Whitney Recipe Reviews (Pg. 1) - Allrecipes.com (11748312)

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To Die For Blueberry Muffins

Reviewed: Aug. 7, 2012
Taste was very good, and they are not dry at all. I double and triple checked that I measured out ingredients without error, yet somehow I could barely stir the batter because it was so thick. I had to add a lot of extra milk and (I was out of oil) added some melted butter. They turned out perfectly...but it was frustrating, I'm not sure if this is a common issue with this recipe or not...? Also, I did not write down how much extra milk/butter I added, so it may be hard to make this again. Frustrating!
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13 users found this review helpful

Overnight Bubble Bread

Reviewed: Mar. 27, 2011
I got this recipe from Pampered Chef about 15 years ago, it's my all time favorite breakfast recipe and I make it all of the time because it's so easy.
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1 user found this review helpful
Photo by Whitney

French Silk Chocolate Pie I

Reviewed: Feb. 8, 2011
I put a layer of homemade, sweetened whipped cream on top and garnished with chocolate shavings. The taste and texture was PERFECT. The only problem I have is with the reviewers. I don't understand what the big deal is about the amount yielded in the original recipe if you are using a regular-depth 8 or 9 inch pie dish. I usually read reviews prior to making a recipe and usually find them helpful, but this time I'm disappointed. I doubled the batch of filling due to the amount of complaints I read, and well, I could have piled on all of that filling to the point of an overflow...as another cook did according to a picture posted of this recipe, but why would I? It is already a very rich filling and to put THAT much in?! A "French Silk Pie" is supposed to have a generous layer of whipped cream on top and I'm sure that's what no one is doing (according to a lot of the pictures posted of this recipe). Luckily it was so good that my brother-in-law requested another pie the next day so the second pie did not go to waste. So WARNING: If you want more filling, try doing 1 1/2 of the recipe before you go doubling it.
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12 users found this review helpful
Photo by Whitney

Banana Crumb Muffins

Reviewed: Feb. 8, 2011
Add one more banana and they are AHH-MAZING!
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5 users found this review helpful
Photo by Whitney

Gummy Candy

Reviewed: Feb. 8, 2011
I used cherry and it was was not good.
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4 users found this review helpful

Pumpkin Pancakes

Reviewed: Jan. 18, 2011
Amazing, love the texture of the batter, and of course the pancake! Used evaporated milk for the milk, 2 1/2 tsp. pumpkin pie spice to replace all of the separate spices, and then added about a tsp. of vanilla. Oh and, not that it needs it, but I used half cake flour and half all purpose flour just because I'm trying to get rid of the cake flour. I'm sure it would be just as amazing using 100% all-purpose flour. Fabulous recipe!
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16 users found this review helpful

Pancakes I

Reviewed: Jan. 17, 2011
Had to add so much extra flour to this recipe that it didn't even taste like pancakes. So I doubled the sugar and added some vanilla, even then they were thin and tasted like paste. And just so everyone is aware--baking powder and baking soda are both leavening agents, most often you use one OR the other. Baking soda is used in recipes containing an acidic ingredient, such as vinegar or buttermilk. The only time both would even be beneficial is when an acidic ingredient is there to make the soda react, which in this recipe, there is not. Leave out the soda and add a bit more powder, flour, sugar, and possibly another egg. Very disappointing recipe.
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15 users found this review helpful

Taco Seasoning I

Reviewed: Sep. 24, 2010
It worked...but it was really spicy and seemed to be lacking something. I just can't put my finger on what it was. I'll probably put a little less salt in next time too.
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2 users found this review helpful

Banana Oatmeal Crumb Cake

Reviewed: Aug. 9, 2010
The baking time was way too long...I only baked for about 30 minutes and it was a little over-baked. I added cinnamon to the batter and flour to the topping. The finished product tasted very good, but it was extremely crumbly (hence the name "crumb cake," I know, but I was not a fan of that much crumble. I probably won't make this again.
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3 users found this review helpful

Gingerbread Coffee

Reviewed: Aug. 4, 2010
AMAZING! I was a little skeptical because I am not a huge fan of molasses, so I scaled it down to one serving for starters and WOW...it's the middle of Summer, and I cannot WAIT for Fall and Winter because I'm going to make this ALL of the time! I'm actually thinking about making a larger amount of the 'syrup' to store in the fridge so it's a little more convenient to make. I used fat free cream and cool whip and it was delicious!
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5 users found this review helpful

French Bread

Reviewed: Aug. 3, 2010
when it says "ready in" it does NOT take into consideration that the bread machine takes an hour and a half to mix dough alone...and I also feel that should be included in "prep time" considering that is part of the preparation included in making bread. I haven't eaten the bread yet, but I am very disappointed that I didn't pay more attention to this before starting supper.
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1 user found this review helpful

