There's Lovin' in the oven ^_^ Recipe Reviews (Pg. 1) - Allrecipes.com (13043949)

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White Chocolate Raspberry Cheesecake

Reviewed: Sep. 5, 2013
This is an amazing cheesecake :D After reading the reviews & the Cheesecake Tips article on this site I made a few minor changes. I used 2C of graham crumbs (couldn't find chocolate) with 2/3C melted butter & 1/3C sugar. I packed it into the bottom of a 10' springform pan & wrapped the bottom of the pan in tinfoil to make sure the crust wouldn't get soggy sitting in the waterbath. Looking at pics I was a little concerned that the raspberry topping would be too runny & sink into the cake so I made my sauce with 1+1/4C blueberries, 3Tblsp sugar, 3Tblsp Cornstarch, 1/3C water & 2Tblsp lemon Juice. I crushed the berries with a potato masher in the pot & boiled it for 10mins then drained it through a metal sifter. The white chocolate flavour seemed pretty mild based on the reviews so I increased it to 3C white chocolate melting wafers which I microwaved with the cream. I didn't want the fruit to sink too far into the cake so I poured all the batter over the crust & spooned small amounts of the blueberry topping on top and swirled it with a butter knife, adding more sauce as I went along. I put it in a waterbath and baked it for 50mins (my oven runs hot) then I turned off the oven and let it sit in there w/the door cracked for about 35 minutes then I covered it w/saran wrap, put it in the fridge & went to bed. The next day when I served it it was absolutely beautiful :) It tasted very rich so next time I might make it with 2 or 2+1/2C white chocolate. Will definetly make again :)
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Best Brownies

Reviewed: May 26, 2010
This is my new brownie recipe! These were so good the whole pan was gone in a day :) I like a fudge-type brownie so I made a few alterations: I doubled the recipe (they never last in my house otherwise :P) Although I only increased the sugar by 1/2Cup and left the eggs at 2. I poured it all into a greased 9x9 pan and let it cook for about 42 mins, until the tester was almost totally clean. I was worried they were still a little under-done when I first cut into them (they were still warm, I couldn't resist) but once I let them cool in the fridge a bit they were PERFECT! I loved their crunchy top and dense chewiness, they were just like a brownie should be :) I didn't make the icing and I wouldn't recomend they be stored overnight in the fridge - at least not if they're going to move quickly. They got super-firm inside and the top/sides was hard to bit through - so I say keep them on the counter if they're all going to be gone by tomorow anyway :) Great, super great, mega-great! As long as there is chocolate in the world I will make these!
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Best Bourbon Chicken

Reviewed: Feb. 17, 2010
Substituted Grand Marnier for Southern Comfort and replaced the second amount of juice for broth - used it as a marninade for Ribs, SO TASTY! I'll definetly use it again :)
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5 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Feb. 17, 2010
Perfect pancakes! I've never been good at making pancakes, they come out lumpy and thick no matter what I do but these were PERFECT fluffy and delicious and super easy - my boyfriend loved them too :) ~increased milk by 1/4 cup so they'd be a bit thin and added a splash of vanilla otherwise just as recomended.
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One Egg Lemon Pound Cake

Reviewed: Feb. 8, 2010
Not spectacular but not terrible either. I substituted lemon juice(3tblp) for the lemon extract(1tsp), maybe that affected it more than I thought it would because it wasn't very lemony at all. It took about 65 minutes for it to be baked all the way through, and since it was a very pale loaf I brushed it with a little melted butter before the last 15mins of baking. I also made an easy lemon glaze which I poured a bit on while it was still warm in the hopes it would sink into the cake a bit and the rest on when it was cooled. Not a bad cake but not a great one either, however if I am ever looking to make a pound cake when I don't have many eggs I would likely make this again. My fiance seems to have enjoyed it quite a lot, so maybe it's just me :P
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Buttery Cooked Carrots

Reviewed: Jan. 19, 2010
Really nice, reminded me of glazed carrots my mom used to do. I steamed the carrots and microwaved the brown sugar and margarine in a seperarte dish then mixed it all together. It was very tasty and not overly sweet, though next time I think I'll reduce the margarine, there seemed to be a bit too much.
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Jam Filled Butter Cookies

Reviewed: Jan. 14, 2010
These were sooo good :) I remember my mom making cookis like this when I was little but until now I could nnever find a recipe like it, I'm so glad I did! I added 1/2 tsp salt and 1 tsp vanilla but otherwise followed the recipe exactly. I filled these with homemade raspberry jam (yummy....) and sprinkled them wih powdered sugar while they were still warm. They were lovely and golden brown on the bottom fter 10mins. Thanks for the recipe :)
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Slow Cooker Tapioca Pudding

Reviewed: Oct. 6, 2009
I just made this in my slow cooker and I'm very pleased :) I followed the recomendations of the other reviewers and added a dash of salt and a little vanilla, stirring it every half hour or so. I also went 50/50 with sugar and sweetener (I'm diabetic). It turned out quite nice, even though right now it's a bit too hot to eat - oh well, hasn't stopped me yet :P
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Black Magic Cake

Reviewed: Jun. 24, 2009
Soooo good and surprisingly easy. Cake was moist and super satisfying. Baked in a greased and "floured" (I used cocoa) bundt cake pan for 45 mins and it came out perfect. For the frosting I melted semi-sweet chocolate with a little butter and drizzled it over the top then placed it in the fridge to cool. Fantstic cake, adding a picture :)
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Apr. 28, 2009
WOW! I made this cake for a friend of mine with celiac's disease (no gluten, no dairy) and he loved it, so did everyone else in the house! It was so incredibly easy to make, and the ingredients didn't cost me a fortune as can happen with specialty cooking. The consistency was comparable to cheesecake and I would recommend this recipe to any one who has issues with gluten, or is just looking for a cake that's a little better for you than average (finding a cake with this much protein is a rare feat!) good, good :)
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Pineapple Upside-Down Cake IV

Reviewed: Apr. 28, 2009
Sooooo good! My mom used to make Pineapple upside down cake all the time when I was a kid and this was just like it! The top was a tiny bit too sweet for me but I went with 1/3 cup brown sugar and 1/3 cup brown sugar sugartwin and that's sweeter cup for cup than regular sugar so next time I'd probably reduce the topping to 1/2 cup, 50% sugar, 50%sugar twin. Either way the cake was delicious, my boyfriend, who had nver had pineapple upside down cake adored it and ate the whole thing in one night (I got one piece at least, but he had half of it gone before we even ate dinner :P) I followed the recipe exactly (except for the top, sugartwin and no walnuts) and didn't find it dry at all. Great recipe, great cake, I'll be sure to make this again :)
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Chewiest Brownies

Reviewed: Apr. 28, 2009
Not bad at all :) I did change this recipe a bit, went with 3/4 cups cocoa and 1/4 cup vegetable oil. Also reduced sugar to 1 cup and added half a cup of splenda (I'm diabetic but it's so hard to find a decent brownie recipe that doesn't have sugar so generally I just reduce) Creamed the butter and beat in the sugar/splenda until it was fluffy, gradually added the flour, beating after each addition then added the cocoa, alternating with the oil. I think the splenda made the batter a little easier to work with, it wasn't as sticky or hard to spread that other reviews have suggested. Lined the pan with parchment paper (made it ~so~ much easier to lift out of the pan!) baked for time suggested. They came out quite nice, very chocolatey, very chewy, didn't have that nice crispy top that I like but I would still definetly make these again :)
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