KitchenWitch Recipe Reviews (Pg. 2) - Allrecipes.com (10495875)

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Cinnamon-Apple Angel Food Cake

Reviewed: Oct. 10, 2010
I got mixed reviews on this cake. First off, I too believe the cake itself has too much sugar in it. My cake also came out rather sticky and "wet." Hence, my testers said it reminded them of store-bought angel food! The glaze however is great, I wouldn't change it at all. With that said, one person did say they prefer angel food without the glaze. But 2 others said the glaze "made the cake." So mixed reviews all around! I think I will stick with my old angel cake recipe, and use the glaze on it in the autumn months. Thanks for the inspiration :)
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7 users found this review helpful

Whole Wheat Apple Muffins

Reviewed: Oct. 2, 2010
Great morning treat. I feel that the apples and honey make these just sweet enough. My fiance loved these. We ate them with a Green Smoothie from this site and had energy to burn all day! The only thing I did different was use canola oil instead of regular vegetable oil.
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3 users found this review helpful

Green Smoothie

Reviewed: Oct. 2, 2010
I really liked this! It's a shame there's so many bad reviews :( I froze my banana and kale. My kale was fresh from the garden though. I included the flax see meal (found in bulk section at WinCo) and the coconut oil (found in health food section of Fred Meyers). I melted the coconut oil so it would blend better with the other ingredients. I also used nonfat milk and Simply Orange 100% orange juice. I just went out and picked a whole bunch more kale to freeze so I can have this more often!
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15 users found this review helpful

Vanilla Bean Cheesecake

Reviewed: Sep. 24, 2010
I made this for someone else so I didn't get to try it, but she said it was the best cheesecake she's ever tasted, period. The vanilla beans here are $10 each so I only used the two for the cake and didn't put any in the crust. I baked this in a water bath after encasing the pan in foil and it took 5 minutes longer than stated, probably just my oven. It turned out beautifully. The next day after chilling, I glazed it with chocolate ganache and splattered white and semisweet chocolate all over it, then masked it with a border of chocolate sprinkles. Very awesome looking in person! My cheesecake weighed in at 6 pounds!
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4 users found this review helpful
Photo by KitchenWitch

Heavenly Angel Food Cake

Reviewed: Sep. 3, 2010
Classic angel food cake. I made cupcakes with this recipe. I filled the cupcake liners 3/4 the way full and baked at 350 for about 15-20 minutes. I removed them from the tins and cooled them upside down. The ones that I didn't cool upside down shrank down into the papers. Iced these with Sturdy Whipped Cream Icing and topped with fresh berries.
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14 users found this review helpful
Photo by KitchenWitch

Angel Food Cake with Toasted Almonds

Reviewed: Aug. 31, 2010
This is a very good recipe. The cake itself is moist and delicious, with that slight egg-foam taste that I love in an angel food cake. I opted to put the chopped almonds in the bottom of my tube pan and spooned the batter over them so that they would be on top of the finished cake. It worked out just fine, though next time I may chop the almonds finer so it's easier to cut. Everyone enjoyed this :)
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11 users found this review helpful
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Grandma's Blueberry Pie

Reviewed: Aug. 25, 2010
The best blueberry pie I have ever tasted, period. My mom agrees and the rest of the family enjoyed it as well :) I used fresh blueberries ("Elliot") from our garden and "Pie Crust IV" from this site. I will make this again!
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5 users found this review helpful
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Plum Blueberry Upside Down Cake

Reviewed: Aug. 10, 2010
This was really wonderful, especially the next morning. The whole family enjoyed this cake. I did use butter instead of margarine and I melted my brown sugar and butter together in the microwave and then poured it into the pan instead of melting it in the oven. I only needed 2 plums as they were fairly large, and I used blueberries from our garden! I also didn't "beat" in any ingredients, but mixed them on a lower speed so as not to jeopardize the texture of the cake. I baked it for only 35 minutes, my toothpick came out clean and I removed it before it baked dry. My only regret is not having a 9" cake pan, I have what I believe to be a 10" or bigger, so the cake came out pretty thin. The flavor of this cake is great, it's so easy, and very attractive!
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2 users found this review helpful

