kns215 Recipe Reviews (Pg. 1) - Allrecipes.com (15597287)

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Avocado Quick Bread

Reviewed: Nov. 6, 2012
Pretty good! I initially made this long time ago, and they came out really flat. I guess that was my problem because this time they came out pretty fine. I used walnuts instead of pecan, omitted all spice (didn't want my bread too spicy), used light olive oil instead of butter, used only about 2/3 of sugar called for, and added some chopped apples. I like the final products and will continue to use oil instead of butter to feel less guilty. :)
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Sweet Corn Bread

Reviewed: Nov. 5, 2012
Perfect for my tasting with few changes. I didn't have sour cream on hand so used low-fat cream cheese (softened at room temp) and added more milk at the end as the batter was way to thick. It was still on the thicker side when going into the oven, but at least it was "scoop-able". I also added 1/2 t of vanilla and about 2T more sugar. They came out very delicious and I will try again with sour cream next time. I think you should use full fat, instead of low fat for the texture to come out right. They were crumbly, but I think corn bread SHOULD be crumbly! Thanks for the recipe!
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 15, 2012
Love both the texture and taste. Perfect with whipped cream! I didn't have pumpkin pie spices so used mix of cinnamon, nutmeg, ginger, and all spice. It will make two shallow 9-inch pie, or one DEEP-dish 9 inch pie.
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Cranberry Swirl Coffee Cake

Reviewed: Oct. 15, 2012
Tastes good, but my cake tore badly. I baked this in bundt pan and I could have made some sort of mistake, so I wouldn't necessarily rate this recipe bad. It was a good way to use up the leftover cranberry sauce from Thanksgiving! Next time I will try with regular square or loaf pan.
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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Oct. 3, 2012
I brought them to work and everyone loved it. I did use almost 2t of ginger and hipping teaspoon of cinnamon. I accidentaly put baking soda in BOILING milk so it "exploded", so be careful when putting baking soda in hot milk. They are quick to make and not very sweet. I meant to make 24 mini cupcakes, but ended up with 24 mini + 1 huge. Plus I think I filled the tin too close, so like other reviewers said I had "spillage" and ended up with not very pretty mushrooms, which I trimmed all..lol I used regular unsweetened cocoa so didn't have the sinking problem others mentioned. I will make them again, but definitely would fill just above half. Oh and it took at least 10 min to bake 24 MINI cupcakes, so if you're doing regular sized, 16 min like others said might not be enough. It depends on your oven. Finally, I just made up my own icing with about 2T of melted white chocolate, 1T of butter, 1t lemon juice, 1T of sour cream, and kept putting icing sugar until they reached the consistency I wanted. Great stuff!
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Orange Chiffon Cake

Reviewed: Oct. 1, 2012
Great texture and taste! I didn't mix my egg yolk batter properly so ended up having a little bit of "marbled batter" in the middle of the cake, but that was totally my fault. I didn't make frosting and only used 1C of sugar. Didn't have enough orange juice, so made up the rest with lemon juice (bottled one). I didn't have any lemon on hand either, so skipped the lemon zest. Regardless, quite easy to make and absolutely love the soft texture of this cake. I would make it again!
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Chocolate Chip Orange Zucchini Bread

Reviewed: Sep. 28, 2012
Tastes good. I zested two small/medium sized oranges and was a little worried that it wouldn't have enough orange flavour, but it actually has enough and maybe could be a little less. I used half applesauce and half oil, and about x1.5 times more for the amount of zucchini. I didn't have walnuts so left out. Overall I like the flavour, but just because I undercooked, the bread tore badly. I will try again.
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Sam's Famous Carrot Cake

Reviewed: Sep. 17, 2012
Normally after baking anything, I try a bite while cooling, and then wait overnight for the flavour to develop. That's when I rate the baked goods usually. But this one I just tried a bite and it was SO GOOD! It wasn't too sweet (I used half brown, half white sugar), and I added bit of other spices on top of cinnamon (ginger, nutmeg, cloves). Because I baked them as muffin/cupcakes for tomorrow's snack, I didn't want to frost. So I added about 1t of cream cheese inside each muffin/cupcake. I probably should have "whipped" the crem cheese since it looks exactly like the way I put them (cut them in cubes), but still the taste is fantastic. Next time I will add some sugar to the cream cheese. I also added slightly more carrots and pineapple and omitted raisins just because I didn't have any on hand. Oh and I used half applesauce half oil. I used only 2/3 of recipe (didn't want to make a big cake) and made about 15 medium muffins/cupcakes. They are absolutely delicious and I will definitely use this recipe again!
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Peach Muffins

Reviewed: Sep. 4, 2012
The taste is pretty good. But like some people said, the batter was very dry that it was more of a dough than batter even after adding the chopped peaches. I think I added about 3T of milk (didn't measure) to thin the batter. Also, for the oil, I used part oil, part applesauce, and part peach puree (to bring out more peach flavour). Only added 1t of cinnamon and I think 2t would have been tad bit too much for my family. I also added 1t of vanilla. Maybe less flour may do..? Taste-wise it was alright, but needs some more experimenting.
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Lemon Blueberry Bread

Reviewed: Aug. 28, 2012
Even though I "ruined" this bread (my fault), the flavour was fantastic! I left out the walnuts, zested 3 regular sized lemons (I doubt that came to be 2T) and mixed with wet ingredients, and added more lemon juice (almost 1/2C) along with about 3/4t of pure vanilla. Because I didn't have the right sized pan, I baked it in 9x5 loaf pan (too big for this bread), so so the texture of this bread became "doughy" and didn't rise well. But lemon flavour was definitely there and just love the taste. I will definitely make it again and next time I will lessen the milk amount because I don't want to lesson the lemon juice amount. Like one of the top reviewers said, do NOT add too much blueberries (not more than 1 cup)!
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Blueberry Zucchini Bread

