Joanna G Recipe Reviews (Pg. 1) - (10181132)

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Joanna G



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Egg-Free Dairy-Free Nut-Free Cake

Reviewed: Jan. 15, 2014
This is the best egg free cake I have ever made. I added Via instant coffee to the water and omitted the chips, but other then that stuck strictly to the recipe. Made 12 perfect cupcakes, with better crowns then any cake I have ever made. I absolutely adore the Victory Chocolate Cake on this site, but my daughter's allergies make it a no go for our house desserts. With the addition of the coffee to this there is no flavor difference, just a slightly more moist/dense crumb This is a great base recipe that can be tweaked for individual tastes, a sign of a great baking recipe! ***Update*** Needed a change of pace, so I adapted to make a yellow cake with these changes: Used 5 Tbls. melted butter in place of oil, increased vanilla to 1 Tbls., and of course omitted the chocolate powder and chips. This came out so light and airy, and the flavor is out of this world!(If butter is off your menu you could probably keep the oil or try another butter flavor substitute).
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2 users found this review helpful

Victory Chocolate Cake

Reviewed: Jan. 19, 2013
I made and brought this to a family Chistmas gathering a few weeks ago, it was amazing! Their dog got ahold of the leftovers and I was so dissappointed (the dog is okay). The coffee makes the chocolate flavor so much richer and darker. I am remaking another one tonight. I had to use an egg replacer for my daughters allergies which has me very nervous as it didn't really set up as well as egg whites, so we'll see, fingers crossed.
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5 users found this review helpful

Simple White Cake

Reviewed: Jul. 11, 2012
I give this recipe 4 stars because it is simple as stated in the name and it sets up well, but I was un-impressed with the flavor. It has a mild sweetness but nothing else to speak of. I do plan on using this recipe for my daughters castle cake since it does set so well, but I will be using a cream cheese frosting.
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MMMMM... Brownies

Reviewed: Oct. 26, 2011
I have made these several times over the past few years and they never disappoint. My practice is to always use the exact recipe at least once before making my own changes, and these are soooooo good as written that the five star rating is for this recipe not my changes:) However with that said, I now use dark chocolate chips for a kick-in-the-face good brownie - half topped with walnuts for hubby, and half without for myself.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 4, 2010
These cookies came out beautifully!!! I used softened butter instead of the melted.
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1 user found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Oct. 21, 2010
Perfect!!! I used oil instead of butter in hopes of retaining the moisture. Everything else is just right as is. This frosting is to die for:)
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No Knead Refrigerator Rolls

Reviewed: Dec. 24, 2009
I have been using this as base recipe for some time now, it comes out perfect every time! I have had some difficulty getting it rise at high altitude since I moved to Denver, but that just means extra time and the perfect rising temp. Also, the most popular version in my house is to double (or more) the amount of sugar for a sweeter dinner roll (like the ones at Texas Road House). Amazing!!!!
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Favorite Old Fashioned Gingerbread

Reviewed: Nov. 17, 2009
Amazing!!!! I followed others word of advise and added 1/2 c apple sauce, and I also used brown sugar instead of white to combate any dryness. I made mini loaves the first time around and baked fo exactly 20 min. and they were perfect. Drizzled w/ an oj glaze, my friends all begged for the recipe!!
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1 user found this review helpful

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