essensual911 Recipe Reviews (Pg. 1) - Allrecipes.com (1022807)

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Fluffy Pancakes

Reviewed: Mar. 29, 2012
Fluffy and flavorful with buttermilk and 1/4 tsp vanilla extract. This is my favorite pancake recipe on this site!
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Tiramisu Layer Cake

Reviewed: Mar. 29, 2012
I followed the recipe almost to the T, except I increase the instant espresso powder to 2 tablespoons for 2 dark layers (and one white) and double coffee flavored liquer through out (Hazelnut Bailey). Mascarpone cheese tastes delicate and beautiful while cream cheese has a subtle sour flavor so mascarpone wins in this recipe. The double thick cream whipped up like a dream for frosting and so easy to spread. The amounts of filling and frosting are perfect for a 9-inch cake.
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2 users found this review helpful
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Banana Cupcakes

Reviewed: Mar. 8, 2012
This recipe gives perfect moist semi fluffy/bread texture and rise. Just the way I like cupcakes. I use butter instead of shortening and reduce raw sugar to 1 1/4 c so it won't be too sweet with frosting. It took me a bit longer to bake at 175c. Delicious and will make this again soon. Perfect with peanut butter or chocolate frostings. The original recipe also tastes great without frosting. Thank you!
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Tropical Lime Cake

Reviewed: Nov. 16, 2007
Surprisingly refreshing even though some people were taken aback by the color. I make cake mix from scratch and add lime juice to orange juice to give it a kick. I skipped the icing here and use cream cheese frosting with a hint of green food coloring and a table spoon of fresh lime juice. Definitely serve with plain whipped cream. This cake freezes well and I think it's even better the next day or after freezing/thawing.
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Cherry Pound Cake

Reviewed: Nov. 3, 2007
I have made cakes and cup cakes from this recipe with chocholate glaze. They all turn out amazing every time and everyone loves it. Thank you so much for sharing.
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Jam-filled Muffins

Reviewed: Jun. 8, 2007
Yummy, a little crisp on the outside, soft and gooey inside. Mine cracked on top with a little bit of the jam leaking out eventhough I top it generously with the batter. However it could be my fault for making 6 large muffins instead of 12 little ones as stated in the recipe. But it's still beautiful and tastes great. I lowered the sugar to 1/3 cup and since I didn't have lemon peel I added 1 tsp almond extract and 1/4 tsp lemon extract. Will definitely make it again and will try this with blueberries and blueberry jam next time.
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Christmas Cake

Reviewed: Dec. 29, 2006
The house smells great! I already had a piece right out of the oven and it's pretty good. But I had to modify a bit because I don't have access to molasses so I increase brown sugar and add maple syrup. Also don't have candied citrus so I used dry apricot instead. Next time I will add a bit more spice maybe additional half a teaspoon each at least to intensify the flavor. The recipe makes 2 loaves and a low 6 inch cake for me, with baking time only 60 minutes.
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3 users found this review helpful
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Mocha Bundt Cake

Reviewed: Aug. 28, 2006
Wow...I can't stop eating it! And I didn't even bother making the glaze. I kept everything else pretty much the same except sugar, I lower it to a little less than one (brown sugar) and a half (white sugar) cup instead of 2 cups. I use espresso and Godiva Praline liquor because I ran out of Bailey. I divided in 2 loaf pans and baked about 45 minutes. Beautyful dark chocolate color and so moist! Thank you so much for the recipe. - 28 Aug 2006/ Just made it again with shiny chocolate glaze. Still scrumptious and there is nothing left after a dinner party. - 30 Mar 2012
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Peanut Butter Chip Chocolate Cookies

