Kat Bale Recipe Reviews (Pg. 1) - Allrecipes.com (14514018)

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Poppy Seed Muffins

Reviewed: Oct. 30, 2014
I have made these twice, and both times, the flavor has been great! However, they do come out very dense and not at all fluffy and light like they should. That could be me doing something wrong, but as long as they taste good, I'm not too bothered. The only changes I've made have been to increase the almond flavoring in the batter (Though the particular one I'm using has a weaker flavor than others might), and to reduce the sugar and oil. They're still quite sweet with the reduced sugar, and if I added the full amount of oil, they would come out very greasy. I have not made the glaze included in this recipe, nor made it into a loaf, but as is, the muffins are pretty good. Maybe a few tweaks here and there would bring out the best in them, but they're still a go-to for when I'm craving poppy seed deliciousness.
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Shepherd's Pie VI

Reviewed: Jul. 16, 2014
I made this for my partner's birthday since it's his favorite. He really liked it, but it tasted pretty simple to me. I did accidentally forget to add the ketchup (which I was going to use tomato paste anyway), but the only other changes I made were that I didn't put mashed carrot on, and I put sweet potato on one half of the pie and regular potato on the other. I think next time I might take some of other reviewers suggestions, like adding Worcestershire sauce to the meat, and maybe some mustard. As it is, it's still very good, and if you're a sweet potato fan, I highly recommend putting a mashed sweet potato topping on.
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Banana Bars

Reviewed: Jun. 30, 2014
I stayed pretty true to this recipe to see how it stood on its own before altering it as heavily as many reviewers did here. I must say, I don't see why everyone thought this needed so many changes! It's quite good already! The only things I did change were the following: I used two bananas, but this was mainly because I had two left and needed to use both; I did not add walnuts or any nuts as I didn't have any; I baked in a 8x8 pan instead of a 9x13; I also didn't make the frosting, but that was due to lack of time. At the end, they tasted lovely and turned out very moist, fluffy, and had the perfect amount of banana flavor. I disagree that this recipe needs an egg, or one of the hundred other additions/substitutions, because as it is, it's a good treat. I will rate 4/5 stars though, because I do think 2 bananas instead of 1 adds more flavor and makes it taste better.
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Chocolate Cornstarch Pudding

Reviewed: May 13, 2014
This is just an absolutely wonderful pudding recipe. I had never made pudding before, but it came out perfectly and tasted delicious the very first time! It has a beautifully rich chocolate flavor and comes out at the perfect consistency. I have now made it several times, and my partner and his son love it! It's a very easy recipe and doesn't take much time or effort, which also gives it a boost in rating for me. I usually stick pretty close to the recipe, but lately, I've been adding a tablespoon or two of chia seeds during cooking for added protein, fiber and healthiness. It turns out a lot like tapioca pudding and doesn't affect taste at all.
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Chocolate Chia Seed Pudding

Reviewed: May 13, 2014
Though this pudding didn't taste bad, it didn't thicken up nearly as much as it should have even after an entire day and night in the fridge, and the chia seeds added an awkward texture that I didn't like. The seeds didn't get soft enough, so there were crunches here and there. I also didn't like that no vanilla is added, as I feel it gives it a fuller taste. However, I did add some chia seeds to the "Chocolate Cornstarch Pudding" recipe, also on this site, while cooking and it actually turned out very good! The chia seeds were completely soft and turned out like tapioca, the pudding was thick, and the taste wasn't compromised. This recipe here is just okay, but if you're looking to add a health boost to a yummy pudding, I recommend using the traditional cooked cornstarch pudding and just throwing in some chia seeds.
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Sam's Famous Carrot Cake

Reviewed: Apr. 20, 2014
It's hard to rate this cake because the flavor itself was surprisingly good, but everything else was completely off. I originally chose this recipe because the other carrot cake I made from this site came out too dry and crumbly. This one had more wet ingredients and the pineapple sounded yummy. I followed the recipe pretty closely and only omitted the raisins and coconut. I baked it for about 45 minutes (I made a smaller amount to fit an 8x8 pan) and it had compacted into a really dense mass. It tasted incredibly wet, too, and at first I thought I hadn't baked it enough, but it didn't taste underdone. It was just so dense and moist that it didn't even feel or taste like a cake at all! I was very disappointed about that, but the taste itself was decent. I could taste more pineapple than I could carrot, but it wasn't bad. Overall, I'm pretty miffed that this didn't turn out well. I wasted good cake flour and frosting, and it made for a less-than-savory end to my Easter feast.
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Scones

Reviewed: Mar. 18, 2014
These scones were amazing! I am very glad I tried these. I used cake/pastry flour instead of all-purpose because the only other type of flour I had was wholemeal and I wasn't sure how they would turn out with that. Not sure how much of a difference it made, but they turned out great and tasted excellent. They were incredibly simple and quick to make, which definitely boosts its rating in my book. Tasted good with some leftover chocolate frosting, too! I will have to try them with wholemeal flour next.
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Gobble Up Granola Snacks

Reviewed: Feb. 26, 2014
These were actually pretty great! I followed the recipe closely and only omitted the raisins as I'm not a big raisin fan. The consistency was good, the flavor was great, and they're so quick and simple to make. This will definitely be my go-to recipe for when I need a granola bar fix, and I much prefer them to the store-bought ones. This recipe could easily be expanded on with other ingredients, too. Adding some chocolate chips, coconut, cinnamon, and some various nuts would make these exceptional!
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Donut Muffins

