Kat Ashley Recipe Reviews (Pg. 1) - Allrecipes.com (10750313)

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Kat Ashley

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Banana Pudding IV

Reviewed: Nov. 12, 2012
I will never make banana pudding another way ever again. This is so decadent and delicious. Double the recipe! I promise you you will need to! It is usually the first thing to go at gatherings :) Thank you soooo much to the poster! This dessert makes you look fab with hardly any effort.
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Sandy's Chocolate Cake

Reviewed: Jul. 7, 2012
*** Cake Rating Only*** This will now be my go to chocolate cake. The texture, moistness and flavor is the best I have tasted. I have made and rated the top 3 cakes on this site. This one is the best of them all. I only made two changes and that was to increase (by accident) the vanilla extract to 2 teaspoons and used some weak coffee I brewed in my french press instead of the plain boiled water. I lowered the recipe level from 12 to 9 (since I was only making cupcakes) and baked them for 19 minutes. It made about 30 cupcakes. 30 super perfect chocolate cupcakes! Thank you SOOOOOOO much for sharing this recipe with us!
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Cherry Cheesecake Frozen Yogurt

Reviewed: Feb. 21, 2012
This tastes soooooo goood!!!! I personally am doing HCG and modified this recipe to be Phase 3 compliant by using 2/3 cup Madhava's Vanilla agave nectar in place of the white sugar. Instead of using cherries I pureed some defrosted frozen peaches and added the mix to the yogurt. Honestly, the flavors were so good it was not even needed. I also added a cap full of vanilla extract for good measure. I will definitely be making this again! Thank you so much to the original poster!
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 29, 2011
Thank you Dawn for this simple and tasty recipe. By itself with no changes made I give this recipe a solid 4 out of 5. With these easy changes I give it a 5+++! First and foremost do NOT use a wire whisk in your non-stick cookware. Generally this will chip the coating and can then turn your pot into a health hazard. I always use a metal pan on low heat and never have any issues with scorching. I add a handful of fresh minced Italian parsley, minced garlic and basil. I add this to my butter and saute it a bit then add the cream cheese and between 7-8 ounces of Parmesan Romano Cheese and if possible use half cream and half milk. It makes a lot and tastes even better the second day :)
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 19, 2011
This recipe is absolutely fantastic. . . . as is or with the readers changes. 10 thumbs up ( from everyone in my family lol)
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Too Much Chocolate Cake

Reviewed: Jul. 16, 2010
I hate to be a spoil sport on this cake... I really, really wanted to like it... but it just did not do it for me. I followed the directions to the t... the only thing I changed was subbing the water for coffee which is what I generally do in all of my chocolate cake recipes...and what I got was a cake with a somewhat crisp outside and and the inside was the consistency of a semi cooked brownie... I baked the cake in a bundt for only 50 mins as recommended by others and quickly removed it from the oven... and let it cool for an hour so it could easily slide out of the pan... It did that just fine.. but once placed on the cake plate the cake began to sag on one side... more than likely because of the chocolate chips/sour cream/oil mixture making it somewhat too moist. I will continue to use the Black Magic Cake Recipe from this site instead... But thank you for the recipe though. Happy Baking!
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Classic Peanut Butter Cookies

Reviewed: Jul. 16, 2010
I had a traumatic peanut butter incident as a child! My grandfather decided to make me peanut butter and jelly oatmeal... and my goodness the smell. The horrid horrid smell!!! So to make a long story short I did not eat peanut butter for approx. 15 years. So, for my husband being the big time peanut butter freak that he is... I decided to take one for the team and smell the hot peanut butter cookies as they baked in the oven...Boy was I surprised! These cookies were phenomenal! Soft... delicious... enough to make me forget about the pb&j oatmeal... Well almost ... :) Thank you so much!
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Original Recipe French Toast

