nilla Recipe Reviews (Pg. 3) - Allrecipes.com (18120061)

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Best Ever Banana Bread

Reviewed: Mar. 5, 2008
This recipe is good but not spectacular. There are better recipes on this website (there is one using cream cheese as an ingredient that is the best). But I had all these ingredients on hand and I had some very ripe bananas so this is the one I chose. Very moist, good banana flavor without being too banana-y. I followed the recipe exactly but it might be a tad bit better with a splash of vanilla in the batter. One thing it wasn't is attractive - Mine did not dome at all and so the top was super flat. I made a double recipe and it made 8 mini loaf pans. I like using the mini loaf pans because I seem to get a more even bake. With the big pans, the edges and sides seem to get too done while the middle remains doughy. I brought this bread to work this morning and everyone raved about it. It is very tasty and also very easy to make. You can put it all together and get them in the oven in less than 15 minutes.
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2 users found this review helpful
Photo by nilla

Apple Sheet Cake

Reviewed: Feb. 25, 2008
I just pulled my "apple sheet cake" out of the oven about an hour ago and already had a piece. It was delicious! The crust is not like your ordinary pie crust - it's more biscuit like (probably because there is baking powder in the crust). I think the crust might be a tad bit better if it had some sugar in it. It's plenty sweet with the apple filling & icing but the edges by themselves are not sweet enough. I made 1 1/2 recipes of the pastry because I suck at rolling out pie dough and I thought that rolling it out to the size of a jelly roll pan would be difficult for me. 1 1/2 recipes turned out to be perfect for me! I had enough dough to really get a nice looking edge to my crust that I could crimp nicely. It prevented any leaks of the filling and did not brown too much. The only small change I made in the recipe is to add one more tablespoon of flour in the filling because I was worried about it being too thin. I cut it when the pie/cake was still very warm and it did not ooze at all. Sliced very nicely. I prepared my filling before I started on my crust and so my filling had a chance to produce alot of juice at the bottom of the bowl which I left in the bowl as I scooped the apples into the crust. I've had so many pies with soggy bottom crusts that I tried hard to prevent it from happening again. I used 3 different kinds of apples and didn't weigh them but used about 7 or 8 medium apples. I sliced them very thinly because 30 minutes in the oven is not a long time
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61 users found this review helpful

Banana Cake VI

Reviewed: Feb. 5, 2008
I made only one change in this recipe - I used half brown sugar & half granulated sugar. I always like banana BREAD recipes with brown sugar added so I used that as a standard. This cake recipe is very fluffy, light - good texture. It's very sweet with the cream cheese frosting added. I have a tremendous sweet tooth and can eat spoonfuls of frosting but I even thought that it might be a bit too sweet with the cream cheese frosting on it. (didn't stop me from eating it though!). It's a tasty cake recipe and it's easy to make. Oh, I guess I did make one more change - I set the oven at 325 degrees instead of 275. I've never baked a cake at 275 but that's not to say it wouldn't work - I just felt more comfortable with the 325 setting. One thing about this recipe - it does not rise much at all. I made cupcakes with it and a sheet pan with it and my cupcakes came just to the top of the paper and I had filled them 2/3 full. It does not dome at all. It's not the most perfect banana cake recipe but it's certainly tasty.
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Cream Wafers

Reviewed: Jan. 15, 2008
At first I didn't understand this recipe. How can you have a shortbread like cookie with no sugar in it? BUT I made it and it was wonderful. I made one small change and that was to add a little vanilla to the dough. Since you coat the cut out cookie with sugar on both sides, that gives it enough sweetness. The cookies are flakey and buttery with so much flavor. I used a sanding sugar which added a bit of sparkle. When it came to the filling, I did not use the recipe listed - I used my basic buttercream recipe and I thinned it a little with my left over heavy whipping cream. I did not feel too good about making the filling recipe with the raw egg. I'm sure it would be safe but it just didn't sound tasty. And when you put everything together - it's a beautiful little cookie. They look pretty fancy! I took one reviewers suggestion and put a small dab of raspberry jam on one side of the cookie before I added the buttercream filling. Actually, I didn't think they were very time consuming like some reveiwers said and I made a double recipe. I bake all the time and do some pretty complicated recipes so the time spent on these seemed very reasonable. These would make a beautiful gift.
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25 users found this review helpful
Photo by nilla

Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 14, 2008
I feel like my review does not count for much since there is already over a thousand reviews!!!! But I pretty much echo what y'all have said. This is the best snickerdoodle recipe ever. I bake about 5 times a week, every week, every month, every year. I collect recipes like crazy and put all of my favorites into a "special" folder. This is definitely one of my favorites. It's what a true snickerdoodle is supposed to be. Crispy on the outside edges, slightly chewy on the inside, not real puffy with a wonderful flavor. I do add a bit more sugar to my rolling bowl but besides that I follow the recipe to a T. In fact, I add some sparkly sanding sugar to the rolling sugar and it adds a small sparkle. Gosh, these are tasty. I just now made a triple recipe and I guarantee you they will disappear quickly. I highly recommend this recipe as your standard snickerdoodle recipe.
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1 user found this review helpful

Pumpkin Sheet Cake

Reviewed: Sep. 28, 2007
Wow! I made this into cupcakes and brought them into the office and people absolutely raved about them. I always bring baked treats to work and this recipe was definitely a favorite. Slight changes: I added some allspice and I made my cream cheese frosting with some orange juice to flavor it. Wonderful, moist, tasty and very autumn like. I recommend this highly.
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1 user found this review helpful

Ultimate Double Chocolate Cookies

Reviewed: Aug. 19, 2007
Ok, I'm pretty speechless right now. Actually it's because I'm stuffing my face with these Ultimate Double Chocolate Cookies. I just got through baking these and they are out of this world. I live in Seattle and one of Tom Douglas' restaurants, Dahlia Lounge (the bakery part,) has chocolate truffle cookies that I have eaten and loved for so long. I have looked and looked for a recipe that is just as good and I think I've found it. They are so decadent. They only change I made was to throw in a handful of mini chocolate chips after I mixed the dough and before it sat for 30 minutes. I wanted a little texture in there. They seem to be not fully baked when you remove them from the oven but after they sat for about 15 minutes they were perfect. I used a cookie scoop so they were all the same size. I baked them for exactly 11 minutes and that was just right. Since mine were slightly bigger than what was suggested - I only got 34 cookies out of it. When I was mixing the flour/cocoa in by hand, it seemed like there was too much to mix in. I mixed and mixed and it eventually was incorporated but it took awhile. I usually am not a lover of dark chocolate but these are smooth and tasty and I am in love with them. They would make a great gift for a chocolate loving friend. It's kind of like eating a piece of fudge and brownie and cookie all at the same time. I highly recommend them.
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9 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 18, 2007
I thought this bread was ok. Everyone who tasted it though really liked it. The only change I made was using 1/2 cup grated apples along with 1 1/2 cups zucchini (that's all the zucchini I had). It was definitely moist. Took a lot longer to bake than the recipe suggests. Maybe using part brown sugar along with the granulated sugar would improve the flavor. I might make it again with a few changes.
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1 user found this review helpful

Cornmeal Cheese Muffins

Reviewed: Jun. 27, 2007
I thought these were just average muffins but a couple of people that ate some thought they were excellent. When I made the batter I had a lick and I thought it tasted very blah so I added some cut up sausage (turkey kielbasa). That jazzed it up a bit but not enough. I think the seasoning needs to be fiddled with. Maybe different seasonings? Or more seasoning? But the texture of the muffins were wonderful and they raised very nicely. It's a very good base muffin recipe I just think it needs a little kick of something.
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5 users found this review helpful

Grandma Johnson's Scones

Reviewed: May 2, 2007
I kind of feel like what's the point of writing this review - You should just trust the other 600 reviews on here! I agree! These scones are delish. I made a bunch to sell at a bakesale and made 4 batches - all different flavors. Cranberry orange, cinnamon raisin, chocolate chip and cheddar bacon. These scones rise and spread more than you think so plan accordingly when you first place them on your baking sheet. I hate it when scones have an overdone bottom and the middle can still be doughy. So to prevent this I raised the oven rack a bit, and I doubled the cookie sheets on which they were baked. They baked very evenly. The texture was cakey like but not totally unscone like. A sprinkling of course sugar on top before baking added a nice touch and a little extra crunchiness. This recipe is definitely a keeper.
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4 users found this review helpful

