Trish Bakes Recipe Reviews (Pg. 1) - (18159524)

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Trish Bakes



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Holiday Left-Over Sweet Potato Cake

Reviewed: Nov. 30, 2011
AWESOME cake. 'Nuff said. :-) Well, I guess I will share my modifications. I did not have plain sweet potatoes leftover. However, I did have some sweet potato casserole...2 cups to be exact. And mine wasn't the marshmallow-topped kind. It had a simple topping of butter, brown sugar, and sugar and cinnamon Ritz crackers. So this is what I used. I did not have beer on hand, so I used some coconut milk instead, which had been hanging around in my fridge for quite a while. And I actually took the salt level up to 3/4 tsp. I ALWAYS used this much salt, sometimes a full tsp., anytime there is cinnamon being used. It enhances the flavor so much, and it helps to cut through the sugar. Cinnamon will make sugary things taste sweeter and sometimes overbearing. I only used about 1/2 tsp. of vanilla. I don't even really think it was necessary, but then again my casserole had vanilla and cinnamon added to it in the beginning. I only used 1/2 C. of oil as well and subbed in 1/4 C. of applesauce, just because. And for the sugar, I used a full cup of white and the rest brown. The cake was so delightfully moist, and it does not need a frosting of any kind. I did put a cinnamon glaze over it just for added pizazz. I'm going to post this on my bundt cake blog. Thanks for sharing this fabulous idea!
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5 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Nov. 17, 2011
I made this recipe written as-is the first time around. It had great flavor but still not the texture/consistency I was looking for. I needed something that wasn't overly sweet but that would still pipe rosettes beautifully around a bundt cake. So the second time around I needed to double the recipe. Here's what I used: One 16-oz. jar of PB, 3 C. sifted powdered sugar, 9 Tbsp. of half and half, 1 stick of butter (1/2 C.), and 1/2 C. of shortening. I first creamed the butter since it was firmer than the other ingredients. Once the PB started to increase in volume and turn lighter, I slowly added in the shortening and PB. Then, one half cup at a time, I slowly mixed in the sugar and a few Tbsp. of liquid at a time. I wanted to try and get this smooth, but at the end it still has a lot of air in it, which is okay since I won't be smoothing it over a large area. So I basically had to decrease the sugar amount by 1/2 C. and increase liquid by 2 Tbsp. if looking at the original recipe. I also added in a cap of vanilla extract. The best way to make an actual frosting is to use a standard butter cream recipe and just simply add in a 1/2 C. of PB. The PB flavor isn't as strong and the frosting is sweet, but it will actually be a frosting you can smooth out and decorate. But the flavor of this recipe is much better. I would def. use it as a filling or frosting for chocolate cupcakes!
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3 users found this review helpful

Roasted Roma Tomatoes and Garlic

Reviewed: Aug. 1, 2011
I was wanting to make some roasted tomatoes after seeing a similar recipe on 5 Ingredient Fix on the Food Network. So glad I found this incredibly EASY recipe. I don't why, but sometimes the simplest things just really hit the spot. No need for tons of vinegars and fancy wines all the time. I changed the method a bit. I minced the garlic, stirred it in wit the olive oil and just let it 'hang out' for a while so the flavors could infuse. I didn't have fresh basil on hand, so I just took about 1/2 tsp. of dried and mixed in the oil and garlic. I then too the tomato halves and gently tossed them with the oil mixture in a plastic bag and then poured into a shallow glass pie dish, making sure to turn the cut side up. Then I seasoned with sale and fresh black pepper. I don't think I needed to roast mine the full time, and they came out super yummy!
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11 users found this review helpful

