nilla Recipe Reviews (Pg. 2) - Allrecipes.com (18120061)

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Waldorf Astoria Red Cake

Reviewed: Oct. 21, 2008
I made the cake on one occasion and the icing on several occasions. The icing is an excellent old fashioned white icing that is not too sweet and has the smooth texture of whipped cream. The cake which is what I am really rating here is just ok. The texture is wonderful and moist and the color is a beautiful deep red. The flavor is what I am unhappy with. It's....blah. I followed the directions exactly but it's missing something. Maybe I should have substituted the shortening with butter? Maybe add more vanilla extract? Without any icing, the cake is not sweet enough or tasty enough. The icing makes it enjoyable. I think you can find another better red velvet recipe. But this icing recipe is excellent.
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Apple Crisp II

Reviewed: Oct. 3, 2008
This recipe is easy and excellent. It's hard to judge how much sugar you need to sprinkle on the apples because some apples are naturally sweeter than others. I used what the recipe called for but I think mine would have been better with a bit less sugar ( and I love sweet, sweet desserts). I questioned the addition of water because I didn't want a soupy crisp but I did add the liquid and it was in the form of apple juice. Excellent addition. It was not soupy at all (after it had cooled a bit, it set nicely) and the apple juice really added a nice flavor. I actually made 2 pans and in the other I used orange juice instead - also wonderful. Almost better actually. The only other change I made was to add a big splash of vanilla to the crumble part on top. It kind of made it taste more like a cookie on top. This is a really good traditional apple crisp. Good way to use up apples that are less than perfect to eat by themselves.
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Praline-Pumpkin Cake

Reviewed: Sep. 24, 2008
I followed the recipe exactly. Very easy & quick to put together. At first I wasn't sure about the caramel/pecan topping that goes in the bottom of the pan. I thought it would be too sloppy for a layer cake. Nothing to worry about - it was not a huge amount. Just enough to give a caramel like glaze with some crunchy pecans embedded in the caramel. It was very secure on the cake. Excellent touch. The cake part was good but it could have been better - maybe with more spice? Maybe a spice cake mix would have produced better results? I bet it would. But this recipe is delicious. I iced my cake with homemade cream cheese frosting that I made into pumpkin cream cheese frosting at the last minute when I realized I still had some pumpkin filling left in the can. The pumpkin turned the frosting a light orange color with just a hint of pumpkin flavor. On top of the cake I drizzled homemade caramel sauce and topped with toasted pecans. Very attractive - very rich and very delicious.
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4 users found this review helpful

German Apple Cake I

Reviewed: Sep. 14, 2008
This cake is delicious but I had a hard time telling exactly when it was done baking. I used the toothpick test but the middle was still underdone. I made a double recipe. I made one 13x9 inch pan, one 9 inch springform pan and one 8 inch regular round cake pan. They are still cooling but I think I'm going to put some cream cheese frosting on them. (I had to taste it so I cut into the small cake while it was still warm) Good way to use up apples. I used about 8 medium size apples for the double recipe. The only change to the recipe that I made was to add a big pinch of allspice. I'm glad I did - it was perfectly spiced. I think the frosting will improve the looks a bit - it's not the prettiest cake but it is extremely tasty and moist. And it's extremely easy to put together.
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Photo by nilla

Dark Chocolate Cake I

Reviewed: Sep. 6, 2008
Wow Wow!! This cake is awesome! I bake just about every day and have tried dozens of chocolate cake recipes. This cake is easy to put together, has deep chocolate flavor, is moist and is just sweet enough. The recipe calls for 1 cup unsweetened cocoa powder. I used about 1/2 cup regular unsweetened cocoa powder and the other 1/2 cup was King Arthur Flours BLACK cocoa powder which is just about black in color and is SUPER dark chocolate. As you can see from my photo - my cake is VERY dark chocolate. I can't believe some folks say theirs is dry - mine is very moist and fine crumbed. I used my 3 layers for a tuxedo cake. Filled and frosted with the white marshmallowy type of frosting and then spread chocolate glaze on top and down the sides. It's honestly one of the best cakes I've ever made. Completely delicious. This recipe fills 3 pans nicely. The cake does not dome very much and upon cooling - actually flattens out. I recommend this recipe. Superb and easy.
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28 users found this review helpful
Photo by nilla

