MamaChef Recipe Reviews (Pg. 1) - (10269000)

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Banana Oatmeal Crumb Cake

Reviewed: Aug. 29, 2012
I made this delicious cake last night and it was amazing! I imagine with all the oats in this cake, it's somewhat healthy and loaded with fiber! What a great way to get some additional fiber in you and your kids' diet - esp. with a picky 5 yr old who detests oatmeal. I followed the recipe to the letter but just left out the nuts since my son is allergic. I used Quaker quick cook oatmeal, and doubled the recipe and baked in a 13x9 pan and packed the next day in both my 10 and 5 yr old son's lunches, and sent extras so they can give to their teachers. This recipe is the BOMB the next day as per what other reviewers said! In my opinion, the key is to use over-ripe bananas - and i mean over-ripe! the peel is brown and feels almost mushy inside! You want all those natural sugars to come through in this cake, which will give you an amazing banana taste! This is key to making any banana bread/cake recipe. Also make sure you cream butter/sugar until fluffy! It lends a more fluffy moist cake! Don't skip out on the topping, it's so yummy and great with coffee the next day! I can go on and on....this recipe is a keeper for sure! Thanks for sharing Carol!
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Downeast Maine Pumpkin Bread

Reviewed: Apr. 17, 2012
Just baked this bread this afternoon and I have to say, it's the BEST Pumpkin Bread recipe I've ever made! I decided to just bake in a single loaf pan and filled to the brim, which caused it to overflow slightly, which was fine. I got a nice slightly crunchy topping along the sides, which I love! I didn't have a few ingredients so I made some substitutions and crossed my fingers that it was still going to taste great. I would normally not make sub's if I have everything, so everything else I followed to the letter. Here are the substitutions that I made. I didn't have any Vege Oil, so I used 1 cup of Vege Shortening, I also didn't have nutmeg or cloves, so I added 1 tsp of All-Spice. I did have Ground Ginger, but I opted out of it since I didn't want it to be too spicy for my picky 4 yr old, and I knew the All-Spice has alot of spice to it anyways. I also added about 1/4 cup of Brown Sugar (just because), and tsp of Vanilla since I've read a few raving reviews adding the 2. But OMG, the end result was a moist cake-like bread that had such a great flavor that was neither too sweet, nor too spicy. I'm looking forward to eating a slice with my morning coffee as it would be the perfect accompaniment! One suggestion, if you're going to use a single loaf pan, the baking time will be a little longer, I would say about 1:20 if you filled to the brim of the loaf pan like I did. I used a wooden bbq skewer to test for doneness..The end-result will be a huge loaf too!
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Heavenly Chocolate Mousse

Reviewed: May 20, 2011
This recipe was delish!!! i had some whipped heavy cream already in my fridge and wanted to use it up and found this recipe. I added about a tsp of vanilla and a little more sugar to the end product since I only had about 6 baking squares in my pantry and it needed to be sweeter, but those are the only modifications I made, i followed everything else to the T and it came out perfect!!!! will definitely make again and again! Thanks for the recipe :-)
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Vegan Red Lentil Soup

Reviewed: Mar. 30, 2011
This recipe is fantastic! I actually doubled the recipe so I can have left-overs for the entire week . I made the recipe exactly as it was written, but left a few ingredients out mainly due to the fact that I didn't have them on hand. I used extra virgin olive oil instead of peanut oil since my son has a nut allergy, and also left out the Fenugreek because my local farmers market did not have it in stock at the time of my visit, and also left out the Cayenne pepper since i had to make the recipe kid-friendly for my 2 young boys. I misread the recipe as 1TB of Curry as opposed to 1 tsp and was worried that the curry would be to overpowering but it was actually the right amount! My husband who is not a fan of curry (AT ALL) really enjoyed this soup. I never revealed to him that the soup had Curry in it otherwise he wouldn't have been as open to eat it! Keep in mind, the soup thickens up as you cook it, so i found myself having to add more water, and each time having to add a little more salt and tomato paste to get the flavors and color back to where it was. I may just follow what some other reviewers tried,which was to add chicken broth instead. The Cilantro really brightens up this dish and really pulls the whole soup together! It reminds me of something I've eaten at a very high end Thai restaurant in the SF Bay Area. I can't say enough about this dish! I highly recommend!!!!
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Banana Crumb Muffins

Reviewed: Apr. 21, 2010
super duper moist - the key is extra ripe banana's! I think i'll take the advice of other reviewers and add more sugar next time, along with nutmeg and cinnamon. The crumb topping did melt into the muffin a bit, but it still taste yummy, and had the crumb effect. I think i will add the crumb topping more towards the end of bake time. These muffins would do great with other toppings like buttercream,and other streudal topping as well. I will for sure make these again!
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Blueberry Pumpkin Muffins

Reviewed: Dec. 5, 2009
these muffins were delicious! i only had old fashioned oats so to prevent the muffins from turning out too grainy, i stuck the oats in my food processor and pulverized them to a smooth grain - glad i did it. the muffins were so incredibly smooth and moist! i had 1 sugar pumpkin left from the harvest that i roasted, and then mashed them, and pressed through a sieve to get a smooth puree. all this took alot of time, but it was well worth it! i would definitely make again and again and AGAIN!
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Easy Garlic Broiled Chicken

Reviewed: Aug. 28, 2009
I made this for dinner tonite, and it was a huge hit! even my picky 2 year old destroyed every last bite :-), My husband could not stop raving about it, and kept telling me how delicious it was while he was eating. I followed the suggestion of several other reviewers and baked the chicken at 375 for about 25 min. turning and basting after about 12 min. Afterwards, I then switched my oven to broiler mode (hi) and broiled for another 10 min on each side. I used boneless skinless Chicken thighs and used about 6 cloves of garlic (about 2 1/2 TBS) and it came out very delicious and very moist! When the garlic softens it adds great texture on top, and great flavor! I did not have Parsley on hand so i substituted it with Italian Seasoning instead and it came out great! The key is in the basting during the entire cooking process. The pan drippings go well as a gravy over both chicken and white jasmine rice. We had mixed corn and green beans along side the white rice, and it was the perfect meal. Will make again and again! thanks for a great recipe!!!!
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White Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 28, 2009
I baked these cookies today and they came out fantastic! Very chewy, moist and buttery, with that good ol' fashion oatmeal cookie taste in the background. I added half the morsels that the recipe called for so I can taste more of the oatmeal, and so it would be less sugary and "sweet" since I baked these with my 2 young boys in mind. Everything else, I followed to the "T"...I took them out about a 1.5 min. early so they can remain soft which is just the way we like our cookies in our house! Thanks for a wonderful recipe, this is definitely a keeper!
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Peanut Butter Banana Oatmeal Raisin

Reviewed: Dec. 6, 2007
I've been trying to hone up on my baking, and these wonderful cake-like, banana bread-like cookies are out of this world! The only modifications I made was that I used regular all-purpose flour and used whole eggs, not just the whites. I doubled the recipe and followed the recipe word-for-word and they were such a big hit in my house! My husband loved them so much, even my picky 5 year old son! I will for sure be making these again! You guys have to make these! Thanks for this wonderful recipe, it's totally a keeper!
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Frosted Brown Sugar Cookies

Reviewed: Dec. 4, 2007
Made these cookies tonite for my husband and son and they absolutely loved them! I took the suggestion of another user and used a vanilla glaze instead of the suggested brown sugar glaze and they came out fantastic! Super moist, and not too sweet - just right! Like the previous reviews, they are cake-like so if that is not something you are into then this is probably not the best brown sugar recipe for you. I will for sure be making these again!! Thanks Loretta! YUM!
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