SUGAR COOKIES from Grace & Good Eats

This all shortening cookie recipe is from Grace & Good Eats. I made half the recipe. I left out the cinnamon and used slightly over than 1/4 t. pure lemon extract but that was too much. I got 23 1 T. dough balls. I rolled each one in sugar and flattened them slightly. The recipe didn't say to do that but I was scared not to, so I did. The cold dough wasn't real firm so I figure they'd have spread out fine without having flattened them first. I baked them for 7 minutes, 45 seconds. They're crispy on the outside and soft in the middle. The ones pictured were baked for 8 minutes.

I give these 4 stars for appearance and texture but they don't have a lot of flavor.

ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES from The Flavor Blender

This recipe is from The Flavor Blender. I like that these use melted butter and Dutch-processed cocoa. I made 1/4 of the recipe, added 1/3 c. peanut butter chips (they could have used more) instead of regular chocolate chips, and an extra 1/8 t. salt, and got 13 1 T./1.5" dough balls. My cool dough (66 degrees F) baked in 9 minutes. The cookies puffed while baking then flattened when cooling. These taste good but I can taste the butter a little more than I like.

I give these 4 stars but wouldn't make them again because I've made several others that taste better.

BEST BANANA MUFFINS EVER from The Busy Baker

 

This comes from The Busy Baker. I made half, got six, and they baked in 16 minutes, nowhere near the suggested 22-25. I added about two tablespoons of ground toasted pecans to the batter. These turned out great but need more salt. 

I give these 5 stars. They're extremely moist!

WHITE VELVET CAKE from Rock Recipes

These turned out good and come from Rock Recipes. I made half, got 12, and added about 3 T. chopped (in food processor) maraschino cherries and 1/4 t. pure almond extract. They're made with oil and shortening. Moist and a good recipe but I've had better white cake. I made my own frosting for it. These bake at a lower temperature of 325 F, they baked up flat on top but I can't remember how long they took. EDIT- They take about 17 minutes. I used homemade cake flour and homemade buttermilk.

I give these 4.5 stars. 

FAVORITE OATMEAL PANCAKES from Quaker Oats

This recipe's from Quaker Oats and I'm not impressed with it. We could use quick cooking oats or rolled oats so I used quick cooking. For the optional stir-ins I used apple, pecans and a dash of cinnamon. These were dry and the batter was a little too thick to suit me. I wouldn't make these again and don't recommend them.

I give these three stars.

HERSHEY'S "ESPECIALLY DARK" CAKE II

This recipe comes from Hershey's and it's also printed right on the container of unsweetened cocoa powder. They have two recipes with this exact name but one uses their Special Dark cocoa, which is Dutch-processed, and the other uses regular. This one uses regular and it's not as good as the Dutch processed version I made a few months back. The texture is slightly different and the flavor is a bit "off" though still good. 

I made half the recipe and used two 6"x2" round pans. The cake baked in 27 minutes and is about 3.5" tall. I used two tablespoons less cocoa and I'm glad I did. I made my own buttercream for the center and my own pourable chocolate frosting for the outside, using their Dutch-processed cocoa, 1 T. per 1 c. powdered sugar.

I give this 4 stars and I wouldn't make it again because their other version is better.

SOUR CREAM CHOCOLATE CAKE from On Ty's Plate

This is the moistest cake ever and it's from On Ty's Plate. It's made with sour cream, oil and butter. I made half the recipe in two 6"x2" square pans and they baked in 26 minutes. I did add 1 teaspoon of pure vanilla extract to the batter as the recipe called for none at all. The cake is a bit bitter from too much cocoa powder. I should have left two tablespoons out and will next time. It also sank in the middle slightly.

I give this 4.5 stars and not 5 because of the bitterness. 

 

CHUNKY PATH BROWNIES from Better Homes and Gardens

This recipe is from Better Homes and Gardens. This is the second time I've made these, the first being in 2016. I couldn't remember how they tasted, only that I really liked them. I took my advice from last time and used a bigger pan, 9"x2"/2 qt. square pan, and added more salt, a total of 1/2 t. plus 1/8 t. for half the recipe. Instead of putting the mini marshmallows on top as soon as they came out of the oven, I melted the marshmallows in the microwave in a 1 qt. bowl and added a little milk, about 1 t. to make it less sticky, then spread that on the cooled brownies. I then topped it with my own headed chocolate frosting (heat together 1.5 T. Dutch-process cocoa, 3 T. butter or margarine, 2-4 T. milk, pour into bowl of 1.5 c. powdered sugar and 1/2 t. pure vanilla extract, mix well, pour over brownies.) 

These are cake-like and extremely moist and not too buttery tasting. They're just as moist the next day as they day I made them. 

I give these 5 stars.

EASY APPLE CRISP from Chowhound

This comes from Chowhound. I used 4 apples instead of 5-6 and used the same amount of everything in the filling but used less cinnamon. The topping is good but too loose from too much oats and not quite enough butter to hold it all together. 

I give this 4 stars for several reasons. The topping doesn't hold together that great and the filling needs a bit of flour in it, in my opinion. 

"PERFECTLY CHOCOLATE" CHOCOLATE CHOCOLATE CHIP COOKIES from Hershey's

This comes from Hershey's. I don't care for them. Mine didn't spread out quite like the ones in the photo and were slightly puffy. They're buttery and flavorwise remind me of a brownie. I made half the recipe and used 1/2 c. semi-sweet chocolate chips and got 23 1 T./1.5" dough balls. They baked in 9 minutes.

I give these 3 stars.

SPICY RED LENTIL AND TOMATO SOUP from Andrea's Recipes

This is a pot of mushy lentils, recipe courtesy of Andrea's Recipes. I made half the recipe and I cooked the lentils together with the liquids (43 oz. total of chicken broth and water plus 8 oz. pureed tomatoes) and seasonings. I didn't puree any of the lentils. The amounts given for chili powder and cumin are way off. For half the recipe I used over 1/2 t. each of those two and had I followed the recipe I'd have used just 1/8 t. each. I started with that and couldn't taste it at all. I used fire roasted tomatoes and I pureed them first since I don't like chunks of tomato.

About the lentils. I'm not familiar with red ones, just the brownish-greenish kind. I had no idea that they'd be severely overcooked in just 10 minute's time or I'd have never made this. I've honestly never seen anything like them. I was very disappointed in this at first but now I'm OK with it. The turmeric almost ruined this. I omitted black pepper and hot sauce but kept in cayenne pepper.

I give this 3 stars because of the cumin/chili powder amounts being off.

FRENCH CREPES WITH BECHAMEL

This recipe comes from MC^2 Creative Living. I'm reviewing the crepes and bechamel only, not the filling. I used one large boneless skinless chicken breast, baked, shredded and chopped, mixed with cooked and chopped broccoli florets, about one teaspoon cooked onion, dash of garlic powder, salt and pepper. I filled each crepe (this mixture was enough for 4) with filling, topped it with a little Monterey Jack cheese and sauce, then rolled it up, covered the top in more sauce and cheese then baked them for 12 minutes. 

The crepes turned out great. I used 1/4 c. batter in a pan with a 7" bottom and each one took 2 minutes to cook over medium-high heat. It made 8. The sauce is basic and easy to make. I didn't use nearly as much salt as called for and it was thinner than I wanted it so next time I'll use less milk, at least a couple tablespoons worth.

I give the crepes 5 stars but the bechamel 4.5 stars because it's a little too thin.