SERENISM Recipe Reviews (Pg. 1) - Allrecipes.com (1117035)

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Ooey-Gooey Cinnamon Buns

Reviewed: Dec. 30, 2009
okay. this is the first time I am making bread and to be honest, My rolls are a flop. they did not rise and had the texture of half cooked pasta. But they tasted sooo good! I think what went wrong was during the proofing! I used hot water from the boiler and that must have killed the yeast! Will try again because I am sure I will get it right!
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3 users found this review helpful

Battenburg Cake

Reviewed: Dec. 9, 2009
okay this is absolutely biased because this is the only battenburg i'd ever tried. All my English friends loved it and it was really easy to make! Variation: Try flavouring the pink parts with strawberry essence and using strawberry jam! The result is amazing! YOu get a vanilla strawberry battenburg with delicious strawberry jame. Simply divine!
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9 users found this review helpful

Scottish Shortbread II

Reviewed: Jul. 23, 2008
This, according to my half scottish half english bf is spot on! I screwed up by overbeating the butter and my dough was sticky and soft, not stiff. Nonethless, I sprinkled some flour and kneaded it in by hand to form a slightly less sticky dough. I did not modify the proportions patted it into a 9.5inch spring form and it was perfect. I baked it at 300f or 150 degrees but it was slightly overbaked at 40mins. Next time I'll stick to 30mins. Other than that,I sprinkled about three tablespoons of sugar when it was cooling. I also used salted butter all the way, which gave it an interesting salty and sweet flavour. Next time I'll use half salted, half unsalted. Other than that, when I brought it to my bf's office, it was gone in minutes!
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Tres Leches Cake

Reviewed: Jun. 28, 2008
This recipe makes a good basic sponge which doesn't shrink or shrivel upon cooling. However this is one cake which requires you to really REALLY like the taste of milk. I know it sounds silly to say that but I was very overwhelmed by the milkiness. You really must cut the milk syrup mix by half for if you tried using all of it, you're just wasting for it seepes out of the cake. In terms of taste and texture, despite sogginess, it was rich, sweet and creamy. I much prefered it on the third day when it became less sweet, more flavourful and no longer a sugar bomb. A good way to counter this is to cut the cake up into tiny little squares( think indian sweets) and serve them bute sized. I give this four stars for it makes a good base cake to experiment with different flavours( I made it using rose milk) and only four because it makes way too much milk syrup. Maybe I'll try experimenting with bailey's or chocolate or strawberry!
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Tres Leches 'Three Milks'

Reviewed: Jun. 27, 2008
This cake is something that you must have a taste for. As silly as it sounds, you really REALLY must like the taste of milk. I stupidly used all the milk mix and it was way too soggy and sweet. But it gets less sweet as the days go by. the meringue topping is a must to take away some of the edge. Use fine grain sugar( I used coarse and hence it was gritty). The cake base is a lovely sponge though, light and airy and doesn't shrink or shrivel upon cooling. This is a good cake to experiment with milky flavours(imagine a chocolate milk cake or a strawberry milk one might be nice!). I made it into a rose cake, or a bandung cake, a popular rose flavoured drink made with evaporated milk in South East Asia. I cut the condensed milk in half and made bandung with the evaporated milk. It tastes the best on the third day I must say(if you don't like it too sweet). They were dubbed as sugar bombs by my poker mates but some of my friends LOVED it. Its rich, milky, dense and decadent( you feel sick from the sugar). I suggest using only half of the milk mix. One good way to serve it is to cut them up into tiny little squares and serve them. They look pretty and easier to eat that way. Not something everyone would like( like a good chocolate cake) but interesting none the less. You either love it or hate it.
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Nannie's Hot Milk Sponge Cake

Reviewed: May 16, 2008
This is a great cake IF you eat it straight from the oven while its still piping hot. I made these into little rose flavoured cup cakes and the taste was great. They were absolutely delicious, fresh from the oven. HOWEVER, when they cooled down, they sank and became rubbery like many reviewers said. They are still yummy but my heart sank along with the cake when I ate it in the morning. Nice base cake but not airy or spongy when cool.
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2 users found this review helpful

