rbsoccermom Recipe Reviews (Pg. 1) - Allrecipes.com (10904738)

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Chocolate Chocolate Chip Sour Cream Pound Cake

Reviewed: Dec. 28, 2014
This cake was delicious. I would definitely recommend trying it, being sure to follow the excellent instructions. I was looking for a cake recipe to bake in my Wilton Wonder Mold (you know, the one you use to create a ballgown shape, to make a princess cake). This recipe was the perfect choice - it came out of the pan easily, held its shape well, and didn't fall apart when sliced. I had to bake it for an extra 5 minutes, and then I turned the oven off and left it in there for another 10 before my tester came out clean, but I suspect that may have been necessary only due to the deep bowl shape of the mold. Other than that, I made only minor changes (doubled the cocoa powder, and used milk chocolate chips instead of semi-sweet), so I feel confident giving this recipe 5 stars, as written. Just a note - this is quite a heavy cake, moist & dense. If you're looking for a light, airy cake - this is not it. But for a molded cake, like a bundt, or a loaf, or the Wonder Mold, it's a great choice. One more thing - full disclosure - I am NOT a chocoholic - this cake was chocolaty enough for me (like chocolate milk). It does not have a "dark" bittersweet chocolate flavor.
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 17, 2012
Excellent! I've made this over and over again. It's so easy and delicious. And filling. The only change I make is to substitute chicken broth for the beer. (I used beer the first time I made it, and it sort of overpowered the other flavors). If anyone out there is counting Weight Watchers points, I divide this into 9 servings and share it with a couple of friends - it comes out to 7 Points Plus per serving (without the garnishes).
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1 user found this review helpful

Fluffy Pancakes

Reviewed: Nov. 27, 2011
This recipe hardly needs another 5 star review, but that's what I'm giving it! So, so good. I followed it exactly except I doubled it based on other reviewers comments, and I did add a tablespoon of vanilla. Perfection, that's all I can say.
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1 user found this review helpful

Pineapple Pork Chops

Reviewed: Mar. 12, 2011
These were o.k. I'd give them a 3+ if I could. They weren't too sweet, but I just felt like they were missing something. Definitely agree with others about simmering longer for a more tender bite. Maybe these would benefit from marinating in the sauce overnight. I'll try it again, but for now I'm saying they're just ok.
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Best Chocolate Chip Cookies

Reviewed: Mar. 12, 2011
Excellent recipe, yields perfect "crispy on the outside, chewy on the inside" cookies. My go-to chocolate chip cookie recipe. Couple of tips: 1) Make sure to use unsalted butter and let it come to room temperature before you get started. 2) Use a medium cookie scoop for good-sized cookies (uniform sizing makes for even baking).
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2 users found this review helpful
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The Best Lemon Bars

Reviewed: Mar. 6, 2011
Love these! Wouldn't change a thing.
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David's Yellow Cake

Reviewed: Mar. 5, 2011
Good basic recipe, I liked it. I might add a bit more vanilla or almond extract next time just to intensify the flavor, but the texture was perfect. I did make a point to use cake flour and to beat the butter mixture until it was really fluffy. The cake came out moist and light. If you're new at baking from scratch, sort the reviews by "most helpful" - there's some good advice there.
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4 users found this review helpful
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Chocolate Buttercream

Reviewed: Mar. 5, 2011
Very, very good. Made it exactly as written with 2 exceptions; I used 1 c. butter and substituted shortening for the 2nd cup (but only because it was for my daughter and she's not that crazy about butter) and I added a couple of tablespoons of cocoa to intensify the chocolate flavor. This recipe made PLENTY of frosting for my two 8-inch cakes and in fact I could've split the cakes and made 4 layers and still had enough. It spread easily and firmed up nicely in the fridge, so I can tell it would be fine for piping. This is a keeper for me.
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9 users found this review helpful

Ranger Cookies II

Reviewed: Jan. 15, 2011
Wow, these are really great cookies. I just made a batch and not only are they deliciously crispy chewy (just like a cookie should be in my opinion), with the oats and whole grain cereal, they've got some healthy stuff going for them too. I substituted butter for shortening; I just like the taste better. And for the whole grain cereal I used Nature Path's Heritage Cereal. I'm definitely keeping this recipe and will make these again, but next time I'll double the recipe because using a medium sized cookie scoop only yielded 21 cookies. Well, 20 if you don't count the one I ate immediately after they came out of the oven!
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6 users found this review helpful

