TheMadBaker313 Recipe Reviews (Pg. 1) - Allrecipes.com (10608041)

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Jif® Peanut Butter Blossoms

Reviewed: Dec. 27, 2012
These are my favorite kind of cookie. I bake them year round! Sometimes, I do use real butter instead of shortening just to make them slightly healthier and I do use 3/4 cup of peanut butter because I like my cookies really peanut buttery (note: you may need to increase flour if you increase the peanut butter). DELICIOUS!
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Rita's Sweet Holiday Baked Ham

Reviewed: Dec. 27, 2012
I made this ham for Christmas. It was easy enough to mix up the ingredients and pour them into the baking bag along with the ham. I rate it with only two stars because 1) my ham didn't asborb any of the juice and 2) the ingredients are kind of expensive. The ham still tasted good; it just didn't have any of the flavor from this juice/glaze concoction.
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 24, 2012
I made two of these in the past two months and both came out wonderfully. This will please any cheesecake lover in your house!
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1 user found this review helpful

Ham with Pineapple Sauce

Reviewed: Dec. 26, 2011
I made this glaze last night for our Christmas ham and it was a big hit! I did leave out the soy sauce because I didn't have any and I used mustard because I didn't have any ground mustard. My family was raving about it!!! They loved the sweetness of it and my husband said he was putting it on his potatoes and turkey too because it was that good. Thanks for sharing!
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Oatmeal Peanut Butter Cookies

Reviewed: Sep. 17, 2010
With some minor modifications, these cookies are great. First, I used all unsalted butter in place of the shortening and margarine. I cut the white sugar down to 1/3 cup. And finally, I used 3 cups of oatmeal to really get that oatmeal taste (at 1 cup, you don't really taste it). My husband and our friends really enjoyed these.
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Photo by TheMadBaker313

Best Ever Cinnamon Buns

Reviewed: Jul. 23, 2010
I am a cinnamonbunaholic if that's possible. I have made many many different recipes and so far, this is the best I have found. I like them large, so I usually only get 16-18 from the recipe and I use more cinnamon than recommended, but these are SOOOOOOO GOOD! Thanks for this great recipe!
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Ninety Minute Cinnamon Rolls

Reviewed: Jul. 23, 2010
These are delicious especially with some buttercream frosting on top! I would only suggest that you make sure you use the right type of yeast or else you'll be waiting a while for it to rise.
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Teriyaki Pork Tenderloin

Reviewed: Jul. 23, 2010
Like another reviewer, I made this in my crock pot. I cut the tenderloins in half and stacked in the crock, then poured the teryaki sauce over the top. Cooked for 7 hours on low and it was fantastic and tender! My only suggestion is that if you are using this method, make enough teryaki so that all of the meat is covered. The parts that weren't immensed in the sauce weren't as flavorful.
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4 users found this review helpful

Southern Red Velvet Cake

Reviewed: Jul. 23, 2010
This cake is good, but it's not very moist (and I prefer a moister cake). I did make a few substitutions though which could have caused the texture change such as using skim milk in place of buttermilk. I also was able to make 27 cupcakes out of this recipe (bake at 350 for about 22 minutes). I also used a slightly different cream cheese frosting recipe (1 brick of cream cheese, 1/2 stick unsalted butter, 4 cups powder sugar, 2 tsps vanilla, and 2 tbsp skim milk) My co-workers thought that they were delicious.
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Chocolate Pinwheels

Reviewed: Jul. 10, 2010
I was a little disappointed in this recipe. I followed the recipe to a T and found the dough to be un-rollable. I added additional flour to roll it and still no luck. The dough itself is good, so I just took a little off of the chocolate mix and then a little off of the regular mix and rolled them together in my hand. They taste pretty good as well.
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2 users found this review helpful
Photo by TheMadBaker313

Thirty Minute Yellow Cake

Reviewed: Jul. 10, 2010
These cupcakes are don't require a ton of ingredients (which I like) and are easy to make. I substituted butter for the shortening to make them slightly healthier, used 3 eggs, and I did use AP flour & added 3 tsp baking powder in place of the self-rising flour. The texture of the cupcakes is moist, but a little dry around the edges (that could just be my oven baking them too fast around the edges). They do taste VERY similar to boxed cake mix which is what I was looking for. Next time, I may add a little more vanilla extract juts to give them a little more vanilla flavor. Bake time for the cupcakes was 18 minutes at 350.
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5 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Nov. 8, 2009
These were delicious! I made 2 minor adjustments. 1. I used 1.5 cups of pumpkin and 2. I only used 3/4 cup of white sugar. Otherwise, fantastic!
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Pound Cake III

Reviewed: Aug. 21, 2009
This is a fantastic pound cake! I did make one substitution in that I used an extra stick of butter instead of the shortening. It does make a lot of batter, so if you really wanted to, you could make three 8" layer cakes, maybe even four. It's also a very dense cake, so a small slice is filling, but it's so delicious! I topped mine with homemade whipped cream frosting and put some strawberries in the center. So good!
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3 users found this review helpful
Photo by TheMadBaker313

Marshmallow Fondant

Reviewed: Jul. 15, 2009
This is a fantastic recipe though terribly sweet. The dough is incredibly workable. I did have to roll it out a few times because you need a lot of powder sugar on your rolling surface (or else it will stick like it did for me a few times). Definitely add the colorant to the melted marshmallows before you add in the powder sugar. It will be a lot easier than kneeding it in. Great recipe!!!
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3 users found this review helpful

Orange Blueberry Muffins

Reviewed: Jun. 11, 2009
Fantastic! I made these this evening and I just had one... amazing! I did use the zest of an entire orange, so probably 2 tbsps of zest and I substituted Applesauce for the oil (to make them a bit healthier). I will definitely make these again!
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20 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Feb. 5, 2009
Initially I made this for a friend who is allergic to gluten, but it's a decadent dessert. It is so rich, one slice is enough. It's almost like a dark chocolate fudge. My co-workers loved it! I used 3 eggs and 3 egg whites instead of 6 eggs. I used Ghiradelli chocolate chips because Nestle Chips are exposed to wheat (bad for Gluten allergists). I added a buttercream frosting in small swirls on top and then topped the swirls with a mini Reese cup for a little something extra. Mine stuck to the pan and the dipping in boiling water trick didn't work. I would recommend putting parchment paper at the bottom of the pan for easier removal. Definitely would make this again!!!
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8 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Feb. 3, 2009
These are super peanut buttery, but taste amazing. I dbl'd the recipe using 1 cup white sugar and 1 cup brown sugar. I also added 2 tsp of vanilla extract for a little extra flavor. They took a little longer than 8 minutes in the oven, about 5 more minutes, but it could be my oven. Thanks for this great recipe!
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2 users found this review helpful

Strawberry Rhubarb Cream Pie

Reviewed: Jul. 10, 2008
This recipe is fantastic. I've made it several times in the past couple of months for my husband. One of his co-workers said it was better than his mother makes! Scrumptious!
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3 users found this review helpful
Photo by TheMadBaker313

Carrot Cake III

Reviewed: Oct. 30, 2007
I promised someone at work for months that I would make him a carrot cake. I never really liked carrot cake myself because the first time I tried it, it was really dry, but after taking a bite of this, I have changed my mind about carrot cake! I substituted unsweetened applesauce for all of the vegetable oil in order to make it lower in fat and calories. I also thinned the frosting with a little milk and drizzled it on the cake so that there wouldn't be as much frosting on it. This was a "smash hit" according to one of my co-workers which means it's amazing! This is a great recipe and I will be sure to make this again and again!
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6 users found this review helpful

 
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