Abi Recipe Reviews (Pg. 1) - Allrecipes.com (13594199)

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Banana Cupcakes

Reviewed: Jul. 17, 2010
these banana cupcakes are BANANAS (a la rachel zoe)! i did replace the shortening with 1/2 cup butter and lowered the sugar to 1 1/4 cups. i also replaced 1/4 cup white sugar with dark brown sugar. i used 2 medium-sized bananas for 1 cup. they were moist and tasty with a vanilla-malt frosting. i used my fave vanilla frosting recipe and just added 1/2 cup of malted milk powder. maybe next time i will roast the bananas. overall, delicious!!! :)
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Chocolate Fudge Buttercream Frosting

Reviewed: Jul. 13, 2010
I did do some changes to the recipe. I used all unsalted butter, heavy cream instead of milk, and instead of the hot fudge topping, i made dark chocolate ganache. I cooled the ganache down in the refrigerator to let it thicken and the frosting tasted great. It had a pronounced dark chocolate flavor, but I was disappointed by the color. I did want that deep, rich fudgy brown. Next time, I won't add the two tablespoons of heavy cream and I shall just spoon in the ganache to thicken it a bit. Other than that, the taste was magnificent.
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Best Lemonade Ever

Reviewed: Jul. 6, 2010
I did do some changes to this lemonade recipe, but it is quite delicious and ideal for those hot summer days. I did do the simple syrup but reduced the sugar to 1 1/4 cups. I only used 5 cups of water and added 1 cup of fresh strawberries that I pureed for strawberry lemonade.
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Red Velvet Cake I

Reviewed: Jul. 6, 2010
This recipe is actually great, but needed some alterations. It turns out perfect every time with 1/4 cup of unsweetened cocoa powder, 2 cups of white sugar, 1 ounce of red food coloring, and 1 cup of vegetable oil instead of shortening. There are absolutely no cocoa swirls if you just add the red food coloring to the buttermilk mixture and put in the cocoa powder while mixing the vegetable oil, sugar, and eggs. Due to the fact that it's a fan favorite and it's a bit hard to execute the flour frosting recipe, I use the cream cheese frosting II recipe from this site and just add a little bit more powdered sugar and vanilla extract :) If you are determined to make the flour frosting, it's easier to replace the flour with 2 tablespoons of cornstarch. I know you will love this red velvet cake recipe with the proper changes!
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Peppermint Meringues

Reviewed: Dec. 26, 2009
This recipe took me three tries to get it right. It drove me crazy! I personally don't like meringues because they taste like pure sugar, but they're my aunt's favorite and I wanted to make them for her. It took way too long to whip up to stiff peaks with a handheld mixer. I followed all the directions every single time, but using my Kitchenaid mixer was the only truly effective appliance for making meringues. In short, it was way too time-consuming!!
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Cream Cheese Frosting II

Reviewed: Dec. 25, 2009
With the proper adjustments, this recipe is outstanding. Double the amount of vanilla extract and/or add vanilla bean seeds from one vanilla bean + increase the confectioners' sugar to 2 1/2 cups. I had leftovers after frosting a 2 layer 9-inch round red velvet cake. The frosting itself tastes like cheesecake, which is awesome. The only thing I hate about it is that I have to refrigerate any cupcakes or cakes that I use this frosting with. Cakes tend to dry out in the refrigerator. However, that does not matter when the taste, quality, and quantity of this frosting are unbelievably sensational.
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Hasty Chocolate Pudding

Reviewed: Dec. 23, 2009
The pudding was great, but I wasn't sure when to refrigerate it. I kept eating it hot from the microwave!! I definitely need to try the vanilla version, but when I left out the pudding, I turned back into a puddle :( well, i have to say that the taste was prettyf good.
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Brooke's Best Bombshell Brownies

Reviewed: Dec. 23, 2009
These are the BEST!! radawesome and super delicious, delectable, scrumptious brownies = BROOKE'S BEST BOMBSHELL BROWNIES I did use half brown and half white suger. I also beat the sugar, butter, vanilla extract, and eggs for 10 minutes in my stand mixer to create the crunchy top on the brownies. After I mixed in all the dry ingredients + chopped dark chocolate, I popped them into a 9x13 glass baking dish. I was so lazy that I didn't grease it, but anyways.. after 35 minutes, they came out of the oven. They are fudgy and oh so chocolatey. At first, I thought 3 cups of sugar was a lot, but after I tried one, it tasted just spectacular. My cousins and I devoured them with vanilla ice cream on top and homeade caramel sauce. :P Just the night before, we had blondies, vanilla ice cream, and a maple-butter sauce with walnuts! LOL I will always use Brooke's Best Bombshell Brownies nowadays (goodbye to the Best Brownies recipe on this site hahahaha). Thanks Brooke, you are the greatest!!!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 21, 2009
These cookies are the best ones I have ever made! Like many others, I only used 1 cup of chocolate chips. It was no problem making them and no problem eating them! :D
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White Chocolate, Chocolate Cookies