Reviewed: Aug. 25, 2012
Great recipe! Added a little more zucchini than called for (maybe 2.5 cup?) and used part honey part sugar (less sugar). In muffin pan, I filled each tray about 1/3 full with batter and placed about 1t of homemade cherry jam and covered the jam with the remaining batter and finally sprinkled some sugar on top. Very delicious! I think I will try some topping like others suggested next tie.
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Zucchini Brownies

Reviewed: Aug. 20, 2012
Great brownies! Here are my changes: I used a little bit less flour and a little bit more cocoa powder. I also added 1t instant coffee dissolved in 1T water and it turned very chocolatey. Added only about 1-2T of oil and appplesauce was used to make up the 1/2C of oil. Like other reviewers said the batter is dry, but the brownies turned quite moist. Mine was done in 20 min in 8 x 8 pan, so watch your baking time. People will never know that zucchinis were used in these brownies!
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Apple Crisp II

Reviewed: Aug. 14, 2012
Pretty good. Because I added some blueberries it turned out a little soggy and the topping that I doubled didn't turn very "crispy". Regardless my family still liked it, and next time I will use only apples.
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Best Ever Banana Bread

Reviewed: Aug. 3, 2012
Great banana bread! I reduced the sugar to 1 cup and used evaporated milk (with 1 t of vinegar to make "sour milk") since I didn't have the buttermilk or regular milk. Also added about 3/4C of toasted, chopped walnut and about 1t of cinnamon and vanilla. Also substitued applesauce for 1/2 of oil for less fat. Baked it for 1 hr and 15 min but it came out a little dry at the bottom and edges, so next time I will bake for 1 hr and see. I will definitely use this recipe again, probably with choc chips next time.
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Whole Wheat Sweet Potato Muffins

Reviewed: Jul. 30, 2012
Healthy and tasty! I only had about 1/2 w/w flour left so I used a/p and ground flaxseed to make up the rest. I also used less honey following the reviewers' suggestions. Instead of almonds, I used pecan for the topping and also added some to the batter (toasted before putting them in). Because I wanted to get rid of all the leftover I ended up using more sweet potato than called for, so I had to cook longer (at least 20 min), but still delicious (albeit a little sticky). Will make them again in fall! (It's summer here. :))
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Apple Squares

Reviewed: Jul. 24, 2012
Sweet and delicious. I doubled the amount of apple (seemed like a "must" after reading some reviews), used toasted walnuts, only used 1/2 C of white sugar (and some more to sprinkle at the end), and used half applesauce+half butter. I just mixed 1 full teaspoon of cinnamon to the batter and skipped sprinkling part. The end result is sweet enough (at least for me and my family) and delicious. I might try adding dried cranberries or raisin next time.
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Mamon (Sponge Cakes)

Reviewed: Jul. 23, 2012
Had I read the top review more carefully, I wouldn't have my mamon come out so dry. The taste was good, but after 35 min of baking, it came out very dry. As long as you watch the time carefully, it should be very delicious. I would definitely try again.
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Double Chocolate Cherry Muffins

Reviewed: Jul. 11, 2012
Very good, but I think mine turned out more of a cupcake than muffin. Few changes I made: First I halved the recipe so that I can make 12, not 24 regular sized muffins. I didn't have sour cream so used milk+vinegar. Instead of milk, I used coffee to bring out chocolate flavour more. Decreased the flour by few TBSP's and added more cocoa powder by few TBSP's. Used half oil half applesauce. As for cherries, mine weren't all that sweet (quite bland in fact), so I soaked them in red wine+sugar (about two TBSP?) while I prepare other ingredients. Also added tid bit more baking soda than called for. Also added 1t of vanilla (probably didn't make too mcuh difference though). The result was absolutely delicious! Moist and very chocolately with yummy cherries inside! (And tastes much better the next day) I will definitely try again with sourcream. Thx for sharing the recipe!
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Gramma's Apple Bread Pudding

Reviewed: Jul. 2, 2012
I had some pears to use up and I couldn't find any "pear bread pudding" recipe that I liked. So I decided to go with this except use pear for apple. I followed the recipe exactly while using left-over whole wheat sliced breads and adding 1t of brandy extract and handful of toasted, chopped walnuts. Used light cream instead of milk and sprinkled ground ginger on top along with some honey before putting in oven. It did take longer than stated time here, but that might be because I placed about a cup of water underneath the baking dish. Didn't make the sauce, but it was still delicious. Next time I will try with apples!
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Pastel de Tres Leches (Three Milk Cake)

Reviewed: Jun. 22, 2012
Absolutely delicious! I've been itching to make this for some time and I am SO GLAD I made this! I know there were other recipes of this "three milk cake", and glad to pick this as well. I did few things differently: I whipped the egg whites and the other ingredients separately and at the end added the yolk+flour mixture into stiff egg white mixture (half the sugar amount was dissolved in the egg whites and the other half was in the yolk mixture). I also cut the sugar by half since I know sweetened condensed milk would be very sweet. (My family likes not-too-sweet desserts.) Also, instead of using heavy cream for the three milk mixture, I used light cream (5%) and to us it still tastes awesome with less calories. Lastly, I left the cake sit with milk mixture overnight so that it gives more time for the cake to absorb the milk mixture. Served with blueberries instead of strawberries and PERFECT! Next time I will try with coconut milk like others have suggested. I will definitely make these again and again!
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