Mallmarie Recipe Reviews (Pg. 1) - Allrecipes.com (10353836)

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Irish Cream Bundt Cake

Reviewed: Mar. 16, 2014
This was amazingly easy and delicious! I made it for a St. Patrick's Day party at work, and I suspect it will be the first of many occasions. A couple of things.....first, the average box of cake mix is only 16.5 ounces, not 18.25 ounces. I kept all the other ingredients the same, but shortened the baking time by five minutes, and it came out perfect. We have a pecan allergy in our family, so I used chopped hazelnuts instead of pecans, and they were delicious with the Bailey's flavor. For the glaze, I used organic turbinado sugar and organic sweet butter in addition to the water and Bailey's. It cooked into a rich caramel sauce that was just heavenly on the cake. A great special occasion dessert, but easy enough to make anytime!
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Ultimate Mayonnaise Cake

Reviewed: Jan. 24, 2013
This recipe makes a delicious, moist chocolate cake, very easy to make because it only requires the use of one bowl and a wooden spoon (no mixer). It is even better with the following small tweaks: first, instead of water, use buttermilk for additional moistness and flavor; stick with Hellman's mayonnaise, not a strong-flavored one like Cain's; use Penzey's high fat cocoa powder and Ghirardelli semi sweet mini-chips for the richest chocolate flavor; use a bundt pan greased and floured with cocoa powder instead of a 9 X 13 pan, and bake at 350 for 50 minutes. Drizzle chocolate ganache over the top, or serve with a dollop of whipped cream. The cake is actually even more moist and flavorful when it is two days old, so make it ahead of time!
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Cinnamon Swirl Bundt Coffee Cake

Reviewed: Dec. 25, 2012
This is the most delicious coffee cake ever! I brought it into work for our annual Christmas feast, and it got devoured very quickly. I did have a problem with it sticking to the bundt pan, so I floured the pan in addition to greasing it, and that worked. I also left out the walnuts and substituted a half teaspoon of almond extract for half the vanilla. I glazed it with a quarter cup of butter, a half cup of dark brown sugar, a teaspoon of vanilla and a tablespoon of cinnamon melted together in a saucepan. YUM!
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Buttery Cinnamon Cake

Reviewed: Nov. 5, 2012
I really liked the syrup, but not the cake. I didn't think the cake had much flavor, and it had an almost greasy texture. I made the syrup without the water based on some other reviews, and it was delicious. I am going to try it on some other type of cake.
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Apple Crisp II

Reviewed: Aug. 4, 2012
This stuff is to die for! The first time I made it, I sliced the apples a little too thick, and they did not get soft enough in cooking. When I made it again, I used an apple corer/slicer to cut each apple into eight pieces, then cut each piece again lengthwise so I had sixteen slices per apple. MUCH better! Also, instead of adding the water, I rinsed the apple slices in a colander, then mixed them in with the cinnamon sugar combination. Thanks to hints from other reviewers, I also added a pinch of nutmeg. I doubled the topping recipe but had too much left over. But if you like lots of crispy topping, I'd increase it by at least half. Absolutely delicious, and none left over!
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Easy Alfredo Sauce I

Reviewed: Jul. 15, 2012
I was in a hurry when I made this recipe, so I didn't read the helpful hints from previous users. I also accidentally used Romano cheese instead of Parmesan. Nonetheless, this is a great recipe. The Romano made it a little salty, so I added some light cream to mellow it out, along with nutmeg and white pepper. I used it over linguine and sauteed skinless boneless chicken thighs, and baked it in the oven at 450 for about 15 minutes. My ten-year-old daughter said it was "superb."
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Sweeter Muffins

Reviewed: Jun. 2, 2012
These are quite delicious, and so simple! I made them on a rainy, chilly Saturday morning and my daughters devoured them. I had just run out of milk, so I substituted buttermilk because I had some in the house from a recipe I had used earlier in the week. My oven tends to run a little cool, so I baked them at 410 degrees for 25 minutes. I sprinkled a little cinnamon sugar on them when they came out of the oven. They were light and fluffy with a crisp crown. I can only imagine how delicious they will be with blueberries, cranberries, or chocolate chips. There is no way to get a dozen muffins from this recipe, though. It made six good-size ones. Delicious!
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3 users found this review helpful

Coconut Meringues

Reviewed: Jan. 14, 2012
I tried these meringues because I'm dieting and wanted a sweet treat with minimal calories and fat. They are DELICIOUS! I also found them very easy to make. I did not have any cream of tartar in the house, so I doubled the recipe and used 1/4 teaspoon white vinegar and 1/4 teaspoon of salt. I only used about 1/8 teaspoon of almond extract, even for a double recipe. They were perfect - there was a tiny, tiny hint of almond, but it was not overpowering for these delicate cookies. The coconut was a wonderful addition of texture and flavor. I will definitely be making these again, and I suspect they will be a go-to diet dessert on many occasions!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 19, 2011
This was the best tasting cookie dough I've ever used for cutouts. I did have a difficult time with the dough being sticky, but that was my own fault - I did not stir in the flour mixture as directed, but used the hand mixture to incorporate it into the went ingredients - big mistake. I also had to shorten the baking time because my oven runs a little hot, and they got too brown on the bottom. But they were absolutely delicious, and I will try the recipe again following the instructions more closely.
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Grandma's Gingersnap Cookies