White Chocolate Chunk Cookies

Reviewed: Apr. 13, 2008
I'm only giving it 4 stars because the cookies came out flat as opposed to the thicker chewier texture you get from subway. In terms of taste its great! Everyone loved them. I used ghiradelli white chocolate chips and toasted chopped hazelnuts instead! Worked just as well!
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Butter Cake

Reviewed: Oct. 5, 2007
This is an awesome recipie!I made it for poker night and it was gone really quickly! I frosted it with Hershey's Perfectly Chocolate frosting,the recipe which I found at the back of the coco powder tin. The problem with the cake is that it takes longer to brown so you really need to keep an eye on it. i suggest lowering the temperature if you have a fan forced oven like me. I baked it at 160+degrees celcius and it was in there for about 40+ mins or so. Oh and its best warm with the frosting on it. And the crusty bits rock!And it wasn't too dense at all. A nice in between. :)
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Beer Pancakes

Reviewed: Jan. 25, 2007
I'm only giving this four stars because the pancakes didn't look that great, they tend to have a really dark brown and burnt appearance even though they weren't. In terms of taste, they were great! I think its important to use the right kind of beer, the first time i used a beer that wasn't sweet and the pancakes tasted funny. The second time was much better as I used a sweeter beer. Also, if you want your pancakes fluffier, try adding the beer last, mix all your dry ingredients and all your wet (save for the beer)ingredients seperately then mix together and add the beer last. I used one whole teaspoon of baking powder and used the double acting kind for the added punch. I served it with garlic and herb sausages and it was a hit!
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Soy Milk Pancakes

Reviewed: Apr. 7, 2006
This is a really good recipie! I used olive oil and regular soy milk, replaced the almond essance with vanilla, seperated the egg whites to beat them into soft peaks before mixing it all in. The batter was alittle too watery so i added just alittle bit more flour. I had the best pancakes ever! My pancakes bubbled beautifully! I made quite alot of pancakes though, I managed to make 5 big ones. They look just like the ones you see in pictures! taste great with olive butter and blueberry jam! Will only make these from now on!
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Tofu Fudge Mocha Bars

Reviewed: Nov. 10, 2005
The texture is reallly good, chewy and dense. I honestly thought the coffee was a little too much, made it a little too bitter for my taste. I used olive oil and raw sugar since i didn't have the listed ingredients. I would probably use a chocolate mix to replace the coffee and add mint essance to mask the tofu flavour. Its best when eaten cold on the second day!! Its a recipe worth experimenting on! :)
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Fabulous Fudge Chocolate Cake

Reviewed: Jul. 21, 2005
Its really FUdgey! My cake came out really dense, like a brownie. Only alterations I did was to put in 5 blocks of chocolate and threw in 200g of chocolate chips. Found the caramel too sweet. Maybe I'll pass the caramel frosting and do a normal chocolate one instead.
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Surprise South Beach Mashed 'Potatoes'

Reviewed: Jul. 8, 2005
Honestly, this is a good stuff!! I sauteed some onions and garlic together in olive oil and dumped it into the mash. I didn't have half and half so I put in a wedge of laughing cow light cheese! Its delish! Granted the texture and the taste isn't like real mash, this comes close to a fine replacement!
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3 users found this review helpful

Tofu Chocolate Pudding

Reviewed: Jul. 4, 2005
Good stuff! Sets really well in the fridge. I used normal tradditional chinese tofu that my mom bought. Just had a cup and its delish. I added two packets of Fructose for sweetness and used chocolate soy milk. I think I added too much chocolate or something cuz there was a slight bitter after taste. I honestly can't tell it's made from tofu but there is a very very slight aftertaste of soy. I only noticed it cuz I was looking out for tofu taste. Great texture. Maybe I'll play with the flavours and try lemon juice for a lemon pudding instead of chocolate or use coco powder and a sugar substitute to cut down the calories. Will make again!
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Chocolate Mint Cake Squares

