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Irish Cream Truffle Fudge

Reviewed: Sep. 21, 2005
I took most of the other reviewers advice and used a 13 X 9 inch pan. The thickness was perfect. Geez, I can't imagine all of that fudge in an 8 X 8 - that must be very tall. Anyways, I thought the recipe was ok. Not bad but not terrific. The texture was not gritty but it was not extremely creamy either. You really can't differentiate between the fudge layer and the topping layer - it looks the same and tastes the same to me. After sitting for a day, the alcohol flavor definitely intensified. I put out the whole platter of fudge at my office and maybe 2 out of 15 people raved about it. I make fudge often and I have some fine fudge recipe but I don't think I'd bother to make this again - mostly because Irish Cream is so expensive. Well, I bought the Bailey's brand - maybe another brand would be less expensive. I guess if you are crazy about Irish Cream - then this would be a rockin good choice for you!
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Irish Cream Bundt Cake

Reviewed: Sep. 14, 2005
I made this cake last night for my coworker's birthday. The only change I made is that I used toasted macadamia nuts instead of the pecans. Otherwise I followed this recipe very closely. It turned out beautifully. As for the glaze, you have to gradually put it on or it will end up at the bottom on the dish. I poked plenty of holes in the cake with a skewer, spooned a little glaze around the top, then took my pastry brush and liberally brushed the inside hole and all around the outside of the cake. I waited a few minutes then repeated that process, then waited a few minutes and repeated again etc. until the glaze was gone. The glaze hardened into a nice, shiny somewhat crunchy, moist and tasty topping. The macadamia nuts were wonderful and really added nice texture. By the next morning when the cake had cooled it was very attractive and it was easy to box up and transport (with no frosting to worry about messing up). I think next time I would try a cheaper irish cream because Baileys is soooo very expensive. For sipping I think the quality of Baileys is essential but for baking I would think that a cheaper brand would suffice. Another thing that's wonderful about this cake - it is very quick and easy to put together. Cake mixes are wonderful in a pinch but everyone at work thinks this cake was made from scratch!
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88 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Sep. 12, 2005
I think this recipe has wonderful flavor. I don't understand why other reviewers are calling it bland. Maybe they did not add enough vanilla. I must admit - I'm always a little heavy handed with the vanilla. I used my frosting for an orange layer cake so I added just a splash of orange extract also. The reason I rated it a 4 instead of a 5 is because of the sugar choice. I can't figure out why this recipe uses granulated sugar and not confectioners/powdered sugar. The granulated sugar results taste fine but the granules were noticable in the frosting. My thought is that a powdered sugar would produce a much smoother and non gritty frosting. But don't let that comment stop you from making this frosting. It's very very tasty and a wonderful idea and a welcome change from the traditional heavy cream cheese frosting. The whipped cream adds such a fluffiness to the frosting and the results of this frosting are PURE white which is hard to get when you make a buttercream recipe because butter is yellow. But to make it pure white you must use the "clear vanilla extract". I would say this frosting will go well on any cake recipe you choose. I'm sure it would be an ideal recipe to flavor with wonderful extracts also. Try it!
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7 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Aug. 25, 2005
I thought this recipe was fair. It was kind of bland. The only change I made was I used half brown sugar and half granulated sugar. I had a lot of freshly cut pineapple that I wanted to use up and I thought that alone would really jazz up the cake as opposed to canned pineapple. It was barely even noticable. I'm usually not really big on heavy spice in a cake but I thought this recipe needed MORE than was called for. I'm not saying this recipe sucked or anything, but it was only fair to good at best. Oh, I also added raisins because I like them in a carrot cake and that helped the flavor and texture a bit.
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Jul. 29, 2005
I really truly wanted to rate this higher but was disappointed with the flavor. I made this pie last night with everyone's suggestions in mind. I used gravenstein apples from my backyard - they are slightly tart but also sweet. I used a Crisco crust recipes. Basic and Flakey. I tend to like sweeter so I used heaping 1/2 cups of both the brown and granulated sugars. I also sprinkled some sparkling white sugar on the very top for added pizzaz! Still was not sweet enough. I personally think that I could make double the amount of the carmel sauce and that would make it a perfect sweetness and texture. It's a must that you add part of the sauce directly to the apples - otherwise they would be very flavorless. It's also a must to add some spice - I used only cinnamon but it sure added a lot of flavor. The sauce drizzled over the top does not trickle down into the pie very well but kind of stays on top and bakes into a nice crunchy texture with the crust. The best part of the pie. My bottom crust was slightly soggy even though I tried hard to prevent it. The pie is totally edible but not great. The crust is awesome but the filling needs help. I'll try again but probably make double the filling.
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1 user found this review helpful

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