wickedwoman Recipe Reviews (Pg. 1) - Allrecipes.com (11661328)

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Overnight Caramel Pecan Rolls

Reviewed: Dec. 10, 2011
These are to DIE for! However, they should come with the warning to use a high sided baking tray - I used swiss roll tins and my caramel bubbled up over the sides, dripped onto the bottom of the oven and filled the kitchen with burnt sugar scented smoke. However, even that was not enough to stop us polishing off two of these babies each, hot out of the oven! I got 32 rolls out of the recipe, which is a nice big amount, enough to share with the neighbours. Definitely the best rolls I have come across - I would give them more stars if possible - thanks for the recipe ERIBERRY!
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4 users found this review helpful

Baklava

Reviewed: Dec. 7, 2011
Scrumptious! I can only find 250g packs of Phyllo over here so I just made this in a loaf tin and it turned out beautifully. The better the honey, the stronger the honey flavour in this - I'm going to try maple syrup next time.
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8 users found this review helpful

Plastic Chocolate

Reviewed: Dec. 3, 2011
I couldn't get this to work properly - the white chocolate version was far too runny and the dark one was too solid! Found it very difficult to work with - I did perservere and it turned out ok in the end but I was afraid of the chocolate roses melting on the cake.
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2 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Dec. 3, 2011
Lovely but a bit too much butter for me. Would make again using half the quantity.
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2 users found this review helpful

Monkey Banana Jam

Reviewed: Nov. 23, 2011
Lovely - just the thing for using up a glut of bananas. I took the advice of other reviewers and only used 1.5 cups of sugar and found this was just right. I also used ground cloves (no straining) and a hint of vanilla . I simmered for only 30 minutes as the jam had thickened. I would like to know how long this jam keeps - has anyone found out? I can see me making more of this for Christmas gifts, I can also see me making a cheat's banana ice cream by adding it to store bought vanilla ice cream.... Thanks for sharing!
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6 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 14, 2011
@lou earlier today: you can use a quiche or flan dish, or indeed any cake tin - it's just that the cheesecake slides out better from a springform tin. I have made and served cheesecakes in a pyrex flan dish. Or you could use ramekins or muffin cases and make mini individual cheesecakes? ;)
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10 users found this review helpful

Microwave Caramel Popcorn

Reviewed: Oct. 3, 2011
Ooohhh my GOODNESS!! Do yourself a favour and MAKE this. My kids just can't stop eating this and I've had to make extra batches to go round the neighbourhood! Fantastic recipe. I took the advice of one of the other reviewers and shook it up in a tupperware bowl and it works perfectly. Mine hardly ever gets to cool down before it disappears. Easy to make and not a lot of washing up either - thanks Subgirl!
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1 user found this review helpful
Photo by wickedwoman

Caramels

Reviewed: Sep. 29, 2011
Fantastic! You need to watch it as it gets up to temperature as it tends to catch but this is a fabulous recipe - I've made caramels for years but have now swapped this for my usual recipe as it's easier (and cheaper!) to make. Use baking parchment to line your tin (not greaseproof paper) and the caramel just lifts off. I found out too late that I had no evaporated milk so I mixed up dried milk powder with water (1 cup powder to half a cup of water) and it worked just fine. We sprinkled it with salt while it was setting, for caramels aux beurre salé, we also added some chopped walnuts to half the tray - just sprinkle them over and, if necessary, poke them in to the cooling toffee. However, there is one major problem with this recipe: how to stop eating them??? I'm not too sure my waistline will thank you Barbara - lol! Thanks for sharing.
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8 users found this review helpful
Photo by wickedwoman

Chocolate Surprise Cupcakes

Reviewed: Sep. 6, 2011
Don't know what I did wrong the first time but mine came out piebald - see photo. I think it was the cream cheese - we can't get Philly in France so I used the french equivalent but when I added the egg and sugar and tried to beat until fluffy, it just turned into soup. Tastewise though, these were gorgeous. I was surprised the cake mix had no eggs? My mix made 6 extra cakes but that could be a difference in size of the cupcake cases/tins. The second (of many!) time, I found Kiri Kiri cheese squares and they worked just fine. I mix the dry ingredients in a 2litre jug, add the liquid and then use this to pour into the cake cases - less mess! Also, do take the other reviewers' advice and fill cases to one third, then add the cheese mix, then cover with another dollop of cake mix. These have fast become a favourite in our house and I've had to change my usual weekly batch of 'normal' cupcakes to this recipe instead ;)) It's also one of the very few recipes I haven't altered in ANY way! Thanks Kellygurll for sharing.
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1 user found this review helpful
Photo by wickedwoman

Peanut Butter Chews

Reviewed: Aug. 31, 2011
Waaaaay BAD!! These are far too addictive to keep for yourself. We added chopped salted peanuts for extra crunch. Easy peasy to make and super fast - these will become a regular in our house..... even Roxy the dog likes the crumbs! Thank you Cindy x
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2 users found this review helpful

Peanut Butter Bars I

Reviewed: Aug. 28, 2011
These are just wonderful!! Simple and quick to make and they sit in the fridge until temptation strikes.... we added some chopped peanuts to the base for extra crunch - a definite keeper! Thanks for sharing Nancy.
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3 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Aug. 25, 2011
Followed recipe exactly and these turned out ok - will make some adjustments and try again as they were far too sweet for us and also a bit crumbly.
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1 user found this review helpful

Lebanese Garlic Sauce

Reviewed: May 17, 2011
Wow!!! If you want a garlic hit then this is a sure way to get it! Excellent recipe and surpsingly easy to make. We drizzled ours over french fries, topped with chopped ham (or bacon) bits and sprinkled with grated cheese, then popped into a hot oven for about 10 minutes until the cheese melted............
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2 users found this review helpful

Lemon Pie Bars

Reviewed: May 17, 2011
I made these yesterday after reading all the reviews and the only thing I changed was to use soft spread instead of butter. I used all the 2 1/4 cups of flour to make the pastry and added an extra 3 tablespoons of flour to make up for the 'softness' of the spread. I made sure to only bake the pastry for 15 minutes and to bake the topped pastry for 20 minutes. I'm a fairly prolific baker, having earned the name 'The Cake Lady' in my adopted village and I found the bars were just perfect - my 2 kids agreed - this morning we had only 8 bars remaining out of the original 24. Thanks Kukadog for sharing!!
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3 users found this review helpful

Cinnamon Rolls II

Reviewed: Feb. 13, 2011
The rolls are WONDERFUL!! I took the advice of the other posters and halved the sugar in the pastry and in the filling and I doubled the cinnamon as we're addicted in our house... a definite keeper.
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2 users found this review helpful

Red Lentil Curry

Reviewed: Jan. 31, 2011
Have made this recipe a few times now, in it's original form and also with tinned lentils, tinned chickpeas, tinned tomatoes - every time it's been WONDERFUL!! A great recipe to try if you're starting out with curry making as it's really simple and scrummy. It's become a regular dish in our house - thanks for sharing Emma!
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1 user found this review helpful

 
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