KitchenWitch Recipe Reviews (Pg. 1) - Allrecipes.com (10495875)

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Orange Chocolate Swirl Cheesecake

Reviewed: Sep. 21, 2009
I'm giving this 4 stars because the original recipe does need a little help. First of all, the orange juice and zest contain nowhere near enough flavor to make this cheesecake taste orange-y at all. I suggest using a teaspoon or two of orange extract as well. I added all the orange flavors to the white batter only. I reserved the two cups for the chocolate before I added them, so the chocolate and orange would contrast nicely. The crust is great. Be sure you let your cream cheese and eggs sit out until they are at room temp, or you'll over beat the batter trying to get the lumps out. Over beating leads to all kinds of cheesecake problems! Anyway, lined my springform pan with foil and baked my cheesecake in a water bath. I had no structural or textural problems except for a few bubbles from slightly over beating. After it was done (60 min), I turned off the oven and let it cool for an hour inside. Then I took it out and let it cool completely on a wire rack. I chilled the cake overnight. I removed the hoop and bottom of the pan (tricky), and scored the top of the cake into 12 even portions. Garnished it with whipped cream from a pastry bag with a large star tip, chocolate filigree, and orange twists. I also served it with the Marmalade Drizzle from the Orange Pudding Cakes with Marmalade Drizzle recipe from this site as a sauce. It was a perfect addition to this cheesecake.
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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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25-Minute Tunisian Vegetable Couscous

Reviewed: Aug. 4, 2009
I am rating this recipe graciously because to make it to my liking would be easy. However, this took me TWO HOURS to make, start to finish. All the veggie prep work was very time consuming. I didn't like the tomatoes, so I'll leave em out next time, and I'll have to agree with a previous reviewer and say that the spices should be doubled. This is a bit on the bland side (to me anyway).
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41 users found this review helpful
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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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33 users found this review helpful
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#1 Pumpkin Spice Cookies

Reviewed: Sep. 18, 2009
These were pretty good. I made half of the batch with nuts, the other without. I personally liked them better without the nuts, but that's just because I'm not a big fan of walnuts. I really liked the fluffy texture. These are lightly, not overly spiced. For some reason every time I make pumpkin cookies I have an allergic skin reaction so I have to wear latex gloves :-P Edit: Beware! These cookies get very sticky on the surface after a while. It doesn't affect the taste, but it is kind of weird.
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27 users found this review helpful
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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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Almond Leche Flan

Reviewed: Sep. 28, 2009
I give a four because the recipe needs help, but if you help it, it's delicious! First of all, try 1-2 teaspoons of almond extract instead of a tablespoon. Second, refer to the Perfect Flan article on how to make this dessert just right. Don't forget, if you precook the milk and temper the eggs with it, the oven bake time will be cut down, so keep an eye on it. Third, if you use ramekins, this recipe will probably not fill 8 of them. My ramekins are fairly small, and my flans came out very thin. I garnished my flans with toasted slivered almonds, French Lace Cookies II, and piped sweetened whipped cream.
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Roasted Mushroom and Sunchoke Bisque

Reviewed: Jul. 11, 2011
This turned out very well. I liked it well enough, boyfriend LOVED it, everyone else seemed to like it. I used small crimini button mushrooms. I also replaced the vegan margarine with unsalted butter, used a Walla Walla sweet onion, and vegetable broth in place of the mushroom broth. I didn't stir any milk into the soup, but I drizzled heavy cream on top of it for decoration and garnished each bowl with a single fresh sage leaf. If you love sage, sunchokes, or mushrooms, you will love this bisque. It's worth the prep and worth a try! Note: I found Jerusalem artichokes at my local Safeway, they were labeled as "Sunflower Chokes," and were sold in the produce section in 1 lb packages. Update: To be a true bisque, add the milk. It also cuts the intensity of the flavor and creates a rich creaminess which is nice. Also, bisques are traditionally served in mugs or double-handled bowls on saucers :) Oh, and this recipe makes more than 6 main dish servings, more like 8, maybe even more (you're not meant to eat a huge bowl of this type of soup).
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Special Lemonade

Reviewed: May 20, 2009
I liked this sooo much, but a small glass was enough. I got a tummy ache from drinking too much! But really, a wonderful concoction in moderation :)
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19 users found this review helpful
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7-Layer Meatless Tortilla Pie

Reviewed: Feb. 14, 2009
BTW, I used whole wheat tortillas, organic canned pinto and black beans, and fresh salsa instead of the Picante sauce, it was still delicious.
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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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16 users found this review helpful
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A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Reviewed: Aug. 12, 2009
You know... whenever I try a new recipe, I try to use all of the ingredients listed and follow it exactly. This recipe is the perfect example of WHY I do that. So many people change it and leave things out without even giving the original recipe a chance! Get this: I don't care much for walnuts, shredded coconut, cornflakes, OR oats, but I made these just like they were supposed to be made minus the cloves because I ran out. And guess what? I ate 3 of them because I thought they were so yummy. So please, don't knock it before you try it! My dough was fine, even a little crumbly but easy to roll, and my cookies didn't spread out like crazy in the oven, and I flattened them quite a bit. The reason why everyone's are soupy or the dough is loose is because it's made to hold all those DRY INGREDIENTS... sillies. Anyway, everyone liked these and in they go to the recipe box :)
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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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15 users found this review helpful
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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
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Al's Quick Vegetarian Spaghetti

Reviewed: Oct. 20, 2008
I rather like this recipe, especially with a bit of Parmesan cheese on top. Not quite enough sauce for my preference though, I'll double it next time :)
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13 users found this review helpful
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Almond Ice

Reviewed: Aug. 30, 2009
I'm giving this 4 stars because it has potential! I hated the cantaloupe... but my dad loved it. I really liked the strawberries and grapes with the almond gelatin. I agree that it may need more almond extract, maybe another teaspoon. This recipe will use up your almond extract quick, so be wary, that stuff's expensive! Otherwise, very pretty and easily adjusted if desired. Great for summer :)
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12 users found this review helpful
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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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Almond Rhubarb Cobbler

Reviewed: Aug. 5, 2009
I really liked this, more than I thought I would. I was fun to make, I used homegrown rhubarb so mine came out the color of applesauce. I might try hothouse rhubarb next time to see the difference. I think the almonds are interesting, but may leave them out in the future.
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10 users found this review helpful
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Chocolate Mocha Cake I

Reviewed: Oct. 14, 2010
This cake is so delicious and moist, but I added WAY more instant coffee than called for and it added a barely-there mocha flavor. Iced with coffee frosting from this site, and it was amazing! 4 stars because I had to change the amounts of ingredients.
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9 users found this review helpful
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Plum Pudding

Reviewed: Sep. 3, 2009
I give this a great score for flavor, but the consistency was quite runny, it actually seemed more like what we would call a cobbler. It coagulated once I put it in the fridge, but then the crust was cold :( Ah well, yummy anyway and everyone liked it :) Maybe it could use a tad more tapioca?
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9 users found this review helpful

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