Chocolate Applesauce Cake

Reviewed: Jun. 4, 2011
I am pleasantly surprised. :-) I honestly didn't think this cake would be great, I simply thought it would be good enough to throw together quickly and take to work. I planned on making it 'better' with my chocolate butter cream icing. Now I think it doesn't even need my frosting! I used half brown sugar in place of the white, simply because that's how I make ALL of my chocolate cakes, no exceptions. I was also out of baking soda, so I used baking powder instead and used a full 2 tsp. It worked just fine. Because I wanting something a little 'lighter', I opted to use light olive oil in place of butter, and I did not use the topping as suggested. I simply took some chocolate chips and sprinkles right on top. Most of my co-workers are not nut fans, and one has an allergy (although I love nuts in my desserts!). Next time I might even use a mix of brown sugar and xylitol to cut out some of the sugar. It still has an applesauce taste in the first few hours of baking, but my hunch is that this will blend in nicely by the end of the day or even the next day. Flavors usually take several hours to settle and mix with just anything you cook or bake. I was very moist, had a great texture and crumb, and is perfect with just a dallop of whipped cream.
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2 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Apr. 16, 2011
This is the easiest rolled butter cream I've ever worked with! I did have a few issues with the fondant looking greasy (had to knead it some more in extra powdered sugar), and it was quite heavy the it tore on the back side of my cake. This may also be due to my lack of experience in working with fondant. I used it to cover a round base cake for a 3-D teddy bear, wearing a diaper for a baby shower. I also cut out squares of the fondant and bunched them up under the bear to look like baby blankets. The cake came out beautifully, and I received tons of compliments. The only thing I changed was to add an extra tsp. of vanilla and a full tsp. of POPCORN salt (not regular salt, as this would be very salty). I use popcorn salt in my other butter cream recipes, and it really helps to balance out the sweetness and bring out the flavor from the extracts.
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5 users found this review helpful

Country Fried Squash

Reviewed: Feb. 16, 2011
These are goooooooooooooood. I have also made them gluten free by subbing in a blend of brown rice flour, potato starch, and arrowroot starch for the wheat flour...can't even tell a difference. I just use garlic powder and then extra salt. Threw in some onion powder also. SO GOOD! Not healthy, but who cares??!
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5 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Feb. 5, 2011
I am giving four stars based on the original changes would boost it up to five. This is a great, basic pumpkin cupcake recipe as-is. However, as other cooks have commented, OIL is really what is needed to make a very moist and tender cupcake. Leave butter for your full-size cakes, bundts, and pound cakes (I even have certain bundt cake recipe that are all oil rather than butter.) I am not big on all the spices, so I kept it simple: 1 tsp. of cinnamon and 1/2 tsp. of pumpkin pie spice, that's it! This will sound crazy, but I also double the salt. Why? Because something magical happens when you add a hearty dose of sea salt to a spicy cake. I make a spiced applesauce bundt cake a few weeks ago, and the recipe called for 1 and 1/2 tsp. of salt. I was hesitant but made it that way anyway. It was UNBELIEVABLY good! Now I always double my salt when using cinnamon and other spicy ingredients in my sweet stuff. As for the sugar, I just did equal parts of white and brown. And I made cake flour instead of using all-purpose. This small change alone will make your cuppies very fluffy and moist. I used buttermilk instead of whole as that's what I had on hand. Buttermilk is great with pumpkin anyway. And as a few others did...I increased the pumpkin by 1/4 cup, and then I added another 1/4 cup of sour cream. It seems like a lot of moisture, but it really makes the cupcakes super moist. I made both large and small, all turned out great.
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46 users found this review helpful

Butterscotch Oatmeal

Reviewed: Feb. 1, 2011
I give it 5 stars based on original recipe which is incredibly rich and sweet, more like a dessert (reminds me of a rice pudding). But based on my chances it is about 4 stars. I made it dairy-free second time around for health reasons, using almond milk and Earth Balance spread in place of butter. I should have actually cooked the spread in rather than stirring in at the end because the oils can be tasted. I also cut back on the sugar second time around, and I used a mixture of half raw, organic can sugar and half xylitol, which I made into brown sugar by adding a little molasses. I also added a pinch of salt. I think some maple flavoring would be really yummy. I love the addition of the egg...I think that's what makes it like a dessert!
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3 users found this review helpful