Banana Crumb Muffins

Reviewed: Aug. 30, 2008
These were pretty good but not outstanding. I must say that they are extremely quick & easy to put together. My kids loved them for breakfast. I followed the recipe exactly. I was disappointed though because mine did not develop the nice high dome on top. They were somewhat flat. I put muffin papers in my pan and when I popped the muffins out of the pan, there was a lot of grease on the papers and in the bottom of the muffin cups. Very greasy! But ya know, they were very tasty and light and I would make them again. I'm not sure what I could do to develop the high domed top though - any ideas?
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Coconut Brittle

Reviewed: Aug. 26, 2008
Yes, this was easy and yes, it seems to be tasty but it's obvious that my microwave does not have the same wattage as the successful reviews mentioned here. I followed the directions exactly and I guess my brittle did not reach a high enough temperature while cooking because it's about the texture of a really soft caramel. A little thicker than caramel syrup but not as solid as a soft caramel candy. I am bummed. I had made a double recipe because I thought it sounded like a sure thing. That's a lot of expensive ingredients down the drain. It would have been nice to know the correct temperature needed of the syrup while cooking. Sigh.
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2 users found this review helpful

Lemon Fiesta Cake

Reviewed: Aug. 10, 2008
I'm only rating the actual cake part of this recipe. I did not make the butter/lemon glaze that goes on top. I instead made a lemon buttercream that I frosted it with. For the cake part, I pretty much left the recipe as is except that I left out the raisins (no one in my family likes them and I can't imagine lemon with raisins?). The cake was fine - with a light & fluffy texture and it was moist. The cake does not taste really lemony by itself. With the icing it tastes better (I put lemon juice & lemon extract in my icing). If you are looking for a basic lemon cake recipe, this one will do but I bet you can find something better. If you don't like a really sweet cake, then you might like this cake. It's not sweet by itself but with the frosting (or glaze I'm sure) it's extra sweet. Just how I like it. I will probably not make this again.
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6 users found this review helpful

Chocolate Zucchini Sheet Cake

Reviewed: Aug. 7, 2008
I had lots of extra zucchini from the garden that I needed to use. I chose this recipe because it's easy and would use a fair amount of the zucchini. I used the exact ingredients called for in the recipe except that I put them into muffin tins instead of a sheet pan. The good things about this recipe: Perfect looking cupcakes - nice domed top. They bake evenly. Very moist. I added a handful of semi sweet chocolate chips in some of the cupcakes and that was an awesome addition. The negative things about this cake: It's not very chocolately. I guess I could have just added more cocoa but maybe some melted chocolate would have been better? There is another chocolate zucchini recipe on this site that uses melted chocolate and I've tried that recipe and it's excellent but I chose this one because it looked easier. It's very easy and quick to put together but I think it needs a deeper chocolate for the cake part. The frosting recipe is good/average. It's not a deep chocolate either but it's acceptable. Don't get me wrong - I'm not a dark chocolate person, I actually prefer milk chocolate but I guess I'm looking for a deeper flavor of chocolate.
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14 users found this review helpful

Cinnamon Swirl Bread

Reviewed: Aug. 2, 2008
I'm not sure what it is about this recipe that is just not there for me. I love the idea of this bread. I wanted it to work out so badly that I made 2 batches. The first one I prepared as the recipe directed and it was very blah. The bread part does not have much flavor at all and the cinnamon/sugar mixture needed something. The 2nd batch I made I added a big splash of vanilla to the batter and to the cinnamon/sugar mixture, I added brown sugar. For the milk part I used whole milk and then half n half. I figured that the richness of the half n half would add more flavor or depth. This improved things some but the cake part just does not have that much flavor still. But wow, did my kitchen ever smell good while I was baking this bread! Maybe I will have to play around some more with the recipe. I would love to find the perfect combination of ingredients to make a similar bread. The texture of this bread could use some improvement also. I think I prefer a finer crumb - maybe I could use cake flour or maybe sift the ingredients? Anyways, the best part about this bread other than the smell is that it is SO quick to put together. From the moment I walked in the kitchen, I had it prepared and in the oven baking in 15 minutes. Very fast preparation! I made it in mini loaf pans and with 2 recipes completed, it only produced 5 mini loaf pans! That's not much for a double recipe.
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Photo by nilla

