nealkel Recipe Reviews (Pg. 1) - Allrecipes.com (10335465)

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Fresh Strawberry Upside Down Cake

Reviewed: Mar. 30, 2014
I served this at a neighborhood cookout yesterday, thinking the kids would love it. I had a bunch of strawberries getting ripe in my fridge and thought this was a perfect recipe to try. One neighbor said it reminded him of a rhubarb cake he'd had as a kid, and the recipe sounds very similar. I only used half the pack of strawberry jello and don't think the artificial flavor was overpowering, however, like some reviewers have said, the topping was rubbery and that was distracting. It tasted good- went well with whipped cream- and I altered the normal box cake recipe (from the Cake Doctor book) which made the cake super moist, but I'm not so sure I love how the strawberry topping turned out. The kids did like it, but probably won't make it again. I was hoping it would have turned out more like pineapple upside-down cake with more of a fresh strawberry kick, but the jello/marshmallow topping wasn't as great as I thought it would be.
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Donut Muffins

Reviewed: Apr. 23, 2011
These muffins were super easy to bake, but I have to agree with other reviewers...I don't think 3/4 tsp of nutmeg was necessary. Here are a few things I thought were worth noting: *Reduce nutmeg 1/2 tsp *Baking powder made muffins a bit bitter, will try reducing amount to 3/4 tsp next time *When doubling recipe, it's not necessary to double the butter/cinnamon mixture. *Over-stirring the batter will produce flattened muffins. Only mix until flour and baking powder are combined. *The cinnamon sugar on top is key! It MADE the muffins! :)
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Fudge Puddles

Reviewed: Nov. 26, 2009
UPDATED: 12/11 A few hints for easier baking: *There is enough chocolate for two batches of cookies so don't waste the chocolate - make more cookies! *I don't have a double boiler, but I have a great solution for anyone else who doesn't. Put the chocolate chips in a saucepan & place on top of the stove WHILE you're preparing/baking the cookies. As they bake, the heat radiating from the oven will soften the chocolate gently. If you wait to mix the chocolate mixture until after the last batch of cookies has cooked, it will be easy to mix the now-warm chocolate chips with the sweetened condensed milk & vanilla. *To make an easy piping bag for the chocolate, open a sandwich bag inside a large coffee mug, pulling the edges of the bag over the top of the mug. Fill the mug with chocolate, remove the bag when finished, cut off one corner of the bag and you're ready to go! *The chocolate develops a firm surface quickly, so if you want to cover with sprinkles, pour them on quickly after dispensing the chocolate. Original Review: I grew up with the traditional peanut butter blossom cookies Mom made every Christmas. One of the minor problems with the blossom cookie is that there isn't enough chocolate in every bite. This recipe cures that! Wow! The chocolate isn't over powering and complements the 'not so sweet' peanut butter cookie perfectly! I will never make blossom cookies ever again! These are FAR better!
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Pineapple Upside-Down Cake VII

Reviewed: Jul. 29, 2009
My husband, who doesn't like sweets very much, asked for a pineapple upside down cake yesterday. I had never baked a cake in a cast iron skillet before, and I must say it made the cake AMAZING!!! I made some minor changes, which I think made the cake incredibly moist. I used a white cake mix, but instead of following the box directions, I added three eggs, 1/2c sour cream, 1/2c vanilla yogurt, 1t vanilla, and 1/2 c veg. oil. I also added a small amount of pineapple juice (1/4-1/2 cup). The cake was SUPER moist and delicately browned in the skillet. It came out of the pan easily, too. (Hmm...mighta been all that butter!) I used 1 can of sliced pineapple but filled in all remaining space in the skillet with crushed pineapple, skipping the cherries. UPDATED (1/1/2015)- I originally wrote that 1.5 cups brown sugar was too much and overpowered the pineapple flavor, leaving behind a gritty texture, but during attempt #2, I tried to lessen the brown sugar (by a lot) the results weren't good. Way too greasy on top. So tonight, I used about 1 cup brown sugar (it was whatever I had left in the bag) and let it simmer in the butter a bit to melt it some. I didn't want it to caramelize because that would turn it rock hard in the end (did that before, too)...so I just kept it simmering for about two minutes. Maybe this is implied in the original instructions...or maybe more sophisticated bakers know this already. :) But by doing that, it turned out amazing!!!!
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Luscious Slush Punch

Reviewed: Jun. 28, 2008
I read many of the suggestions and decided to try 2 cups of sugar instead of the 2.5...it was fantastic! I doubt the extra half cup would have made it too sweet. I made it for a baby shower and the girls couldn't get enough of it! I'll definitely make this one again and again.
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Large White Birthday Cake

Reviewed: Jun. 7, 2007
Normally, I use a regular cake mix with a few extra ingredients and LOVE it, but since I couldn't find a mix in the house, I decided to try this one. Not sure what I did wrong. It was a bit dry, despite the extra milk I added. Am I the only one who thought this tasted sour? The consistency was more like cornbread...not a very sweet cake at all. My husband liked it, but said he still preferred the box mix. I would have thrown it out.
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