AQUARIUS Recipe Reviews (Pg. 1) - Allrecipes.com (10708596)

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Country Pumpkin Muffins

Reviewed: Nov. 11, 2006
Great! I used whole wheat flour instead of all-purpose flour, unsweetened applesauce instead of oil, and cut the sugar in half. As LJMOMMA did, I also used 2 cups of pumpkin and skipped the water. They are very pumpkiny, dense, nice and moist. Thanks! UPDATE:About the flour, I tried another change for the second time. I used 1 1/2 cups whole wheat flour, 1/3 cup wheat bran and 1/3 cup ground flax seed. This time I used 1 cup pumpkin and 1/3 cup skim milk. The rest is the same as my 1st time. The 2nd one was good too.
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Mary Anne's Moist and Nutty Carrot Loaf

Reviewed: Jul. 3, 2008
This is super moist and tasty! First off, I was wondering if I should use crushed pineapple with juice because someone suggested it should be drained(actually I used pineapple tidbits this time because I had it on hand. It turned out very good! You can actually see those bits and really taste pineapple). Then I checked my favourite carrot cake recipe (it's on Allrecipes, called "Sam's Famous Carrot Cake"). The recipe calls for "with juice" and also buttermilk as more liquid. So I decided to use the juice too for this loaf. I took many reviewers advice and baked @ 350F for 70 minutes. Wow! It was perfectly done! Usually if the batter has a lot of liquid, it takes me so long until the inside is done but the outside is burnt. But this time it was no problem at all! I also tried another suggestion and used half white sugar/half brown sugar. And I used half all-purpose flour/half whole wheat flour and added 1/4 cup ground flaxseed which I usually do for quick bread. Super!!
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35 users found this review helpful
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Cranberry Corn Bread

Reviewed: Mar. 21, 2008
I made 12 standard muffins (bake @ 400F for 22 mins) and 9 mini muffins (bake @ 400F for 20 mins) out of this recipe. I added 1/4 cup ground flaxseed to dry ingredients, and used 1 cup all-purpose flour and 1/2 cup whole wheat flour instead of 1 1/2 cup all-purpose flour. Perfect!!
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22 users found this review helpful
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Chocolate Ganache

Reviewed: Jan. 21, 2009
I made this ganache to cover an 8 inch round cake. It was a little too much for the size but I can still use the leftover for icecream or toast or anything. It tasted very good! I used 70% dark chocolate from a good chocolate shop in town. If you chill up your cake in the fridge at least 3 or 4 hours before you pour the ganache on it then put your cake in the fridge again, the ganache firms up very nicely, not too hard but not runny at all :)
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Chocolate Chip Coffee Cake

Reviewed: Apr. 10, 2008
This is a very moist coffee cake which I love! I made this as a "Peanut Butter Chocolate Chip Coffee Cake" using half unsalted butter and half peanut butter, half semi-sweet chocolate chips and half peanut butter chips. It was so peanutty ;) For the topping (I doubled the amount, then sprinkled in the middle too), I used brown sugar instead of white sugar. I made three different types of pans at the same time. I baked @350F for 55 mins with a 7" springform pan, for 30 mins with 6 standard muffin cups and for 25 mins with 8 mini muffin cups out of this recipe. I will definitely make this again :)
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Flax Seed Carrot Cake

Reviewed: Nov. 28, 2006
As other reviewers mentioned, it is more like quickbread. So I baked 12 muffins with this recipe for 20 minutes at 400 degrees. It turned out a little bit dry on surface but inside was okay so I will try lower degrees or shorter time for the next time. Recently using flax seed is a kind of my trend so I used 1/3 cup of ground flax seed. I skipped all-purpose flour and used 1 2/3 cups of whole wheat flour and 1/2 cup of oat bran. I usually make "Bran Flax Muffins" on this site and am looking for something another as healthy, fiberly and tasty as "Bran Flax Muffins". I am glad to find this could be the one.
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20 users found this review helpful
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Poppy Seed Mini Muffins

Reviewed: Apr. 4, 2008
I made 12 standard-size muffins out of this recipe; baked @400F for 20 mins. I filled each muffin cup full and it rose nicely. I used 1 cup of all-purpose flour and 1 cup of whole wheat flour, and added 1/4 cup of ground flaxseed, which I usually do (half all-purpose/half whole wheat, plus flax) when I make muffins or quick bread. It tasted very good and was perfect for breakfast ;) Lemon flavour was not powerful enough for me so I will try 1 tsp of lemon extract (or real zest) next time.
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17 users found this review helpful
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Poppy Seed and Banana Muffins

Reviewed: Feb. 6, 2007
I like these muffins for healthy non-sweet breakfast. I used ground flax seed instead of wheat germ, maple syrup instead of honey just because I didn't have wheat germ and honey on hand. I added 1 tsp of vanilla. It turned out very good! It is not as moist as I expected but it's still good!
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Banana Banana Bread

Reviewed: Nov. 24, 2007
I used 3/4 cup maple syrup instead of brown sugar. I added 1/4 cup ground flax seed to the flour mixture just to make it healthier. I used 4 bananas; mushed 3, sliced 1 (half on top, half in the batter). I baked at 350F for 1 hour and 10 minutes. It was perfectly moist and yummy! If you insert a tooth pick and it is a little bit wet, it is probably from the bananas. The batter is done if you bake for 1 hour and 10 minutes so don't worry if it's just shiny wet but not gloppy.
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Banana Sour Cream Bread

