12 minutes of roasting). I strained the salted tomatoes in a colander with mixed results - there was lots of liquid in the finished, dish but it was a very delicious by product of a very delicious dish!
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The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours
By Lisa Fain
Ten Speed Press - 2014
This is a simple cooked salsa with great tang from the tomatillos and a bit of smokey flavor from the chipotles. I roasted half of the tomatillos for extra roast-y goodness. Have served with smoked brisket, chips and tacos.
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The Homesick Texan Cookbook
By Lisa Fain
Hyperion - 2011
Creamy, tangy and spicy, these grits really satisfy. The servings seem to me a bit off since I halved the recipe (which states 6 servings) and had at least 4 generous servings.
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Sweet Enough: A Dessert Cookbook
By Alison Roman
Clarkson Potter - 2023
This was good but not a stand out recipe. Toasting the rice and cinnamon gave it nice flavor for sure but also made the rice break down faster. Not wanting to overcook my rice I took it off while still a tiny bit milky which I don't really mind (and is much better then mushy rice!). I did find it too sweet even though I cut back on the sugar by a few tablespoons.
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Bien Cuit: The Art of Bread
By Zachary Golper, Peter Kaminsky, Thomas Schauer
Regan Arts. - 2015
This one was a struggle - the dough was so wet and unruly even after adding extra flour! The "rolling and tucking" method was not working for me, and even when I moved on to Tartine's turn and fold method (not all that different) the dough was still a mess. Eventually went to the old fashion knead on the counter method and after 20 minutes or so it finally came together. This is a 3 day bread (counting the starter and soaker), with an overnight fermentation in the fridge. Going into the dutch oven it looked a bit flat but rose nicely during baking. The crumb was a little tighter than I would have liked but the crust was dark golden crisp and the flavor was nutty/sweet from the toasted oats and molasses. In the end it came out great and I will make it again but with several adjustments and knowing it will take more than the 3 recommended roll/tucks.
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Website: Smitten Kitchen
Excellent cookie! These are great as cut outs, thumbprints, or a sable style cookie. Letting the cookies brown/caramelize enhances the flavor greatly. I rolled my first batch pretty thin and let them get lightly browned (for flavor) then glazed with an almond flavored glaze (powdered sugar, water and almond extract), and sprinkled with various colored sugars and decorations.
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Website: All Recipes
These are my go to blueberry muffins. I usually make them as written but have occasionally subbed buttermilk or yogurt for milk, or added vanilla or lemon zest. What I always do is form the crumble topping into a large mass and stick it in the freezer while I am preparing the muffins, then when ready to top I break it into large crumbs almost like a coffee cake. This helps the crumble from completely melting into the muffins in the oven and we prefer the larger pieces of topping.
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Ama A Modern Tex-Mex Kitchen
By Josef Centeno
- 2000
The end product was great- soft and pliable, however it took a major adjustment. The dough was much too wet! I added about 1/3-1/2 cup flour and that worked. These are the perfect vessel for fajitas, beans or eggs and bacon.
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Website: Epicurious
This impressive cheesecake taste great with a truly luscious texture, and was surprisingly easy to put together. I made a gingersnap crust (following the crust directions provided). I did not use all the sour cream topping as it seemed like a lot and I wasn't sure how necessary it was. Next time I will use all the topping, spreading a thicker layer around the edges where it cooks fastest, and the sour cream became a little dried out (not pretty). Overall this is a great recipe but I am not opposed to adding a little lemon juice and zest or perhaps some almond extract. One final note - the topping contains vanilla extract, which slightly "muddied" the lovely bright white of the sour cream. Definitely make this a day ahead so it can set properly.
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Slow Fire: The Beginner's Guide to Barbecue
By Ray "DR. BBQ" Lampe
Chronicle Books - 2012
It's thin and (not too) spicy and delicious. Served it over brisket and thick cut white bread.
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Website: Smitten Kitchen
These are excellent! I usually can't wait for them to cool before I start picking, and picking, and picking. I do leave out the vanilla now (as I agree with Deb that I didn't detect any difference with or without), and I usually sweeten with honey. Some of my favorite combo's have been almond butter and dried blueberries or cherries, walnut butter with cranberries or peanut butter with dried strawberries or blueberries. I also tend to go with the lower sugar amount (1/2 cup).
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This was a nice change from the Thin and Spicy Sauce I usually make from this book. Made it for chicken and it was great.
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Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More
By Yossy Arefi
Clarkson Potter - 2023
These are certainly thick and slightly chewy. I really enjoyed them but felt they were just a bit too sweet. Do not cook longer than 10 minutes and keep in mind they stay pale and do not spread.
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
By Ken Forkish
Ten Speed Press - 2012
This dough comes together quickly and, considering the relatively short fermentation, it has very good flavor. I did use 10 percent whole wheat flour. Dough was very easy to work with and I will certainly be making this again when I don't want to refresh my sourdough or have time for a pre-ferment. I baked only one loaf and reserved the other half for focaccia or pizza.
Update: I make this regularly playing with flour types and add-ins. Most recently made with 20 percent rye and it was great.
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I am always amazed that 4 simple ingredients can make something so pleasurable and sustaining! This bread is no exception. Like the other breads I have tried from this book the instructions are clear and the results are consistently good. The crumb and taste of this bread is great and my only slight disappointment is that the crust wasn't as crispy as I would have liked. That said, this will make great sandwiches, accompaniment to a bowl of soup, and excellent toast.
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Made in India: Recipes from an Indian Family Kitchen
By Meera Sodha
Flatiron Books - 2015
Good technique for making rice. Served with Chicken Tikka Masala.
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Baking: From My Home to Yours
By Dorie Greenspan
Houghton Mifflin Harcourt - 2006
This is delicious! It was fairly simple and I had no trouble getting the cream to thicken/ reaching 180 degrees, especially after following Dorie's tips on her website - put a metal bowl over a soup pot of simmering water (rather than my usual smaller saucepan), whisking "like mad", and not straining the lemon zest. Used her Sweet Tart Dough recipe which is always great. It definitely benefits from setting in the fridge overnight (4 hours was not quite enough).
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Website: My New Roots
I have made the Josey Baker "Adventure Bread" version of this recipe several times and really enjoyed it. I thought I would try the original and was similarly pleased. I did have to swap pistachios for some of the almonds and did not have chia so I subbed ground flax. I do not have a silicone pan so I lined a regular loaf pan with parchment and nonstick spray and had no problem with sticking. After 20 (even 30) minutes the bread was still too "damp" to be turned out and baked on the rack. I cooked in the pan about 35 minutes then baked on rack about 35-40 minutes. It's great toasted and I loved the use of whole nuts and seeds.
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Milk Bar Life: Recipes & Stories
By Christina Tosi
Clarkson Potter - 2015
Two points/stars for the idea of a giant, thick, moist, dense, simple sugar cookie, but zero for the oily mess! These cookies looked great until you take one out a realize they are way too oily/greasy. I skipped the cinnamon-sugar topping in favor of sprinkles (I was looking to replicate the traditional bakery sugar cookie I grew up with). Flavor wise I think it accomplished that but the Greta was a grease bomb! I should have known when I saw it called for two sticks of butter AND a 1/2 cup grapeseed oil (which I did decrease). I will try this again with a lot less oil because I do love Tosi and have had success with most of her recipes.
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Website: Sally's Baking Addiction
Great flavor, creamy, light texture, with a nice amount of spice. I let my filling sit a few hours before baking and used Foolproof Pie Crust from the NY Times. Mine did crack quite bit (perhaps over baked?) but tasted delicious.
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