KitchenWitch Recipe Reviews (Pg. 5) - Allrecipes.com (10495875)

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Chocolate Wafer Crust

Reviewed: Jul. 31, 2009
I gave this four stars because it tasted good, but didn't hold together very well. It was extremely crumbly and I think it needed more butter. I used chocolate graham crackers though, so maybe they need more butter to hold together than the wafers do. Just couldn't find chocolate wafers at my grocer :(
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5 Minute Candy Bar Pie

Reviewed: Jul. 30, 2009
This was pretty good. All of my friends and family loved it, it just wasn't really my taste. The filling worked out fine for me, I spread it with a metal spatula dipped in hot water. I used 3 Musketeers bars and they were a good combo with the chocolate filling. I used the Chocolate Wafer Crust from this site. My only problem was it was hard to get a clean-cut slice. Perhaps chilling it in the freezer for a few minutes would help. I'll keep this recipe around because everyone likes it so much, thank you :)
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Plum Custard Kuchen

Reviewed: Jul. 29, 2009
I didn't have a 9x9" pan, so I used a small rectangular glass baking dish and it worked fine. I used plums from my garden. This was so easy and such a delight to make. My boyfriend and I love it, just as it is. I don't think it needs more custard, it has just enough to hold it all together. It would be great served with vanilla ice cream I'm sure, but we like it chilled. I have a feeling this may become a holiday favorite if we can find plums in the colder months :) Thank you for posting this recipe
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3 users found this review helpful
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Addictive Chocolate Truffles

Reviewed: Jul. 26, 2009
Very very good. The only reason I gave these a 4 instead of a 5 is because they melt as soon as you pick them up, so you have to keep them constantly refrigerated and eat them quickly! Rich and wonderful. They are beautiful if you can get the coating on smoothly. I suggest wearing latex gloves so you don't get fingerprints on them.
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44 users found this review helpful
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Angel Food Cake With Caramel Sauce

Reviewed: Jul. 23, 2009
Eh... it was good for a quick, very sweet dessert. I didn't cook the caramel to 234 degrees so it wouldn't set too hard, it was still hard to cut through without squishing the cake after its been in the fridge. Definitely use a serrated cake knife or angel food cake cutter. If you want a more home-spun version, I suggest pre-baking your own angel food cake from scratch and perhaps trying whipped cream in the filling instead of Cool Whip.
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1 user found this review helpful
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Angel Food Cake III

Reviewed: Jul. 15, 2009
I have a crazy story about this cake: I made this cake to give to the children at a daycare I was demonstrating kitchen skills at, so they could take it home to their parents. I snuck a piece out and we left. As my boyfriend was driving us home, I gave him a bite. He liked it so much that he closed his eyes and ran a stop sign! Don't eat this while driving lol. Very good, came out similar to Angel Food Cake I but a bit moister. Oh, and it did rise a little funny but it was ok (the ring of cake around the outer edge of the pan rose higher than the cake closer to the funnel hole)
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 7, 2009
This was almost too good :) Everyone loved this. I made the salsa as stated, but used the spray-cut-shake method with the chips (shaking them in a baggie with the cinnamon sugar) and it was great. Thanks!
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4 users found this review helpful
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Angel Food Cake II

Reviewed: Jul. 2, 2009
I think the baking time and temp may be off on this. It just didn't seem to bake right I guess, seemed too wet... I think it may benefit from a lower oven temp and a longer baking time. Anyway, I added 1/2 cup of red, white, and blue sprinkles to the batter because I made it for the 4th of July. I froze the cake, then after it was frozen I wrapped it in plastic wrap and kept it frozen for a couple days until I was ready to frost it. I had to triple the frosting recipe to get the coverage and decor I needed. Then I added blueberries and sliced strawberries for decoration. Turned out very pretty, tasted good too. The mystery of the sogginess evades me, but I'll try it again sometime.
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Angel Food Cake I

Reviewed: Jun. 30, 2009
This was good, I ate 3 pieces! My family really liked it too. The only thing I changed was that I didn't whip the egg whites to stiff peaks. When you make angel food, you're not supposed to whip them to very stiff peaks because that expands the walls of the bubbles to their full capacity, so then they won't rise anymore in the oven. I whipped mine to a good thick foam, then added the cream of tartar, whipped them to soft peaks, added the extracts, then whipped just enough to incorporate them. My batter was POURABLE, I didn't have to scoop it into the pan. Also, when you mix the flour mixture in, gently fold it in with a spatula, or else you'll pop the tiny bubbles and it will deflate. I cooled my cake in the pan on the counter, no bottle or funnel, just balance... and it was fine (make sure you cool it completely!!!). I did use a tube pan with a removable bottom, I also highly recommend that. I served up the slices with macerated strawberry slices and sweetened whipped cream.
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28 users found this review helpful
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Angel Cake Surprise