Pumpkin Zucchini Bread

Reviewed: Jul. 29, 2008
This bread is so easy to make - quick to put together also. I made a double recipe and it made 12 mini loaf pans. For the double recipe I used 1 cup melted butter and 1 cup veg oil (that's the only major change I made). I love the taste of butter but I've come to realize that oil creates such a nice moistness & texture for quick breads so I figured that a combination of the 2 fats would be ideal. I personally think that a bit more spice is needed in this recipe and I usually am not one to prefer spice. For a couple of my loaves I sprinkled a mix of brown sugar, cinnamon and granulated sugar on top before they went into the oven. It created a nice, slightly crunchy streusel like texture and added a bit more spice. I think I would continue to sprinkle that on top if I made this again. I left out the walnuts on some also and since I do not care for nuts, I preferred the nutless loaves. But this recipe and it's lovely spicy aroma reminds me of fall, except that I'm using my summer zucchini! It's very tasty and quick and probably pretty versatile - like if you wanted to add coconut or chocolate chips or dried cranberries etc. I'm rating it 4 stars instead of 5 because I think a bit more spice is needed but I DO think you should give this a try. It's a great way to use up the zucchini. For my double recipe I used an entire medium size zucchini.
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24 users found this review helpful
Photo by nilla

Self-Filled Cupcakes I

Reviewed: Jul. 20, 2008
These are so easy to make. They look wonderful and are very rich and tasty. I followed the recipe except for adding a bit of vanilla in my cream cheese filling. I agree with some other reviewers that the chocolate chips would be better if they were the mini size. I really like the addition of the chips though. I did what some reviewers suggested - I filled the paper liners with the cake batter to about 2/3 full then plopped a big teaspoon of filling on top. I was surprised that the filling did not sink after baking but pretty much stayed on top. I should have followed that particular instruction to cover the filling. It looked nice and swirly like on top of the cupcake but it would have been nicer as a filling in the center. Plus, when I covered the cooled cupcakes with a nice white buttercream icing, all of the richness was at the top because the cream cheese filling was basically right under the frosting. Next time I will cover the filling.I got 17 very full cupcakes out of this recipe. Oh, and you DO have to add way more than 1 tsp of filling per cupcake. I had to go back and add way more per cup. 1 tsp is NOT enough. More like a heaping tablespoon. Don't worry, it's not too much for the cupcake. It definitely makes it better. I can't wait to try this with white cake and/or red velvet.
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Maggie's Fresh Raspberry Pie

Reviewed: Jul. 17, 2008
I cannot figure out what I did wrong but my pie did not set. It still looked beautiful and it was extremely tasty. It wasn't too sweet either which I thought it would be. Maybe that's because my fresh raspberries were so tart. I could still cut a slice and extract it but the filling oozed all over the place, My filling (the liquid part) was about the consistency of sweetened condensed milk. Not super liquidy but did not set. As far as the cust, mine did not get soggy at all but I made sure to bake it very thoroughly and until very golden brown before I took it out of the oven. Actually, I made 2 pies - one of them I topped with real whipped cream and the other with Cool Whip (family preference). When I ate a piece, it tasted like and kind of looked like a raspberry shortcake. It definitely was delicious but because it did not set at all, I can only give it 3 stars. I'm still wondering what the heck I did wrong! I followed the directions!
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Banana Oatmeal Crumb Cake

Reviewed: Jul. 10, 2008
I made this recipe with one change and that was to leave out the walnuts (no one in my family likes them). I think it's a very average cake. It's not bad by any means, it's just ok. It IS very easy and quick to put together and it's a good way to use up extra bananas. Something different than banana bread. It's not very sweet and the oats definitely add a chewiness and heartiness to the cake. The cake part of it might actually be better with the smaller cut instant oats but the crumb topping is good as is. I doubled the cake & topping recipe and put it in a 13x9 inch pan and I would have preferred more of the crumb topping. The cinnamon is a must - it would be extremely boring without it (maybe even a bit of cinnamon in the cake part?). It almost feels somewhat "healthy" eating this because it's not actually a high amount of sugar for as much batter as it makes and of course the oats are good for you. One thing though - it's not a very attractive cake even though I know it's a coffee cake sort of cake. It's average.
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Fresh Raspberry Pie