Reviewed: Sep. 25, 2007
I halved all of ingredients but used 3/4 cup sugar and 2 eggs. I used a 9"x5" loaf pan and baked at 325F for 1 hour and 20 minutes. It turned out perfect (as you can see in my posted picture :))! Many of reviewers say this has too much sugar so I cut sugar a little bit but it was not sweet enough for me. Maybe because I didn't put cinnamon-sugar dusting?! But, over all I really liked it. I was actually expecting more treat-like loaf, but it was breakfast-like loaf which is still good.
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Coconut Cream Pound Cake

Reviewed: Jul. 23, 2007
I wanted to use up a package of cream cheese which was sitting in the fridge for a long time, but I didn't have a 10" tube pan. So I halved the recipe but used 1 package of cream cheese instead of 1/2 package of cream cheese and 1/2 cup butter (I didn't use butter at all), and I used an 8"x4" loaf pan, topped with coconut flakes. I was worried about using this recipe because the reviews are exreme. Then I doubled the baking powder. It turned out very moist and dense! I baked @325 degrees for 1hr and 30 mins. It was perfect!
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Pineapple Coconut Squares

Reviewed: Jun. 6, 2007
This is a very light square cake. I used sweetened flaked coconut and 3/4 cup sugar but it was not too sweet. The crust was a little bit cakey to me (I was expecting a little bit harder one). I added 1/4 tsp salt to the crust. I think it's going to be too bland if you don't put some salt. Overall, I think it's very good!
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Chantal's New York Cheesecake

Reviewed: Dec. 27, 2007
I baked this for our Xmas family dinner. Actually I made this before but I gave the whole cake to my friend at that time so I didn't have a chance to taste it! Wow! This cake is amazing! This exactly is my type ;) As many of reviewers suggested, I baked the cake in water bath, and at 325F for an hour then left it in the oven for an hour. It didn't crack on the surface at all! I also used a strainer when I poured the batter into a pan so that the texture would be smooth. I made "Blueberry Sauce by Isybel" on this site and poured it on the cake! Perfect combination!! (Can you see my posted picture?)
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Blueberry Sauce

Reviewed: Sep. 25, 2007
This was the very first time for me to make fruit sauce and it turned out so good! I chose this recipe because those ingredients looked very patissier-like :) I gave this sauce to my friend for her birthday with "Chantal's NY Cheesecake" in this site. She said it was like served at a cafe! What a nice compliment!
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Chocolate Oatmeal Cookies

Reviewed: Mar. 14, 2007
Mine turned out inbetween cakey and chewy. If I make these cookies next time, I will try not to use baking powder to reduce the cakey texture. I like this time's texture though. For my taste, chocolate and cinnamon go well! I used butter instead of margarine. I used 1/2 cup of all-purpose flour and 1/2 cup of whole wheat, and put 1/4 cup of ground flaxseed in flour mixture just because for a little bit of nutrition.
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Simple Scones

Reviewed: Oct. 31, 2006
This was the very first time for me to make scones today (actually just baked and tasted some right now!). It was great to choose this recipe for my first scone!! Taste is good, texture is good, everything is perfect for me. I didn't have dried blueberries so I tried to use frozen ones. When I stired in berries, the dough seemed very wet but it was no problem after baked. I will definitely use this recipe again!!
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Blueberry Cornmeal Muffins

Reviewed: Apr. 24, 2008
These muffins are very tasty! When I saw the ingredients, I thought it had way too much baking powder. But I followed the recipe because nobody seemed to be complaining about it when I looked through the reviews. Then I actually didn't taste of baking powder at all! It just made the muffins very fluffy (fluffier than muffins I usually make though). I used 3/4 cup all-purpose flour and 1/2 cup whole wheat flour instead of 1 1/4 cups all-purpose flour. I also added 1/4 cup ground flaxseed to make them a little bit healthier. It was good that I took some reviwers advice; dredge the blueberries separately first, then fold them at the end, after you mix dry ingredients and wet ingredients. My muffins turned to be beautiful (can you see my posted pics?) :)
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Sam's Famous Carrot Cake

Reviewed: Mar. 12, 2008
It was as great as I expected or much more!! I was planning to bake this cake and I just found "How to Decorate an Easter Cake (Video)" on this site before I make it! So I tried to make a Bunny Cake as you can see my posted picture :) I baked with a 10" round pan out of this recipe, and the batter was a perfect amount. I don't know if it helps but my oven took 85 mins for the cake to be done... Actually I baked this cake at my friend's house and she said her oven was a little bit weak. When I assembled the bunny, I didn't cut the top off the round cake so my bunny got so fat! But it was super cute :P I frosted the bunny with "Cream Cheese Frosting II by Janni" as many reviewers reccomended, and made bunny fur with flaked coconut. In the video, they toasted coconut flakes but I wanted to make my bunny white so I didn't toasted. Decorating was so fun and of course the cake was a huge hit!!
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Cream Cheese Frosting II

Reviewed: Mar. 21, 2008
I made this frosting to decorate my bunny carrot cake. I made a bunny cake (I learned how to assemble a bunny cake in this site) using one 9" round cake and I had lots of frosting left. But it was perfect to add cream on each slice ;) I coated my bunny with coconut flakes on the frosting and it was very cute and tasty!
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Jewish Coffee Cake

Reviewed: Sep. 16, 2006
Some people say it is moist and some people say it is dry... I was wondering which was true. I like very moist cake even if I eat with a cup of coffee! So, I tried to use 1/4 cup RICE FLOUR and 3/4 cup all purpose flour instead of 1 cup all purpose flour (by the way, I made this cake with just a half amount of the original. I used 1-8x4x2in. pan, baked 45 min.) It turned out so moist and delicious!! I don't know if it's rice flour's magic or originally moist but you should try if you like very moist cake! Also, I used brown sugar instead of confectioners' sugar as many people recommended.
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