TheBaker Recipe Reviews (Pg. 4) - Allrecipes.com (18174183)

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Buckeye Cake

Reviewed: Nov. 11, 2008
Oh, my! Great for those days when you need a chocolate fix! Decadent and rich!!! I would actually consider this more of a pie or a candy, rather than a cake. The chocolate is so overpowering (in a good way) that I might try doubling the peanut butter layer the next time. You really don't taste the peanut butter flavor very much. The namesake candy for which this recipe takes it's name actually has more peanut butter flavor and less chocolate. Either way, you can't go wrong. It's delicious!
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Peanut Butter Sheet Cake

Reviewed: Nov. 11, 2008
Oh, my! This is SO good! My 8-year-old daughter made this herself and won a third-place ribbon in a Girl Scout bake-off. The first and second place winners were both chocolate cakes. People could not quit raving about how moist this cake is. We used 2% milk instead of buttermilk and baked in two round cake pans. We also used a slightly different variation on the icing - similar ingredients only you boil for a finished product that tastes just like peanut butter fudge! If you can, make this a day or two in advance. It's one cake that truly tastes better the longer it sits! Now back to the kitchen for that last piece...
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Awesome Honey Pecan Pork Chops

Reviewed: Nov. 4, 2008
Beautiful presentation but very blah in flavor. Made exactly as stated in recipe. Definitely not kid-friendly - I was hoping the sweetness would win them over but it didn't. I wouldn't mind trying them again if I could think of a way to jazz up the sauce. I'll have to dig deeper into the reviews.
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Buttercream Icing

Reviewed: Oct. 22, 2008
Love this! Sweet and fluffy. Works nicely on cut-out cookies as it sets up without getting hard. I've made it with both butter and margarine, and I prefer it with margarine - just a personal preference. Tints nicely, too.
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Sep. 16, 2008
This is WAY too sweet and tastes nothing like corn. What a disappointment as I chose this recipe because of the huge number of reviews and great rating it received. I'll keep looking for a new recipe.
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1 user found this review helpful

Marinated Spicy Pork Chops

Reviewed: Sep. 8, 2008
Very disappointing! I can't believe this recipe is so highly rated. It is honestly one of the worst recipes I've ever tried. Sorry! The only positive was the presentation -- the finished pork chops grilled beautifully with a nice rich color and they were pretty tender. I followed the recipe to a tee (except I did decrease the soy sauce per the suggestion of others). I can only think this improved the recipe. Perhaps, others are using some other sort of chili sauce? I used Heinz 57 and this had absolutely NO spice/kick to it. Can't figure out what they have the word "spicy" in the title. Definitely won't be making again. My husband and boys haven't eaten yet (we girls just ate) as they are still at football practice. I'm trying to think of a quick way to make these edible before they get here... BBQ sauce, A-1?
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Chocolate Peanut Butter Bars II

Reviewed: Aug. 24, 2008
When I was in elementary school (30+ years ago!) these were a favorite treat served with our school lunches. They were called Hollywood Squares. Somehow my mom snagged a copy of the cafeteria's recipe which is identical to this one EXCEPT it also calls for a 1/2 cup of sweet crumbs. For years, I left this out because I wasn't exactly sure what that meant. I later discovered that it meant finely crushed cookie or graham crackers. I use graham cracker crumbs (make sure they are really fine!) and it makes this recipe. It gives the peanut butter layer some substance (without making them dry or crumbly) which makes for much easier cutting. For those of you who have trouble with the chocolate layer cracking -- let the bars chill until firm, then remove from the frig and let warm up a tad before cutting. No cracks and smooth cutting. I also add a couple tablespoons of margarine to the chocolate chips before melting. ENJOY!
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Penne Pasta with Spinach and Bacon

Reviewed: Aug. 21, 2008
Delish, but I would definitely not call this a "quick light meal." Quick, yes, but light? Not my version. :) My sister-in-law had given me this recipe and her version calls for a full pound package of bacon so that's what I used. Shame on me! I fried up the bacon, drained off the grease and then just sauteed the garlic in a little bit of the grease remaining in the skillet. Feeling guilty about the bacon, I eliminated the 2T of olive oil, and it wasn't missed at all. Also, instead of pouring the hot pasta over the spinach, I just added the spinach to the pasta before adding the tomato/bacon mixture. The texture was right on, slightly wilted but not slimy, with a slight crispness. I will definitely be making this dish again, but only on those days where I get in an extra workout! :) FYI: My kids really enjoyed this dish, especially the bacon, so I think the full pound was necessary. Six slices wouldn't stretch very far or add as much flavor.
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Key West Chicken