French Dip Sandwiches

Reviewed: Aug. 2, 2010
I just made this and the soy sauce is a great addition! I usually add a ton of salt to my sandwich because they are too bland for my taste, but the soy sauce made it very tasty! (I also added garlic salt instead of garlic powder, but I don't think it needed it).
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1 user found this review helpful
Photo by Whitney

Creamiest Rice Pudding

Reviewed: May 19, 2010
When you get it right, the taste is amazing! The egg mixture MUST be tempered in to prevent scrambling. The first time I made it, I used skim milk and it was so thick and creamy...the second time I used 2% and it never set up, as other reviewers noted. I'm pretty sure I cooked it at a higher temperature the first time, so that's what I plan to do next time. I "fixed" the second batch by pouring it back into the pan and boiling it, stirring constantly, for about 20 minutes...the problem then was that the rice was over-cooked and the texture of the pudding was not a good one...Someone needs to make some serious changes to the directions of this recipe. There is no reason it should come out so different when you are using the exact same ingredients. It makes me not want to make it again, although I will, because when it does turn out, it's amazing.
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3 users found this review helpful

Five Minute Ice Cream

Reviewed: Mar. 25, 2010
I think this is a neat idea! However, I think it is a must that it be frozen first and not served immediately unless you are serving it as a milk shake. The taste was really good, but the sugar did not dissolve so it had some crunch to it, which I did not entirely enjoy.
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1 user found this review helpful
Photo by Whitney

Decadent Raspberry Brownies

Reviewed: Mar. 25, 2010
These are amazing! I followed all ingredients and directions to a T (except my microwave must be higher powered because it only took one minute for each microwave step). These are so good, I love the thickness of them and the raspberry with the rich chocolate frosting is to die for!
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4 users found this review helpful
Photo by Whitney

Whit's Chicken Enchiladas

Reviewed: Mar. 10, 2010
Very good! I made w/out the jalapeno so maybe that's why I felt it was a little bland. I added salt which helped, then added some Tabasco to try to spice it up. But in the end, I thought it was very good! Thanks for the cheesy recipe!!! Love the cream cheese; it tasted great with the Mont. Jack!!
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1 user found this review helpful
Photo by Whitney

Lemon Cake

Reviewed: Feb. 28, 2010
LOVE this recipe, however it is a MUST that you use lemon cake mix and lemon pudding mix for BOTH puddings in this recipe. The batter is so light and fluffy and the cake turned out the same! It was moist and delicious and I don't usually like cake. The first time I made them into cupcakes and put a layer of the frosting in the middle, but this time I made two 9" round cakes, cut them both in half lengthwise, put two layers of the frosting and one layer of canned lemon pie filling (similar to lemon bars) in the middle! It was GREAT!
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11 users found this review helpful
Photo by Whitney

Baked Potato Skins

Reviewed: Feb. 27, 2010
I rated it four stars because I made changes and, with the changes, my friends and I felt they were to die for! I followed others' advice about coating the potato in the oil mixture before wrapping it in foil and baking it in the oven at 425 for about an hour. Since I wanted them to be more of an appetizer, I quartered the potato instead of halving it and only left about an 1/8" to a 1/4" of potato on the peel. I brushed both sides with the oil mixture again and followed baking directions. I shredded my own cheese and used a Cheddar and Monterey Jack blend instead of just Cheddar. My friend said they were the best she'd ever had and I agree!! Thanks for the recipe! OH and I forgot, I used about 2/3 butter to 1/3 oil in the oil mixture and ALSO pretty much doubled the oil/butter in the recipe to coat all of my potatoes on both sides (and I used 5 small-medium sized baking potatoes). Sorry if this was confusing :)
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3 users found this review helpful
Photo by Whitney

Lemon Gin Slush

Reviewed: Feb. 25, 2010
I used regular gin instead of lemon gin and added some lemon juice. I also used lemonade and limeade concentrate instead of lemon/orange. Delicious!
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9 users found this review helpful

Hot Cocoa Mix in a Jar

Reviewed: Feb. 7, 2010
It was not my favorite, It seemed like I kept adding scoops and it was just so watery still. I was expecting it to be more creamy with the pudding and I even added a little more because they don't sell 5 oz packages of non-instant pudding at my grocery store, so I may add more creamer or milk powder. Ok second attempt I was just using what I had around the house. I only put 1 1/2 c. pwd milk, 1-3oz. vanilla and 1-3 oz chocolate pudding mix (cook and serve kind), 1 c. chocolate milk mix, 1/2 c. non-dairy creamer (extra rich original), 1 c. confectioners sugar, 1 c. unsweetened cocoa powder. I added only a couple of mounded-spoonfuls to a hot cup of skim milk and added some marshmallows. It was very good. I didn't have to spend a ton on milk powder and I think the mix will go a lot further since I don't have to use as much to make a cup of cocoa. (I won't be gifting it with this recipe, of course; it just wouldn't be enough to fill more than two jars.)
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9 users found this review helpful

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