GracieBonica Recipe Reviews (Pg. 2) - Allrecipes.com (1299914)

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Cherry Chocolate Cake

Reviewed: Mar. 31, 2011
Wonderfully rich, and easy to prepare! I've made this twice now, and have always received compliments. This is the closest recipe I have found to compare to the taste of Betty Crocker's chocolate-cherry cake mix, from back in the early sixties. Sorry Betty, but I think I like this recipe even better---:-) One comment I will make is that the cake took closer to 40 minutes to bake in my oven. I did frost it with the chocolate buttercream frosting recipe I have, and this makes the dessert doubly rich! Thanks, Ginger, for a great recipe!
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3 users found this review helpful

Peppermint Patty Brownies

Reviewed: Mar. 16, 2011
I'm glad I gave this recipe another try. I made it when it first appeared in magazine ads, with less-than-desirable results. The edges were burned, and the patties oozed and stuck to the sides of the pan. Having said that, this time I lined the long side of the pan with parchment paper, sprayed the paper with cooking spray, and greased the short sides of the pan. Melted butter worked better for me (for the batter), and I used Hershey's Special Dark cocoa powder, as this was all I had. It takes a little care to spread the bottom layer of batter on the paper in the pan but is doable, and I made sure that the patties were positioned 1/2-inch in from all the sides. I placed a sheet pan on the rack below the brownie pan in the oven; this helps with heat distribution and has prevented burning. The brownies took the full 55 minutes in my oven, and they were perfect---no burned edges, and the middle was cooked but not dry. The Special Dark cocoa makes these extra-rich. Now that I know that, with a few extra steps, these are a success for me, I'll definitely make them more often---especially for gifts or pot lucks.
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13 users found this review helpful

Mardi Gras King Cake

Reviewed: Mar. 9, 2011
I have several different variations of this recipe, and while they are all great, I really like this one best. What you use for the filling is a matter of personal preference. I'm not particularly a raisin fan, but I did use golden raisins in the filling for this recipe, and everyone LOVED the cake (myself included). This is a wonderful recipe, and not at all difficult, it just takes a bit of time. This makes two large rings---one to serve and one to give. Do try this!
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2 users found this review helpful

Apple Pie Muffins

Reviewed: Feb. 13, 2011
Oh my goodness--these are delicious!! I made the recipe exactly as directed---not a single alteration. I can't imagine why people tweak a recipe the first time they make it. Why not try it as the "chef" intended, especially when it is baked goods? Oh well. These muffins filled the house with a heavenly aroma as they baked---it actually awakened my son! I think this recipe would also make a fabulous coffee cake.
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1 user found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 27, 2010
Delicious, easy to prepare-- this will be a regular recipe for my holiday baking. I don't understand the aversion people have to using paper liners in the muffin pans, whether regular -sized or mini. I use them regularly, and did so for this recipe. No problem with removing the cookie (or cupcake, muffin) from the pan, no cooked-on batter to scrub off. Everyone I served the cookies to thought the paper liners were a good idea. I agree that freezing and unwrapping the p.b. cups ahead of baking is best---much easier to handle them this way. I also wore a pair of disposable plastic gloves to make the cookie dough balls. I'll definitely make a double batch next year!
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9 users found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 1, 2010
This cake is very easy to prepare, and so rich! I did make some changes to the original recipe; I used 1/2 cup canola oil and 1/2 cup unsweetened applesauce, and added two packages of chocolate instant pudding. The cake will puff up quite a bit while baking, due to the extra pudding, but will return to normal size once it is out of the oven. I baked this for 60 minutes at 350F. I also used a full package (approx. 2 cups) of semi-sweet chocolate chunks instead of the morsels. I have also made this cake in a 13x9-inch baking dish--330F for about 45-50 minutes. The result was the softest, moistest, most flavorful chocolate Bundt cake I have ever made. It does not need icing; a dusting of powdered sugar is enough. Everyone in my family thought this was delicious!
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1 user found this review helpful

Yummy Peanut Butter Cookies

Reviewed: Nov. 18, 2010
I thought these were good. I also didn't think they had a very strong peanut taste, but I'm not sure how to make it more pronounced. I've noticed that this happens with many peanut butter dessert recipes I've tried. I made only one change in the recipe, using butter instead of margarine (I'm not a margarine fan). I will also omit the almond extract the next time I make these; my family and I like almond flavor, but it just seemed to detract from the peanut flavor. All in all, tho, I will keep this recipe as it is easy to prepare, makes several dozen cookies, and my family gave it a "thumbs up".
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2 users found this review helpful

Coffee Praline Muffins

Reviewed: Nov. 14, 2010
These were very nice, but quite crumbly. I will make this recipe again, but I'll let them cool longer than the 5 minutes before serving. I'm not a regular coffee drinker, so I thought the coffee flavor was ample. Next time I will also increase the amount of brown sugar and double the topping ingredients. I did not have a problem with the muffins being dry; they were sufficiently moist. I've had similar coffee-flavored muffins before, but they had chocolate chips instead of pecans; I like this recipe with just the pecans much better.
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1 user found this review helpful

Raspberry Chocolate Supremes

Reviewed: Oct. 23, 2010
Sorry, but these didn't work out for me. I really prefer a bar cookie that doesn't ooze and fall apart before it reaches my mouth. I tried the suggestion of letting the bars "set" overnight in the fridge, but it didn't make any difference. I also think the milk needs to be added to the white chocolate instead of the cream cheese. The white choc. chips (Nestle) I used just turned the consistency of modeling clay when melted. I added a little milk to it and the consistency improved, but I still think the cream cheese layer is too runny.
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Coffee Shake

