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

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CHERYLBH

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Extreme Chocolate Cake

Reviewed: Jan. 26, 2012
Excellent cake recipe! Nice & moist and not difficult at all. I, personally, wasn't too crazy about the frosting... I think it's just a matter of differences in taste preference. This one was a little sweet for me as I prefer a more buttery flavor to off-set the sweetness of the cake. Think I'll try my all-time favorite "wedding cake frosting" on it next time. (from this site) It still deserves 5 stars though! Thanks to everyone for the "soupy batter warnings". The batter IS absolutely soupy... but makes a wonderfully delicious cake! Edited to add that I tried using the dark cocoa & liked it even better. No more store-bought cake mixes for me! Also, if you make cupcakes with this, (which I did) be careful not to overfill.
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2 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 22, 2011
Have to agree with some of the other reviewers about the dough being too sticky to roll out. I ended up placing mine in the freezer for about 30 min., which helped some, but this is not the best ROLLED sugar cookie. I salvaged the dough by using a cookie scoop & then slightly flattening them... used different scoop sizes to improvise & make snowmen. It has a good taste, all be it a bit on the bland side as another reviewer stated. They were "okay" in my opinion... but I have certainly had better. Edited to add I decided to give this recipe another shot this year just to be sure, as there were so many good reviews on it. I liked it even less this time around. They were SO dry! :/ It may come down mostly to personal taste, but I have made 1000's of cookies in my lifetime & these certainly do not rank up there with the best. Wish I had more positive things to say about them.
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5 users found this review helpful

Cranberry Nut Bread I

Reviewed: Dec. 22, 2011
A bit too dry in my opinion... & a bit too "orangey" tasting for me. Also had problems with it not baking all the way through in the middle. Probably won't try this one again.
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4 users found this review helpful
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White Chocolate Covered Pretzels

Reviewed: Dec. 22, 2011
Excellent! Easy to make & turned out beautifully... with red & green sprinkles for Christmas! I made 2 separate batches & used a 15 oz. bag each of white choc. & dark choc. chips, melted in a double boiler (well, my version of a double boiler anyway: small pan on bottom with boiling water & slightly larger one on top) ;) This keeps the chocolate soft & easy to apply throught the entire process. I also had to add 1 1/2 TBSP shortening as others suggested... for the white choc. It is much thicker than the dark when melted. The dark melted fine on it's own. I spooned the choc. on to each one... very easy! Took me less than an hour for each batch. Left them at room temp. for about 30 min. & they were hardened enough to put in to containers for safe keeping... that is... IF I can keep my hands off them! :)
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Chocolate Peanut Butter Fudge

Reviewed: Aug. 11, 2011
The recipe, as it's written, is a great basic fudge recipe. I was looking for an "old fashioned" recipe, without marshmallows or sweetened condensed milk & this was THE one! I did try substituting powdered sugar a couple of times like some other reviewers suggested... but each time, the fudge didn't set properly. But when I tried the granulated sugar (as recipe suggests), it turned out beautifully. Smooth... not grainy & set up really well. I didn't place the granulated sugar batches in the fridge though until AFTER it had set. Not sure if that made the difference or not. For my best batch of fudge, I reduced the sugar to 2 3/4 c. & increased the peanut butter to 1 cup. I used reduced fat Jif & it made no difference at all... also used dark cocoa instead of regular and it was not only delicious, but the dark color made it look even more scrumptious! Thanks for a great fudge recipe... I will definitely be making this one again!
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17 users found this review helpful

Thumbprint Cookies I

Reviewed: Aug. 4, 2011
I'm usually a little liberal with rating my recipes, as I try to account for variations in individuals' tastes. I tried to give this recipe a 4, as there were so many positive reviews... but I just couldn't. I noticed that most of the good reviews had alterations added to the recipe... but to me, if I have to alter the original recipe to give it a 5 star rating, then it doesn't 'deserve' it. (but that's just me) I have been baking for the better part of 40 yrs., so it's not that I'm inexperienced. Also, cookies are one of my "specialties" ... but this recipe needs some improvement. I agree with several other reviewers that there simply was not nearly enough walnuts! The dough is very sticky & is actually difficult to roll in to a ball without adding some flour to your hands. I did consider that my butter may have been a tad too soft, so I refrigerated the dough with little improvement. Mine also were too soft to make a good indentation in the cookie, after the 5 min. suggested baking time... plus needed a longer total baking time, as well. I used Amish cherry preserves, which held up well & were delicious! On the positive side, they did have a rich, buttery flavor & I think that with some of the suggested "tweaking", this could be a very good cookie recipe, indeed! I may give it another try around the holidays and see.
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2 users found this review helpful
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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 half & half 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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3 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jan. 25, 2011
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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0 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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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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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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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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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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Displaying results 21-40 (of 58) reviews
 
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