fivepounds Recipe Reviews (Pg. 1) - Allrecipes.com (16722872)

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Cinnamon Loaf

Reviewed: Sep. 28, 2012
I was disappointed with this recipe. Even though I added an additional teaspoon of cinnamon, it turned out kind of bland. Also, if I were to make it again, I would use 3/4 cups of sugar, since 1 cup of sugar made it a little too sweet.
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Red Velvet Cake I

Reviewed: Apr. 26, 2012
Really good! Fluffy and light texture, which I really liked. (Last RV cake I made was really dense, which I didn't care for.) I did take the suggestions of the other reviewers and used 1 cup oil and 2 cups of sugar. It was just the right amount of sweetness and was moist. Also, I used 1/3 cup of cocoa, which gave a nice hint of chocolateyness, not overwhelming. I tried to do the 1 cup milk/1 Tbsp. vinegar trick, but 1 Tbsp. didn't seem to be enough, so had to use at least 2. Not sure why. Like some others, I ended up with brown streaks, perhaps because I should have used my mixer to mix the baking soda mixture into the batter, rather than just folding it in according to the directions. Baked mini-cupcakes at 325 degrees for 15 minutes. The icing is good! A little stiffer than "Poor Man's Frosting" on this site. I think I'll stick with PMF, since the measurements for the icing for this recipe made it hard for me to frost the cupcakes. But I made my co-workers very happy! Everyone says they're delicious. Thanks to everyone for the suggestions.
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Pad See Ew (Thai Noodles with Beef and Broccoli)

Reviewed: Jan. 20, 2012
I have to admit, I changed the recipe a lot. Instead of rice noodles (which I didn't have), I used quinoa, so it ended up more like a stir-fry. I used shrimp and frozen veggies. For the sauce, as other reviewers suggested, I added 1 TBL rice vinegar and decreased the amount of oyster sauce to 1 1/2 TBL. Also subbed agave nectar for the sugar. Used half of the sauce and am saving the other half for next time. Cooked the shrimp, veggies and egg all up and mixed it with the quinoa. Superb! Will definitely make it again!
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2 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: May 20, 2011
This cake really is very dangerous! Like another reviewer stated, I won't be making this again, as my will power was sorely tested! I made slight changes, per other reviewers' suggestions. Didn't have liqueur, so used black coffee. Didn't have vegetable oil, so I used a combo of butter and apple sauce. Added 1 tsp. of vanilla extract. I used four 7-inch pans, baked for approx. 30 minutes. It was so hard to stop at one piece! One co-worker said that it was like an orgasm in his mouth!
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Moist Carrot Cake

Reviewed: Mar. 24, 2011
My co-workers gave me five stars! One said that it was absolutely delicious and another said that they were fighting over it. She loved how moist it was. I did make a few changes, based on what other reviewers said. Instead of vegetable oil, I used 1/2 cup melted butter and 1/2 cup of applesauce (so the cake was moist and had a nice butter taste). I used 3/4 cup white sugar and 3/4 cup brown sugar, which turned out just sweet enough. I messed up by buying diced pineapple, but crushed pineapple would have been better in providing a more even texture. Definitely squeeze out the excess pineapple juice! I also added a small package of raisins, which I soaked in water for about 5 minutes (maybe next time I will try soaking in the leftover pineapple juice). To the dry mixture, I had also grated a dusting of nutmeg. Also added 1 1/2 tsp. vanilla. For frosting, I combined one 8-ounce cream cheese and 1/2 cup butter (both room-temp) with 1 1/2 tsp. vanilla and 2 1/4 cup powdered sugar. Thanks so much to Koribear and other reviewers for the recipe!
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Chocolate Chip Banana Bread II

Reviewed: Feb. 4, 2011
I made these into mini-muffins. The amount of batter was just right for 48 large mini-muffins. I used the other reviewers' advice: creamed 2 sticks of room-temp butter with 1 cup of white and 1 cup of brown sugar; added 1 tsp. vanilla and 1/2 tsp. cinnamon. Left out the nuts, since I worry about allergies. I baked them for 17 minutes at 350 and they came out perfectly. You can't taste the mayonnaise; they're amazingly moist and rich and banana-y. My co-workers were raving about them! One of them called me "Betty Crocker" and another said I could have a whole other career as a baker. Thanks for the recipe!
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Blonde Brownies I

Reviewed: Jan. 14, 2011
I made two batches. The first batch I threw out. I doubled all the ingredients, per other reviewers' suggestions, but didn't change anything otherwise. I baked it for 20 minutes, but it came out WAY TOO DRY and cakelike. Not the gooey and chewy texture I was expecting! Too much baking powder! Since I was running out of the ingredients, I made several changes for the second batch. DRY INGREDIENTS: 2 cups flour, 1/2 tsp. baking powder, 1/8 tsp. baking soda, 1/2 tsp. salt. WET INGREDIENTS: 2/3 cup butter, 1 cup brown sugar (unpacked), 1/2 cup white sugar, 1/8 cup honey, 1 egg, 2 tbsp. greek yogurt, 1 tsp. vanilla extract. After combining the dry and wet ingredients, I folded in 1/3 cup chocolate chips and 1/3 cup butterscotch chips into the batter. Then on top, I sprinkled 1/3 cup chocolate chips and 1/3 cup butterscotch chips. After baking 20 minutes, it came out a lot better -- not dry at all! I'm hoping my co-workers will like them! UPDATE: My co-workers loved them! I had baked them in the morning, and they were still warm when I took them to work. Someone said that they were melting in her mouth! Only one piece was left when I went back to check on them. Thanks for the recipe!
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7 users found this review helpful

 
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