flacaConfectionist Recipe Reviews (Pg. 1) - Allrecipes.com (13178405)

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Extreme Chocolate Cake

Reviewed: Mar. 21, 2014
It lives up to its title, surely. The only thing I did differently was to bake it in three 8-inch round cake pans, instead of going through the trouble of splitting layers. I made the cake three days ago now, but we only tried it yesterday, and just a quarter of the cake remains today. I could see filling the layers with cherry or strawberry pie filling to fancy this cake up more, but it seriously satisfies a chocolate cake craving as it is written. Thank you for sharing this wonderful recipe, RACH56!
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Amazing Ginger Snaps

Reviewed: Dec. 11, 2013
Rather decent recipe, so thank you for sharing it! I was looking for something to make for this year's cookie exchange, and this fits the bill nicely. I decided to try it out today, and will be making 12 dozen of these two weeks from now, after all. My toddler is fully enjoying this cookie with a small glass of milk. Having just made the cookies today, I find the crunchy edges and inner chewiness delightfully seasonal and a nice change from other run-of-the-mill cookie exchange fare. I wonder if any will last until tomorrow to see if the texture or taste improves from what impressed me today. The only thing I did different from the recipe was to use vegetable oil. Oh, I also lightly sprayed the pans and only halfway rolled the cookies in sugar, trying to prevent any from sticking to the pan, in case that was going to happen otherwise.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 24, 2013
Oh my gosh! Thank you so much for this wonderfully adaptable recipe, Laurie! The few changes I made included adding a couple shakes of allspice, 1 tsp. of vanilla extract (if that made any difference whatsoever) and using cinnamon applesauce in place of the water. I didn't honestly think this recipe needed any more five-star reviews, but there's my two-cents on it, too. Finally, I greased my two glass 9x5" pans with butter-flavored Crisco, and dusted them with flour. It took a bit longer for the loaves to finish baking, therefore, by about ten minutes or so. UPDATE: This is the second time I have made this. This time I used 1 1/4c. more pumpkin, only half a cup of oil, no water, and added a few shakes of pumpkin pie spice to the original recipe otherwise. It tastes wonderful and more like pumpkin bread than a spice bread this way. I will do it this from now on. Still, thank you Laurie, for posting this recipe!
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Broccoli Cheese Soup

Reviewed: Jul. 18, 2013
Usually, I make a recipe precisely the way it is written to be fair in reviewing it. Last time I made a broccoli cheese soup from this Website, I made it that way and my family hated it. So, this time, I followed the recipe, but also doubled the Velveeta as other reviewers had suggested doing. Holy moley, it is delicious! Finally, I used fresh broccoli my husband had grown, gave it a rough chop, and it broke up well just from stirring the soup.
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Light Wheat Rolls

Reviewed: Jul. 9, 2013
Wow, Katrina, thanks so much for submitting this recipe! I made these in the Kitchen Aid, using the dough hook. I followed the recipe precisely, except it needed less white flour to start pulling away from the bowl. Also, I baked them on cookie sheets, and got a dozen nice-sized rolls. I will be making them again and again.
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Coffee Liqueur I

Reviewed: Jul. 8, 2013
This tastes like coffee extract to me, after only a month of having it stored in a dark, cool place in my garage. I used an off-brand of brandy instead of vodka, mixed up white and dark brown sugar about half each until I had 3 cups of sugar, and used two split vanilla beans I then tied in cheesecloth before I put them in each of the two bottles I used to make this. Yum! I cannot wait to make tiramisu with it now.
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Mexican Rice III

Reviewed: Jun. 14, 2013
I really like the flavor of this rice, but it was rather spicy (even after I had seeded most of the jalapeno in it). I doubled the recipe, and added a teaspoon of chicken base to it (because I had no bouillon cubes), but also added too much cumin toward the end of cooking it. My two-year-old spit it out, and said "spicy" for the first time in her life. I think next time, I will fully seed the jalapenos and stick to the measurement of cumin shown in the recipe (or less). If it was not so much work, it probably would not taste so good that I went back for seconds.
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My Amish Friend's Caramel Corn

