Danielle Recipe Reviews (Pg. 1) - Allrecipes.com (10162595)

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Pancakes

Reviewed: Jul. 26, 2008
When I saw the description of "quick, easy," I was immediately drawn to the recipe. It definitely was both quick and easy. When I was making the batter, it seemed a little thick, so I added an extra tablespoon of milk. I also used whole wheat flour for some extra fiber. After making one, I was told they were a little bland, so I added 1 tablespoon of Splenda. I also added 1/2 cup of chocolate chips, which was great for a chocolate-lover like myself, but I probably would only add 1/3 cup next time. I was able to make 7 average-sized pancakes. I think the recipe is a good base to start with and then get creative.
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0 users found this review helpful

Land of Nod Cinnamon Buns

Reviewed: Feb. 11, 2008
Absolutely delicious. I even used frozen whole wheat rolls. You absolutely have to use the wet cloth, otherwise the rolls will become really dry before baking (a mistake I made). I put them in the refrigerator like another reviewer had suggested, and then set them out for 45 minutes before baking. A fantastic treat on Christmas morning. Nothing needs to be added or taken away. My dad said that they tasted like I bought them from a bakery! :)
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17 users found this review helpful

Eggless Chocolate Cake II

Reviewed: Feb. 11, 2008
I decided to make a few cupcakes instead of one big cake. It's amazing how moist these turned out! I even substituted applesauce for the oil since I was out, Splenda in place of sugar, and whole wheat flour in place of white flour. The texture was very soft, and a little sticky, and very chocolaty. I don't think they tasted too floury or doughy like others have suggested. ***UPDATE*** I decided to experiment a little with this recipe. I still used applesauce, whole wheat flour, and Splenda. I made it the 2nd time around as a regular cake in a 9x13 pan. I omitted the cocoa powder and substituted an extra cup of Splenda. I used 1 TBS almond extract in place of the 3 TBS vanilla extract. The cake was done in about 45 min. I let it cool, and then turned it into a Jell-o poke cake by using a fork to poke holes 1/2-inch apart all over the cake. I then dissolved one large pkg. of sugar-free black cherry Jell-o in 2 cups of boiling water. I poured over the cake and refrigerated for 3 hours. Anyone with complaints of the cake not being most can do this and it turns out GREAT.
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3 users found this review helpful

Banana-Chip Oat Muffins

Reviewed: Feb. 11, 2008
These were absolutely delicious. My brother, who tends to be a very picky eater, ate nearly all 20-something in only a few days. The only change I made was using all whole wheat flour. Great for breakfast or dessert. Perfect. (Side note: the recipe makes more than 12, more like 18.)
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2 users found this review helpful

Cinnamon Mini-Muffins

Reviewed: Dec. 12, 2007
I used 1 1/2 cups whole wheat flour instead of white flour. I added 1/2 tsp vanilla extract. Also, I was out of allspice, so I used cinnamon in place of it (after many had suggested putting cinnamon in the muffin). I actually really liked the cinnamon flavor inside the muffin, but still want to try the allspice. I used 3/4 tsp nutmeg like other reviewers had suggested, but found it was too overpowering; next time I will try it with the 1/2 tsp. In place of the 1/2 cup white sugar, I used 6 TBS white and 2 brown, which I felt complemented the spices better. For the topping, I found that the recipe calls for enough butter, but I had to double the sugar/cinnamon mixture. I used brown sugar instead of white. I dipped half (12) of the muffin tops in butter first, and then rolled them in the sugar/cinnamon. I tried to dip one at a time in butter and then immediately into the dry ingredients, but found it soaked them to the point of losing good presentation; when the butter sat a little longer, the sugar/cinnamon maintained its crunchy look. All in all it was a good recipe that I will definitely make again, but I will stick to the original spice amounts!
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7 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 12, 2007
This was so easy to make, and seemed like a breakfast dish as much as a dessert. I substituted whole wheat flour to make the recipe a little healthier, and I think the nuttier texture really added something. I also used Splenda instead of regular sugar, which baked really nicely, and cut down quite a bit on calories! I think it would also be interesting to try it with other fruits and nuts--mixed berries, pecans, peaches, etc.
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2 users found this review helpful

Chutney Baked Brie

Reviewed: Oct. 30, 2007
This appetizer was great! My one recommendation is to substitute slivered almonds for the cashews. I thought the flavors would meld better together, and it definitely turned out to be a hit. Everyone asked for the recipe! Next time I would like to try it with raspberry chutney, which I think would be equally delicious.
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15 users found this review helpful

Mint Chocolate Cake

Reviewed: Aug. 26, 2007
Like past reviewers, I doubled the amount of peppermint extract in both frostings. Instead of milk chocolate chips, I used semisweet chips for the top layer. I also cut down on the butter in the chocolate frosting layer to a little less than 4 tablespoons. For the green mint layer, I used store-bought white frosting, and then mixed in the 3 drops of green coloring and 1 teaspoon peppermint extract. I also froze the cake after applying the first coat of frosting. The finished product was beautiful, and it was delicious! Definitely a hit with everyone. If your cake is cut into 12 slices as the cake mix package suggests, the recipe using my alterations is 498 per slice.
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Best Guacamole

Reviewed: Aug. 14, 2007
With a few alterations, this is my favorite guacamole recipe! I increased the diced onion to 1/3 cup, added two diced tomatoes, and threw in 1/4 teaspoon ground black pepper. It's delicious! You can also substitute onion flakes for the diced onion for an onion dip twist.
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3 users found this review helpful

Turkey Waldorf Pita

Reviewed: Aug. 14, 2007
This recipe was delicious, but it calls for WAY too much mayonnaise. I used half of the mayo (2 tablespoons), and also only one large celery stalk (otherwise it's overpowering). I used one half of a 6 oz. turkey breast strip package, which was a little less than what the recipe calls for. I then put it all inside a whole wheat pita. So good!
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1 user found this review helpful

No Bake Macadamia Nut Cookies

Reviewed: Aug. 14, 2007
I replaced the regular soymilk, carob powder, and macadamia nut butter with chocolate soymilk, cocoa powder, and almond butter. I also added 1/4 teaspoon of almond extract and 1/4 teaspoon of cinnamon. The alterations were delicious, and I definitely think the cinnamon was an added must!
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10 users found this review helpful

 
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