Asparagus and Mushroom Puff Pastry Pie

Reviewed: Mar. 4, 2010
I think if something is referred to as a "pie," it should be round, which is why this recipe threw me off. I made it like a pie anyways :P I think the author should note that you need to roll out you dough a little to make it fill up a 13x9 pan. I just used a regular glass pie plate. I had to alter the amounts in order to make it work; less butter, 1 bunch asparagus, still 6 cloves garlic, 8 oz mushrooms, still 1 cup sauce, and still the entire package of puff pastry. It came out very nice. I highly recommend poking good vent holes so you don't get a big buildup of liquid under the crust. And make sure not to get impatient, let it cool for a while! It's not a clean-cutting pie anyway, but if you don't let it cool you'll have to scoop it out with a spoon. I let mine cool for 10 min and it was still too soupy, but set up after a while. Other than that, this was a delicious pie besides the mushrooms :P My mom loved it.
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5 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Mar. 4, 2010
Wow! I thought I hated beets before I tried this :) Instead of sweet potatoes, I used yams. I had so much fun making this dish, as I've never before cooked with beets. The only thing I didn't care for was the amount of onion in it.
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1 user found this review helpful

Amazing Simple Thai Tofu

Reviewed: Mar. 4, 2010
This was pretty good, but I felt that the tofu would have benefited greatly from marinating overnight in the soy sauce instead of sprinkling it on, as the inside of the tofu was still flavorless when cooked. Other than that, the coating is delicious!
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3 users found this review helpful

Aunt Mary's Eggplant Balls

Reviewed: Mar. 2, 2010
So good! This was the first time I've ever tried eggplant. OMG, the best for a meatball substitute! I made these exactly as directed, then I mixed them in a pot of spicy marinara sauce. I served it over spaghetti with garlic bread and voila! Fabulous, especially the next day :)
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5 users found this review helpful
Photo by KitchenWitch

Special Buttercream Frosting

Reviewed: Jan. 26, 2010
I;m not giving this recipe 5 stars because I did change some things with PHENOMENAL results!!! I used all real unsalted butter and real vanilla extract. It made some out of this world delicious buttercream! I also used only about half of the heavy cream so that the icing wouldn't get too soft for what I'm using it for (basketweave piping). It is perfect, rich, and melt-in-your-mouth. I suggest using butter and real vanilla. I could not stop licking the bowl :P I used this to fill and ice David's Yellow Cake (which is also scrumptious!).
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14 users found this review helpful

David's Yellow Cake

Reviewed: Jan. 26, 2010
This was a great cake that I had no problems with whatsoever. It was not dry, and it froze great before I cut it into layers. It tasted wonderful in combination with a modified version of Special Buttercream. I didn't use all of the batter because I baked mine in two very small oval pans, only filled them barely half full. Do make sure to grease your pans very well, the cake will stick if you don't.
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3 users found this review helpful
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Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Jan. 9, 2010
This was perfect. Very esy to make. I let mine rise at about 75 degrees. The dough was very moist yet fluffy, and it tasted like cinnamon rolls! I brushed the loaves again with melted butter fresh out of the oven, which gave them a pretty sheen and took care of any dryness they might have had.
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2 users found this review helpful
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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 23, 2009
My family loved this, although I had to put a tiny bit of honey on it for some added sweetness. Texture was phenomenal! Definitely reliable and very easy to make :)
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Dec. 6, 2009
This is so easy, and great on cinnamon rolls.
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1 user found this review helpful
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Too Much Chocolate Cake

Reviewed: Dec. 3, 2009
This is the first "doctored" cake recipe I've tried. It tasted great, very moist. If you use it to make a layer cake, beware; don't let it overbake, and be very careful when cutting the layers, the chocolate chips are like little rocks that must be dealt with delicately so as not to tear the cake layer. I layered mine with strawberry preserves and iced it with Rich Chocolate Frosting.
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2 users found this review helpful
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Carrot Cake III

Reviewed: Nov. 27, 2009
I had some problems with this cake, but I'm almost positive it was my own fault. My cakes sunk while they were in the oven, woops! I leveled them out and froze them, then I tried to torte them (I lost a layer because I din 't let the cake thaw long enough!). The edges were very hard and crispy, which also made it hard to torte. 3 layers survived and I made a double batch of the icing to frost and fill the entire cake. I let it chill, then took it to my Wilton class and decorated it with icing from a piping bag (little carrots). I took it to a family gathering for Thanksgiving and it was very well received. Perhaps if I had not felt so rushed and paid better attention, it wouldn't have given me so much trouble. Oh, and I give it 4 stars because I didn't care for the nuts in the cake, and I left them out of the icing.
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New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Nov. 18, 2009
This rating is for the Maple Buttercream only, which is great! The only thing that would make it better would be a dash of salt. I used it to ice Pumpkin Cake III, which I filled with Brown Sugar Cream Cheese Frosting. Yum!
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4 users found this review helpful

Displaying results 21-40 (of 143) reviews
 
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