Reviewed: Jun. 14, 2013
After having made this several times, I think that the caramel sauce is cooked to a point just prior to it burning. So, it is a little tricky to make and simple to scorch, but totally worth trying and I highly recommend it (with or without nuts). We keep an empty pretzel rod container we had gotten at BJs, just to store this when I make it. I use loose popcorn and unsalted butter instead of oil.
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Orange Cranberry Biscotti

Reviewed: Jun. 6, 2013
This was my first attempt at making biscotti of any kind, and I followed the recipe precisely, except that I added 1/8 tsp. of orange extract (since other reviewers said it lacked a distinct orange flavor). I used Triple Sec to make it, and I drizzled the cookies with melted semi-sweet chocolate after they cooled. Delicious! It made about 22-25 cookies for me, but (as others have stated) it is fairly crumbly, and I think it could use some more cranberries in it. I wish I could give this recipe a 4.5 rating, because I thought the flavor was terrific with the added extract, so much so that I ate up the crumbs left behind when I had cut the cookies to bake for the ten extra minutes. (I certainly plan to make it again and again.)
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Grandmother's Pound Cake I

Reviewed: Jun. 4, 2013
Well, I did not have any butter flavored extract, but I had a brandy flavored one I used instead. Also, I followed another reviewer's advice by adding a liquor instead of water, and what I had was a caramel one. I also made a sauce to drizzle on top after it baked. It was 1/2 c. of butter, 1 c. sugar boiled together, then I added 1/4 tsp. of the brandy flavored extract to 3/4 c. of the carmel liquor and dumped that in to simmer for about 5 minutes or so. (Got that idea, of poking the cake, pouring on the sauce and returning the cake to its pan for 20 minutes before inverting it again, from another recipe on here.) It reminds of a pound cake, but sort of like a glazed maple donut you get from the bakery. My husband said it reminds him of butterscotch candy this way. I will definitely be experimenting with this wonderful base recipe for yellow cake mix. It came out wonderfully moist and seems easy to transport with that glaze, too. Thank you for posting this, Tina.
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Danish Kringle

Reviewed: Dec. 23, 2012
Very good stuff! I made three kinds: the original recipe, one with raspberry filling atop a cream cheese mixture (with powdered sugar and 1/8 tsp. of almond extract), as well as one with just strawberry filling. I doubled the recipe to make double of each of these flavors [the raspberry one was also topped in slivered almonds], and I shaped two raspberry danishes into a giant wreath by using a round pizza pan to bake them. All but the strawberry ones look lovely, because the strawberry ran like crazy but tasted delicious anyway. The pastry reminds me of kolachies, although not so sweet since they are rolled out in flour instead of powdered sugar. The dough would also probably be a pretty easy pie crust to make.
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Fat Pete's Fudge

Reviewed: Dec. 18, 2012
Wow! I like this much better than Aunt Teen's, because it is not as sugary tasting and easier to manage for me. I followed the recipe pretty closely, except that I used Reese's mini peanut butter cups, dark chocolate chips and crunchy peanut butter. Just tasted it, and it SO good I will make it my go-to fudge recipe from now on. Thank you dearly, Fat Pete!!
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Fluffy Peanut Butter Frosting

Reviewed: Nov. 29, 2012
Oh my fluffy goodness! What an amazing frosting for a devil's food cake... Tasted like a Reese's peanut butter cup! A definite keeper.
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Mom's Zucchini Bread

Reviewed: Jul. 10, 2012
I will never use another recipe for zucchini bread. I followed the recipe, except for that I only used 1/2 cup of walnuts. I had to do that in order to make one loaf without them, because my eldest daughter is allergic to walnuts. So, I only added them after I had poured the first loaf. This recipe is a keeper! You have got to try it.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jul. 5, 2012
I love this basic recipe, but I use a couple of tweaks on it: double the recipe but nix the nuts, use a half cup less sugar and a handful more chocolate chips, then fully stir in at least 3/4 c. peanut butter. This is how I make my mother's favorite fudge from her childhood, just like my grandma made! Also, have everything measured out in advance, including a baking sheet lined with aluminum foil and very lightly sprayed with canola oil. After you pour the fudge onto the tray, cover it in plastic wrap and run over that with a rolling pin for a smoother presentation. Be sure to remove the plastic wrap while it cools.
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To Die For Blueberry Muffins

