CHERYLBH Recipe Reviews (Pg. 2) - Allrecipes.com (1244145)

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CHERYLBH

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Fudgy Chocolate Cream Pie

Reviewed: Jul. 13, 2011
Lives up to it's name... this is a thick, rich, chocolate "fudgy" pie. Absolutely delicious! only variations I made was using 1 (12 oz.) can of evaporated milk in place of reg. milk (makes for a smoother, richer pie)... & also combined the flour & cornstarch together in a cup, added just enough water to make a thin paste, then added this to the liquid mixture of milk/eggs. This eliminated any lumps. I used the Basic Flaky Pie Crust recipe off of this site & it balanced out the sweetness of the filling really well. I chose not to use a topping, but may try one in the future. I think whipped cream would be my preference, as this is a cold pie & just seems to "fit" better. Be forewarned: this is a thick, rich pie... but in my opinion, with the homemade pie crust, it wasn't too sweet... and oh, so good when you're craving something chocolatey! This is definitely a keeper! Edited to add: this is my "go to" recipe now for chocolate pie! I've made it dozens of times & have found that we like it best with a regular egg white meringue topping.
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2 users found this review helpful

Donut Muffins

Reviewed: Jan. 21, 2011
Very good and easy to make, with simple on-hand ingredients. Only changes I made were to decrease the nutmeg to 1/2 teas. & add 1/2 teas. cinnamon. Also, instead of margarine for the topping, I just sprayed ICBINB (can't believe it's not butter) spray on the tops & rolled in cinnamon sugar... yum! I made these to take to my neighbors, but unfortunately, they never made it there! :)
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5 users found this review helpful

Donut Muffins

Reviewed: Jan. 21, 2011
Very good and easy to make, with simple on-hand ingredients. Only changes I made were to decrease the nutmeg to 1/2 teas. & add 1/2 teas. cinnamon. Also, instead of margarine for the topping, I just sprayed ICBINB (can't believe it's not butter) spray on the tops & rolled in cinnamon sugar... yum! I made these to take to my neighbors, but unfortunately, they never made it there! :)
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4 users found this review helpful

Banana Cake VI

Reviewed: Aug. 30, 2010
I'm not sure I can add much to the rave reviews on here, but I had to say this is one of the best cakes I have ever made! I've made it dozens of times now & every time someone new tries it, they want the recipe. I tried the cream cheese frosting & it was good, but personally, I prefer buttercream, so that's what I use on top. It helps that it's easy to make, as well. Not only is it my "go to" banana cake, it's usually the cake I make whenever I need something extra good! I bake it as directed (although I have found that baking it at 350 works well, too). Also, I think the freezer part is essential to making it so moist. It truly is scrumptious... thanks Cindy for sharing it with us!
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Photo by CHERYLBH

Too Much Chocolate Cake

Reviewed: Aug. 30, 2010
Very good, rich & chocolatey... made just as recipe is written. (except I baked it in 2 round 9 in. pans, as some of the other reviewers suggested). I usually make my cakes from scratch, but this was a good alternative. I used a dark chocolate cake mix (Duncan Hines) & topped it with a dark chocolate buttercream frosting... made it for my mom's 73rd. birthday & everyone loved it! It's quite rich & should satisfy any chocolate lovers taste for chocolate! Only reason I didn't give it 5 stars as it's not a "from scratch" recipe (which is what I prefer).
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3 users found this review helpful

Carrot Cake II

Reviewed: Aug. 30, 2010
I did not care for this recipe at all. It does leave an aftertaste in your mouth, as other reviewers stated. I believe that came from the cloves. I expected that it would not have the taste/ texture of a higher fat carrot cake, and it did have a somewhat "chewy" texture. I could have dealt with that, if the taste had been better. Maybe leaving the cloves out would help, if you wanted to try and tweak the recipe a bit. It just didn't suit my personal taste.
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3 users found this review helpful

Soft Chocolate Cookies

Reviewed: Dec. 13, 2008
Very good and easy-to-make chocolate cookie recipe. Not too greasy like some others I have tried... and has a nice soft texture, just like it says. I was careful not to over-soften the butter and didn't have to refrigerate the batter at all. I did use a cookie scoop and got about 40 cookies out of the recipe. I added peanut butter chips to part of the batter, the rest I made just plain and it was equally as good. Would definitely recommend this as a good basic chocolate cookie recipe- esp. for someone with little baking experience, as it was so easy.
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2 users found this review helpful

Soft Chocolate Chip Cookies II

Reviewed: Sep. 10, 2008
I was disappointed with this recipe. 3 words: greasy sweet flat :( I followed it to a "tee". The tollhouse recipe on the back of Choc. chip bags is better than this one, IMO.
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2 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 8, 2008
I have to agree with a former reviewer who said that this was "THAT" cookie that her husband raved about. This cookie recipe is fantastic! I've been baking cookies for over 35 years and I think I've finally found "THE ONE"! The texture of the cookies was perfect: very slightly crisp on the outside and nice and chewy on the inside. I did make a couple of changes though, as I was actually looking for a CHOCOLATE oatmeal cookie recipe, when I stumbled across this one. I substituted milk chocolate chips for the white, walnuts and a few chopped macadamias for the pecans (just my personal preference) and I used my food processor to give the oats a finer texture. (Just pulse for about a minute or a bit less). Other than that, I followed the recipe to a "T". The dough is thick; however, my kitchen aid stand mixer handled it quite well. I used a cookie scoop and the results were perfect cookies... in appearance, as well as taste and texture. Definitely a keeper! Thanks Julie, for sharing your wonderful cookie recipe with us!
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2 users found this review helpful