Reviewed: Jul. 16, 2010
I will never use another French Toast recipe again. This is so good it is almost sinful... Because of the sweetness of the bread you can even forgo the powdered sugar and if you can't wait for the rest to finish cooking... you can even pop one in your mouth without syrup! (lol guilty...) Really this is one of the best homemade breakfasts I have ever had! I'd give it a thousand stars if I could!
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6 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Dec. 12, 2009
This was absolutely fabulous! Thanks so much for this wonderful recipe! The only thing I intended on changing like the others was the crust to gingersnaps... but I ended up leaving out the 2 tablespoons of whipping cream on accident! I almost started to cry I was so upset thinking I ruined the whole thing! Thank goodness my mother in law was there and convinced me it was ok... because I almost threw the whole thing out and started the process all over! I topped it with the maple glaze recommended by another review of this recipe and the pecans and hoped for the best... It got rave reviews! My sister almost made herself sick but said she she could stop eating it... it was so good! A definite keeper! Just make it without distractions! Lol! Next time I may top it with a candied pecan recipe I have. Again many many thanks!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 10, 2009
Oh My Goodness Debbi!!! These cookies are phenomenal!!!!! I can't stop eating these ridiculously soft and yummy cookie... They are fantastic! FYI to anyone who is having second thoughts about these cookies... Don't! But here are some tips... 1)Do use a very large mixing bowl and do have at least a hand mixer to help whipping these bad boys in to shape. You may need at least a 5 speed mixer because my 3 speed mixer was having a bit of a overheating issue because the mixture is thick. 2)Do melt your butter and add the sugar and then slowly after the butter/sugar has had a moment to cool add in the egg and then the *sifted* dry ingredients. 3) Do add 1/2 teaspoon of salt, 2 teaspoons of baking powder and increase the vanilla extract content to at least 1 1/2 tablespoons. 4)Don't worry if the cookies do not look done after 12 minutes... they are just don't remove them right away so they can finish cooking a bit after you remove them from the oven... 5)The count says 72 cookies its probably closer to 50 3 bite cookies. 6) Do make a double batch because everyone will want some... Everyone!
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Golden Rum Cake

Reviewed: Jun. 9, 2009
Very yummy cake... But I would definitely make it and let it sit for approx 2 days (if you have the willpower) so the flavors can meld. Super easy as well to make. I have made the cake twice, once for my husband and then the other for my little sister's 21st birthday! I can't wait to make another one. This time I will use the nuts I didn't have the first time... Thanks so much for the post! Happy Baking!
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Key Lime Pie VII

Reviewed: Jun. 9, 2009
This is probably one of my favorite recipes on this site. If I could give it a THOUSAND stars I would. Also one of the easiest desserts I have ever made. The only thing I changed was instead of squeezing approximately 20 some-odd key limes I just used key lime juice I bought from the store. My husband and I ate this pie alone in 2 days... We were eating it instead of meals! This pie is dangerously delicious!!! A huge thanks to the poster you just became my new hero!!!
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Super-Delicious Zuppa Toscana

Reviewed: Apr. 23, 2009
OMG! This soup is soooo delicious. My husband and I ate it for dinner and then again for breakfast. He told me it was restaurant quality... but I think it was better. The only change I made per everyone Else's recommendation was to sub kale for the spinach. I will definitely make this soup again and again! Thanks so much!
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Black Magic Cake

Reviewed: Apr. 23, 2009
I made this decadent and super moist cake for a potluck at work... It was gobbled up by my co-workers and my husband who doesn't like coffee anything... even thought that this cake was good. Thank you for this great and super easy recipe!
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4 users found this review helpful
Photo by Kat Ashley

Irish Cream Truffle Fudge

Reviewed: Apr. 7, 2009
These were really good. Ultra rich and "Irish" creamy! (sorry I couldn't help myself!) If you love Irish Cream flavor than this is the fudge for you! Thanks so much for the recipe.
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Peppermint Snowballs

Reviewed: Apr. 7, 2009
These were good but not my family's favorite... next time I will stick with my regular sugar cookie recipe and use the frosting and peppermint technique. Thanks :)
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1 user found this review helpful
Photo by Kat Ashley

Key Lime Cake II

Reviewed: Apr. 6, 2009
This recipe is super yummy! I made a few tweaks though for personal preference... I added one more teaspoon of key lime juice to the cake mixture to increase the tart lime flavor. I also increased the glaze from 1.5 cups to 2.5 and poked some holes in the cake so the glaze would sink into the cake while still warm. Other than that I followed the recipe. Make this cake! You won't be dissapointed. : )
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Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: Dec. 17, 2008
This recipe is great... really rich and creamy and super easy to make...
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Thanksgiving Sweet Potatoes

Reviewed: Dec. 17, 2008
This came out yummy but next time I will omit some of the flour...
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2 users found this review helpful
Photo by Kat Ashley

Fresh Southern Peach Cobbler

Reviewed: Dec. 17, 2008
This came out really well... I had to double the recipe because I was cooking it for about 15-20 people! I went to the store only to find they had absolutely no fresh peaches! So I bought 7 bags of high quality frozen peaches. Defrosted them and followed the recipe exactly. Next time I may add another bag of peaches because there seemed to be much more dough than peaches... Oh and don't worry if the dough doesn't get all crumbly it should still come out just fine. I did have to cook it about 25 minutes longer than the recipe called for probably because I doubled it but I really also like a crisp top. Just pay attention to it towards the end to make sure you don't over cook the top. The cinnamon may make it appear as if it is golden and done but you really have to open the oven and take a good look at it to make sure. I have been now named the family's official cobbler maker! Thank you for sharing this really yummy recipe! I will be uploading a picture soon.
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