ZACHS_MOM Recipe Reviews (Pg. 1) - (1216384)

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Best Brownies

Reviewed: Apr. 7, 2013
These brownies were AMAZING! I doubled the recipe (except the egg—only increased it by 1), used ½ white sugar and ½ brown sugar, added about 2/3 cup toasted walnuts, and 1 cup chocolate chips, and prepared in a 13x9” pan. (Note: I used Ghirardelli cocoa powder which is my favorite and Guittard semi-sweet chocolate chips.) I skipped the frosting, because I didn’t think they even needed it. The result was like if a brownie and a piece of fudge had a delicious love child. Everyone who has had them LOVES them. Delicious, buttery, fudgy awesomeness. This is now my go-to brownie recipe. Whew…the search is finally over!!
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4 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Apr. 6, 2013
I only used 2 ¼ cups of flour that this recipe calls for and upped the cocoa by ¼ cup for a deeper chocolate flavor. I subbed toasted pecans for walnuts (toasting makes such a difference!) and added ½ t. salt as others have suggested. I used Rolos, which I had refrigerated; and during the unwrapping of the Rolos, I put the dough in the fridge. I baked them for 8:30 minutes exactly and they were perfect. Remember to NOT take them off of the cookie sheet too soon. I made this mistake and the caramel seeped through the cooling rack on ½ of my first batch. I ended up with 42 cookies, which I did drizzle with the vanilla coating. Even though I like the cookie better with the modifications I made, it's still a 5-star cookie!
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3 users found this review helpful

Pumpkin Cake III

Reviewed: Oct. 8, 2012
Great recipe which lends itself to tweaking it for your own taste, which is why i'm giving it 5 stars. I, too, opted to use 3/4 c. oil and 1/2 c. unsweetened applesauce (because i just can't bring myself to use more oil in ANY cake), and also did 1/2 white sugar and 1/2 brown sugar. I pumped up the spices as well, adding 1/2 t. more cinnamon, 1 t. nutmeg, 1/2 t. cloves, 1/4 t. ginger, and 1/4 t. allspice. I baked it in a bundt pan for 50 minutes, and iced it with a Caramel Frosting (1/2 recipe) found on Paula Deen's website and sprinkled on 1/2 c. toasted walnuts (omitted nuts in cake itself). It was a HUGE hit! A very moist, flavorful cake that just looked and tasted like the perfect "fall" dessert. I will definitely make this cake again!
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12 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Nov. 17, 2008
This recipe is always a crowd pleaser. In fact, my son requested that I make this for his 16th birthday last week, and his friends loved it. I use 3 packages of cream cheese and 1 1/2 cups sugar to make the filling a little thicker. And for the cinnamon sugar mixture I use 1/2 cup sugar and 2 tsp. cinnamon. Using Mexican vanilla is what sets this apart, so don't skimp on it! For our bunch, we did skip the honey because this dessert is fine without it. The refrigerated leftovers, if you have any, are awesome!
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192 users found this review helpful

Orange Fluff I

Reviewed: Jan. 3, 2005
This stuff is very addictive, with a few minor modifications. First, I highly recommend that you puree the cottage cheese in the blender or a food processor. Second, drain the fruit very well. Third, only use one 8 oz. container of Cool Whip. And finally, refrigerate for several hours for it to set up properly. The result is smooth, rich, orange perfection :-)
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161 users found this review helpful

Strawberry Cake II

Reviewed: Sep. 30, 2002
I didn't think I would be a fan of a fruit-flavored cake, but I was wrong! This cake is truly wonderful. I've made it twice now--once for an informal wedding shower and once for family, and everyone raved about it both times. Based on others suggestions, I modified the recipe. I pureed the package of strawberries, and for the cake I made for my family, I put the puree through a mesh strainer to remove the seeds for my picky husband. After tasting the cake with and without seeds, without is really better and worth the effort. I baked the cake in a 13x9 pan for 35 minutes and it came out perfect. I determined that due to the "runny" nature of the icing, a 3-layer cake might be tricky. The icing was a little sweet for my taste, so I put in 8oz. of cream cheese, and 1 tsp. mexican vanilla to tone down the sweet and enhance the flavor. However, to thicken it up a bit, I did end up adding another cup of powdered sugar. Also, I only used 1/3c. of the strawberry puree in the icing, and put the other 2/3c. in the cake batter. Because of the fruit, cream cheese, and butter in this cake, I store it in the refrigerator. It stays nice and moist for as many days as you can keep it around--which isn't long at my house. This recipe is a keeper!
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99 users found this review helpful

Blueberry Coffee Cake I

Reviewed: May 29, 2002
This cake was a big hit with my picky husband and 9 year old son!! I've also brought it to work and to church, and people always ask for the recipe. I followed previous suggestions: increased milk to 3/4 cup, used a 9" springform pan, and put half of the topping on top of the fruit layer. Instead of fresh berries, I used a 15 oz. can of Oregon blueberries (drained) which works really well. Alternately, a can of drained peaches tossed with 1/2 tsp. cinnamon and some sugar also tastes great. I find that the cake tastes best when warm, so zapping it in the microwave the next day for a few seconds does the trick :-)
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60 users found this review helpful

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