Banana Pound Cake With Caramel Glaze

Reviewed: Jan. 3, 2011
Very tasty cake indeed! There was way too much batter for my bundt pan, so I transferred the rest to a medium-sized loaf pan. The cooking time was much longer than specified, and so I ended up turning the heat up to 350 to get it done a little faster. But I think 325 in the beginning was a good start. Only think I left out was the pecans as many people I serve cake do not like nuts, although I think it needs them. And I left off the glaze and used my own brown sugar caramel glaze/frosting. I actually followed a mixing technique from 'The Cake Bible'. She actually mixes the dry ingredients in the bowl, on low, for 30 seconds, rather than just relying on sifting, and then adds in the butter and part of the wet ingredients all at once. What this does is to help provide a 'coating' for the wheat and prevents the gluten strands from forming too quickly and getting too tough. This keeps a cake fluffy and soft and moist without getting too tough or dry. It works out beautifully. I would agree with others, this cake isn't exactly a pound cake in texture, but it's a lovely cake either way. Thanks!
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10 users found this review helpful

Lit'l Smokies® With Bacon

Reviewed: Dec. 29, 2010
Hard to believe that just a few simple ingredients could produce such a tasty appetizer! I've never actually made them this way, but I have a friend at work who always brings these to our employee Christmas party, and they are gone about as quickly a my caramel brownies are. I would say stick them under the broiler again for just a minute or two before serving, if you are making these ahead of time. So much better than just plan ole' smokies in BBQ sauce. I am going to try the all beef or turkey smokies wrapped in turkey bacon since neither my husband nor I eat beef (I just make an exception for these, haha.)
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Strawberry Cake from Scratch

Reviewed: Dec. 2, 2010
For those of you who complained about the cake being too dense, try cutting back on your flour. A standard cake recipe usually calls for about 2 1/4 cups of flour, not the amount listed. That amount would work well if your 9" pans were at least 2" deep, and most standard ones that we have in our kitchens are not. Also, decrease sugar down to 1 cup. The gelatin is going to add a LOT of sweetness...I found this out the hard way making this recipe with a boxed cake mix. It was way too sweet for me, but everyone else loved it. I also cut back to only 3 eggs and took everyone's suggestion and whipped the eggs whites, folding them in at the end. Also I only used 1/2 cup of butter but also added 1/2 cup of oil. I kept the milk the same and actually blended the strawberries, milk, and oil all together to make a puree, almost milkshake-like in texture and added it to the creamed sugar, butter, and eggs. Then I mixed in the flour just for a minute and continued to stir by hand, so as not to over-beat the batter. My cake came out perfectly, very moist (a little delicate, but the boxed version did, too), and just the right amount of sweetness. My cake is going to get lots of whipped cream and a white-chocolate custard filling between the layers. :-) --You can make your own cake flour by taking out 2 Tbsp. of flour from each cup and adding 2 Tbsp. of cornstarch back in. Sift 4-5 times, THEN scoop out the amount you need.--
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79 users found this review helpful

Southern Praline Pecan Cake

Reviewed: Nov. 28, 2010
Let me start off by saying if you are a cake mix snob, and even more importantly a canned frosting snob, as I am, do not turn your nose up on this recipe! It does not taste like it came from a box of cake mix nor a can of pre-made frosting. I have served this cake to dozens of people, all of who beg me for the recipe and then mouths hit the ground when I tell them what's in it. I just make a few minor changes from the original recipe, which is still great as-is. I use buttermilk in place of water which makes the cake super moist and rich, as if it needs more of that! And since I'm using buttermilk, which is heavier than water, I cut the oil back to 2/3 cup. I also omit the pecans that go in the cake pan as I dress this cake up later with butter-rum glaze and a spiced cream cheese frosting, garnished with lots of extra pecans. I also add a tsp. of rum flavoring into the cake batter. Yummy!
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110 users found this review helpful

