bakingthetimeaway Recipe Reviews (Pg. 1) - Allrecipes.com (11884339)

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Devil Dogs

Reviewed: Apr. 15, 2015
I tried this recipe this evening. Just finished making it as a matter of fact. I really, really like it. Ok, now, for those who said they had a problem with it being gritty. I really had to beat this for awhile, maybe 20 minutes. I started it first, then started the cooking the flour and milk mixture. I also used butter and sugar together and let it whip and cream. (I used butter because I can't stand shortening) I just kept mixing it until it was smooth and creamy. Added in the flour mixture and beat it for about another 5 minutes. Added the vanilla and let it beat for about 1 more minute. When I was finished, I piped it into the center of my cupcakes. Now, I did not use the recipe on here, I have my own that I like. So, I cannot comment on the cake part of the recipe. The flavor is really, really good too. If you have a problem with the flavor, I highly suggest you make sure you did NOT use a self rising flour or cake flour. You need all purpose flour for this. I will be making this again.
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Fluffy White Frosting

Reviewed: Jan. 7, 2015
I've made this recipe and it's awesome.
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Pizza Stix

Reviewed: Jan. 24, 2014
I made these last night and they were great. My husband loved them and I will definitely be making these again. I used mozzarella shredded cheese and pizza sauce. My husband wants me to make more this weekend with different fillings. These are definitely worth making and very easy. Thanks for the recipe.
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Whipping Cream Pound Cake

Reviewed: Oct. 25, 2013
Ok, I made this pound cake recipe, this afternoon. I only made one change. After reading many of the reviews and seeing that some people were saying the cake came out a bit eggy, I used 1 whole jumbo egg and 6 egg whites from 6 jumbo eggs. I threw away the yolk. And that's the only change I made. My husband loves this cake. It has the perfect amount of sweetness and just the right amount of crumb. I will definitely be making this again.
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White Chocolate Macadamia Nut Cookies III

Reviewed: Sep. 25, 2013
I just made these. Actually, they are in the oven as I type this. I do want to say, the dough taste great. The only changes I made were these, I used a full teaspoon of vanilla extract/flavoring, as suggested by others, I used pasteurized egg whites instead of whole eggs, I omitted the white granulated sugar and only used the brown sugar(no,I did not increase the amount of brown sugar)and I omitted the salt, as I used 1 cup of salted butter. The cookies are currently puffing up beautifully and I suspect they will flatten once removed from the oven. I also used my Kitchenaid to mix the dough. Did it on low. Creamed the butter with the baking soda and sugar first, then added the wet ingredients, then the flour. Ok, these taste really good. Will definitely make these again. They are buttery and rich. For the butter, I used real butter. Brand: Challenge. Almost forgot, I did not have any problems with the butter, cookies, spreading.
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Diane's Colcannon

Reviewed: Mar. 20, 2013
I just made this recipe this tonight, and I have only one thing to say, "OMG...this is incredibly good". The only short cut I took, was I bought 100% bacon bits, the ones you find in the salad isle in the little bags. I cooked them in a little grapeseed oil and then removed them, following the rest of the instructions. I may never eat regular mashed potatoes again. These were absolutely awesome. Thank you for posting it.
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Teriyaki Chicken

Reviewed: Jun. 6, 2012
In all honesty, I haven't tried this yet. I will be making it on Friday. However, a note to everyone. The saltiness could be due to the chicken. Most chickens are injected with a saline solution. Make sure the chicken you buy and use is not injected with saline.
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4 users found this review helpful

A Plus Carrot Cake

Reviewed: Apr. 14, 2012
Ok. First thing I did, was make a few changes based upon the reviews I read. Here are the things I changed: flour-3 cups; cinnamon-1 1/2tsps; nutmeg-3/4tsp; allspice-3/4tsp. Sugar is one where I made a big change: 1/2 cup of granulated sugar and 1/2 cup brown sugar - packed. An even bigger change was made where the oil was concerned. I used: 1/2 cup of grapeseed oil, 1/2 cup applesauce, and 1/2 cup of plain unflavored Greek yogurt. I omitted the vanilla by accident. The cake came out great.
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Pork-n-Beans Cake

Reviewed: Mar. 3, 2012
First of all, I did make a couple of changes. This is what I changed. For the oil, I used 1/2 cup of grapeseed oil and 1/2 cup of plain fat free Greek Yogurt. Based upon other reviews, I decreased sugar to 1 1/2 cups and increased the cinnamon to 2 teaspoons. As for the pork and beans, I used a 99% vegetarian pork and bean that I ran through my food processor to puree them. I added raisins and pecans pieces(found in the baking isle). When hubby got home, he tried them, really liked them, then I told him what was in them. He was really surprised but said it allowed him to try them with an open mind. He also said they are really, really good. Even asked if I could try making them in lemon flavor, lemon poppyseed, or vanilla by using a white been. Lol...he's all into this. This recipe is definitely a keeper. Almost forgot to mention, I made this into cupcakes. Baked them for about 18 minutes, but that time will vary depending upon oven. Happy snacking.
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Juicy Roasted Chicken

