JenniLynne Recipe Reviews (Pg. 1) - (10354815)

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Marshmallow Fondant

Reviewed: Aug. 14, 2009
I used this recipe to make a cake for a birthday party. Having never used fondant of any kind before (I was always afraid of it!) I was very happy with my results! It is super simple to make and easy to work with. Two things I would change about the recipe though. One, it is very helpful if you grease all of your bowls/beaters with shortening before making this. The bowl you melt the marshmallows in and the mixing bowl and beater. It will make clean up way easier. Also, if your frugal like me, you may not want to soften quite so much butter. I found that I only really needed maybe a shy half of the 1/4 called for. Butter is pretty expensive and I had all that butter sitting in the bowl that I was unable to use for anything else (since my fingers had been all in it.) These are very minor things though, so the recipe still gets five stars from me!
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6 users found this review helpful

The Best Chocolate Cake You Ever Ate

Reviewed: Jul. 15, 2009
I made this cake because I looked and looked for a chocolate cake recipe that was made with cocoa powder instead of baker's chocolate or chocolate chips. I did not add the cinnamon (maybe I'll try it next time though). I just totally left it out. I also didn't bake this in a 9x13, instead I used 3-8'' cake pans. It did cook in the 20 minutes, which surprised me, since the batter was so liquidy. The layers came out a little thin, but that's to be expected when using 3 pans instead of 2. The cake is soft and moist. I really like it. I frosted it with "Chocolate Cookie Buttercream Frosting" (a double recipe) found on AllRecipes. It turned out great!
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3 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Jul. 15, 2009
This isn't the best chocolate frosting I've ever had, but it's really close. I made a chocolate cake that was really rich, so I wanted a lighter chocolate frosting that's not too sweet or rich. This definitely fit the bill. It's light and fluffy, not dense like 'fudge' frosting. It's almost as good as chocolate ice cream. The only thing I didn't like was the small quantity. I doubled the recipe and it still makes less that the Wilton Buttercream frosting recipe. So if you're going to use this to frost, say, a layer cake, don't expect much frosting.
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5 users found this review helpful

One Bowl Brownies

Reviewed: Mar. 17, 2009
I loved these brownies. They cooked a little faster for me than stated in the recipe (but I may have pulled them out a little sooner than most people would since I like brownies to be really fudgy and chewy). Other than that though, I can't find anything to complain about. I, like other people, used cocoa powder and shortening instead of chocolate, but it didn't seem to matter. The brownies had a great flavor and texture. Let them cool a little before trying to lift them out of the pan though, because they are tender and crumble easily.
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2 users found this review helpful

Dough Ornament Recipe

Reviewed: Dec. 6, 2008
I really liked this recipe. The only problem I had was that the ornaments puffed up a little. I had varying thicknesses (from 1/4 inch. thick to about 1/2 inch.) and they all pretty much puffed up. I did do something fun though. I added food coloring to little portions of some of the dough and used the colors as accents. Example: white snowman with blue and orange scarf, black and red hat, and black eyes and buttons. It just brushed the snowman with a little water when I was ready to apply the pieces. They came out super cute!
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16 users found this review helpful

Cake Mix Cookies IV

Reviewed: Jun. 19, 2008
I LOVE this recipe! I love it's versatility and how quickly it can be prepared. I've tried several variations so far...yellow cake mix, with a chocolate drizzle...this were ok. Then I tried chocolate cookies, rolling some of the balls in powdered sugar, and some in cocoa powder. The cocoa powder disappeared, both in flavor and appearance. But the powdered sugar comes out really nicely and tastes great. However, my favorite variation so far was the one I just tried. I followed the recipe exactly...choosing a BC Butter Pecan Cake mix. Then I rolled the balls in a mixture of powdered sugar and cinnamon. When I put them on the cookie sheet, I flattened them into little patties with my fingertips. I let them bake just until they had risen a little. I pulled them out before they had a chance to brown really (the cinnamon gives that appearance) and they were still very chewy in the middle when they were all cool. I think it was about 7-8 minutes. They were DIVINE! I think they're my favorite cookie of all time, even better than chocolate chip cookies. So try this variation, I think you'll like it.
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521 users found this review helpful

Heavenly Chocolate Mousse

Reviewed: Apr. 6, 2008
I made this as a dessert to follow my 1 year anniversary dinner. It is amazing! It is also very rich. I've got a sweet tooth, so I didn't mind. My husband, on the other hand isn't normally a dessert person. He'd take a bite and say how rich and filling it was, but he never put his spoon down! He scraped the insides of the glass with it, in fact. I take that as a compliment coming from him. For someone else who asked, I did make it with milk chocolate. I used plain old Hershey's bars actually. It turned out really good and you could really tell it was Hershey's. I followed the rest of the recipe exactly. I spooned it into martini glasses, piped whipped cream on top using the star tip, and I used a little more melted chocolate to make little xoxo's to stick down in the cream. It was beautiful and elegant.
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58 users found this review helpful

Chocolate Pie II

Reviewed: Jun. 28, 2007
This pie is ok. But there were a couple of problems. First of all, it does not take 7 minutes in the microwave. About halfway thru the 4th minute, I stopped the microwave because the mix was getting way too thick. It had already thickened beyond pie texture. After I added the eggs, vanilla, and butter, the texture was better. But the second problem was with the flavor. It was very chocolatey, but tasted dense. Like maybe too floury. I would make this pie in a pinch, but it's nowhere near my favorite.
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10 users found this review helpful

Cool Whipped Frosting

Reviewed: Jun. 10, 2007
I used this recipe for a cookies and cream cake. I used plain cool whip, and french vanilla pudding, then folded crushed cookies into the frosting. I put this onto a devil's food cake, made from a mix. It is very simple and tastes great! Next time, I'm going to try chocolate flavored cool whip and chocolate pudding. I'm sure it will be amazing as well!
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47 users found this review helpful

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