Slow Cooker Apple Crisp

Reviewed: Nov. 7, 2010
First off, (and I mean this in a polite way) for those of you saying there's no sense in doing this in a crock pot when you have the do the work either way with the apples, you are missing the point of having a crock pot in the first place. It frees up your time so that you do not have to keep such a watchful eye on it. My husband had to go work this morning, on a Sunday, and so he just switched on my crock pot for me when he left the house. Everything was already in there...and when I woke up, I had fresh apple crisp, already cooked and just waiting to be eaten. Moving on...this turned out perfectly! I left my apples in slices since they were small apples. I also adjusted this recipe to be gluten free and free of refined sugars. I actually mixed the walnuts in with the apples rather than the topping. And I used xylitol in place of sugar, adding some molasses to the crumb topping to add the richness of brown sugar. I don't care for ginger in my desserts, so I just used cinnamon and nutmeg for the spices. I also used a lot less sweeteners...only about 1/4 cup of xylitol in the apples and 1/3 cup in the crumb topping, with about 1/4 cup of the molasses. I also omitted the cornstarch and just used a few Tbsp. of GF baking mix. I used Earth Balance in place of butter, and it works great. I can tell you the taste is the same, even with my changes. I've made apple crisps the way as printed before going GF. They are both great.
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614 users found this review helpful

Pumpkin Smoothie

Reviewed: Oct. 20, 2010
I did change this a bit...sorry for giving the 5-stars, but I didn't try it as-is, so I can't exactly take any stars off. I can tell you that it probably would have been delicious the way it is written. But I made changes for health and taste preferences. I just took a good size chunk of roasted pumpkin (not frozen) and threw it in the blender with 1 C. of regular almond milk, a scoop of vanilla protein powder, a Tbsp. of milled flax seed, three ice cubes, and about 1/2 tsp. pumpkin pie spice. It probably would have tasted more like pumpkin pie with the brown sugar added, but I'm trying watch my sugar intake, and the protein powder gave it enough flavor. It was very tasty this way, and I would like to try this blended up with the milk and spices and then heated for a cold evening drink!
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4 users found this review helpful

Cookies 'n Cream Cake

Reviewed: Oct. 6, 2010
Original recipe was too dry for me, so I made a few changes. All I had on hand was French Vanilla cake mix, so that's what I used. I used 3 whole eggs instead of whites and traded out the water for a full cup of whole milk. Since this cake is going to be for some kids around ages 5 and 6, I wanted to lighten it up a bit. So I subbed in half a cup of applesauce for the oil. I crushed about ten whole Oreo cookies and folded them into the cake batter before baking in two 9" cake pans. They baked nice and evenly, but I think next time I'll just stick to the oil rather than the applesauce. I like an 'oil-cake' texture much better. I'll just use my own recipe butter cream frosting and mix in some more crushed Oreos, to go in between the cake layers. The outside of the cake is going to be decorated as a monster, so just plan icing getting used here. Thanks for sharing the leaves room for personal preference!
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5 users found this review helpful

Lemon Poppy Seed Muffins I

Reviewed: Oct. 3, 2010
I would have given this recipe 5 stars after the changes I made, but I have to give 4 because it was a bit too dry for me made as-is. The followed some advice by others the second time around and definitely more moisture is needed. So I used 2 lemon burst yogurt cups, 6 oz. each, which 1 and 1/2 cups total. I also used 1/3 cup of oil rather than only 1/4 cup. I did not measure out my poppy seeds. I just used a small little plastic jar of Tone's poppy seeds, which was somewhere between 1/8 and 1/4 cup. (I can see where 1/4 cup might have been pushing it, the amount I used was plenty!) I kept everything else the same and baked in giant muffins tins which made 6 muffins total for me. I dropped the temperature to 375 so the outside wouldn't cook too fast, leaving the middle raw. They came out perfectly, and the the rose nicely giving a decently-rounded top. The lemon/sugar mixture was perfect to pour over the top. This really gives the muffins their flavor. Oh, and I followed the advice a few other cooks and added a tablespoon of lemon extract along with the lemon zest to the batter. This is a great place to start with a lemon poppy seed muffin, just needs more liquids and it's perfect! Thanks for sharing. :-)
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39 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Sep. 21, 2010
I now know why this recipe has so many 5-star ratings. It is DEEEE-LICIOUS! I have actually made a similar cake to this one, something I sort of concocted last year around this time, but I never thought to put so much sour cream in it along with the liqueur. But this recipe is perfect. I will say that I only used 1 and 1/2 cups of sour cream because that's all I had left in the fridge. It actually turned out to be the perfect amount for me. And as per other reviewers' suggestions, I cut my chocolate chips down to 1 cup. I think if I had minis that 2 cups would have been okay. But the chocolate chips melted perfectly into the batter. I think in the cake I made last year I used 2 cups, and my cake was so moist and fudgy that it fell apart when I tried to get it out of the pan. So 1 cup worked out perfectly. I kept everything else the same, and the cake was perfect. It was very moist and dense but still retained just a bit of 'fluffiness' that some people like in a cake. I think that extra 1/2 cup of sour cream would have made it a little more dense. But this way I could actually use this batter to bake layers and decorate. Great recipe, thanks for sharing! Oh...and I just topped this with the shiny chocolate glaze from this site...worked out great.
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6 users found this review helpful

