nilla Recipe Reviews (Pg. 1) - Allrecipes.com (18120061)

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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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60 users found this review helpful
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White Almond Wedding Cake

Reviewed: Jul. 28, 2010
Although this recipe has a cake mix base, it's kind of a "from scatch" reicpe. I've always loved the tenderness of cake mix cakes but I'm also a fan of baking from scratch. I think this recipe takes the good qualities from the cake mix and combines them with the good flavor of a scratch cake. And this recipe is not nearly as quick to put together as a regular mix cake. It takes a while to gather all the ingredients - especially separating the 8 eggs (I made double recipe) - but it's worth it. It really is a spectacular cake.I've been looking for an excellent white cake recipe forever and I think this is it. It's very white - make sure you use CLEAR vanilla extract and only the egg WHITES. The texture is very tender but not so light and fluffy that you can't easily work with the layers. It's rather sturdy. It's just moist enough. It's certainly not dry at all but it's not so moist that it's sticky at all. Some reviewers claimed that it was crumbly - mine was so far from that. Not crumbly at all. To ensure even baking, I used my baking strips on each of my cake pans AND I baked them on a double layer of baking sheets. I doubled the recipe and it made four 9 inch pans - pretty thick layers. I did not want such a strong almond flavor so I used more vanilla and less almond. The 2nd time I used cake flour instead of AP. I prefer the cake flour, it made it incredibly tender. It's excellent. Be sure to use a cake mix with NO added pudding. Like Duncan Hines White.
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28 users found this review helpful

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
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Scrumptious Frosted Fudgy Brownies

Reviewed: Jan. 4, 2010
Yeah, these are awesome. I left out the walnuts though since no one in my family would eat them if they had nuts in them. For the frosting I had to go with some semi-sweet & some milk chocolate because the brownies themselves were almost too dark chocolate for me. I loved the texture and creaminess of the frosting. I've never made a brownie frosting like that before. Easy and delicious. Probably could make a triple batch and frost a cake with it. The brownies developed that wonderful flaky top after baking. The edges were slightly crunchy and the middle was nice and fudgy. This was a very easy recipe to put together. I did not use my Kitchen Aid mixer. I just used a large bowl and mixed by hand and it turned out just fine. I will definitely be making these again but I might have to use semisweet on the brownies next time so they won't be quite as dark.
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2 users found this review helpful

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

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

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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115 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

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
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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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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
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Vanilla Bean Cheesecake

Reviewed: Jan. 31, 2010
I'm rating the actual cheesecake part because I went with a traditional graham cracker crust instead of the vanilla sandwich cookie crust. I had just found a super good buy on fresh vanilla beans and was searching for the perfect recipe to showcase them. This is the recipe I chose and it is delicious! It's a somewhat dense cheesecake - not light or fluffy in any way. Even though I put the seeds of 3 whole vanilla beans into my cheesecake batter, the telltale black specks were not evident. But even so, the flavor was out of this world. I must comment on the baking time though. My cheesecake ended up being in the oven for close to 2 hours even though the recipe states 1 hour 20 minutes. I was so worried it would be dry but I shouldn't have worried. I turned off the oven when the very middle of the cheesecake was only slightly still jiggly and then left it in the turned off oven, with the oven door ajar, for another hour. Then I wrapped it well (still in the unmolded springform pan) in plastic wrap and placed it in the fridge overnight. Let me add that after it had cooled all night the middle was slightly lower than the sides so it wasn't the prettiest cheesecake and I'm not sure what caused that sinking but it didn't effect the texture or flavor. In fact, the texture of the cheesecake was very even throughout - whether next to the crust or in the middle of the cake. I topped mine with a lovely seedless raspberry sauce. Delicious!
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25 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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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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23 users found this review helpful

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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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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Chocolate Chip Shortbread Cookies II

Reviewed: Dec. 18, 2008
This is one of my very favorite cookie recipes. I always leave out the nuts though - just because I don't care for nuts and my family doesn't either. This is so easy to put together and has wonderful flavor and texture. I was not so sure about the coconut extract, I thought that sounded a bit odd but it's subtle and it's wonderful. Even my husband who does not care for coconut eats these cookies. I definitely recommend this recipe. I might even use the base of this recipe next time and use different flavorings - almond, lemon?
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5 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 5, 2009
Easy peasy! You can get all the ingredients assembled and mixed within 5 minutes and they are probably ingredients that everyone already has in their kitchen. So simple. It's a very basic pancake recipe. I added about 1 tsp vanilla, which was wonderful. Next time I might play around a bit and add a handful of chocolate chips or blueberries. This will be a recipe I keep and make often. I highly recommend it.
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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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2 users found this review helpful
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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

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