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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 13, 2013
OMG!!!!!!!!! These were outstanding. Very dangerous. I don't normally write reviews, but I couldn't help it with this one. This is my second attempt at homemade cookies . . . my first attempt a couple of years ago failed miserably (think "rocks."). Cookies have always intimidated me, but I chose this recipe to try again. I gave it five stars, even though I followed the recipe except didn't use cloves (don't like the flavor) and added chocolate chips and walnuts. Also, I used all butter. They were great. I realized when I had eaten 3/4 of the first batch by the next day I had to get rid of the rest of the dough. I baked them up last night and brought to work. They're already all gone and it's not even 11am yet. Thanks for sharing this recipe!
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5 users found this review helpful

Banana Cake X

Reviewed: Sep. 25, 2006
I have been wanting to try a banana cake recipe for a while now. Specifically one with a caramel frosting. I made this one using the golden butter cake mix from Duncan Hines and it turned out absolutely wonderful. I made it two ways as I had two boxes of mix that I wanted to get rid of. I did a layer cake with caramel frosting and a bundt cake with ganache poured over it. I wish I could give it a better rating because this is one of the few cakes I have come across that need no icing at all, I found I prefer it alone although everyone at work loved it with the caramel icing. It's absolutely perfect. DON'T under any circumstances add banana creme pudding mix to it (like I did for the bundt cake). It's cake, but it takes away from the banana flavor. This recipe is perfect just the way it's written. Thank you for sharing it Beth.
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78 users found this review helpful

Carrot Cake

Reviewed: Aug. 14, 2006
First, I gave this recipe only four stars simply because, while it turned out wonderfully and everyone loved it (Did a dry run cake by recipe exactly and it was gone in 50 minutes at work), but it did not have the exact flavor I was looking for. With that said, this is a great recipe. It was literally my first attempt at baking from scratch and with a few adjustments, I have truly found my carrot cake for life!! Adjustments I made include: no coconut (hate'em), 8oz can of pineapple with juice, whole wheat flour instead of white, replace one cup of white sugar with light brown and additional 1/4 teaspoon of vanilla (be sure to use pure vanilla extract, not imitation), add 1 teaspoon of allspice, 1/3 cup of oil and 1/2 cup of sour cream, 2/3-3/4 cup of raisins, and finally, I lightly sauteed my shredded carrots in a bit of unsalted butter, 1/4 cup sugar and sprinkle of cinnamon and set it aside. I use this with the Cream Cheese II icing on this board (less the unsalted butter used to sautee the carrots). Several people stated it was the best carrot cake they have ever tasted. But, more importantly, it had the full combination of flavors I was looking for, nothing overpowered and it had a full, warm taste. It was a cake I would eat or serve without the icing, but the icing is a perfectly compliment. Because it suited my particular tastes, I'd give my recipe five stars, but I wouldn't have found mine without yours. My sincere thanks to you. Who knew I could bake!!!
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334 users found this review helpful

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