NCwriter Recipe Reviews (Pg. 1) - Allrecipes.com (1295474)

Dump Bars

Reviewed: Mar. 29, 2011

WOW. These aren't fudgy, chewy brownies, but the cook who posted it never said they would be! So if you rated the recipe low because it wasn't what you expected, you need to go read the description again. It is indeed an awesome brownie--rich, moist, and delicious. Only change I made was to use half butter, half oil, and to add some chopped pecans to the batter. They were absolutely delicious. I especially like the slightly crunchy top crust. Instant hit at my house!

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3 users found this review helpful

Surprise Banana Cake

Reviewed: Dec. 12, 2010

Delicious! I had only three bananas but it was still great. I added a dash of cinnamon and nutmeg, but didn't make any other changes to the ingredients. Baked it in two round layers and mixed up a maple cream cheese frosting for it (butter, cream cheese, vanilla, maple syrup, confectioners' sugar), then sprinkled chopped walnuts on top. Yum!!

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3 users found this review helpful

Old Fashioned Pineapple Upside-Down Cake

Reviewed: Oct. 24, 2010

Really, really delicious cake. Made no changes whatsoever, and it was perfect. Maybe the folks who said it was too dry didn't use cake flour, as the recipe calls for. The only thing I'll do differently next time is not cook it as long--every oven is different, but 30 minutes was a tad too long, so I'll try 25 next time. I also might increase the amount of butter/brown sugar for the topping, but that's just personal preference. I served this to a couple of dyed-in-the-wool chocolate-loving men, and they raved about it!

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1 user found this review helpful

Crazy Mixed Up Cake

Reviewed: Sep. 15, 2010

Fantastic cake--very moist, very chocolately, very easy to make. I have no idea why anyone would choose to mix it in the pan, though, unless it's just for the novelty of the idea, and to avoid dirtying a bowl. Next time I make it (and I will make it again) I'm going to just mix it in a bowl and pour it in the pan. I followed the directions this time, but stirring the mixture in a pan that's been greased and floured results in the cake sticking to the pan in places. Not a huge problem, but it would be easier to serve if it came out cleanly from the pan. Plus, the ingredients would be much easier to mix thoroughly in a bowl. It's fun to call it a crazy mixed-up cake and give funny directions for making it, but it's not practical to stir it in the pan. But it is a delicious cake, so thanks for the recipe, Peachey!

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10 users found this review helpful

Melt In Your Mouth Blueberry Cake

Reviewed: Jul. 10, 2010

What a delicious cake! Followed the recipe exactly and it's fabulous. A couple of pieces of advice, though--it probably won't take 50 minutes to cook. I cooked mine 40 minutes but I wish I'd taken it out a few minutes earlier. Also, next time I'm going to add the blueberries last, because the more you stir the batter, the more the flour comes off the blueberries (and the more likely they are to drop to the bottom). This isn't a sweet cake, so I made a caramel glaze to drizzle over and topped it off with toasted pecans. There were only four of us at dinner and the cake is 2/3 gone already! Scrumptious!

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1 user found this review helpful

Chocolate Chip Dream Bars

Reviewed: May 2, 2010

Delicious! I followed the recipe exactly, but instead of baking the recipe in a smaller pan, I just increased the quantities of everything to 1.5 recipe and used a 13 x 9 pan as stated. It was the perfect amount for the pan. However, although they were yummy, the crust came out really hard and crispy. I think next time (and there will be a next time) I won't cook it as long before putting the topping on, or maybe I'll add a little milk or less flour. Oh--just remembered, I added some chopped pecans, but other than that didn't change the recipe. Even with the hard crust they were deliciously gooey and different!

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1 user found this review helpful

Freezer Caramel Drizzle Pie

Reviewed: Apr. 24, 2010

FANTASTIC!! I made this in a springform pan and made my own thick graham cracker crust. For one side of the pie I sprinkled mini chocolate chips atop each layer, to give it a "turtle" character. Hard to say which side was better because they were both wonderful, and the pie was totally gobbled up by my family on Easter Sunday. The only change I made was using light caramel syrup with Splenda (Smucker's) and light sweetened condensed milk. You couldn't tell the difference at all. Wonderful and unique dessert--thanks Karen!

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5 users found this review helpful

The Best Blondies

Reviewed: Apr. 24, 2010

Waaaaaay too greasy. I was looking for the kind of blondies that the old ladies used to bring to covered dish suppers at my grandmother's church, and this isn't it. Instead of a brownie-like consistency, these are very dense and heavy. I followed the recipe exactly (I hate it when people here give negative reviews and they've made changes to the recipe!) and although I questioned using THREE STICKS of butter in this recipe, I still did that...and now I wish I'd left one of them out. Not your grandmother's blondie at all! Sorry Pam, but I won't make these again.

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4 users found this review helpful

Coconut (Haupia) and Chocolate Pie

Reviewed: Mar. 27, 2010

My family was expecting German chocolate cake, but I wanted to rebel and do something different. When I took the lid off the cake taker they said, "Oh...pie." But after they took the first bite they said, "WOW!" This pie is fantastic. I made only two tiny changes--I added some coconut flavoring, like others suggested, and I toasted some coconut to add to the top pudding layer, and I sprinkled some on top of the whipped cream with chocolate shavings. Fantstic!