Tag Archives: pinterest

Jell-O Cookies {Just Helen}

15 Aug

image from Just Helen (click for source)

(Review by Denise)

This pin was so cute I couldn’t help but check it out. Turns out: cute and simple! Just Helen  has a smart thing going with these colorful cookies. Check out her recipe here.

I would have loved to make all four flavors like she did–or at least two different flavors–but this desert heat is just too much for extended baking.  (I got lucky today because it was overcast and slightly cooler!) I used a pack of strawberry Jell-O we had on hand. I did not add any food coloring as the dough, but had I wanted a brighter pink I certainly could have. I used bright pink sprinkles on one tray, and red sprinkles on another. Both look good, but the pink blends in more. (My photo from my phone is below.)

Verdict? Great! They turned out perfectly–not crispy and not doughy. The strawberry flavor is noticeable; I wasn’t sure if it would be. (One more reason to try the other Jell-O flavors!) My girls, of course, would gobble any pretty pink dessert, but I had my doubts when it came to my 5th grade son. I thought the lack of chocolate chips alone would be a disappointment. He loves them! These would be great for a colorful birthday party or if your child’s school allows home-baked treats, don’t you think?

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Caramelized Honey Dijon Chicken {How Sweet It Is}

2 Aug

Click image for source

(Review by Denise)

Last night my mom came over for dinner and, in the name of saving money, I refused to go to the grocery store for ingredients. Thank you Pinterest, once again, for coming to my rescue! This time a pin from How Sweet It Is  provided just the recipe I needed: few ingredients, all on hand. Go check out the recipe for Caramelized Honey Dijon Chicken right here.

Not knowing if my mom would go for the sharp flavor in straight-up Dijon, I used 1/8 cup Dijon and 1/8 cup whole-grain Dijon (which has more of a sweet flavor). The spicy mustard I used was just regular ol’ grocery store stuff you put on a hot dog, spicy brown mustard. All else I cooked per her instructions, and I am notorious for drying out chicken so I was skeptical.

Verdict? Awesomesauce. And of course I mean that literally, because the sauce was oh-so-awesome. The chicken didn’t dry out (whoo-hoo!), and it was indeed, a beautiful caramelized color. I served it up with some long grain brown rice and green beans. It was a hit with my mom and my little girls. A definite keeper.

Pinterest and Copyright Fears

6 Mar

Someone who practised integrity, caution and respect.

(By Denise)

Since Pin Eat Review is a blog that directly uses the highly popular website Pinterest, I’d like to take a moment to discuss the fears about copyright infringement. I am not a lawyer. This is not legal advice.

There is a lot of speculation about whether the idea behind Pinterest is even legal, because it sets us up to take images from other websites and use them for our own purposes. (Even if the only purpose is to put them on our Pinterest boards.) As of yet, there have been no legal threats involving Pinterest or Pinterest users. But for good reason it is time to exercise great caution and respect for the creative work of others.

For that reason, I’ll now be taking my own photos for the reviews. (There is one upcoming review on asparagus this week that will not have my own photo.) As I’ve done before, I will continue to give both credit and links to the websites who offer the recipes. I will also tell you enough about the recipe to let you know my experience, but never give the recipe here. I want you to click on over to Crumb, The Country Cook, and others. What I love about Pin Eat Review is the online sharing! I love having a website that’s sole purpose is to bring awareness to the work of others; in this case, recipes.

I think Pinterest is a neat site. Let’s keep it going by passing on an environment of integrity. Here are some simple ways to do that:

  • Always give credit to the original site when you pin something. (For example: “Oreo Pudding Poke Cake–by The Country Cook”)
  • Avoid simply repinning. Instead when you see a pin you like, click on over to the original site and pin from there.
  • Never give away the farm on your pin description. (Don’t write out the whole recipe, give the whole creative tip, etc.) Make sure the pin will send others to the site it came from.

In general, remember that every pin you see came from an actual person. It is easy to forget that online. (Just read the comments on nearly any news article! I doubt most people would say things like that to someone’s face.) I like knowing that even in something as simple as using Pinterest, we can reflect the wonderful aspects of our humanity.