Reviewed: Mar. 2, 2012
For those have complained it was too greasy, that's not the butter, it's the type (brand) of chicken you buy. Not all chickens are created equal. Also, if it's dry, I would guess two things, you over cooked it opposed to letting it sit with the oven off to finish cooking, or you stabbed it so many times checking for clear juices that it dried out. This is on the menu for tonight. Love roasted chicken....
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jan. 28, 2012
These scones were absolutely fabulous. I divided the dough into 3 small sections as I wanted to experiment with flavors. I added mini chocolate chips to one small ball of dough. Then rolled it out and used my biscuit cutter to cut them out. Then I did one blueberry and one blueberry lemon with the remaining 2 balls. They were all good, but the favorites were chocolate chip and the blueberry lemon. I did not have not have sour cream or yogurt, so I used my powdered buttermilk to make 1/2 cup of liquid in place of the sour cream and milk. Absolutely perfect substitute. Will be making 3 more batches today. Great recipe. Thank you for sharing.
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Burrito Pie

Reviewed: Oct. 24, 2011
Ok, here's how to help with the complaints I've seen on here about the flour tortilla shells becoming soggy. I fried mine as though I was making a cheese quesadilla. Really helped a lot.
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Best Spanish Rice

Reviewed: Oct. 23, 2011
Made this tonight, it's after midnight that I'm posting this though. Anyway, made it Oct. 22nd and I must say, it turned out awesome. A couple of things, for the liquid, I added 2 2/3 cups of chicken broth. I already knew there was not enough liquid just by reading the recipe. I added about 1/2 cup of chopped onion, which I sauteed in butter with the rice. So yes, I did them together, not separate. ***Note: I did "not" use picante sauce. Instead, I added about 1 1/2 cups of mild chunky salsa. Hubby tried it and fell in love with it. He said I can make this for him anytime. It cooked up perfectly with a nice flavor. Will definitely use again.
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Tacos in Pasta Shells

Reviewed: Oct. 3, 2011
This was really, really, really good. This is what I did: First, line a 13x9 pan with parchment paper. Second, take a large can of Medium Enchilada Sauce and a small can of Hot Enchilada Sauce and mix them together. Pour some of the sauce into the bottom of the pan, covering it. Note, for the chicken: I used chicken tenders, sliced them very thin, cooked them in a pan sprayed with pam/or store brand. Add Chicken Taco Seasoning and water according to the seasoning packet. Cook until the water is gone. Cook the large/jumbo shells to an al dente texture. I found the pasta at Walmart. When done, stuff the chicken mixture into the shells. Sprinkle the inside top with a Mexican Cheese Mix Blend. Place the shells, open side up, side by side in the baking pan. Spoon some sauce and sprinkle more cheese over the pasta. Place in oven for about 20 minutes. Remove from oven, sprinkle on crushed tortilla chips to lightly cover the pasta and sprinkle lightly with cheese. Bake for another 15 minutes. It's really, really good. I did deviate some from the original recipe after reading reviews. This is definitely worth keeping and doing again. ***Note: I don't like cream cheese and by using a Mexican Taco Cheese blend, I didn't have to buy 2 or 3 different types of cheese.
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Thin Mint Crackers

Reviewed: Jul. 24, 2011
These work great with any store brand, low sodium or sodium free butter cracker. Once you dip them in chocolate, give them 24 hours to set up. Not in the fridge, place the tray on the kitchen table or counter and let them set up. I've found that during the summer, it takes longer for the chocolate to set up. During the winter, it takes only an hour. And that's without refrigeration. Forgot to say, they are great. Taste awesome....
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Chocolate Balls

Reviewed: Jul. 24, 2011
These were really good and very easy to make. I had no problem with them setting up or the chocolate. I will say one thing, for those who don't bake that often. I often make things coated in chocolate. In the winter months, they set up within an hour and they set up beautifully. However...during the summer months, I find that the chocolate needs to be allowed to set up for 24 hours. So, if done during the summer, make them 24 hours before you need them and you should be fine. But they are great.
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Classic Waffles

Reviewed: Jan. 10, 2011
This was excellent. Loved it. Husband loved it. Grandson loved it. And he's 6. I did not change a thing. Perfectly crispy and soft. Will use this again and again. Great recipe. Not salty at all either. Fantastic.
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Gingerbread Men

Reviewed: Dec. 12, 2010
I've made this recipe and it came out great. I did not refrigerate the dough. I did not roll out the dough. I did a soft drop cookie and iced them with a Butter Vanilla Icing. They were great. For those who are having problems with crumbly dough, here's what I suggest. Use real butter that has been softened in the microwave. Should be a cross between melting and still holding it's shape. Use large eggs. I creamed the butter, eggs, sugar, Butterscotch pudding, baking soda and spices. Once these were nicely mixed, I added the flour. Do "not" use heaping cups of flour. And you can decrease the flour a bit in the recipe since you are rolling it out and the dough will gather up the flour you are rolling it out in. I do this with all of my rolled recipes. I decrease the flour by about 1/4 cup -1/3 cup. Then the difference is made up in with the flour the dough is rolled out in. As for these cookies, I will be making plenty more of these. They were great.
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Sugar Cookie Icing

Reviewed: Feb. 9, 2010
I've just finished using this recipe and it was great. Now, to address the consistency issue I've seen on here. It's very critical that you start with all wet ingredients first. Add powdered sugar last. And even then, just add enough to get the consistency you are looking for. I've made 3 batches of this tonight, due to the size of the cookies I'm decorating, and each batch came out great. Also, the reason for the corn syrup, it gives the icing a nice glossy appearance.
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