French Pastry Pie Crust

Reviewed: Mar. 6, 2007
very tasty! Flakey and slightly sweet. I used it to make some apple tarts. I made a double recipe and had not quite enough shortening so I used 1 1/2 cups crisco and 1/2 cup butter. Turned out wonderful. I'm sure that a delicious option would be to use all butter flavored crisco.
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2 users found this review helpful

Powdered Sugar Cookies I

Reviewed: Sep. 12, 2006
First of all...I made one single change. I used Crisco shortening instead of oil. These cookies are amazing. When it says they melt in your mouth - they truly do. I chose this recipe from the many sugar cookie recipes because of the two ingredients that differ from the other sugar cookies - powdered sugar & cream of tartar. Those two ingredients act as tenderizers in a way and the result is a light, crunchy melt in your mouth cookie. So delicious. I used my metal ice cream scoop (that has the little release bar in it)and I simply scooped the dough onto the cookie sheet - then I sprinkled some colored sugar on top (didn't flatten them) and baked them. Sooo good! I had a recipe like this years ago and I lost it so I'm very glad to have found this one! One thing I should add though - these are not the kind of sugar cookies that would be good to roll out & cut with fancy cutters. The dough does not hold it's shape well enough for that.
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116 users found this review helpful

Zucchini Pineapple Bread I

Reviewed: Aug. 10, 2006
This recipe was ok but I was not wowed by it. I think it was a bit bland but I'm sure that a slight increase in the amount of spices would remedy that. I usually do not prefer a heavy spice so I know that it was a bit lacking. But the texture was wonderful and moist. A good way to use your zucchini.
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3 users found this review helpful
Photo by nilla

Blueberry Cream Muffins

Reviewed: Aug. 10, 2006
Blueberry muffins are one of my favorite pastries and I have been on the lookout for my ultimate blueberry muffin recipe! I have baked literally DOZENS of different recipes over the years and THIS one is now at the top of the list. It's my favorite. I absolutely loved it. I used fresh Washington State blueberries that were so delicious! One small change I made was to use half cake flour and half all purpose flour. I wanted my muffins extra tender with a good rise. One thing about homemade muffins - they often taste good but are not visually appealing - sometimes really flat. I wanted a muffin that tastes as good as it looks. This recipe is it! They were bakery window perfect! Very attractive. I used paper liners in my muffin pans. I imagine if you use just a greased pan that the muffins would be difficult to remove because the blueberries become so gooey. These muffins rise straight up, so you don't have to worry about the muffins puffing over the tops and spilling everywhere. I filled the cups almost right up to the brim with the muffin batter. They would probably be really wonderful with a little sparkling sugar sprinkled on top before baking. I highly recommend these muffins. The texture is delightful. At first I was not sure about the high amount of sour cream involved but they turned out wonderful. The sour cream adds to the moistness and adds a slight tanginess. I'm also going to try this recipe with raspberries and marionberries and blackberries. Soooo good!
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5 users found this review helpful

Apple Crisp II

Reviewed: Jul. 20, 2006
Oh yes! Mmmmmmm! I have made a simple apple crisp for years - apples tossed with cinn. & sugar, topped with a buttery oatmeal mixture. Good but not nearly as yummy as this recipe! This one is very simple and quick to make (after you spend alot of time peeling & slicing the darn apples!). The crust on the bottom is slightly soggy as compared to the upper crust but it does not detract from the quality of this crisp. The syrup poured over the apples is just what they need to become moist & gooey! The crust on top is superb! Crispy & flavorful. Lovely. I doubled all of the ingredients and put it in my large ceramic Emily Henry lasagna pan - the pan is not that much larger than 13x9 and so my crisp became a "deep dish" crisp. I love it that way. I highly recommend making this. I have an apple tree in my backyard and I made this from the imperfect apples that fell onto the ground. I just peeled them and cut out the bruises and voila, no one could tell these apples were beat up. One thing that some folks might not like, is that this crisp is on the sweet side. Now, I like that - the sweeter the better for me - but some people might like it to be more tart and less gooey & sweet. I guess you could reduce the amount of syrup to lessen the sugar but in that case, you should just find another recipe! This one is ooey gooey good sweet and delicious! It's a keeper!
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4 users found this review helpful

