Sara Recipe Reviews (Pg. 1) - Allrecipes.com (10162991)

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Angel Food Cake III

Reviewed: Feb. 20, 2010
This was good. I used a bundt pan and baked for 30 minutes. I lowered the temp to 350 for the last 10 minutes because it was browning very quickly. It was a bit tricky getting out of the pan and came out pretty lopsided, but the taste made up for it. I will probably reduce the sugar a bit next time. Also, my eggs came right out of the fridge- next time I will let them come to room temperature. I whipped the eggs at high speed for about 5 minutes until the peaks formed. I topped this cake with homemade whipped cream and strawberries for a strawberry shortcake variation. Very yummy and surprisingly easy!
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Banana Muffins II

Reviewed: Jan. 26, 2010
These were delicious. I only used 2 bananas, and I added about 1 cup of chopped apple slices just for the fun of it. The apple-banana favor is great! Also added cinnamon and vanilla like others suggested. Not sure if it made any difference, though. I also sprinkled Sugar in the Raw on the tops of them before baking. Yum.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 2, 2009
These tasted great, but I had problems with the baking time. I ended up having to throw out about half of the batch because they were wayyy too soft and undercooked :( It was a bit frustrating, but once I found the right time (15 minutes), they came out perfect and held their shape. I took others' suggestions and used 2T of vanilla and 2 tsp salt. I also only used about 3 cups of chocolate chips, because 4 seemed like overkill. I'll be using this recipe again; thanks!
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Banana Blueberry Muffins

Reviewed: Aug. 22, 2009
For all you recipe-purists out there, don't hate me.. but I made about a million changes to this recipe. Used AP flour (that's all I had), 2 tsp cinnamon, 1/3 cup ground flaxseed, 1/3 cup rolled oats, 4 medium bananas, 3/4 cup soymilk, 3T applesauce, 2 whole eggs + 1 egg white, and 2 cups fresh blueberries. I also added a not-so-healthy streusel to the tops of the muffins consisting of 1/2 c flour, 1/2 c brown sugar, 4T butter, 1/4 c granola, 1/4 c rolled oats. Baked at 335 for 16 minutes. The result was a moist, slightly sweet muffin with a sinfully delightful crunch topping. YUMMMMM. The only problem is that the muffin sticks to the paper liner and you lose a lot of it when eating it. I don't know how to avoid that. I'll probably use this recipe a lot for a fairly simple and healthy way to use leftover bananas- plus you can sub the blueberries for a variety other fruits.
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Photo by Sara

Jay's Signature Pizza Crust

Reviewed: Aug. 5, 2009
This was my first attempt at homemade pizza crust and it was SO easy and delicious!! I added Italian seasoning, onion powder, garlic powder, and grated Parmesan cheese to the flour for more flavor. I used the dough hook attachment for my KitchenAid mixer to kneed the dough-- so quick and easy! *Be careful about the temperature of the water when mixing with the yeast- I accidentally killed my yeast once because the water was too hot and it was so frustrating!*
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4 users found this review helpful
Photo by Sara

Creamy Chocolate Frosting

Reviewed: Aug. 2, 2009
Delish. Used Hershey's Unsweetened Cocoa Powder. I doubled the dry ingredients & butter and alternated adding 1/3 cup of the cocoa/sugar mixture and 1T of the evaporated milk at a time to my mixer. I lost count of how many tablespoons of evaporated milk I used-- I just kept going until it was the consistency I wanted. I also added 1 tsp of salt-- I think this was key to the slightly bittersweet taste of the frosting which was great. This frosting was perfect for piping; doubling the recipe, I was able to frost 47 cupcakes and still have more leftover. My new favorite chocolate frosting recipe!
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Self-Filled Cupcakes I

Reviewed: Jul. 30, 2009
I've been making these for quite some time now. This is the perfect go-to recipe when you don't have a lot of time to bake from scratch, but want something that feels homemade. Everyone who eats these completely dies over them (for real! EVERY single person!) The cream cheese filling really gives it a special touch and you know how much people like cream cheese.. can't go wrong! Like other users, I use mini chocolate chips and top with either a chocolate frosting or cream cheese frosting. Thanks!
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Photo by Sara