Reviewed: Jul. 9, 2008
I absolutely love this pie. It's super easy and really highlights the flavor & freshness of the berries because most of the berries that are in the pie are not cooked. I made 2 pies - one I topped with Cool Whip and the other with whipped cream. They were both delicious. I did add a bit more sugar than called for because my fresh berries were SUPER tart. I usually make my own crust but this time I was lazy and bought the Maria Callanders frozen crust. I must admit, it was a pretty tasty crust. The pie would be really attractive if you piped on the whipped cream in some sort of pattern. I just smeared it on the top. I did put a touch of vanilla into my cream while whipping it but I think it would be better without it. After I whipped the cream and put it on top of the pie I thought "More whip cream is needed!". So I made another batch and smeared that on top as well. Nice and thick! Yummy! UPDATE: I just tried this with fresh blueberries. It's good but I think the amount of sugar that's used for raspberries is not necessary for the blueberries. Blueberries are not as tart so my pie is a bit sweet and could probably use a big splash of lemon. The filling seems to be thicker too - is that because raspberries are more watery than blueberries? Maybe I need to cut down on the cornstarch for the blueberry version. Anyways, it's delicious either way and I'm sure that blackberry would be equally delish.
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11 users found this review helpful

Chicken Mushroom Linguine

Reviewed: Jun. 30, 2008
This recipe was definitely quick & fairly easy. It's a recipe that calls for ingredients that most people have on hand. I agreed with other reviewers about the lack of flavor. It needs more spices. Maybe just more salt & pepper? It's kind of blah. Topping it with parmesan when serving helps but it still needs something else. We also tossed some steamed brocohlli (sp?) with it and that added some crunch & nutrition but it was still lacking. The sour cream added a certain nice tang that whipping cream doesn't. This could be a good dish if it's played around with a bit.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 11, 2008
I've made these twice now. The only change is that I added a tsp of salt. These cookies are EXCELLENT. We just had a choc chip cookie contest at work and this cookie took 1st place by far! I bake all the time and I do have a favorite cookie recipe but this one is right up there next to it as far as taste & quality. I was not too sure about the addition of pudding but was pleasantly surprised. Wonderful consistency. Excellent taste. Take them out before you think they are done and then let them sit on the cookie sheet for awhile before removing them. I bake them on parchment on top of the cookie sheet and then all I have to do is slide the parchment onto the cooling rack after they come out of the oven. I highly recommend this recipe unless you like crisp cookies. The title reads "soft" and they are definitely soft and delish!
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White Texas Sheet Cake

Reviewed: May 15, 2008
First of all - this is not a WHITE cake in either color or flavor. It's VERY yellow and even tastes like yellow cake. In fact, it's a very weird yellow - almost greenish. The whole process of making the batter was odd and after I added the flour, I couldn't stir out the lumps - even with a whisk. So there were small white flour lumps in the batter. The frosting was not good. It was kind of oily & grainy and you better frost the cake right after you make the frosting because it sets up quickly into a fudge like state. The frosting really didn't taste bad but the texture was horrible. I don't recommend this cake. Keep searching!
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Peanut Butter Cup Cookies

Reviewed: Apr. 16, 2008
These were pretty good but the cookie part was not tasty enough to stand alone. The peanut butter cup is what made these cookie delicious. They are quick and simple to make and are a nice presentation. I sprinkled some colored sprinkles on top once the chocolate was a bit melted. That made them more attractive. I took them to work and everyone loved them but I think they were a bit lacking. These would be exciting for children to make because they are easy and kind of fun to make.
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Braised Balsamic Chicken

Reviewed: Apr. 16, 2008
A couple of really good things about this recipe is that it's so quick to make and it's list of ingredients are things that are always on hand in a fairly well stocked kitchen. The only change I made was to add mushrooms and I think that was a fine addition. My chicken was slightly overcooked - and that happened in a blink of an eye so make sure you keep an eye on it. It did NOT take 15 minutes for me. More like 10 or 11 and my chicken breasts were not thin either. Very aromatic and extremely tasty. We served it with white rice and steamed veggies on the side. The onions in this recipe are wonderful - next time I might add a whole other onion. If you are looking for a quick meal to prepare and cook - this is it. Very quick, nutritional and delicious.
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