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BREAKSTONE'S Triple Chocolate Bliss Cake

Reviewed: Oct. 22, 2009
"What you put in, you get out" The artificial tasting ingredients such as cake mix and instant pudding don't disappear with the addition of the other ingredients as I had hoped. SO if you are looking for a really impressive dessert for a dinner party- this isn't it. It tastes a little better than Entenmann's or other commerical pastry (which are good in their own way- but just have a certain mass produced flavor). BUT on the positive side- and this is pretty important- it is INCREDIBLY EASY and can be whipped up in minutes by a novice baker and also comes out extremely moist. An excellent texture-not crumby or dry at all-- great for a kid's birthday cake! 2 comments- at my supermarket, I couldn't find any cake mix that was specifically for a double layer cake- so I used 2 complete packets and have no idea if I used the right amount. An actual measurement would be less confusing. Also-- the glaze was far too much. I used half because I didn't have room to pour the rest and it was dripping off the platter as it is. It's also a good idea to let the sauce thicken before pouring it over- about 1/2 hour in the fridge. Otherwise it is really messy and gets everywhere.
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20 users found this review helpful

BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake

Reviewed: Oct. 18, 2009
Very good recipe and fun to make. Delightful rich batter turns into a very moist and delicious white cake. Two things to take note of- I had cut down the sugar in the batter and also in the topping and it still came out quite sweet- so you may want to do the same if you aren't into cloyingly sweet desserts. Also- the cinnamon/sugar mixture doesn't quite hold together with the choc chunks and pecans- so I ended up with a lot of sugar at the bottom of the bowl- which led to uneven spreading between the 2 layers. It's best to keep them separate and spread them one after the other. Also- use as much of the cinn/sugar to suit your taste- for me it was a bit too much. And and one more thing- my middle layer of topping "fell" to the botton creating a sort of choc crust which was fine by me (and my guests) but it didn't quite look like the photo. The taste was great though and I'd make it again!
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7 users found this review helpful

Passover Apple Cake

Reviewed: Mar. 28, 2013
Great taste! The texture is "passover" (heavy and "sandy")- but what choice is there this time of year? Go ahead and try it- but don't pay heed to the reviewers who say to double the batter. I made 1-1/2 times the batter and it was too much dough. You want the apples to be plentiful- bec the matzo-meal dough isn't the strong point (don't expect a light and fluffy texture like year round)- the apples are the highlight of this cake so go ahead and use all 8. So basically- keep the recipe as is- don't go messing with the proportions. The batter is much thicker than you are probably used to working with- it's more like cookie-dough- so squeeze in some fresh orange juice...though for me it stayed very thick. I had to spread it using my fingers bec a spoon wouldn't suffice. Bec it was too hard to spread the dough over the apples on the top layer, I made a crumb topping instead using equal parts matzo meal and sugar and a few drops of oil to get the right consistency. It worked out very well.
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2 users found this review helpful

Coffee Bonbons

Reviewed: Dec. 31, 2009
Good cookies but I found that changes needed to be made. My dough was very dry and I needed to add water to get a good consistency. Then with the glaze. I found a cup of confectioners to be far too much. It came out like a gluey chocolate pudding. I started over using just the butter and chocolate and added the milk and just a small amount of confectioners- just to thicken it a little. Much better! I also took another reviewer's advice and added Kahlua to the glaze bec it need some jazzing up. A tip to get the glaze on neatly- use a spoon with one hand to lift a spoonful of glaze up from the bowl- then quickly dip the cookie into the spoon and turn right-side up again. They look like cute little buttons and make a nice presentation.
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2 users found this review helpful

Tiramisu II

Reviewed: Dec. 26, 2009
Excellent! Most important- you must make this at least 36-48 hours ahead of time. One day isn't enough for the flavors and texture to develop. Also- add Kahlua to the rum/coffee mixture and double it for sure- you won't be sorry! It looks complicated- but it really isn't hard to make and is an easy way to impress you friends :-)
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Dec. 26, 2009
I made these muffins dairy-free and they came out excellent. I substituted soy milk for the milk and oil for the butter. And I also used whole wheat cake flour (finely ground). I made half the amount of topping as suggested by other reviews and it was more than enough. Also- I would have loved to use fresh berries but could only get frozen. The berries turned the batter completely purple- which isn't what I expected but the muffins still looked and tasted delish. . .
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Easy Fruit Cobbler

Reviewed: Aug. 10, 2010
Overall, this is a delicious and easy dessert. I made it with granny smith apples and increased the fruit to 3 cups (3 large apples). I think that I would use 1/2 the amount of butter next time as it was a bit too greasy and buttery tasting. Also- I used whole wheat flour- which tasted great but the batter needed a few more spoonfuls of milk to get the consistency right. I added vanilla to the batter as recommended by other reviewers and also mixed the apples with cinnamon and a bit of sugar before adding to batter. Really yummy!
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Chocolate Brittle Surprise

Reviewed: Dec. 26, 2009
These are surprisingly good- but extremely sweet so you can't eat to many (or shouldn't :-). While making them you don't really expect them to come out because it's a bit of a strange recipe (salted crackers topped with sweet ingredients and baked!) but they do!!! It's fun to make and break apart and into uneven shapes. A real crowd pleaser!
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