Reviewed: Apr. 26, 2012
So good! I followed the recipe almost precisely, but also doubled it all. I had no buttermilk on hand, which other reviewers mentioned using, so I made my own [1c. milk, 2T white vinegar; stir and let sit five minutes], and I used the entirety of that because the base of this recipe was so thick. Other than that, I might go get some large-crystal sugar to top these next time, but I also like the crunch the original recipe gives you. Doubling the recipe gave me 21 normal-sized, perfectly-domed muffins I strongly recommend to all. You do not need vanilla, by the way.
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Chicken Pot Pie IX

Reviewed: Feb. 2, 2012
Delicious! I followed Ferguna's advice by doubling the liquid portion of this recipe, but it was a little too much (as it overflowed a deep dish pie pan). I will still double the liquid portion next time, but now I know I will not need all of that liquid to fill the pan. I doubled the whole recipe, and I have no idea how a single recipe of this could possibly feed eight people. Everyone in my house went back for seconds -- even my 11-month-old. I will definitely be making at least double this recipe again and again. Thank you for sharing this recipe, Robbie!
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Chocolate Peanut Butter Squares

Reviewed: Mar. 4, 2011
This should be called "Chocolate Peanut Butter Crack" it's so addictive. That said, I followed others' advice by: *cutting the sugar down to 3c. *mixing the sugar together with 1 3/4c. graham cracker crumbs first *adding the peanut butter to the melted butter while it was still in the sauce pan on the stove, so that it combined well before adding it to the dry ingredients *pressed the peanut butter mixture into a 9x13" glass pan [lined in foil] by using the back of a metal spoon *melted 1c. milk chocolate chips and 1c. semi-sweet chocolate chips with about 4 tbsp. butter for the topping You cannot eat just one of these.
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Slow Cooker Beef Stroganoff I

Reviewed: Mar. 4, 2011
Really amazing stroganoff, with the following modifications (mostly based on others' reviews so far): 1) Sliced up a london broil instead of using stew meat 2) Doubled the rest of the recipe, except for the Worchestshire and cream cheese (the latter of which I omitted entirely) 3) Added powered garlic (maybe half a tablespoon), pepper to taste, 3 beef bullion cubes, about a 1/4 c. of beef stock and a full pack of dry onion soup 4) Used sour cream to taste instead of cream cheese, regular cream of mushroom soup and a pint of fresh mushrooms wrapped in cheesecloth (which I left in throughout the cooking process, so I could hold some of the stroganoff back --for those of us who really do not like mushrooms --before returning them freely to the sauce). Everyone cleaned their plates. To be clear, doubling the recipe meant using a cup of chopped onion. However, I used three cans of condensed mushroom soup because it was smelling so onion-y and since I had so much meat in there, but the fresh mushrooms surely also helped the overall flavor of this dish for us. Also, I forgot to add any water, but it did not need it anyway. Really, the way I made it varies quite a bit from the original recipe, but if not for this recipe I would have just been using the same old seasoning packets we have relied on for years and this is so much better I have to give it five stars regardless for inspiring me to tinker with it. Thanks for sharing it!
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Manicotti Italian Casserole

Reviewed: Jan. 17, 2011
This tastes very similar to a great lasagna if you use your favorite sauce. (My favorite is the Classico Four Cheese sauce, to which I add minced garlic and a bay leaf while I simmer it in advance.) To be honest, I hate mushrooms and therefore omitted them. I likewise used mini pepperoni slices because I had those on hand already, and stirred them into the pasta/sauce mix so they would not burn or curl up. The other thing I changed was that I mixed some of the mozzarella (which I was running low on) with some ricotta cheese I had on hand, added some Italian seasonings to it along with a beaten egg and some more minced garlic, and then dolloped this mixture into this dish, topping it all off with the remainder of the mozzarella. I highly recommend this method for the cheese, especially if you love garlic like I do. This is a highly adaptable dish I will be making again and again.
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