Blueberry Crisp II

Reviewed: Sep. 18, 2010
So Yummy! I've made this several times; as written and also with some variations. It's ALL good. Definitely double the topping as so many others have suggested - even if you don't use all of it, you'll probably want more than the original recipe calls for. Here are a few other suggestions that worked well for me: 1) for a slightly healthier version, use whole wheat flour for all or half of the flour, 2) you can cut back on the mayo and sugar by 2-3 tablespoons without anyone noticing, 3) vanilla sugar is a nice touch, or just add a teaspoon of vanilla. All in all - this is a super easy, super quick recipe that you can customize to your liking, and it's delicious. I'm going to make one today to bring to dinner at my brother's house!
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Hearty Meatball Soup II

Reviewed: Mar. 29, 2009
I LOVE this soup! I make a few changes though to suit my taste and to simplify the recipe even further - I don't bother chopping carrots or using the canned beans because my favorite frozen vegie mix already has lima beans, green beans, carrots and corn in it. I just use 2 bags of that, and one can of tomatoes. (Diced, fire-roasted is what I usually have on hand). I use tiny shells instead of alphabet pasta, and I add a couple of teaspoons of red pepper flakes and a couple of dashes of Magy. For the meatballs, I substitute ground turkey for beef, and I use seasoned bread crumbs. It is a bit time-consuming to make the bite-size meatballs, so if you're feeling impatient you can make them bigger. Or, if you like to cook with your kids - they might like rolling the meatballs - mine do. This is so good, nutritious, low fat and easy, I made it every few weeks. I highly recommend this recipe as a family staple.
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Candied Garlic Chicken Wings

Reviewed: Mar. 29, 2009
This was delicious! I made minor changes to the ingredients to suit my taste (I used 3 cloves of garlic instead of 2 and added some red pepper flakes), but other than that I made it exactly as directed. Loved them! Sweet (but not too sweet), sticky, yummy goodness. I don't like super spicy wings, and I never like anything too sweet - this was just perfect for me!
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1 user found this review helpful
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Black Forest Cake I

Reviewed: Mar. 21, 2009
This is my husband's favorite cake. He requests it for his birthday every year, and sometimes on Father's Day too. It's become a family tradition. I throw in a little packet of vanilla sugar when making the whipped cream filling, but other than that, I really don't change a thing. At my store the cherries come in 24 oz jars, so I just dump it all into the saucepan and rarely increase the sugar - we don't like very sweet desserts anyway. And I usually end up whipping up the entire quart of cream - if I have any left over I just enjoy it in my coffee for a few decadent days.It is a bit messy getting the crumbs up onto the side of the cake...but it's worth it! Oh, and don't substitute cherry pie filling for the sour cherries, it's not the same at all. . German friends have told me I should poke holes in the cake and pour kirsch (cherry liqueur) over the layers, but no thanks - we love this recipe just the way it is.
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3 users found this review helpful
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Honey Wheat Bread I

Reviewed: Mar. 20, 2009
Yum, this bread is so good. My kids, who aren't crazy about store-bought whole wheat bread, absolutely love this. There's never a crumb left over for the next day. Easy and delicious, it's one of my staple recipes now, and it was only the 2nd "from scratch" bread recipe I ever tried. If I can do it, anyone can!
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2 users found this review helpful
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Challah I

Reviewed: Mar. 20, 2009
I have made this recipe several times and it's always delicious. I always sprinkle a little cornmeal on the pan before baking. Don't skip the egg wash before baking, it makes the loaves look and taste better. Take note, this makes a lot of dough, enough for two large loaves. Depending on how fast your family gobbles it up, you can always bake one loaf and freeze the other.If freezing the dough, let it rise one time, punch it down, knead it, and shape your loaf before freezing. I've tried it both ways. I have to admit I liked it better when the dough hadn't been frozen. You can always share the extra loaf with a friend, or it makes great french toast a day or two after baking. If you want to make a beautiful braided challah there are a lot of "how to" videos online you can refer to. Takes a bit of practice but the results are impressive. I'll make it again and again - it's a family favorite. This was the first "from scratch" bread I ever made; mixed up the dough in my kitchenaid, and it wasn't hard at all - don't be afraid, try it!
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9 users found this review helpful

 
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