Reviewed: Nov. 29, 2009
OUTSTANDING COOKIES! These cookies were easy to make and baked so fast! I just bought a Kitchenaid mixer today and this was the first thing I made with it. I was delighted with the stand mixer *y'all probably already have one but it's BRILLIANT* + the cookies. I only made 1/2 (which I pretty much always do when trying out new recipes) and got 16 cookies. I used a tablespoon to measure and round them out. Only 8 minutes in the oven and badabingbadaboom they were done!!! They tasted like a good quality, chewy, a tiny bit crunchy on top, oreo cookie. pure DELICIOUSNESS
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Photo by Abi

Burnt Sugar Cake II

Reviewed: Nov. 26, 2009
This cake was delicious. I made 24 cupcakes and it only took 15 minutes to bake them to perfection! It had an interesting caramel flavor and color to it. I absolutely loved it. It's perfect for the autumn season if you want a nice presentation.
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3 users found this review helpful

Quick and Almost-Professional Buttercream Icing

Reviewed: Nov. 25, 2009
Awesome recipe. What more is there to say? I used it to frost yellow cupcakes (David's Yellow Cake recipe) and i love it. The only part I hate about making this frosting is softening the butter. When you don't have a stand mixer, your butter is not soft enought, and you're doing this all by hand, it's pain-staking work. It's still a superb recipe, though!!
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Nov. 25, 2009
I'm not a fan of boxed cake. I'd rather get that right in the open because the cupcakes were not all that great. The true star was definitely the cookie dough. I usually make the cookie dough for ice cream and replace the egg with a bit of milk. Taking everything in consideration, I was disappointed.
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Best Brownies

Reviewed: Nov. 25, 2009
Brownies are always yummy, but these particular ones are truly the best I've made. I may be inconsistent at times with the moistness because of one major no-no. ->One Warning: Make sure not to overbake these or they'll be too dry. I attempted the frosting with my sister once, but it didn't work for some reason. It was unspreadable and unmixable. Besides that, with a scoop of ice cream or just plain, you're in for a chocolaty treat.
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To Die For Blueberry Muffins

Reviewed: Nov. 25, 2009
These were so delicious!!! I used frozen blueberries because the fresh ones are so darn expensive. As with other reviewers, I used buttermilk in place of the regular milk because it makes the muffins soooooo moist. You won't be disappointed. *this was my first attempt at muffins and i love them*
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Banana Banana Bread

Reviewed: Nov. 25, 2009
No one should look any further for such delicious banana bread. :) It's so moist and regardless of the huge amounts of banana it takes to make it, it has astounding amounts of flavor. I recommend counting 7 small overripe bananas. Your family will be floored with your baking skills!
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Black Magic Cake

Reviewed: Oct. 3, 2009
What I can I say? This cake has got me flabbergasted!! It was moist, had the perfect sweetness, and it was SCRUMDIDLYUMPCIOUS. It was really cool to make something this wonderful. I made 12 cupcakes with 1/2 the recipe. Since I don't really drink a lot of coffee, I simply microwaved 1/2 a cup of water and a little bit over a teaspoon of instant coffee for a minute and a half. It only took 15 minutes to bake it in the oven and it was astounding to see the quick, beautiful, and tasty results. I paired it with some dark chocolate ganache and my whole family absolutely LOVED it.
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Chocolate Ganache

Reviewed: Oct. 3, 2009
I can't believe how AWESOME this ganache is! I made 1/2 the recipe and used 1 bar (4 oz) of Ghiradelli bittersweet chocolate and 1/2 a cup of heavy whipping cream. I recommend stirring your cream while it's boiling to avoid getting that weird skin. After I poured it onto my chocolate, I waited a few seconds before whisking it. It was shiny, delicious, and I used it on the Black Magic Cake cupcakes I made. My whole family was raving about the ganache and I felt so accomplished. It was like a milestone in my baking career for sure. Maybe next time I'll try a white chocolate or a sweeter chocolate. Anyways, this is the REAL DEAL. Simple and it sounds so professional to say, "I made a ganache!"
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David's Yellow Cake

Reviewed: Jul. 28, 2009
awesome yellow cake recipe! very moist and even made cupcakes with it. used quick and almost-professional buttercream icing recipe. the cake almost looked like a white cake to me.
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