Here are two helpful articles on this topic:

Plagiarism Today “A Word of Caution for Pinterest Users”

Amy Lynn Andrews “Pinterest and Copyright: What I’m Doing”

“Roasted Green Beans with Mushrooms, Balsamic, and Parmesan”

12 Feb


(Review by Denise)

As soon as I saw it I knew this pin would be a winner: I love green beans and the rest of the family loves mushrooms. And who wouldn’t like balsamic vinegar and parmesan cheese? Get the recipe from Kalyn’s Kitchen right here.

One thing I liked about her recipe is that she called for 8oz of mushrooms and a pound of fresh green beans.  That’s exactly how they sell them at the store–so just buy your packages and use them. I made no changes to the recipe. It was simple and perfect with our chicken dinner.

Verdict? Pass. Have you tried it yet? Share your opinion!

“Orange Blueberry French Toast”

11 Feb

(Review by Denise)

Guess what we had for breakfast this morning?  Before bed last night I did a Pinterest search for “blueberry French toast” and stumbled upon this bad boy. Don’t you just love when you already have all the ingredients? Both the photo above and the recipe are found here on The Curvy Carrot.

Now when I said I already had all the ingredients, that was a half-truth. No brioche around here. I used plain ol’ wheat bread. I’m not a go-to-the-store-for-one-ingredient kind of gal. I admit, I had some skepticism that it would be too orange-y. I added a touch more maple syrup to the sauce and I omitted the orange zest because of that. You know what? It was a good balance. The sweet and acidic flavors blended really well. If you’re crazy about citrus, go with the whole orange shebang as The Crazy Carrot  did.

Verdict? Pass. It may not have flown me over the moon, but it was a fresh twist on a breakfast standard. I also love how they created their own syrup! What do you think of this recipe?

“Pretzel Cookies with Peanut Butter and Chocolate Chips”

10 Feb


(Review by Denise)

Oh yes, you heard me right. Cookies with pretzels in them. I pinned this one ages ago and decided soon after making them, all cookies should have pretzels in them. It should be a rule. When someone eats a cookie without pretzels, they should cock their eyebrow and ask, “What are these? Because I know they aren’t cookies.”

And that is why I think Sarah at Sugar Cooking should win a Golden Hug for posting this. (I just made up the Golden Hug award, for anyone not catching on.) Check out her recipe here. 

One thing I had trouble with: the salt on top. You couldn’t even tell it was there, whereas her photo above is glistening with the savory opaque flecks. So don’t be a goofball like me and use margarita salt when she tells you to use pretzel salt or sea salt. She even gave options and I was like, “Sarah, nobody tells me what to do.” And see where that got me? BUT…..they were still delicious.

Verdict? Pass.

Have you made these sweet and salty cookies from Sugar Cooking? Would you also give Sarah a Golden Hug, or just a Bronze Shoulder Shrug. Please share!

Oreo “Puddin’ Poke Cake”

10 Feb

(Review by Denise)

One of my favorite desserts is Jello Poke Cake. (If you haven’t experienced that boatload of mushy goodness, STOP WHAT YOU ARE DOING RIGHT NOW. Check out the recipe here, then go to the store and buy the ingredients and make it. You can come back and read this review when your newly made recipe is setting in the fridge. You’re welcome.)  Puddin’ Poke Cake, as you may have guessed by now, is the same idea only uses pudding instead of Jello. Genius. I attribute that genius to The Country Cook, where she includes the recipe here.

The way she spins it, she bakes a chocolate cake and uses Oreo-flavored pudding. I didn’t even know such a flavor existed. (It really does.) I didn’t bother crushing Oreo cookies on top because then I wouldn’t have any Oreo cookies to eat the normal way. (As in, not crushed on top of a dessert.)

Here’s the downside: the pudding didn’t drip down into the holes to saturate the cake. It was just a chocolate cake with Oreo pudding for icing. (The things I complain about! “…just a chocolate cake with Oreo pudding for icing.” *Snort.*) Next time I will make deep craters all over the puppy instead of cute little holes. (And just so we’re clear, I didn’t abuse a puppy.) I’ll also whip up that pudding and pour it over the cake pronto, instead of waiting the two minutes A Country Cook suggests.

Verdict? Pass. You betcha’. You think I’m going to let a little issue like a lack of pudding marbleization throw this chocolate-Oreo-mushiness under the bus? You’ve got another think coming.

But truly, what is your opinion? Have you tried A Country Cook‘s Pudding Poke Cake? Let us know on the poll below!