Reviewed: Sep. 6, 2013
I made these with a regular-sized muffin pan and used butter instead of margarine, but kept the recipe and baking time the same otherwise. I only ended up with 8 regular-sized muffins. On its own, the muffin tastes rather bland, though I think the nutmeg is a nice touch--albeit not the first thing you think of when it comes to "donut". The finished muffin did come out nice, moist, and had a pleasant texture, so props for that. With the cinnamon-sugar topping, these turn out quite tasty, but if you coat anything like this in cinnamon and sugar, it's already going to taste much better. They're very simple and easy to make and overall, not bad.
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Fudge

Reviewed: Apr. 21, 2013
This was my very first time making homemade fudge, and it turned out a bit better than I expected. The only changes I made were that I combined the ingredients over the stovetop instead of in the microwave and I added vanilla extract to a half batch of regular fudge with walnuts, and the other half I used peppermint extract. It turned out a bit grainy, but I read in the reviews that melting the butter first helps to get rid of a grainy texture, so I'll try that next time. I do plan on making this again.
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Creamy Chocolate Frosting

Reviewed: Mar. 2, 2013
I decided to try this recipe after the last chocolate frosting recipe I had bookmarked somehow disappeared and I couldn't find it again. This frosting tastes just like the chocolate version of "Special Buttercream Frosting" also from this site, which I love so dearly, but never have full cream on hand to make it more. I did use 2% milk instead of evaporated, but it still turned out great. Not too sweet, just the right amount of chocolate (Though if you wanted a dark chocolate, just add more cocoa), and it's very light and fluffy. This recipe will now replace my former recipe, but I feel it's even better.
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Sloppy Joes II

Reviewed: Jan. 29, 2013
I've been craving sloppy joes, but I didn't want to buy the canned stuff because of the bad ingredients and amount of salt used in it. I used ground turkey instead of beef so it was a bit healthier (Though I think they taste very similar). This was very good when I tasted the original recipe, but I changed a few things so they were more like the sloppy joes I grew up with. I added a bit more mustard and just a touch of BBQ sauce for some spice. I did add about twice as much brown sugar, because I like my sloppy joes sweet. Otherwise, without modifications, it's great and very savory. With my alterations, it's a homemade classic that I had always looked forward to as a kid, but healthier.
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Delicious Ham and Potato Soup

Reviewed: Dec. 17, 2012
First time making potato soup. My soup turned out very thin, but once I added more flour and let it thicken up a bit more, it tasted great! Very simple and tasty! Will make again.
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Chef John's Cottage Fries

Reviewed: Dec. 7, 2012
Good, simple, oven potatoes. They came out pretty crispy even after only 30 minutes total. I think the temperature is a bit too high, but they were still tasty and I would make them again.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 7, 2012
The recipe is simple and the cookies baked great all while keeping their shape, but they taste kinda bland. Even with a basic icing, there wasn't a lot to them. However, they're much better than the sugar cookie recipe I was using before and they don't taste bad at all, just alright. The only suggestions I'd have is that you could add some cocoa powder for chocolate cookies or some almond extract. I think I might try the cream cheese sugar cookie recipe in hopes there's a more distinct flavor.
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Sweet Dinner Rolls

Reviewed: Nov. 24, 2012
I had to make these by hand instead of in a bread machine, but they still turned out wonderfully. I also didn't make them into crescents. I just rolled them into balls. The taste and texture weren't quite what I was expecting, but, WOW! They taste amazing! This is definitely my new go-to dinner roll recipe. Simple ingredients also are a plus. I did pour/brush melted butter over the top of the rolls once they were finished baking and out of the oven. It made the tops soft and added to the richness of the rolls. I highly recommend adding butter to the tops, unless you like chewier tops. My one and only gripe is that the rolls weren't completely done on the bottoms after 18 minutes at the given temperature. The tops were starting to turn a dark gold, so I took them out. Maybe at a lower temperature and a slightly longer bake time, they would bake completely on the bottom. However, the rolls are so delicious that you don't even notice the slight doughiness at the bottom. I also cut the sugar down to around 1/4 of a cup. If I were making cinnamon rolls (Which I might just try with this recipe), I would use the full 1/3 cup. Otherwise, excellent recipe!
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Mom's Country Gravy

Reviewed: Nov. 12, 2012
Butter definitely makes this gravy superb, even without meat drippings. I poured it on some biscuits made from scratch and had delicious biscuits & gravy.
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French Pastry Pie Crust

Reviewed: Nov. 12, 2012
This is my first time making a pastry crust from scratch and it turned out great! It was a little dense, but with more practice, I'll get it down. I used butter instead of shortening, but I didn't change anything else. It baked very nicely on my fruit tart. This recipe is not at all difficult, and would work great on any kind of tart or fruit pie. If you take the sugar out, it would probably be good for a pot pie, too. I'm making this my go-to crust from now on.
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Whipped Cream

Reviewed: Nov. 12, 2012
This recipe really helped me make a great whipped cream for all my homemade desserts! It is pretty simple, but you can use whichever flavorings you want and add more sugar if you want a sweeter, more noticeable taste. I like mine very subtle, so I stick to the recipe. The first couple times it turned out pretty soupy, but that was only because I didn't mix long enough. The third time, I used the whisk attachment on my mixer, and it turned out perfect! It's a good starter for someone learning how to make a homemade whip cream.
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Irresistible Irish Soda Bread

Reviewed: Nov. 12, 2012
I know this is supposed to be a very simple, dense bread, but it still didn't turn out the greatest. The picture shows a vivid white loaf, but I ended up with a yellow, cornbread-looking loaf, and the texture left something to be desired. It also took much longer to bake than the recipe called for (At least another 25-30 minutes, if I recall correctly). It tasted just okay, and I didn't have trouble eating the whole loaf by myself (I live alone), but I don't think I would make this again. For best taste, spread some preserves or jam on it. Spreading some butter on it was good, too.
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