Reviewed: Jun. 24, 2009
Such a great summer dessert. My family and friends liked it, I thought it was delicious. Easy to make, though the prep time took me way longer than the recipe said. Make sure you use HOT water to dissolve the gelatin. Also, the sliced peaches I bought were sliced really thick, making it hard to spread the pudding and Cool Whip over the top, but I managed :)I forgot to put the crushed pineapple over the peaches, so I improvised and just layered them over the pudding. Worked out fine. Cut into squares, getting them out of the dish nice and clean was a task, the bottom layer wants to stick to it. Garnished squares with sliced strawberries and mint leaves. Scrumptious! Note: make sure to serve ASAP because the layer of bananas gets an icky brown! I tossed mine in lemon juice even.
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6 users found this review helpful
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Allie's Mushroom Pizza

Reviewed: Jun. 23, 2009
As is, I give this recipe 3 stars. I did use a whole wheat crust. I thought there was too much oil if you use it all, just brush the crust one time well. Also, I thought this would benefit if there were a white sauce with some minced garlic added on the crust before you add the other ingredients.
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2 users found this review helpful
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Satiny Chocolate Glaze

Reviewed: Jun. 22, 2009
Great chocolaty glaze. Next time I may add just a tad more corn syrup so it doesn't 'glob' when drizzling. I drizzled this on the edge of the German Sweet Chocolate Cake I, and it was a lovely addition.
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Creamy Chocolate Frosting

Reviewed: Jun. 22, 2009
Great for a quick chocolate frosting. I used 2% milk instead of evaporated because I didn't want to waste it. Came out very shiny. Good flavor though. I used it to frost the German Sweet Chocolate Cake I, and it was a good combo. Not quite enough for a good thickness on the side plus decoration though, I really had to stretch it. I'll double it next time :) Update: I made this again, doubled it, and used the evaporated milk and it was MUCH better!!!! It wasn't as shiny and weird as the first time and I used it on the German chocolate cake again. I liked it better this time, be careful not to add too much evaporated milk though or it will get runny quick!
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German Sweet Chocolate Cake I

Reviewed: Jun. 22, 2009
This is the original recipe, minus 1 oz of coconut. Awesome egg foam cake, though I wonder if 30 minutes was a good baking time. My layers shrunk quite a bit, but that was probably from over-mixing. But they remained very moist, I should not have imbibed them with simple syrup, it would have been moist enough without it. The filling took about twice as long as suggested, but turned out beautifully. My only problems were: the layers were SO fragile, hard to turn out and plate without crumbling. Also, it was quite difficult to get a clean cut due to the crumbliness. Other than that, delicious, and I don't even like nuts or coconut. I baked mine in three 9in pans. I frosted and decorated it with Creamy Chocolate Frosting and drizzled Satiny Chocolate Glaze around the edge.
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Alicia's Aloo Gobi

Reviewed: Jun. 15, 2009
Holy cow!!! This had a serious spice factor! I am obviously not well accustomed to spicy curries, because this really blew my socks off and I had to down a whole glass of milk. However, everyone loved it (even my meat-n-potatoes parents)! The only thing I didn't add was the garam masala because the store had none. I served it over the Indian Style Basmati Rice from this site and it was yummy. But next time, I'll cut the spices in half and slowly work up to the amount in the recipe.
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Caramel Frosting V

Reviewed: Jun. 14, 2009
I messed this recipe up royally because I didn't think I had the time to wait for it to set up all the way, so I threw it in the mixer prematurely. I ended up having to add at least 4 cups of powdered sugar to make the consistency right. But once all was said and done, it taste good and made a great filling for a chocolate cake. Next time I'll wait.
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Rich Chocolate Frosting

Reviewed: Jun. 14, 2009
I frosted my dad's birthday cake with this and it was perfect. Dip a metal offset spatula in warm water before spreading the frosting to get a smooth finish without ripping the top of the cake off.
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1 user found this review helpful
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Alfredo Mostaccioli

Reviewed: Jun. 14, 2009
I looooved this, but if I remember next time, I will use flat leaf parsley instead of curly because the curly parsley if crispier than the other. I'd also like to try this with fresh Parmesan instead of already grated. Other than that, perfect!
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Gingerbread Torte

Reviewed: Jun. 5, 2009
This is an awesome torte. The lemon in the icing is a great accompaniment to the gingerbread layers.
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7 users found this review helpful
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Addictive Sweet Potato Burritos

Reviewed: Jun. 4, 2009
We all liked this recipe, even my meat-atarian parents! My only thing with it is a) they were a bit hard for me to roll up (probably due to lack of experience) and b) I would have liked the filling to have more spice. Overall good, and I will be making these tasty treats again.
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1 user found this review helpful

Displaying results 81-100 (of 143) reviews
 
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