ldahm Recipe Reviews (Pg. 1) - Allrecipes.com (10124112)

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Too Much Chocolate Cake

Reviewed: Aug. 4, 2012
5 stars! Awesome cake and SOOO easy. Doesn't taste like it was from a box of cake mix and pudding mix and if I hadn't told anyone at the party how I made it everyone would have thought that it had been slaved over for HOURS! Every person that had cake commented on how good it was. I used the Satiny Chocolate Glaze as other reviewers suggested (from allrecipes). Since it's summer, I put the cake (covered) in the fridge in fear that it would just start melting once I put the glaze on, but since the glaze is made of chocolate chips it got very hard on top, so I had to let it sit out for about 20-30 minutes before serving. I don't think I'll put it in the fridge the next time I make it. Especially if it's not in the Summer. Other than that wouldn't do anything differently. Thinking about trying with different cake mixes and pudding flavors as others suggested. Wonderful recipe!
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Fresh Strawberry-Oatmeal Cookies

Reviewed: Jun. 6, 2012
They're ok. Mine ended up with a cake-like texture, which I typically like in a cookie. I have done a lot of baking, so I did take it upon myself to "tweak" the recipe as other reviewers were suggesting. I used 2 1/4 cups flour instead of 1 1/2 cups, I added 1/2 t salt, 1/2 t baking powder and eliminated the 1/4 cup milk (thinking that's why people were getting the "runny" consistency... I thought the milk was a little odd in there). I added 1/2 cup chocolate chips at the end too. I just realized that I missed that last 1/4 cup sugar when I wrote down the recipe, so I added some to the batter that I haven't cooked yet and I'm sure that'll make a difference in the flavor. Not sure I can even fairly rate them since I switched up the recipe so much though... ;o|
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Cream Cheese Squares

Reviewed: May 13, 2012
HUGE HIT!!! I was a little nervous because they seemed to puff up quite a bit while cooking, but once I let them cool completely and cut them, they were fine. I only changed a couple things; I thought that a 1/2 cup of melted butter was a bit excessive, so I only ended up doing about 1/3. I also added some sugar free strawberry jam-I spread it even over the cream cheese filling-and it was the perfect amount of tart to go with the sweet. Will be making again for sure!
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Spooky Witches' Fingers

Reviewed: Oct. 26, 2011
Great recipe! Very easy and my kids loved eating them even though they were scary! They flavor is awesome. I'd suggest making them skinnier than you'd think they should be because they fluff up a bit. Great recipe!
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Photo by ldahm

Cake Balls

Reviewed: Apr. 2, 2011
These are SO much fun to make! Some tips... I used Wilton candy coating in white chocolate and dark chocolate. DO NOT USE dark chocolate. I haven't tried the milk chocolate, but the dark doesn't melt correctly, making it impossible to coat the balls. I ended up mixing some of the white with the dark and it worked. Some reviews said to just put them in the fridge for an hour after forming, I'd suggest the freezer like other reviewers said. Having them cold when dipping helps A LOT. I put my left over white chocolate in two different sandwich bags and added a drop of food coloring in each and barely snipped the corner of the bag to be able to drizzle on them. I used two skewers to dip and it seemed to work really well. I will be trying the lollipop sticks next time. I was a bit intimidated to make these, but don't be... they're really fun and very rewarding because they turn out SO cute! I'm going to try and make easter eggs the next time around!
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Anniversary Chicken I

Reviewed: Mar. 22, 2011
This was delicious! It was easy to make (my three-year-old son helped me with it), quick and full of flavor. I used olive oil instead of vegetable oil, 4 chicken breasts instead of 6, for the ranch I used light sour cream mixed with a ranch seasoning packet to save on fat and calories and in place of the bacon bits, I browned up some turkey bacon and put that on top. Both kids (3.5 & 1.5) ate it and thought it was good (that's a winner in my book!). My husband said, that it's a keeper! It reminded me of a twice baked potato, only instead of all the carbs you're getting a lean protein. You could make it even more diet-friendly by using less teriyaki and reduced fat cheddar cheese. I will try that next time. This recipe is a WINNER!
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2 users found this review helpful
Photo by ldahm