Strawberry Cake and Frosting I

Reviewed: Jun. 26, 2009
I've made a lot of different cupcakes, but I truly think that these are the best ones I've ever made. The light, moist strawberry cake combined with the sweet, creamy strawberry frosting is AMAZING. I am seriously addicted to these. A few notes: I used a 13 oz bag of frozen strawberries (thawed and drained) since that was all I could find, and I think it worked perfectly... you can never have too many strawberries! Also, I took others' advice and used an entire 2 lb bag of powdered sugar for the frosting. I had a lot left over, but the taste and consistency were great. I was able to make 43 cupcakes with this recipe. They baked at 350 for 23 minutes. Thanks for an outstanding recipe!
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All American Apple Pie

Reviewed: Jun. 24, 2009
Yum yum yum! I've made this twice and both times were delicious. I use a store-bought pie crust, only 4 apples (this was definitely enough... 6 apples were WAY too many), used all BROWN sugar for the topping (personal preference), and added cinnamon (1/2 T), rolled oats (1/4 c) and granola (1/4 c) to the crumb topping. Baked at 350 for 1 hour. Wonderful!
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Photo by Sara

Cream Cheese Frosting II

Reviewed: May 15, 2009
Yum! I had to frost a lot of cupcakes so I used more powdered sugar (4 cups total) than the recipe called for. I also added another 1/4 cup butter, and used 2 tsp vanilla. This was more than enough to frost ~56 cupcakes, and was very easy to pipe with.
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Photo by Sara

Rick's Special Buttercream Frosting

Reviewed: May 10, 2009
I followed the advice of other reviewers and used butter/crisco, 4.5 oz cream, 2 tsp vanilla, and 6 cups of powdered sugar. I beat the butter/crisco for ~10 mins, and the sugar mixture another 10 mins. It came out beautifully-- so fluffy and light and pretty! The only thing is, for some reason it was kind of flimsy (even after cooling in the fridge for a while), so when I tried piping roses, they kept falling over. I eventually got them to work, but it was a bit frustrating. Not sure if I added too much cream or if it was too warm in my kitchen. However, for the rest of the cake, the frosting was great and easy to work with. A *little* too sweet for my own taste, but my company liked it. Thanks!
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Lemon Pepper Zucchini

Reviewed: Jan. 31, 2009
YUM! I am not a zucchini person and neither is my bf, but we scarfed these down so fast! I did not have lemon pepper on hand, so I mixed 1T melted butter and 1/2T fresh squeezed lemon juice into a bowl and dipped the sliced zucchini into the mixture. I then sprinkled garlic salt + cayenne pepper + grated parmesan cheese on the tops of the coated zucchini. I baked at 375 for 15 minutes and they came out PERFECTLY. Absolutely delicious and simple to make. Thanks!
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Homesteader Cornbread

Reviewed: Oct. 19, 2008
This was my first time making homemade cornbread, and I really liked it. I made the suggested changes about reversing the cornmeal and flour amounts, used 1/3 C white sugar and 1/3 C light brown sugar, let the cornmeal & milk (I used soy milk) sit for ~7 minutes, and mixed the batter for 5 minutes exactly. I also added 1/4 C honey to the batter for extra sweetness. I baked it in a 9x13 pan at 375 for 30 minutes. The result? Yum! Yes, it was a bit cakey, like other reviewers said, but I personally like cakey rather than crumbly. The taste could have been a bit stronger... it was lacking some flavor for some reason. But overall, very tasty and very easy to make. Be advised, this makes a LOT! If you're not having a feast of some sort, I'd suggest just making half the recipe. I don't know how I'm going to eat the rest of mine!
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Photo by Sara

Raspberry Lemon Muffins

Reviewed: Sep. 5, 2008
These were interesting--very GOOD interesting, that is! I made a few *slight* changes: I used sour cream in place of the yogurt (I didn't have any on hand) and omitted the sugar on top of the muffins. I also doubled the amount of lemon juice. I felt that the muffins could have used a LOT more lemon juice and zest. The raspberry flavor was powerful but I could barely taste any lemon. I love that these are so low in fat and they really finish well. I do have to admit- after the first few bites I took, I was not impressed. They are a bit plain, which is why I think they need more lemon juice. However, these muffins really grow on you after a while, and I even started craving them! So, give these a chance and you'll love them too! Thanks for the recipe.
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Blueberry Coffee Cake I

