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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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12 users found this review helpful

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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3 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Apr. 10, 2012
It was very chocolatey. I didn't have sour cream or plain yogurt on hand, so used milk + vinegar. For some reason the centre didn't settle well, but still tasty anyhow. I will try again with sourcream next time. ---- Edit: I used sour cream and didn't change much in taste, but the texture was better. This might be my "go-to" chocolate cake/cupcake recipe! I always use coffee instead of water to bring out the chocolate flavour more, and use applesauce instead of oil or butter. Very tasty and much, much lower fat!
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1 user found this review helpful
Photo by kns215

Heavenly Angel Food Cake

Reviewed: May 2, 2012
My first angel food cake from scratch and I couldn't have been more satisfied! (given it was literally my first atempt to separate and beat 9 whole eggs) I used less sugar for both flour and egg white mixture and it still tasted "heavenly" enough. I cut half of the cake in slices and stacked them with white chocolate vanilla "filling" (blended melted white chocolate, milk, vanilla instant pudding mix, and ricotta cheese [because I ran out of cream cheese]) and strawberries/blueberries (that was all I had in hand). Not only was it so pretty to look at, but tasted amazing!!! I even added a photo! :-) I probably won't bother finding another angel food cake when I have this wonderful recipe! Thank you for sharing!
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3 users found this review helpful

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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2 users found this review helpful

Sweet Potato Cheesecake

Reviewed: Mar. 23, 2012
I'm sure it is good as is, but I added 1.5 t of cinnamon, 1/2 t of nutmeg, 1/2 t of all spice, about 1/4 c of maple syrup (and reduced sugar amount). Even for the topping I added maple syrup and put less brown sugar. Also added bit of starch to thicken the topping. It was very good! I wish I had pureed sweet potato better as I could see few chunks here and there..lol Oh well, next time it will be closer to "perfection"! :D
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1 user found this review helpful

Balsamic Bruschetta

Reviewed: Mar. 23, 2012
Great tasting. Because I didn't have roma tomatos, I just used 2 reuglar big tomatos instead. I wish I had drained more juice before I mixed them all though! I added more balsamic than called, about 2 T sugar, 1/2 medium-sized red onion, 1 t red wine vinegar, and parsley flakes. I toasted baguette slices and topped them with chilled bruschetta. Definitely got more than 8 servings!
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1 user found this review helpful

Quick and Easy Pizza Crust

Reviewed: Mar. 22, 2012
The name says it all -- quick and easy! We just had our homemade pizza for dinner, and like other reviewers said, we probably won't buy pizza outside anymore! ---- Edit: I made cheese sticks with this dough. Mixed herb and garlic salt to the dough and used mozzarella cheese blocks cut in sticks (about your finger size). Just wrap the dough around the cheese (make sure they are sealed or the cheese oozes out) and brush with olive oil mixed with herb and garlic salt. Had these with homemade spicy tomato sauce and my brother has been nagging me to make them again!
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1 user found this review helpful

Black Bean Brownies

Reviewed: May 13, 2012
Seriously, everyone who cares about their health MUST try this. Reading all the comments, I used 4T of unsweetened applesauce, 1/3C sugar, 2T honey, 1 tsp of baking powder, 1/2C of cocoa, about 1/3 of chopped walnuts. Try not to omit the coffee since it brings out the flavour. (We like our brownies with strong cocoa flavour and not as sweet.) They turned out so delicious and quite "fudgey"! Served with frozen raspberries and I'm sure fresh whipped cream would have made it a lot better. With or without the toppings I would still enjoy, and I am definitely making them again and again. If I really want to indulge, I would add chocolate chips (I omitted the chips because I wanted to see how it would turn out to be). Oh and I had to bake at least 10 minutes more than stated but that might be because I added extra cocoa and additional honey for part of sugar. Just keep checking until your tester comes out clean.
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5 users found this review helpful

Biscotti

Reviewed: Mar. 18, 2012
Nice and simple biscotti. I added finely chopped pecans and because I didn't have anise oil or extract, I added vanilla. I made myself some chocolate dipping with cocoa powder, and it turned out very nice. It didn't crumble as much while slicing, so I am very happy with the result! I will try different flavours using this recipe from now on!
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1 user found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Mar. 16, 2012
Following the top reviewers' comments, I added orange zest to the batter (used one whole orange) and added vanilla instead of almond (just because I didn't have one on hand). The taste was amazing! BUT I had two problems (MY fault I'm sure since I'm a very beginner in baking): 1) the log cracked while slicing and I ended up with a big bowl of crumbles (fine, several large chunks were there too); 2) the "crust" (or edges) didn't turn nice brown when done baking. Like I said, it was probably my fault (though I don't know where I went wrong!), so I'm definitely gonna try again and again till I get it right because I love the taste of these biscotti's!!! :D -----Edit: I made these again with CHOPPED pistachio (chopped for easier slicing) and this time they turned out perfect! Of course few crumbs fell off while slicing, but not one single piece was ruined. I didn't have orange this time but had almond extract on hand. The taste was still amazing PLUS no crack, no crumbling. I didn't even cover my log when I took it out of oven. I am very happy with the result but next time I'll try egg wash just for the look. Went from 4 stars to 5!
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3 users found this review helpful

