Bakergrrl Recipe Reviews (Pg. 1) - Allrecipes.com (10812448)

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Peanut Blossoms II

Reviewed: Dec. 13, 2008
This is a really easy recipe and the kids & husbands just love them. I find them pretty sweet so I took out 1/2 C. white sugar & used good quality butter in place of the shortening. I also forgot to add vanilla but I liked it better because the peanut butter flavor shines through. Also, try them with mini peanut butter cups pushed in the top, really really good.
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1 user found this review helpful

Cream-Filled Cupcakes

Reviewed: Sep. 10, 2008
I just made the filling for this recipe. Some of my guests don't like shortening, so I used 1 whole stick of unsalted butter and otherwise follwed exactly. Made a beautiful fluffy mound of white frosting that set up well when refrigerated.
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13 users found this review helpful

Peach Upside Down Cake I

Reviewed: Sep. 7, 2008
Buttery, easy. delicious. I added a bit of vanilla extract and a sprinkle of cinnamon sugar to the batter. Easy Easy recipe, will make again, thanks!
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3 users found this review helpful

Cappuccino Mix

Reviewed: Jun. 22, 2008
I'm in the southwest, so I wanted a mix that would work hot or iced, this one does the job. I went ahead and used 1 C. of coffee, left out the spices, and used Irish Creme flavored creamer instead of plain. My secret for smoother texture: I used powdered sugar in place of granulated, which works excellent in this recipe. I mixed this using 24 oz. hot water to 4 Tbsp. mix, put it over ice and topped it with a little shot of milk, really good! Finally a tasty (and cheaper) version of my favorite iced drink!
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22 users found this review helpful

Easy Microwave Chocolate Cake

Reviewed: Jun. 2, 2008
I think this recipe works better if you use 1/2 - 3/4 C. sugar, 2 TBSP. cocoa powder & melt 2 oz. of milk chocolate (or whatever you prefer) with your butter and cream it together, then add sugar and other ingredients. I used strong coffee in place of the milk to enhance the chocolate flavor. Spilt the batter into two heavy microwave safe cereal bowls and let them go for about 2 min. 15 seconds. In order for them to be really flavorful, I let them sit and continue to carryover cook, I removed the cakes and glazed them with a simple chocolate butter glaze. I then covered them in foil and let them sit for about 8 hours. They came out tender & chewy, more like a brownie than a cake. Just don't use too much cocoa powder or you will have one dry, bitter cake. These would be great for slumber parties, simply because they are easy to make and fun to decorate- they have potential to be really cute, and yummy.
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42 users found this review helpful

Basic Crepes

Reviewed: Apr. 29, 2008
Really, really good and easy to make.
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2 users found this review helpful

Steak Chili

Reviewed: Apr. 6, 2008
I changed this up a little. I omitted cumin,instead added appx. 2 tsp. paprika, about 1.5 Tbsp. HOT New Mexico chile powder, added 1 can dark red kidney beans, stewed tomatoes & 1 large can crushed tomatoes-everyone loved this!
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12 users found this review helpful

Spinach Quiche

Reviewed: Mar. 25, 2008
I sauteed onion, chopped garlic & a few sliced mushrooms with a couple of strips of bacon before adding the well drained spinach. I also baked about 2 cups of shredded hash browns (20 min @ 400) in some butter and used that as a base instead of the cheese. I added a bit of shredded cheddar and parmaesan and broiled it until the cheese bubbled (3 min)and it turned out delicious- really versatile!
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1 user found this review helpful

Brown Sugar Cream Cheese Frosting

Reviewed: Mar. 5, 2008
This was surprising. I have made cream cheese frosting for years, and it was only when I ran out of confectioners, did I try this recipe. Makes a really nice frosting with a nice complex flavor you don't get using confectioners sugar. I used it on a fruit cocktail cake recipe I got on this site. Very good!
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2 users found this review helpful

Fruit Cocktail Cake with Sweet, Buttery Sauce

Reviewed: Mar. 4, 2008
Not quite sure I would classify this as "cake". I added 1 Tbsp. oil and appx. 1 Tbsp of pear juice from the fruit. Turned out more like a bread pudding than a cake, but I assume responsibility since I made the changes. I like the golden crunch that the sugar gives the crust around the edges. I made this in a 9" round pan and baked 45 minutes. Makes a tasty dessert in a pinch. Hint: have some vanilla ice cream on hand for this!
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8 users found this review helpful