Reviewed: Sep. 5, 2008
I thought this turned out pretty good, considering my modifications. In an effort to reduce the calories a wee bit, I halved the sugar (to 1/2 c), the salt (to 1/4 tsp) and the butter (to 1/4 c). I added 1/4 c nonfat plain yogurt to the batter to make up for the butter. Taking the advice of other reviewers, I also halved the streusel ingredients, used 3/4 c milk, 1.5 c flour, and 1.5 c blueberries. I layered the streusel as suggested, but for some reason, the middle layer completely disappeared! I could not taste it at all. I think next time, I'll make more streusel to have more for the middle and top. Overall, the cake tasted great and my bf had no idea that I basically cut the calories in half. The blueberries had a nice strong flavor and the cake was soft and moist. I baked this in an 8x8 pan for a little over 50 minutes. Thanks!
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Photo by Sara

Carrot Cake III

Reviewed: Jul. 10, 2008
I love, love, love this recipe. I make it all the time and get so many compliments--it is my specialty. However, none of my success would be possible without gneebeanie's changes... they make the cake incredible. I have made layer cakes as well as cupcakes with this recipe, and every time they come out moist and flavorful. I bake the cupcakes for 25 mins and the cake for 35-40. The frosting is amazing as well. Perfect recipe; thanks!
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Photo by Sara

Green Tea Layer Cake

Reviewed: May 15, 2008
I've made this twice: once in a 9X13 pan and once in two 9 inch rounds. The first time I pretty much followed the original recipe and it came out light and moist, but I felt the green tea flavor was a bit subdued. So, for my second time around, I upped the green tea powder in the batter to about 5.5 tsp. I also used blackberry yogurt in place of the plain yogurt to give the cake a light fruity taste. I added about 8 drops of green food coloring to the batter and the cake came out a really pretty light green color. For the frosting, I also upped the green tea powder to 4 tsp and used about 4 oz. of cream cheese. It was a little grainy, but the green tea taste was much stronger, which was what I was going for. I bought the green tea powder at a Japanese grocery market for $5.99; it was not the Maccha brand as that was was almost $10! I personally think it tastes great despite using the cheaper brand and I doubt anyone will notice the difference. Great recipe, thanks!!
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Chocolate Frosting I

Reviewed: May 15, 2008
I had to alter this recipe a bit. I upped the cocoa powder to 3/4 cup, decreased the powdered sugar to 2.5 cups, and added about 4 times the milk. With the directed amount of milk, the frosting was incredibly thick and could not be spread at all. After adding the extra milk, it was much easier to work with. The taste is pretty good, although I don't have much to compare it with since I don't make chocolate frosting that often. I had more than enough to frost a double layer chocolate cake.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 2, 2008
These were wonderful. I doubled the recipe and used a 9x13 pan. I basically followed the recipe exactly as is. Since the butter came straight out of the fridge, I microwaved it for about 20 seconds to make it easier to mix with my hands. I used seedless blackberry jam (also microwaved it for 10 seconds to make it easier to spread). I covered the pan with foil and sprayed PAM on it, and had zero problems with sticking. Baked at 350 for 37 minutes. Next time I will reduce to 35 minutes, but at 37 they were fine. Everyone who ate them loved them- I even had someone tell me they were "divine." Great, SUPER EASY recipe!
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5 users found this review helpful
Photo by Sara

Curried Coconut Chicken

Reviewed: Jan. 28, 2008
This was nice. However, I think I burned the curry powder when it was cooking with the oil. Next time I will not cook it for the whole 5 minutes, or I will turn the temp down (it was on medium heat). I added potatoes (3) and carrots (2), which I felt made the meal more complete. Served over white rice. From start to finish, took over an hour. I probably won't make this very often, but it's a good meal if you have a lot of time on your hands. Thanks!
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