Reviewed: Dec. 19, 2011
These are the absolute BEST ginger snaps I have ever made or eaten! I followed the instructions exactly - no changes at all. I also was diligent about sifting the flour mixture as instructed. My cookies came out beautifully crackled on top. They are crisp around the edges, soft in the center, and will make an amazingly wonderful addition to my holiday cookie trays. My kids also want me to make them again after Christmas so they can take them to school for lunch :-)
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6 users found this review helpful

Sugar Cookie Icing

Reviewed: Nov. 26, 2011
This icing was very easy to work with, and took colors beautifully. I tried it on a batch of sugar cookies flavored with almond extract, and everyone loved them after Thanksgiving dinner. I am going to be using it a lot this holiday season.
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4 users found this review helpful

Hearty Minestrone

Reviewed: Oct. 16, 2011
I can't believe no one has posted a review of this wonderful recipe! I grew up eating minestrone with small chunks of beef in it. This recipe with sausage is sooooooo much better! The broth is delicious, and the vegetables tender and flavorful. I only had white wine on hand so I had to substitute. It was still outstanding in every way. I will be making this often!
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25 users found this review helpful

Chicken Corn Soup I

Reviewed: Oct. 2, 2011
This soup is wonderful comfort food! I wanted to get it on the table a little faster for Sunday dinner, so I used chicken stock and skinless, boneless chicken thighs instead of whole chicken and water. I simmered the thighs and chopped onion in the broth for about 20 minutes. I also used mini pasta instead of making the rivals, and I added a dash of nutmeg at the last minute. It was delicious, and my kids and I just loved it!
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5 users found this review helpful

Fruit-Filled White Cake

Reviewed: Sep. 19, 2011
I didn't use the whole recipe, just the cake part, which actually deserves five stars! This is the best white cake I've ever made. It had a very even, light texture and both layers were in perfect proportion. I used sliced, sugared fresh strawberries between the layers, and frosted it with the Wilton white buttercream recipe for my daughter's birthday cake. Everyone absolutely loved it! Be sure to use clear vanilla extract if you are shooting for a really white cake. It was delicious, and this will now be my go-to recipe for white cake. Thank you!
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10 users found this review helpful

Easy Sugar Cookies

Reviewed: Jun. 15, 2011
This is my new favorite sugar cookie recipe! It is super-easy, fast and absolutely delicious. The secret is to let the butter soften completely (overnight on the counter, if possible). The dough whips up in five minutes. I used two teaspoons of vanilla bean paste instead of extract. I also sprinkled the cookies with sugar when they came out of the oven and were still warm. Oven temperatures vary, but I found that nine minutes was perfect for my oven. Using a cookie scoop keeps them uniform in size. They were just right. I will make these from now on whenever we want sugar cookies!
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Mom's Pie Crust

Reviewed: May 22, 2011
This recipe finally enabled me to make the flakiest pie crust ever! I put the butter in the freezer for an hour before starting, and I also put an ice cube in the water. I sprinkled a teaspoon of vinegar over the flour/butter mixture before adding the water (this supposedly breaks down the gluten in the flour). It is better to use a pastry cutter than a food processor or mixer - doing it by hand leaves some unmixed pea-sized clumps of butter, which contributes to the flakiness of the pastry. It was delicious!
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24 users found this review helpful

World's Best Lasagna

Reviewed: Apr. 6, 2011
I was not as thrilled by this recipe as most of the reviewers. It was good, but I would not call it the "world's best." I made it exactly as written, other than adding a pinch of nutmeg to the ricotta mixture. The flavor of the seasonings did not come through as well as I expected. There was way too much sauce, but I will use the extra for something else. I did follow one reviewer's tip for soaking the lasagna noodles in hot water rather than cooking, and it worked out beautifully. I will try this recipe again, but will increase the seasonings and reduce the sauce ingredients.
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3 users found this review helpful

Foolproof Chocolate Fudge

Reviewed: Feb. 11, 2011
This is the easiest fudge in the world, and has a nice creamy texture. I made it last week and added Heath Bar toffee pieces to it. Everyone absolutely loved it!
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10 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Feb. 3, 2011
These are not only delicious, but also the absolute easiest cookies in the world! If you want to teach your children to make a cookie from scratch, this is a great place to start, because the recipe is easy to remember (only three ingredients!) and they are simple to mix. If you decide you're in the mood for a peanut butter cookie, these can be on a plate with a glass of milk on the side in about 15-20 minutes! I make them exactly as written with no changes, and they come out perfect every time.
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Sausage and Peppers for a Dozen

Reviewed: Dec. 27, 2010
I made this to bring to my sister's house for Christmas eve - she was having lasagna and it seemed like a good side dish. Everyone thought it was delicious!! I made it again a couple of days later with hot Italian sausage instead of sweet. It was equally good, and a matter of personal preference as to using either type of sausage. I reduced the oven temp to 400 degrees - my oven tends to run hot, and I like the peppers a little on the firm side.
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5 users found this review helpful

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