Reviewed: Jun. 12, 2006
I made this twice. The first time around, it's way too sweet even though I use my rule of reducing sugar 25% of all the recipes here. However I really like the texture of the cookies so I played around a bit and came up with half butter/half shortening. I reduced the sugar to 3/4 cup (1/2 white and 1/4 brown). And also reduced the chips to 1 cup peanut butter chips and 1/2 cup chocolate chips to oomph the chocolate flavor. The cookies almost don't spread at all so you don't have to put it 1 inch apart. It's on the fluffy side, if you like them flatter try 1/2 tsp baking soda instead of 3/4 tsp and flatten a bit with a fork. Will definitely bake again, maybe with white chocolate chunks next time.
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Big Soft Ginger Cookies

Reviewed: May 21, 2006
I decided to make these cookies right in the middle of May because it requires only the basic ingredients that everyone has in the kitchen already. Someone here said ginger could be overwhelming for some people so I lessened ginger a bit and replaced with more cinnamon. I didn't have molasses so I use brown sugars instead of white...the kind you get from specialty store...darker and a bit gooey than normal brown sugar. Just skipped the molasses and the cookies were sweet enough anyway. But molasses probably make them even more chewy. Freezing the dough in the freezer about 15-20 minutes helped a lot with the sticky issue. 8 minutes is a perfect bake time for my oven. The warm cookies are not that spectacular, I was hesitating whether is good enough for bringing them over to a gathering. But they are perfect, taste and texture wise, the next day. They are among the first desserts gone from the table. This recipe is definitely the keeper!
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Mar. 15, 2006
Worth baking year round! I made this in Spring, out of a very stringy pumpkin with no flavor in Morocco...my friend steamed it for snacks but the texture was aweful so I searched on allrecipes to find out what to do with it and it ended up being soup and a pumpkin pie. I cut the sugar in half and use melted vanilla ice cream instead of evaporated milk. I have no pumpkin spice, so I put only what I have 1 tsp cinnamon and 1/2 tsp nutmeg which did just fine. 2 cups of pumpkin is a bit too much but I put the left-over in 3 little tin cup to make custard. Someone here suggested baking the crust 10 minutes before pouring in the filling so I did and the crust came out nice and crispy (I use Grandma's Secret Pie Crust). The pie was refrigerated overnight and next day was served with ginger whipped cream from another pumpkin pie recipe(Classic Pumpkin Pie by Land O'Lake). Let's just say I wish I hadn't made the soup and made 2 pies instead.
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Chewy Cocoa Brownies

Reviewed: Mar. 15, 2006
Perfect brownies...I would never go back to box mix again. My female coworkers and I don't like sweets too sweet so I cut the sugar down to 1 cup (1/2 white 1/2 brown) and it's sweet just enough. I use 1 tsp vanilla extract and 1 tsp almond extract. And instead of 3/4 cup chopped nuts, I just mix half M&M and half toasted grounded almonds (no walnuts available at the time) until they makes 3/4 cup. I use aluminum foil to line my pyrex glass pan and bake at a bit lower temperature like someone here suggested...exactly 18 minutes and it's done. It's moist, chewy and didn't last long! I will make it again tonight.
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Chocolate Pound Cake III

Reviewed: Jan. 10, 2005
This is to die for. In a month, I baked it at least for 6 occasions. People want recipe and make me bake more! Mine only took about 45 minutes to bake however. The cake has dense chocolate taste. I tried 1 teaspoon instant coffee in Bailey Irish Cream instead of water and use 3 teaspoons vanilla extract and half a vanilla bean. Also I use 1 cup milk and 1 tablespoon vinegar instead of buttermilk. It smells as delicious as it tastes. The cake is good by itself but it also works well with raspberry glaze...I stir no-sugar-added raspberry jam with some water, a teaspoon corn maize and gelatin over low heat and let cool a bit before spreading on top. The cake is very good after one night in a refridgerator but some of my friends love it reheated in microwave as well...they said it's moist and delicious. I'm baking it again and again for sure.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 27, 2004
Not sure what I did wrong...I tried the recipe twice. The first time I baked it right away...and the second after some time in the fridge. It came out somewhat flat. But it tastes very good and looks better after the glaze. Also I've already been asked for the recipes. But I think I'll try some other cookies before coming back to this again.
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