Peanut Butter Coffee Cake

Reviewed: Mar. 12, 2012
As a peanut butter lover, I really love this coffee cake. Moist and light, but not falling apart. The only changes I made was cut down sugar by half, used about 2 tbsp LESS butter (I used butter instead of shortening), added about 1 tbsp of vinegar and 1 tsp of vanilla, and added at least 1/4 more peanut butter to the cake. I melted (not completely) the peanut butter with butter first and then beat using hand mixer with sugar and egg. Then I mixed the rest BY HAND. Oh and for topping I used half flour and half quick oats. When fresh out of oven, the peanut butter taste is very mild you wish you had put more, but the next day (I'm eating it as I'm writing this) there's defniitely more peanut butter taste. I would make it again and again! Thank you for the wonderful recipe!
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2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Apr. 20, 2012
Very rich and moist. I halved the recipe and followed the recipe exactly except few minor changes: 1. Sprinkled white sugar only after greasing the pan (next time I will do cinnamon). 2. Cut down sugar to half (I just prefer not too sweet). 4. Used half vegetable oil and half applesauce (no butter). 3. 10 minutes before taking out of the oven I sprinkled brown sugar, cinnamon, and cocoa on top (all of them in generous amount!). Oh and using half the recipe, I used 2 eggs instead of 1.5 (too lazy to get 2TBSP out of 1 egg). Now this one is quite important, I baked almost 1 hr and 15 minutes. (And I only used HALF of the recipe in ONE loaf pan, so timing may vary depending on the pan you use too.) Thank you for uploading this recipe. My family absolutely loved it! I will definitely make it again (as long as there are left over bananas around this house lol)
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4 users found this review helpful

Simple Scones

Reviewed: Mar. 12, 2012
Melt-in-your-mouth kind of scone! I've made many biscuits but it was my first time making "scones", and I have to say, it wasn't as messy as others have described it. (I followed the recipe exactly, except I used half wholewheat flour and cut the sugar to 1/4 instead of 1/3.) Comparing to the biscuits I make, the dough wasn't sticky (or messy) at all!!! (I've done a lot worse/messy work.) Instead of using food processor like others mentioned, I cut cold butter into cubes and started mixing with the dry ingredients using pastry blender (just the way I do when making savoury biscuits). As mentioned in the instruction, I thought the dough was waaay too dry at first, but as I was working with my hand(kind of "kneading" in a way I guess?), everything came together and although I was a bit worried that the scones would turn out dry, they didn't turn out dry at all! Moist and flakey, the way my family like them! I put vanilla extract and half dried raspberries and half dried blueberries. I wish I had orange or lemon, but I didn't.. I will make them again with chocolate chips, dried cranberries and orange zest, raisins, dried cherries, etc!
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4 users found this review helpful

Black Magic Cake

Reviewed: Mar. 8, 2012
Rich and moist cake! I cut sugar by 1/3 and got slightly bitter taste -- the way my family likes. I also replaced half of vegetable oil with applesauce. Because I didn't have buttermilk on hand, I put 1 T of vinegar to a cup of milk. I used half on the same day, and the other half the next day (covered, room temperature). The one that had been out for a day tasted BETTER -- it was firm (not too firm) and had richer taste! I will make it again and again, with different type of frosting!
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3 users found this review helpful

Sugar-Free Frosting

Reviewed: Mar. 8, 2012
Following the reviewers' advice, I put less milk and used big box of vanilla flavoured pudding mix. I got the consistency I wanted to be able to pipe them. It tasted wonderful and my family, who actually hates sugar-packed frosting, loved it. I will experiment with different flavours next time.
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5 users found this review helpful

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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1 user found this review helpful

Fluffy Biscuits

Reviewed: Feb. 27, 2012
So far the best recipe for biscuits. I like to add cheddar cheese but I should definitely try with herbs, parmesan, ham, etc!
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1 user found this review helpful

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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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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