Peanut Butter Cookies IV

Reviewed: Feb. 20, 2008
I didn't have any white sugar and ended up using all brown. I also added 3/4 C. semi sweet chocolate chips because my husband is a chocolate monster, these came out a tiny bit too sweet for me, but the hubby gladly hoarded them! Baked up soft in 10 minutes, guessing it was the brown sugar that shaved a minute or two off the bake time. Thanks for such quick and easy recipe!
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0 users found this review helpful

Eggless Chocolate Peanut Butter Cookies

Reviewed: Feb. 15, 2008
I needed an eggless recipe for Valentine's Day treats and I had to make a couple of last minute changes: I used 6 Tbsp. cocoa powder for richer chocolate flavor and SIFTED with dry ingredients, also about 1/2 C. creamy peanut butter was pretty good, and here is a trick for super moistness and a bit of tang: place 1/4 C. sour cream in a liquid measure and add milk (this works great with water too) until it reaches the 1/2 C. mark, mix this to break up sour cream, a few small lumps is no biggie, then add alternately with dry flour mixture to creamed butter mixture, at this point I added about 3/4 C. mini M&M's and 3/4 C. semi sweet choc. chips, ROUNDED TABLESPOONFULS, baked for 13 minutes and allowed to cool about 2 minutes on the pan- these came out like moist little chocolate cakes and everyone gave the thumbs up! This is a great recipe - but don't be afraid to play around and adjust to your liking; the beauty in this one is the versatility it brings.
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25 users found this review helpful

Easy Decadent Truffles

Reviewed: Dec. 27, 2007
Wow, these were good. I used an 8 oz. tub of strawberry cream cheese in one batch and they came out great. The second batch was chocolate and I dipped the truffles in melted chocolate and covered in toasted pecans...everybody loved them and I can't wait to try them with Kahlua!
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2 users found this review helpful

Pebber Nodder (Danish Christmas Cookies)

Reviewed: Dec. 26, 2007
These are really simple. My son doesn't like cardamom so I just added 1/2 tsp. each of cinnamon, cloves & black pepper. I just rolled into little balls and baked- they don't come out that pretty so I dipped each tiny cookie into dark chocolate to pretty them up. They are great with tea and to give away as gifts.
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0 users found this review helpful

Strawberry Fruit Dip

Reviewed: Dec. 26, 2007
This was good on its own but I made some changes. Be sure to bring the cream cheese to room temp and then beat it to prevent lumps. I also added about 6 oz. of strawberry banana yogurt and squeezed fresh orange juice in to bring it to dip thickness. This is a great recipe and my five year old loves it! Thanks!
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0 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 10, 2007
This came out really good. I had to sub oregano for the basil, but still, it had great flavor. Thanks for the recipe!
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1 user found this review helpful

Beans and Franks Applesauce Bake

Reviewed: Sep. 8, 2007
My five year old said yum! five times, which rarely happens. I mixed up a box of Jiffy corn bread mix and put that on top of the beans THEN layed shredded pizza blend cheese on the top of that and mixed it into the cornbread just barely. Forty minutes and it made a casserole that fed three with leftovers. Very easy weeknight meal.
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6 users found this review helpful

Golden Crescent Rolls

Reviewed: Aug. 19, 2007
This is my go to recipe when company shows up: very quick and easy and I usually have all the ingredients on hand. I use about 1/4 cup sugar in this dough and roll a cocktail hot dog into each crescent, and bake at 350 for about 25 minutes, my five year old LOVES them, so thanks for a great easy recipe!
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3 users found this review helpful

Pineapple Upside-Down Cake V

Reviewed: Aug. 19, 2007
My husband loved this cake. Here is how I tweaked this recipe for personal tastes: I toasted the coconut first in the preheated oven and I added little dabs of butter around my pineapple to create a more caramel like topping. I also added two teaspoons of ground cinnamon, a teaspoon of pumpkin pie spice and a teaspoon of vanilla extract to the cake batter for a flavor that more resembled spice cake (a family favorite). I like this recipe and may try a splash of vanilla or coconut rum in the batter the next time I make it. Thanks so much for sharing this recipe!
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6 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Aug. 19, 2007
I forgot to pick up dijon mustard at the store so I ended up subbing yellow table mustard for this recipe. It still turned out really well and I am looking forward to the leftovers in a fresh salad. Next time though I will have to use Dijon, as I suspect that it would add more complexity in flavor. Thanks for an easy dinner idea!
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0 users found this review helpful

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