Irish Soda Bread

Reviewed: Mar. 16, 2011
I've only had Irish Soda Bread one time and have NEVER attempted making before, but thought I'd try and make some for St. Patty's day tomorrow. I'm glad I did! It's great! I was REALLY nervous when I got done mixing in the wet ingredients because the dough was SO sticky. I was SURE I'd missed a cup of flour. But I remembered that the reviews I read, said that the dough resembled a wet chocolate chip cookie dough and that's EXACTLY what it was. I also got nervous towards the end of the baking because the outside was getting SO brown I thought for sure it was going to be burnt to a crisp by the time 65 minutes went by, but it was golden brown when the timer went off. I sampled a small slice with some brummel & brown yogurt spread and it's FABULOUS! I didn't use the caraway seed since we'll be having kids over for dinner. I also used reduced fat buttermilk and light sour cream and it tastes just fine. I did use 2 1/2 cups of raisins instead of 3, but feel that even 1 1/2 cups would be fine. Some of the bites are overpowered by raisins. All-in-all it's a great recipe and I plan on keeping it for EVERY St. Patty's day!
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Banana Chocolate Chip Cookies

Reviewed: Mar. 7, 2011
Moist & Yummy! I wish the banana flavor was a little more intense and I have some banana extract so I may add that next time. I added about 1/2 cup more flour since my batter was really sticky & that did the trick. I also only used 1/2 tsp vanilla and added 1/2 tsp almond. They are very good and are moist... like a muffin consistency. GOOD!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 21, 2010
Wow! Delicious! I followed the recipe exactly but found that when I made the glaze that it was really thick so I needed to add more than 1 teaspoon of milk. Also that didn't make much glaze, so I ended up whipping that up three times (for every sheet that came out of the oven). We liked them more frosted, so you could probably get away with just doing it once and using it for all the cookies, but I have to say the more drizzle the better they were. They are SO delicious and will be a total hit over Christmas. Thanks for the great recipe.
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Day Before Mashed Potatoes

Reviewed: Nov. 29, 2010
I made these for Thanksgiving and they were a HUGE hit. SOOO yummy! I made them the night before and warmed them up before heading over to my Mother-in-Laws for dinner and they were perfect. GREAT recipe. I'm keeping it for next year for sure!
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Photo by ldahm

Apple Pumpkin Muffins

Reviewed: Nov. 21, 2010
Delicious!!! I added cinnamon to the dry mixture and a little extra pumpkin pie spice. I also used 1/4 cup vegetable oil and 1/4 cup sugar free applesauce instead of the entire 1/2 cup oil (that seemed like a lot of oil to me) and they turned out perfect. They're moist and yummy on this COLD Fall morning. Great recipe!
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Iced Pumpkin Cookies

Reviewed: Oct. 14, 2010
PERFECT for that fall craving! These are SO good! I followed the exact recipe. The only addition I made was a little bit of pumpkin spice to the glaze to add a little flavor and some specs of color. It makes A LOT of cookies which was great too. They will be a Fall staple around here! Thanks for the great recipe! Sept 27,2011 revised: This morning I made these for the first time of the season and I added about 1/3-1/2 cup raisins. SO good! I will put this on my recipe card and do it everytime now.
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Photo by ldahm

Marshmallow Fondant

Reviewed: Aug. 24, 2010
This was my first time making fondant. After reading all the reviews, I figured enough people had said that it was easy enough for a first-timer that I couldn't go wrong. It was SO intimdating at first. I had to zap it in the microwave more than the directions said. I did about 5-30 second intervals and stirred in between. I did go with the suggestion of tinting it before adding the sugar and that worked perfectly. I was having a hard time figuring out how to get a good color when you're using multiple colors, but just making a white bath and then tinting small sections made it easier to knead the color in. WOW! It's MESSY and STICKY. My poor kitchen. When I turned the sticky mess out onto the counter I was VERY nervous, but the crisco (as recommended by others) worked WONDERS. Just keep adding the powdered sugar and you'll do just fine. When you think you're adding too much just keep adding, it's not like a pie crust. The less sticky the easier it will be to work with. Not sure you could make figurines with it as it tends to melt a little bit, but to ice a cake or make "pictures" with it... it's perfect. All-in-all it's a great recipe and it tastes good too... Oh instead of vanilla I used almond extract. Yummy! I made an owl for my daughter's first birthday cake and will be making a front loader for my son's 3rd birthday in two weeks. What a fun new project!
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Salsa Chicken Rice Casserole