Reviewed: Sep. 26, 2010
So simple to make, and so refreshing! I used a little less vanilla, 1% milk and Sweet N' Low instead of sugar. I don't think you can go wrong, no matter what percent milk you use, or sweetener. It was 100F today, and this shake was sooo tasty---and so much more economical than the coffee house drinks!
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1 user found this review helpful

Strawberry Coffee Cake

Reviewed: Sep. 19, 2010
Delicious! So simple a recipe, so easy to prepare. I added a little cinnamon to the topping, but made no other changes. The 8-inch square pan size was perfect for the four of us. I used a glass baking dish, so reduced the temperature to 360F and baked it for 35 minutes. Perfect!
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1 user found this review helpful

Apricot Coffee Cake

Reviewed: Jul. 9, 2010
I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2 cup, used 3 tbsp. of butter, and regular milk instead of powdered. I also spread half the batter in the pan, then topped the half with a mixture of cinnamon sugar, added the other half of the batter and proceeded with the directions for the topping. Baking took exactly 45 minutes, and when the cake had cooled slightly, I added a powdered sugar and milk icing. Tangy and sweet, this coffee cake really wakes up your taste buds! I will definitely make this again. Fresh apricots are difficult to find here, but I am sure that well-drained, canned apricots could be used.
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14 users found this review helpful

Sunshine Coast-Style Nanaimo Bars

Reviewed: Jun. 16, 2010
This was my first experience with Nanaimo Bars, and I'm not sure whether these are classified as a bar cookie or a candy. They seem like candy to me---judging by the amount of sugar. My finished product came out looking very attractive. I cut the bars into small squares, and tried one. The first bite made every tooth in my head ache. Also, I'm not sure that 1/4 cup of blackberries is enough, as I really couldn't taste them in the filling. I also found that 5 squares of chocolate was sufficient to make the glaze. I do think it is great that folks in the Nanaimo area have a "treat" that they are known for and that they enjoy. I would encourage them to try this recipe and post their comments. Just because it was too sweet for my taste doesn't mean that others wouldn't enjoy this.
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4 users found this review helpful

Raspberry Split Seconds

Reviewed: Jun. 13, 2010
These are very much like the ones my mom made when I was growing up. FYI, though---these are very sweet. These brought back fond memories.
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1 user found this review helpful

Peach Muffins

Reviewed: Jun. 3, 2010
These were okay--just not spectacular. Peaches are one of my favorite fruits, and I guess I expected to really taste the fruit. I used one cup of fresh peaches and one cup of chopped, canned apricots (I didn't have enough peaches), and I thought for sure that they would be noticeable, but they weren't. The muffins just tasted like cinnamon muffins. They were nice enough in texture. I did substitute some of the oil with unsweetened applesauce. It was suggested to wait a day to serve the muffins, so I'll see if they taste better tomorrow.
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Texas Brownies I

Reviewed: May 6, 2010
I gave this 3 stars, not because it wasn't good, but because the title is somewhat misleading, as many others have said. The definition of "brownie" in my cooking dictionary states: "Brownie: A cake-like cookie, usually containing chocolate, and often covered with nuts." This recipe isn't "cake-like", it IS cake. I guess I'm just used to Texas Sheet Cake in its usual, thinner form. A 9 x 13 pan makes a tall mouthful. I also prefer the TSC chocolate frosting that is prepared in a saucepan.
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4 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: Apr. 28, 2010
First of all, the person who took this photo must be a professional Food Stylist, because my cake was nowhere near as appetizing in appearance. The recipe was very easy, and it took 50 minutes to bake. I actually had no problem with the sides sticking, but even after spraying the pan with cooking spray, the middle bottom section stuck to the pan. I was really nervous while the cake was baking, as it looked like Mt. Vesuvius getting ready to erupt, and I had neglected to put a drip pan underneath it. Fortunately it did not overflow, although it did have its moments. I am not going to show my family the entire dessert tonight---I'll cut slices and put whipped cream on top of them. I did, because the cake was so ugly, taste-test it, which I normally don't do. Topped with the cream, it was delicious. I think I may have been too generous with the crushed strawberries---a bit too much liquid trying to rise to the surface. For those who do not like marshmallows---they melt into the topping---you don't even know that they are there. I will make this cake again, but I think I will halve the recipe. I don't want to have soggy leftovers.
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Pork Chops for the Slow Cooker

Reviewed: Apr. 22, 2010
These were a hit with the family! I thickened the sauce with a bit of flour and water--rich! I also added sliced onions at the start of cooking and browned the chops on both sides after sprinkling grilling spices on them. The chops were done sooner than 6 hrs., but I had them on medium setting. I will definitely make these again, and I may try using honey instead of the brown sugar as several chefs have recommended.
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1 user found this review helpful

Broccoli Cheese Soup

Reviewed: Apr. 2, 2010
I was honestly surprised that this soup turned out so well, because I had concerns about the amounts of the ingredients. I did use less butter, though. Otherwise, I basically stuck with the original recipe. You really do need to use the amount of cornstarch (it seemed a lot at first) indicated in order for the soup to turn out thick. I may add more broccoli next time. I also used less garlic powder than indicated, but this is just personal preference. My husband and son really enjoyed the soup, and each had seconds. I will definitely make this again!
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Beef and Irish Stout Stew

Reviewed: Mar. 26, 2010
What an awesome recipe!! I served this stew over Champ. My family raved about the meal. I added 24 oz. of Guinness instead of the 1 1/2 cups. I wanted to be sure there was enough gravy. I didn't have fresh thyme, so I used 1 1/2 tsp. dried thyme. I also added about 2 tsps. of sugar, and some Mrs. Dash and celery salt to taste. I thought this recipe was easy to prepare, and so delicious! A definite recommend!
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