Apple Bundt Cake

Reviewed: Jul. 19, 2006
I made a few changes in this recipe but I used it as a base. I used a mixture of brown sugar and granulated sugar. I added plump golden raisins. And I just mixed the apples into the batter instead of layering it. Oh yeah, and I added a pinch of allspice. I did not have a bundt pan so I used my muffins tins and these made wonderful breakfast muffins. They did not rise hardly at all so I filled the tins up to the very top. Very dense and moist and flavorful.
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Chocolate Zucchini Bread I

Reviewed: Jul. 19, 2006
Wonderful flavor. Wonderful texture. I followed the recipe almost exactly - I only had bittersweet chocolate and so I melted and added that instead of the unsweetened. It turned out beautifully. I made them in muffin pans and then topped them with a swirl of cream cheese frosting. Very rich but everyone loved them.
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1 user found this review helpful

White Velvet Cutouts

Reviewed: Nov. 30, 2005
I thought these were exceptionally tasty but my family thought they were only ok. I make many different recipes of sugar cookies and this was not one of their favorites (but I suppose it's not to be thought of as a sugar cookie). I also found the dough to be extremely sticky. Yes, refrigeration helps but it's still a very sticky dough. I rolled it between 2 sheets of parchment and used flour. After I rolled it between the 2 sheets of parchment I placed that whole layer on a cookie sheet and placed in the freezer for about 15 minutes - this made the cookie cutter's job alot easier especially since the shapes that I was making were somewhat ornate. If you are decorating your cookies with detail then I think this is a good recipe because the cookie does not lose it's shape while baking. You can definitely taste the cream cheese in these cookies. They are delicious but it does not taste like a true sugar cookie if that is what you are looking for.
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23 users found this review helpful

Creamy Banana Bread

Reviewed: Nov. 30, 2005
Oh my word this is soooo delicious! I was a bit hesitant at first because I thought the cinnamon & brown sugar filling sounded a bit odd so I only added a small amount to each loaf. Now I wish I would have added lots more! What an awesome combination. This recipe makes a very mild flavor banana bread with a light texture - it's almost like a coffee cake. I did make two changes and one was to use butter instead of margerine. I never cook with margerine and I love the taste and results of pure butter! I recommend using butter definitely. And I used walnuts instead of pecans and the walnuts were wonderful but I think either of those nuts would result in a superb bread. This will be my new all time favorite banana bread recipe.
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Apple Cake IV

Reviewed: Oct. 19, 2005
Very delicious recipe and easy. I used 5 honeycrisp apples. I thought that sounded like too many for a 13X9 inch cake but it wasn't. I made one small change and that was to omit the nuts (don't like nuts) and I replaced them with a big handful of raisins. That was a good decision because the raisins added wonderful flavor and texture. Be sure to use the toothpick method when testing for doneness. My caked appeared to be done when it actually was still raw batter in the middle - so I left it in the oven till that toothpick came out clean! I figured that even if you were to slightly overbake this cake, the apples would provide so much moisture that it would still be fabulous. I topped it off with a delicious cream cheese icing. This cake kind of reminds me of carrot cake so the cream cheese icing was a perfect compliment. This cake received so many raves in my office. I've tried many apple cake recipes and this is the only one I will make again. Many people who have posted a review said they cut down on the sugar. I'm not sure why because my cake was not that sweet. It was just sweet enough. Maybe it depends upon the type of apple you use. Some apples are naturally sweeter than others. This recipe is a good way to use those extra apples sitting on your counter that are a little too ripe for eating out of hand.
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