Reviewed: Jul. 2, 2005
This is a fail proof recipe. I made so many mistakes( over beating the butter till it seperated for both batter and icing) and I was amazed that the cake still turned out yummy! I used one teaspoon of mint extract and that worked great. TO salvage my cake, I placed it in the freezer and it still tasted fudgey and moist! granted the cake layer isn't the most chocolatey, the whole combination worked really well. It was like eating Andes Mint or After Eight mint cakes! A real keeper!
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White Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 27, 2005
I had alot of mixed reviews over this cookie. Everyone agreed that they liked the texture and it was yummy but some complained that there was no distinctive flavour and it didn't make them want to go for seconds.Think I'll put more chocolate and oatmeal and omit the peacans or vice versa to give it more pronounced taste. Still, its a good recipe nonetheless and will definitely experiment more with it! :)
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One Bowl Chocolate Cake I

Reviewed: Jun. 27, 2005
This is actually Hershey's "Perfectly Chocolate" chocolate cake and I only realized it after making it the second time using this recipe. I think the trick to the cake is watching your oven temperature and checking on the cake regularly. The first time my cake came out dry but the second time round, I lowered the temperature and kept checking every 15 mins or so. It turned out chocolatey and moist. Somehow I feel it wouldn't be so chocolatey if I hadn't included a bag of chocolate chips along with more coco powder and a frosting. Still a good recipe and keeper! Made it for a camp and it was gone in seconds! :) PS: I would highly recommand lining your tin with baking paper cause the cake tends to stick.
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53 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Apr. 1, 2005
Let's just say my mother( who is a baker) and has oft put me down for my baking skills actually said, and I quote," This is a good cake. Good and easy! Very Nice." Thanks Caitlin! My problem however was that it was hard to work with as it kept breaking very easily. I baked it in a 10inch square pan at 160c and it took an hour. I made a Ganache from this site as well and made the cake into a quadraple deck. I cut it in half and halved the halves and stacked them on top of each other. Looked messy, but tasted great. I used a chocolate liquer in the cake and my ganache was spiked with baileys. Good stuff! My bf who doesn't really like chocolate kept bugging me for more! Will definitely make it again and again!
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Chocolate Ganache

Reviewed: Apr. 1, 2005
This is a really good recipie. I acutally just microwaved everything and it worked. ( Note, when microwaving chocolate, be very careful as the chocolate retains its shape even tho its melted. I microwaved for 30secs at a time to check on it.) I put in 4 capfuls of Bailey's and its delish! But the problem i had was that it had a runny, glaze texture. Maybe its because I used cabury dairy milk chocolate, but the ganache only became a frosting after I left in the bowl overnight even though I whipped it as instructed. Next time, I leave it in the fridge till it turns to frosting and then use it to frost my cake. But the runny glaze gave my cake a really nice fudge like glaze that really worked as well. Good stuff! Thanks Ingrid! It went great with the "Chocolate Cavity Maker Cake" from this site too!
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6 users found this review helpful

Grandma's Eggless, Butterless, Milkless Cake

Reviewed: Nov. 18, 2003
THIS IS ONE HELLUVA RECIPIE! I'm thoroughly excited that this really worked. Like many, i had my doubts, i mean, vinger? well this is definitely better than the previous high fat high calorie batch of cakes i made. ITs super moist and chocolatey. Here is a tip: I replaced water with chocolate soy milk, was very generous with the baking soda and powder( i put heaped teaspoons) and put in about 6 teaspoons of vanilla essence, put in about 8 HEAPED TABLESPOONS of coco powder ( i used hershey's) and used olive oil. PLUS i also added abit more sugar, maybe a 1/4 cup more? I also added the salt as recommanded by another reviewer. I made them into cupcakes and it rose beautifully. Also, don't forget to sift the flours together. It tasted great before icing and after icing(got it off the back of hershey's tin, used olive oil and chocolate soy milk again as replacements)them, i stuck them in the fridge and it was fanstastic! my friends are impressed and they can't believe its low fat! I will definitely make this more often. Am thinking of adding hazelnuts the next time. Thanks for this recipie! Means alot to a recently diagnosed lactose intolerant chocoholic!
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