JANE37 Recipe Reviews (Pg. 1) - Allrecipes.com (1116694)

Chocolate Syrup

Reviewed: Jul. 30, 2011

I love this recipe! It's so easy, although it does take forever to boil on low heat - I eventually turned the heat up to medium. It is rather thin when warm, but when refrigerated it's a bit thicker (still not as thick as a hot fudge sauce, though). I made this to use in my chocolate intrigue cake, and used the leftovers to top vanilla ice cream. So much better than Hershey's syrup (which I had to boycott, since it now contains high fructose corn syrup).

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3 users found this review helpful

Janine's Best Banana Bread

Reviewed: Jan. 6, 2010

This was good. I tried this recipe in particular because it uses less butter than just about every other recipe I've come across. The result was a bread that was a bit rubbery for my taste. I guess next time I'll use my standby recipe and just pretend it does not contain an entire stickof butter!

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3 users found this review helpful

Crazy Cake

Reviewed: Oct. 9, 2009

I love this cake! So moist and chocolatey! You'd never know it was "modified" to exclude eggs etc. Doesn't even need frosting - although it is delicious with a chocolate buttercream.

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2 users found this review helpful

Apple Squares

Reviewed: Oct. 9, 2009

Delicious! I may try to reduce the sugars a bit next time, but overall, the recipe is excellent as is. These taste great warm with a scoop of cinnamon ice cream.

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3 users found this review helpful

Carrot Cake III

Reviewed: Oct. 9, 2009

This is the best carrot cake I have ever made. I reduce the oil to just under one cup and I frost it with Cream Cheese Frosting II from this site.

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5 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 9, 2009

I really like the texture of these cookies, I just think they could use more spices than cinnamon. Next time I will add some nutmeg and/or pumpkin pie spice to the 2 tsp cinnamon.

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1 user found this review helpful

Nutmeg Cake

Reviewed: Oct. 5, 2009

I thought this recipe was very good. Not too sweet, and a very pleasant nutmeg flavor. Next time I'm going to try pumpkin pie spice in place of the nutmeg. The caramel frosting is excellent and a perfect compliment to the nutmeg. However, the instructions could have been more detailed, which is why I only gave four stars. I heated the sugar, cream, and butter over medium heat and stirred constantly. I also only used 1 cup of powdered sugar and found that to be plenty sweet.

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2 users found this review helpful

Blueberry Boy Bait

Reviewed: Jul. 14, 2009

This cake was fantastic! Very light and fluffy texture, and the blueberries and crumb mixture add great flavor. I followed the directions exactly, except I used a bundt pan and added a teaspoon of cinnamon to the reserved crumb mixture. Mixing the batter for 3 minutes and the egg whites for about 2-3 will prevent the blueberries from sinking. Next time I will put the blueberries and crumb mixture in the middle of the cake rather than on top. I didn't think this one through and only realized after the cake came out of the oven that, because I used a bundt pan, what is supposed to be the top of the cake is now the bottom. No matter, we still ate the whole thing!

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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Apr. 30, 2009

This is the best cream cheese frosting I have ever had! I used it with the Carrot Cake III recipe from this site and they went together beautifully.

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0 users found this review helpful

Cream Puffs

Reviewed: Jan. 24, 2009

These are very good! The pastry is a bit bland, as some have mentioned, but based on the ingredients, I kind-of expected it to. Maybe next time I'll add a little vanilla or a tablespoon or two of sugar. I couldn't bring myself to make such a rich filling on a dessert that was just for me, so I used sugar free pudding substituted skim milk for the milk and cream.

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Chunky Cheesecake Brownies

Reviewed: Oct. 6, 2008

I've made these with both milk and semi-sweet chocolate chips, and either way is fantastic! I omitted the chocolate chips from the cream cheese mixture, but aside from that I didn't change a thing. The first time I made these I baked the bottom brownie layer for five minutes before adding the cheesecake and top brownie layers, and I found that to be an unnecessary step.

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 6, 2008

I know I am in the extreme minority here, but I just didn't care for these. The texture was odd, the pudding gave them a "box mix" taste, and they needed a bit of salt. I'm glad I finally tried these, though, because I've been curious about them for years.

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Black Bottom Cupcakes I

Reviewed: Oct. 6, 2008

Simple and delicious! You really can't beat the combination of chocolate cake and cheesecake.

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Peanut Butter Chocolate Chip Cookies from Heaven

Reviewed: Oct. 6, 2008

This has become my go-to peanut butter cookie recipe. The cornstarch gives them an almost "melt in your mouth" texture, yet they're still nice and soft.

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Eggless Peanut Butter Cookies

Reviewed: Oct. 6, 2008

It's a rare day in my house when I have buttermilk but don't have eggs, but that was the situation I found myself in not too long ago when I was craving peanut butter cookies. These are fantastic, nice rich flavor, dense and chewy texture. I've made these several times since, even with eggs in the house. I add an extra 1/2 cup of flour, as many have suggested, and I also throw in a generous handful of chocolate chips. Yummy!

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Pecan Turtle Bars

Reviewed: Jun. 2, 2008

These were very good. I only used 1/2 c butter in the filling, rather than 2/3 c, and it turned out fine. I've always preferred more crust than filling so the ratio was great for me, but I suspect most people would prefer twice as much filling. I toasted the pecans and used milk chocolate chips. Next time I may try granulated sugar in the crust instead of brown.

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3 users found this review helpful

Refrigerator Bran Muffins

Reviewed: May 27, 2008

As is, the recipe is okay - has a nice, moist texture but the muffins are definitely not sweet. The next time I made them I doubled the sugar and the result was perfection!

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8 users found this review helpful

Cinnamon Supper Cake

Reviewed: Apr. 14, 2008

Delicious, especially still warm from the oven. I followed other peoples' advice and put the cinnamon in the cake rather than on top, and I only used about 1/4 cup powdered sugar for the topping. That was just the right amount.

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1 user found this review helpful

One Bowl Chocolate Cake III

Reviewed: Apr. 14, 2008

I had made a chocolate cake with hot fudge sauce for my family's Easter dessert, but the cake was a disaster. I made this one at the last minute as an attempt to save Easter dessert, and it was fantastic. Very easy to make and resulted in a nice, rich, moist chocolate cake. Definitely a keeper.

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Vanilla Brownies

Reviewed: Apr. 14, 2008

As is, I thought the brownies were too sweet and too eggy. The second time around, I reduced the sugar to 3/4 cup each and used 2 eggs instead of 3. The result was fantastic. I've also made them with a layer of caramel in the middle, which makes them that much better.

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9 users found this review helpful