Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (13178645)
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Banana-Chip Oat Muffins

Reviewed: May 5, 2010
Yum! Used 1 Tbs flax + 3 Tbs water in place of the egg (better fats!) Perfect breakfast or healthy dessert muffins.
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11 users found this review helpful

Insanely Easy Vegetarian Chili

Reviewed: Jul. 4, 2010
So good! Added a mostly-drained can of black beans and a tad more corn. Goes great with cornbread!
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9 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Apr. 17, 2011
Three words: Om nom nom. I used dark chocolate chunks instead of mini chips because the only brand of mini chips available was Nestle (booooo). They gave the cupcake a more sophisticated and less sugary taste. I also used a skewer to swirl the two batters a bit before baking, giving the top a pretty marble finish. Delish!
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3 users found this review helpful

Extra Easy Hummus

Reviewed: Sep. 8, 2009
I agree that the amount of cumin is too much. The end result was tasty, but it still wasn't quite as good as some store brands, in my opinion. I'd definitely make it again, however, as it's easy and still tasty!
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3 users found this review helpful

Vegan Chocolate Cake

Reviewed: Sep. 7, 2009
What a great recipe! Beats all cakes in my opinion, vegan or non-vegan. I doubled the recipe to make two 8x8 cakes. I also used applesauce instead of oil, added a smidge more cocoa powder and cut down on the sugar a bit. The result is a wonderfully tasty, slightly dense, very moist chocolate cake that is sure to impress! I will definitely make this recipe again. Yum!
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3 users found this review helpful
Photo by Rachel

Chocolate Cupcakes

Reviewed: Mar. 3, 2009
A good, simple cupcake recipe! I multipled the servings by 1.5 to theoretically make 24 and ended up with 30 cupcakes after filling the cups about 1/2 full. Next time, however, I'd fill them a bit higher - the few I filled a little more ended up having a taller, nicer shape. I frosted mine with a small amount of chocolate buttercream frosting - a great addition. Overall, a great, semi-moist cupcake. I'll never again look at store cupcakes!
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3 users found this review helpful
Photo by Rachel

Robin's Quinoa with Mushrooms and Spinach

Reviewed: Jan. 30, 2009
Mmmmmmmmm! We cut down the vinegar by a teaspoon or so, and the dish still tasted excellent! A great way to sneak spinach in, especially for the pickier eaters of the family. :-)
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3 users found this review helpful
Photo by Rachel

Double Chocolate Biscotti

Reviewed: Dec. 21, 2008
This is a wonderful recipe. For the second baking, we baked them for about 11 minutes "standing up," (not on one side or the other). They turned out great - not too crispy or hard. We also cut them about 3 minutes after taking them out of the oven the first time, using a sharp steak knife. The end result was delicious, both with and without coffee! We've found our baked goodies for our neighbors this year.
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3 users found this review helpful

Chocolate Orange Cookies

Reviewed: Dec. 24, 2011
Delish. I made pinwheel cookies like shown in one of the photos by rolling out each type of dough into sheets, stacking them, then rolling into a log. Chill the log for ~1 hour in the fridge, and then it'll be super easy to cut into centimeter-thick cookies before baking! Adding a tad more flour (or using lots of flour if rolling them out) helps for working with the dough.
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2 users found this review helpful

Cream Cheese Frosting II

Reviewed: Sep. 4, 2011
Yum! We put HALF the sugar and it tasted delicious. I'm not sure how everyone else can stand it with the full amount of sugar - any more than half and it would have been awfully sweet!
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2 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Aug. 14, 2011
What I love about this recipe is you can add pretty much anything. We added a bit of leftover roasted eggplant and some soft tofu - the tofu really added a great, creamy consistency!
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2 users found this review helpful

Pesto Sauce

Reviewed: Sep. 13, 2009
We used 3 cloves of garlic, an additional squirt of lemon juice, and 3/4 c. of oil, but the pesto still turned out great! It made a wonderful topping to penne pasta.
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2 users found this review helpful

Split-Second Cookies

Reviewed: Dec. 24, 2011
So easy to make (not necessarily super quick, but super easy)! They taste very buttery and are easy to cut after coming out of the oven. Don't skimp on the jam!
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1 user found this review helpful

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: May 28, 2011
YUM! It's easy to use canned tomatoes or substitute in black beans. Also, a tip for leftovers: bake them with roasted eggplant and a healthy dose of mozzarella cheese in an 8x8 glass dish. Chard is amazing.
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1 user found this review helpful

Jo-Ann's Power Bars

Reviewed: Sep. 7, 2009
What a great recipe! I add different dried fruits and cereals each time - it's great because the combo is so versatile! I always bake the bars in an 8x8 pan, and they end up a tad thicker but still very good.
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1 user found this review helpful
Photo by Rachel

Ninety Minute Cinnamon Rolls

Reviewed: Dec. 22, 2008
One word: mmmmmmm! This was our first time baking cinnamon rolls, and they turned out great. We added 1/4 walnuts in the filling then sprinkled another 1/4 on top. They did take a little while longer than expected to rise, but the results were definitely worth it.
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1 user found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Dec. 21, 2012
Pretty good. The texture is pretty grainy and the cookies don't hold together too well, but they're great for a quick dessert and go great with chocolate!
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0 users found this review helpful
Photo by Rachel

Chocolate Butter-Creme Frosting

Reviewed: Mar. 3, 2009
This recipe is great as-is, but it's definitely open to changes based on personal preference. For example, I thought the final product was too thick for my taste, so I added small amounts of milk and butter. Two batches frosted 24 cupcakes well - a flat layer of frosting, though not too thin. Good recipe overall!
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Butter Flaky Pie Crust

Reviewed: Dec. 26, 2008
This was my first time making a pie crust, and it turned out great. I made the mistake of adding too much water in my first batch (I made two), but I learned that kneading the dough more with the recommended amount of water will still form a flaky ball - no need to add another 1/4 cup of water! The taste was, indeed, both buttery and flaky. This recipe is a keeper!
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Good Old Fashioned Pancakes

Reviewed: Dec. 20, 2008
These pancakes are hundreds of times better than biscuit mix pancakes (which are usually filled with trans fats)! They're quick and extremely easy to make as well - a huge plus.
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0 users found this review helpful

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