Cheesecake Brownies

Reviewed: Jun. 20, 2008
Very good and easy recipe for when you don't have alot of time, but want to add a little extra "pizazz" to your brownies. I used D. Hines dark choc. brownie mix., and an 8 x 11.5 x 2 in. glass pan- baked them for 42 minutes at 325 and they turned out quite nicely.
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2 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Oct. 19, 2007
I thought these muffins had a great texture, but were too sweet for my personal taste. I like my muffins for breakfast and like more of a "flavorful" muffin- these, to me, tasted kind of bland... with an overpowering sweetness. I couldn't taste much of the pumpkin flavor and I thought it needed more spices added to the recipe...ie: nutmeg, etc. In all fairness though, I didn't use the cream cheese mixture- I just made the plain pumpkin muffins. If I try them again, I will leave off the streusel topping, and add more pumpkin and spices.
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4 users found this review helpful

Wedding Cake Frosting

Reviewed: May 10, 2007
Absolutely THE BEST cake frosting I have ever made! I originally became "hooked on" "Ricks special buttercream frosting" on this site, and while it is still a great frosting recipe, I decided to try this one due to the great reviews. It has a much smoother texture and as of now, I will be using this for all my future cake recipes... it is just THAT good! I think creaming the butter and shortening together for 10-12 minutes had alot to do with the great consistency. (Thanks to previous reviewers who suggested this.) Also, I used half and half instead of milk. And I decreased the conf. sugar to 4 cups. (did not use the frosting for decorating, so as others have said, you may need to add more sugar for this). I also used just a tad less (butter-flavored) shortening (maybe 1-2 Tbsp.) as I like the buttery taste. I would highly recommend this recipe for anyone who likes a delicious soft buttercream frosting. Edited to add that I now replace the half & half with heavy whipping cream... makes the frosting so light & fluffy!
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6 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 14, 2004
A very good cookie, overall... however, the cookie part was a bit too sweet for me. I prefer my chocolate chip cookie to have a slight bit of a salty taste, to balance out the sweetness of the chocolate. I decreased the amount of choc. chips to 1 cup & even used salted butter, but it just didn't "measure up" taste-wise for me, personally. They did however, come out beautifully in apearance & texture: slightly crunchy on the outside, and soft and chewy on the inside, just as they were described. And they do mimmick the kind of cookies you see at specialty shops in the mall. I can see why so many people gave this recipe 5 stars... if I try it again, I will decrease the amount of sugar and vanilla.
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4 users found this review helpful

Buttermilk Pancakes II

Reviewed: Oct. 13, 2004
The BEST pancake recipe I've ever used... these taste alot like CrackerBarrel pancakes. (my personal favorite!)
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1 user found this review helpful

Banana Nut Bread I

Reviewed: Sep. 14, 2004
Absolutely THE BEST banana bread I have ever made! I have always had problems with banana bread baking all the way through when I make it in a large loaf pan, but not with this one... thanks Gwynne for sharing this wonderful recipe!
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0 users found this review helpful

Banana Cream Pie with Chocolate Lining

Reviewed: Jun. 11, 2004
Sorry, maybe it was just a matter of personal taste, but I was not impressed with the flavor of this recipe. Texture was good, just wasn't what I thought it would be. I thought the filling was a bit on the bland side.
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5 users found this review helpful

Hash Brown and Pork Chop Casserole

Reviewed: Feb. 3, 2004
Very good recipe! I used garlic powder on my pork chops before browning them, and shredded my potatoes in my "salad shooter" instead of using frozen hash browns. Also, I used cr. of chicken soup, as we don't care for celery. The result: a tasty, good-for-cold-winter-nights- warm up your tummy recipe.
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2 users found this review helpful

Deep Dish Brownies

Reviewed: Feb. 3, 2004
I made this recipe twice this week: first time the only variation was to cut the eggs back to 2, instead of 3... also used a glass baking dish. The result was gooey brownies that literally fell in the middle. I decided there were too many positive reviews for this recipe not to be any better than that, so I tried it again with 3 eggs and a METAL baking pan. I also cut the baking time to 25-29 minutes. The result: PERFECT brownies! We prefer our brownies with a cake-like texture and so the original recipe worked very well for that. As others have said, if you prefer the chewy texture, cut the eggs back to 2. All in all, a very good recipe! Edited to add that I have baked these brownies with only 1/2 cup butter, instead of 3/4 & I actually like them better. Not near as greasy & didn't affect the texture at all. I also use the DARK cocoa & use parchment paper on the bottom of the pan to prevent sticking. I think I have finally found THE PERFECT brownie recipe... thank you Biz McMahon!
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6 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 3, 2004
I made this cheesecake recipe, with no variations whatsoever, and it turned out excellent! I've made many different cheesecakes before and this one is definitely a keeper!
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2 users found this review helpful

BBQ Potato Roast

Reviewed: Oct. 13, 2003
I've made these several times just in the past few weeks. They're delicious! Only variation I made was to use olive oil instead of regular vegetable oil. The first time I made them, I made the mistake of allowing them to boil too long, which made quite a mess because they were too "mushy" to work with. (MY mistake!) Now I make sure they're still somewhat firm when removing them from the boiling water. Great, simple recipe!
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22 users found this review helpful

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