Reviewed: Aug. 7, 2008
While this grilled very nicely and was very juicy and moist, I thought it was bland. The flavors just weren't strong enough for me and my family. I doubled the marinade and made a double batch, cooking just half for tonight's dinner. My intent was to cook the remaining chicken to use in salads and wraps later in the week. I've decided to let the remaining chicken marinate overnight and have added more garlic, black pepper and a generous dose of cayenne pepper to the marinade. I'm hoping this gives this dish the added kick we are looking for. If you don't mind a mellow flavor, don't hesitate to try the recipe as stated. It does provide a very nice presentation and is very moist and juicy.
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Marinated Grilled Shrimp

Reviewed: Aug. 4, 2008
My husband couldn't stop raving about(or eating!)these shrimp! The kids even gobbled them up. I doubled the recipe for the sauce and marinated them for about 8 hours. I was out of fresh garlic and basil so I used garlic powder and dried basil, and they still were full of flavor. Next time, I will use the fresh garlic and basil, but if you're in a pinch, the dried varieties work with great results. I have a feeling hubby is going to be requesting this recipe a lot! He labeled it "the best shrimp I have ever eaten." Thanks for a great-tasting recipe, with a great "WOW" factor, that is also quick and easy to prepare. UPDATE: I made 6 lb. of these this weekend and took them to two different picnics. They were the hit of the party with both crowds. I swear I've NEVER received so many requests for a recipe before. That makes this a 10 star recipe for sure! Tip: You can easily cut down on the oil a bit. I didn't this time but did the time before. Doesn't hurt the final results at all, just makes them a little healthier I suppose. I also think the marinade sticks to them a little better when you use less oil.
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Cinnamon Griddle Cakes

Reviewed: Apr. 27, 2008
My kids' breakfast of choice is pancakes so we are always looking for new pancake recipes. These were a HUGE hit! Typically, my kids each eat most or all of one plate-size pancake. This morning, they each ate TWO each! I asked if they were especially hungry and they replied, "No, these were just extra good!" Per the suggestion of other reviewers, I omitted corn syrup (didn't have)and added an extra teaspoon of cinnamon. I made the icing and was glad I did. The kids really enjoyed the change from regular maple syrup. Be careful though, you don't need to use much. Try this recipe; you'll be glad you did.
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34 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 19, 2007
Yummmm!! So easy and so cute! The dough portion is the same recipe as the original Jif Peanut Blossom cookies which are a family favorite in our home. This added a nice twist to something we already love. Like other reviewers, I froze the peanut butter cups prior to pushing them in the cookies and that worked well. This was an easy recipe for my kids to help make. Make sure you double the recipe; they disappear fast! UPDATE: I have decided it is best to grease the pans lightly. Otherwise, I cannot get them out of the pan. Might be the pan as I never had this problem before...
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Chocolate Pretzels

Reviewed: Dec. 17, 2007
So simple, quick and cute! I've made these several times since I first found the recipe in November. Guests, both young and old, can't get enough of these. No matter how many you make, it won't be enough!!!!! Personally, I prefer to use the milk chocolate disks (Merkens brand sold in bulk)rather than the Hershey's kisses. I think the chocolate taste of the Kiss overpowers the pretzel. Plus, you don't have to unwrap anything!!!!! Just plop a chocolate disk on top of the pretzel (I prefer the waffle-shaped Snaps) and voila! I bake each batch for 2 minutes at 275 and have found that if you leave them on the baking sheet for about 30 sec or so before pressing the M&Ms in, it works perfectly. I place each tray in the fridge just until the next batch comes out. With using the chocolate disks, I've had no problems whatsoever with the chocolate setting up. As soon as they come out of the fridge, I put them in tins. Great gift idea for teachers and such!
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Rich Chocolate Frosting

Reviewed: Dec. 3, 2007
My family of chocoholics really enjoyed this frosting on a Duncan Hines Butter Recipe cake. Yummmm! It has a very distinctive cocoa taste, but that's what we like. I also really liked the texture. I scaled the recipe to work with 2.5 cups of powdered sugar (that's all I had) and it was sufficient for a 9x13 cake. Since the frosting is so rich, you don't need to go overboard on it. Oh, one last thing, I didn't have real butter so I substituted Land of Lakes margarine and it was just fine. Perhaps I'll try real butter next time just to see what the difference is, but don't let the fact that you don't have real butter on hand keep you from trying this recipe. We thought it was great!
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51 users found this review helpful

