mbluetyphoon Recipe Reviews (Pg. 1) - Allrecipes.com (11147516)

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Sam's Famous Carrot Cake

Reviewed: Jun. 12, 2011
My husband loves this! The only carrot cake we both had to compare this recipe to is the carrot cake Barnes and Noble used to offer. We loved B & N's carrot cake, but thought it was too dry. I had added 1/2 tablespoon ginger, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of lemon zest to this recipe. Instead of sugar, I had used honey at 1 1/4 cups. Coupled with the Cream Cheese Frosting II on this website, this was a pairing made in heaven! Moist too! 6/17/2011: Wow, what a wonderfully tasty cake!
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Cream Cheese Frosting II

Reviewed: Jun. 12, 2011
This is not screamingly sweet frosting. It is perfect with just enough sweetness to accompany, in my case, carrot cake. I had taken a tip on using some citrus in this recipe. The added citrus opened this recipe up: the pairing of neufchatel cheese (this is what I had used instead of cream cheese) and the lemon went hand in hand extremely well. Instead of using 1 teaspoon of vanilla extract, I used 1/2 tablespoon of the vanilla. I had also added 1 teaspoon of lemon zest, and 1 1/2 tablespoon of lemon juice. I had used this on the Sam's Famous Carrot Cake recipe, to which I had added a few other ingredients too. This frosting is wonderful alone, and especially on this cake!!! 6/17/2011: If you make this frosting alone to eat, you won't be disappointed! So, so good! :-)
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Satiny Chocolate Glaze

Reviewed: May 31, 2011
Wonderful, simple recipe! I, too, had used this on the Too Much Chocolate Cake recipe. I had used the microwave, but I will melt it the old-fashioned way with the double boiler method next time. Even if this didn't come out as melted as I'd wanted it to be, this is a very tasty icing recipe!
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Too Much Chocolate Cake

Reviewed: May 31, 2011
Made this cake on Memorial Day. Great cake! Very dense, moist, de-lish! I iced it with the Satiny Chocolate Glaze recipe, and sprinkled chopped walnuts on top of it like the way it looks in the photo with the icing. Absolutely wonderful cake!
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Golden Rum Cake

Reviewed: Apr. 18, 2011
The cake: Bacardi Select & Betty Crocker's Yellow cake mix w/pudding. The glaze: Appleton Jamaica Rum Special & honey instead of sugar. Final product: This tasted like a rum flavored pancake drizzled w/rum flavored syrup like Mrs. Butterworth's. To all who bake this cake, read everything mentioned about adding rum to the glaze. Use a large saucepan for the glaze. It didn't take long for the honey & butter to overflow from my small saucepan once these 2 ingredients had gotten hot enough, even after lowering the heat. When removing the saucepan from the heat & adding the rum, it started to overflow again like it was back on the stove! The alcohol in the rum has a low heating point for it to do something like this, so be careful with this step! I had more than enough glaze for the cake. I punctured the cake everywhere it was exposed. I removed the cake from the pan, filled the pan with 1/2 of the glaze, replaced the cake & poured the rest of the glaze on top of it. Walnuts, pecans, both are great choices for nuts. Next time, I'll mix the nuts in the batter - the nuts absorbed all the alcohol in the glaze & tasted pretty strong. I'll lessen the honey a tad next time. Great cake w/a glass of milk or coffee! 4/29/2011: Whoever recommended waiting 2 days or more after baking this cake before you eat it was so right! (I waited a day.) I will not change a thing about how I made this cake! The more time passed, I was left w/an absolutely scrumptious cake! It lasted a week!:-)
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Coconut Ambrosia Salad

Reviewed: May 8, 2010
This morning, I grabbed all of the needed ingredients for this ambrosia salad, plus one banana, and 1 cup of walnuts per the suggestion of one allrecipes reviewer. I had no idea this recipe was going to yield such a huge amount, but, no matter! I am so happy because there is so much more of this ambrosia for me to eat!!! As they used to say in my 20's,"This is The Bomb!"!!! I have never made ambrosia before, even though I would always see it at potlucks. It always seems to be a staple at parties held by one specific ethnicity of my ethnic background. And, I would always turn my nose up at it, thinking it would be too sweet. When first reading the recipe, I balked at the use of the marshmallows, but trudged on. This recipe is sweet, but not like it will give you a sugar high. Once I had gotten everything combined, Wow!!! This was absolutely so delicious! The crunchiness of walnuts (or I'm sure if you use any other nut, like cashews) balances the other textures of the softer ingredients. The marshmallows are so heavenly with the walnuts! Everything goes so well together! Unfortunately, my husband does not share my enthusiasm for this recipe. I would absolutely love to share what I'd made, but cannot think of a soul to share this with. Didi, thank you so much for your recipe! Whether my husband likes it or not, this will be a keeper in our recipe file!!!
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