Reviewed: Jan. 19, 2010
I changed this recipe quite a bit and it was really good. I used instant brown rice instead of regular white rice and used 2 cups rice and 2 cups water. I only used 2 cups of shredded cheddar instead of the additional 2 cups of mont. Jack to save some fat. I used reduced fat cream of chicken & mushroom soups. I added one can of kidney beans- drained and sprinkled half the kidney beans over the rice layers. I was shocked that this recipe had NO spices so I added S&P, cumin, chili powder, and Johnny's Garlic seasoning to the soup mixture. I also added a diced green onion to the soup mixture as well. I added taco seasoning to the chicken after dicing it. I served it with sour cream & green onions. It was VERY tasty and FULL of flavor. I would suggest adding some spices if you're going to try this recipe, I'm not sure it would have been as flavorful had I not done that. My husband gave it a thumbs up as a keeper! I gave it 4 stars since I did have to change it quite a bit, but the base recipe was great!
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Photo by ldahm

Catherine's Spicy Chicken Soup

Reviewed: Dec. 19, 2009
Wow! This is SO good. I only used 4 chicken breasts because the kind you can get at Costco are normally really large. It made the perfect amount. I didn't use onion powder because I didn't have any. I also only had about 8 oz of salsa, so I just used what I had. Instead of a condensed can of tomato soup I used the organic Pacific brand of Roasted Red Pepper Tomato Soup (I filled one of the empty cans of tomatoes with the soup and it was the perfect amount). It was PERFECT! I did add some salt at the end because I felt it needed just a tad more. I didn't use chili beans because I didn't have any. Instead I used kidney beans but think that black beans would work really well too. The sour cream at the end is genius. I normally just add it on top of other soups that I've made that are similar, but I love that it's added in. The whole tomatoes are great! Don't leave those out, like others have suggested. It gives the soup more bulk! They only thing I think I may add next time is some fresh chopped cilantro. Great soup! I will definitely be making again!
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Red Enchilada Sauce

Reviewed: Dec. 5, 2009
FIVE STARS!!! This is an excellent alternative to the regular old canned stuff. I love that I can make it right out of all the stuff in my cabinet. I did make a few changes. I subsituted the tomato sauce for paste & the water for chicken broth. It did end up just a tad thicker than I wanted so I just thinned it with water. Great recipe... not sure I'll ever buy the canned stuff again!
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Apple Squares

Reviewed: Sep. 17, 2008
I just finished baking these and they turned out pretty good. I had to bake 10 minutes extra since the inside was still moist when I cut into it. I didn't use the nuts, but instead doubled the apples. I also exchangd the vanilla for almond. I got a little taste of the outside before I had to put it back in the oven and it seemed pretty good. I also used about 2/3 the sugar and cinnamon that the recipe called for. All-in-all I think it turned out well. I'm bringing it to my sister's for dessert tonight, so hopefully they'll agree!
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Photo by ldahm

Black Bottom Cupcakes I

Reviewed: Jul. 3, 2008
Great recipe! I didn't have vegetable oil so I subsituted sugar free applesauce for the oil and it worked perfectly. The only difference I noticed was that they stuck to the cupcake wrapper a little bit. But, it did save some fat and calories so that's a plus! I also added a teaspoon of vanilla extract to the cream cheese mixture and an addtional 1/2 tsp almond extract to the cream cheese mixture as well. I exchanged the vanilla extract for almond in the chocolate batter. They turned out delicious! I filled the cups about half way and topped with a heaping tablespoon of the cream cheese mix. It made 15 cupcakes this way.
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Sweet and Sour Chicken III

Reviewed: Apr. 28, 2008
This was delicious! I only used 1 T olive oil instead of 2 T vegetable oil. I also doubled the sauce like others had suggested. I spooned over brown rice with green onions. It was so good, everyone loved it and the leftovers were to DIE for! Great recipe. It's definitely going in the box of keepers.
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Soft Sugar Cookies IV

Reviewed: Aug. 26, 2007
WINNER!!!!!!! If I could give this recipe 10 stars I would. I love chewy sugar cookies and have had the hardest time finding a sugar cookie that's soft and chewy... well this is it. I paired it with a frosting recipe from allrecipes.com, and sprinkled them with sprinkles.... I have to send them to the police station with my husband, or else I'll be in BIG trouble. They are SO SO SO good! A++++++
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