Honey Cornbread

Reviewed: Sep. 15, 2010
Love it, this is a great and SIMPLE cornbread recipe. I had just used up all my honey the day before, so I just added an extra 1/8 cup of sugar in its place. And actually, I think the bread would have been fine with only the 1/4 C. of sugar or the honey, either one on its own would have provided plenty of sweetness. But it still turned out fantastic. The only other thing I did differently was I added about 2/3 C. of sour cream. I came across a recipe several years ago and had yogurt added, and ever since I can't stand to eat a cornbread that doesn't have either that or sour cream in it. It comes out SUPER moist! Oh...and I did not have heavy whipping cream on hand, so I subbed in buttermilk for that. I was still thick and rich enough, and it tasted phenomenal. I guess I did make more than one change! But I kept everything pretty much the same. I think recipe you can sort of do that with...the ingredients are very simple, and you can play around with different liquids and sweeteners to suit your tastes. I did only bake mine at 375 rather than 400 just to make sure the edges didn't bake before the center. I seem to have that problem sometimes when I go up to 400 degrees.
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20 users found this review helpful

Pumpkin Pancakes

Reviewed: Sep. 11, 2010
These were deeeeelicious! I followed the recipe pretty closely, with the exception of subbing in buttermilk for the regular milk and then only adding one Tbsp. of apple cider vinegar. I kept the spices the same as well as the pumpkin. These pancakes were super fluffy and moist! And the pumpkin flavor really isn't that strong. So for anyone worried that the pumpkin is overpowering, don't be! All I had on hand was pancake syrup, but I think some real maple syrup or even some spice up whipped cream, and maybe a handful of toasted pecans, would be just perfect. Thank you for sharing this recipe with us. :-)
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4 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Aug. 12, 2010
Okay, for me to give anything five stars that has CREAM CHEESE in it is saying something! I despise cream cheese, sour cream, cheesecake, cottage cheese...generally most dairy products that smell and taste like cheese and/or sour. I wanted to try this for myself because everyone at work was gobbling it up so fast. I could barely taste the remnants of cream cheese! The whipped topping did a great job of covering up that sour taste, and I think because I added an additional 2 tsp. of vanilla extract also made for the taste being 'softer' on my palate. I actually doubled the recipe and made in spring form pans (the picture for the recipe looked so pretty!). I was surprised that the pretzel layer stayed so crunchy for two days...normally any 'crust' on the bottom of anything gets soft, which I usually prefer. The the crunch added nice dimension. I wouldn't call this a salad though, more like a layered dessert. I think next time I will add some vanilla and brown sugar to the pretzel crust. It was still lacking some flavor. And I think for presentation I would top with more fresh sliced strawberries. I would like to experiment and add REAL whipping cream rather than whipped topping and then adjust sugar and vanilla accordingly. I followed others advice and subbed some of the boiling water for the Jello with juice that had drained from the frozen strawberries. This actually helped it not to be too sweet. Overall, great tasting and looking dessert!
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5 users found this review helpful

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