Chocolate Pretzel Rings

Reviewed: Dec. 2, 2007
The hit of the party! Kids and adults alike couldn't stop raving about these. Everyone was disappointed when they were all gone (which didn't take long!) I made the first batch with Hershey Kisses but felt the chocolate was overpowering -- the taste of the pretzel was lost. I had a huge bag of the milk chocolate disks (Merkens brand bought in bulk)and used these instead. They provided the right mix of chocolate and pretzel and looked so pretty! I baked each batch for two minutes and found that if I left them on the baking sheet for 30 seconds before pressing the M&Ms in, they came out perfect. I slipped each tray in the refrigerator until the next batch was ready, and they set up beautifully and could be stacked right away. I've already been asked by everyone at the party to bring them to the next function. I will be making these as XMas gifts for teachers and neighbors.
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31 users found this review helpful

Hot Fudge Pudding Cake III

Reviewed: Nov. 11, 2007
This had absolutely NO taste of chocolate. All I could taste was sugar. So disappointing since the recipe was so easy to make with ingredients I always have on hand. If you are going to take a stab and make this recipe, I would highly suggest reducing the amount of water as my pudding never set up. It was very runny. Not a big deal to me if the taste was good, but it wasn't.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 25, 2007
YUMMM!!!! This was the best pumpkin bread I've ever eaten and everyone who tried it agreed. So moist and flavorful. Not sure why other reviewers cut back on the sugar. I used the full three cups and it was fine -- yes, the batter tasted too sweet but once it was baked it was fine. I time and a halved the spices (personal preference) and substituted allspice for ginger (just because I was out of ginger). I baked it in a large bundt pan for 70 minutes and it came out perfect. I drizzled a powdered sugar glaze over the top for presentation purposes, but it certainly wasn't necessary. In fact, the bread was so moist that the top where the glaze was became somewhat wet! I'll never look elsewhere for another pumpkin bread recipe and neither should you.
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Amish Cinnamon Bread

Reviewed: Oct. 12, 2007
Let me preface this review by saying that this was my first try at making a friendship bread. My daughter's preschool teacher gave me the starter and recipe. After waiting 10 days to bake and finally taste the hyped-up product, I was very disppointed! The bread wasn't necessarily bad (it had a nice texture, moist inside and slightly crispy on the outside),but it definitely wasn't worth the long wait, effort and calories! I expected a WOW and it just didn't deliver. The taste was average. There are several similar recipes for Cinnamon Bread on this site that don't require a starter, and I would imagine they taste very similar without the wait. I mean this is nothing more than a "Quick Bread" recipe. And a quick bread recipe should be that - quick - and this recipe isn't.
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Bow Tie Pasta with Sausage and Sweet Peppers

Reviewed: Oct. 9, 2007
WOW! The first time I tried this recipe I thought it was way too simple to be a 5-star recipe, but boy, was I wrong! DELICIOUS and SO QUICK! It is a welcomed change from pastas with tomatoes and/or red sauce. UPDATE 1/03/09 -- I've made this recipe SO many times now; it's a favorite with hubby and all three kids. They actually get excited when I tell them we're having this for dinner. Here's how I've come to modify this recipe: I use half hot Italian and half sweet Italian sausage with casings removed (about 4 links each); I fry this in a little olive oil until browned, then add sliced onion and both red and green peppers for color; I continue cooking until sausage is done and veggies are tender; then I add one full can of College Inn beef broth plus 1-2 T beef base, plus 2/3 lb. cooked pasta (we like Cavatelli and bow ties), and also add a sprinkling of crushed red pepper flakes, about 1 tsp. black pepper and salt to taste. TIP: For lots of flavor, DON'T drain the sausage. Sure, it's not good for your hips or heart, but boy does it kick this up! After making this dozens of times, I really think this is key to great flavor. Afterall, if you're serving sausage for dinner, you're really not expecting a healthy meal, right? LOL
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165 users found this review helpful

Greek Chicken

Reviewed: Aug. 23, 2007
I followed this recipe as originally submitted except for the following revisions: 1). used dried oregano instead of fresh oregano (but I DID use fresh rosemary and thyme) 2). I let the chicken marinate for more than 48 hours. With that said, I was very disappointed with the final results. While the chicken did turn out very moist, it was extremely bland. Not sure why? I thought the extra marinating would make it more flavorful. As a result, I would be very hesitant to try again considering how much I had to pay for the fresh herbs. Didn't have the WOW factor I expected, but wasn't necessarily bad either, thus the 3 star rating.
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