DarkerSolace Recipe Reviews (Pg. 1) - Allrecipes.com (18352230)

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Margarita Tube Cake

Reviewed: May 25, 2010
I made this cake for a bake sale and it was a HUGE hit! The only changes I made were out of necessity: I couldn't find orange cake mix so I substituted lemon, and orangecello for the triple sec because that's what I had on hand. It came out of the oven tender, moist, and golden. Oh, and I also "dusted" my bundt pan with granulated sugar, so my cake even had a pretty "salt rim!!" The glaze as written is very tart (and alcoholic!), but I like sour things and when paired with the cake it tasted fine. I would recommend tasting the glaze before you put it on the cake and adjust with added water and/or sugar to your tastes.
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17 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: May 29, 2008
These are a HUGE hit, people! I decided to whip up some of these last night, and my office is currently raving over them. Because I didn't want to chill the dough before baking I opted to use margarine instead of the butter, but aside from a smidge of vanilla axtract I made no changes to the recipe. I wound up with 32 large, perfectly soft and moist cookies. This recipe is very easy to put together, and I highly recommend it!
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4 users found this review helpful

Potato Candy

Reviewed: Dec. 14, 2007
Okay, this recipe is quite time-consuming to prepare, but it can definitely be worth the effort if you just stick to it! As other reviewer's have already stated, the proportions are way off. I also find the dough is MUCH easier to work with if you omit the butter (you really don't need the milk either, but I add a little anyway). You need to keep adding sugar until your arm is ready to fall off from the stirring (stop before then, and your dough is going to be too sticky). For a little over one cup of potato and 1 tbl. milk, I had to use nearly 4 POUNDS of powdered sugar to get the dough to the proper consistency. But once there, my dough didn't even have to be refigerated -- a little more sugar for dusting, and it rolled out like a dream. I introduced my grandmother to this recipe last Christmas (she loves peanut butter), and she said she ate most of what I made herself!
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27 users found this review helpful

Best Buttercream Frosting

Reviewed: Nov. 29, 2007
Disregarding my unease about the granulated sugar, I followed this recipe exactly. It's actually quite simple, though labor intensive as-is. The milk and flour mixture was very easy -- slowly whisk the milk into the flour, and watch it closely as you heat it. When bubbles start to form around the edges of the pot, watch it closely and don't stop stirring! When it looks like you're stirring library paste, remove from heat and cool (when completely cooled, my mixture actually did sort of "ball up" as I stirred it). I beat the butter and sugar until I thought my arm was going to fall off (approx. 20 minutes), and the mixture was still gritty when I added the milk/flour. The result was incredibly rich and thick yet not too sweet, but there was still the tiniest bit of crystallized sugar remaining. For me that was maddening! LOL I will definitely use this recipe again, but NOT with granulated sugar.
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Pumpkin Cookies I

Reviewed: Oct. 10, 2007
This is one of the easiest and best cookie recipes I have ever used. These cookies turn out so delicious, not too sweet, and the butterscotch chips (which I was worried about at first) really compliment the pumpkin flavor well. The only change I made to the recipe was to use half white and half brown sugar, and scant 1 c. of the chips. I would love to try these with cinnamon chips as well... if I could only find some! These keep beautifully in an airtight container, and are just as moist the next day.
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2 users found this review helpful

Baked Apples

Reviewed: Oct. 8, 2007
My boyfriend loves apples in any form, and he really enjoyed this recipe. I used two very large Fuji apples for this recipe (which cored easily), and poked holes all through the apple with a sharp knife before filling them with the butter and sugar mixture. I sprinkled a bit of cinnamon on top. I had to adjust the baking time to 45 minutes due to the size of the apples, but they turned out wonderfully as-is. Next time I might use a little less butter, and hopefully I'll have some vanilla ice cream on hand :)
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4 users found this review helpful

Baked Fried Eggplant

Reviewed: May 7, 2006
This was a great recipe, though I did make a couple changes. I skipped the sour cream (though I'd like to try it next time), and I drizzled olive oil over the eggplant before and when I flipped the eggplant in the middle of baking. The eggplant turned out very moist and flavorful. I baked it at 350 for the 30 minutes other reviewers recommended, and mine was a bit mushy in the middle. I'd keep the baking temperature the same, but I would probably reduce the baking time by 5-10 minutes.
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4 users found this review helpful

White Cake Frosting II

Reviewed: Aug. 31, 2005
While the outcome of this icing was very good, I had to add an entire extra box of confectioner's sugar to the ingredients to get the icing to the correct consistency! I followed the advice of another reviewer, and used milk instead of water, but I'm wondering if the problem didn't lie in the fact I didn't use shortening or real butter-- all I had was Country Crock, and so I used that. After adding the extra sugar, the icing was very fluffy and tasted great on a chocolate cake, so all's well that ends well!
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Urban Legend Chocolate Chip Cookies

Reviewed: Jun. 23, 2005
What a wonderful recipe!! This is the first time I've made these cookies, but they were wonderful. My alterations: I didn't have any oats, so I ended up using just under 3 cups of unbleached bread flour (I was going to add more, but the dough just could not take any more), 1 1/2 cups Ghiradelli milk chocolate chips, and no nuts (I didn't have any). I baked these at 250 for about 15 minutes. They didn't really look done when I pulled them out of the oven, but after setting for a few minutes I found they were juuuuust perfect. Also, anytime I make cookies, I use unsalted sweet cream butter-- the difference in taste is very much worth it.
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2 users found this review helpful

Monkey Meat

Reviewed: Apr. 11, 2005
Well, while the preparation for this recipe is indeed very labor intensive (so much chopping!), the recipe turned out very yummy. These are my modifications: I omitted the celery and carrot, I couldn't find all of the different peppers required, and wound up having to use jalepeno and banana peppers, both with seeds. Because of the lack of heat, I also tossed in a teaspoon of red pepper. Also, two large onions seemed entirely too much for the dish (that, and both my fiance and myself are not huge fans of onions)-- I wound up only using about 2/3rds of a large Texas Super Sweet. I cooked this in a slow cooker for about 4 hours on high. I would, in the future, cook this on low probably all day so the meat would be more tender, although it was still good. One last thing: I added a double shot of tequila to the mixture, although I really couldn't taste it. Perhaps next time I will marinate the meat in tequila, along with the spice rub, overnight to liven things up. In all, it was very good with an excellent combination of flavors-- I will make this dish again. Thank you!
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10 users found this review helpful

Orange Slice Cake I

Reviewed: Mar. 29, 2005
My grandmother has made this same recipe for years, and it is absolutely fabulous. It has a very similar texture to a fruitcake, but it's sooo much better! The only difference in my recipe is I substitue dark raisins for the dates and pecans for the walnuts (in my family, no other nut besides pecans even exist).
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14 users found this review helpful

Bread Machine Garlic Bread

Reviewed: Mar. 27, 2005
Overall, I'd say this recipe was very good, though I did take the advice of other reviewers and ended up modifying mine somewhat. First of all, I omitted garlic powder altogether and instead used three pounded cloves of fresh garlic-- you can most definately taste the garlic, but it is not overpowering. I also did not have any powdered milk, so I used 1/4th cup of condensed milk-- I think adding actual liquid instead of powdered milk improves this bread because others have complained of it being too dry. I added 1/2 tsp oregano, 1 tsp rosemary, and used vegetable oil instead of butter. I always hate the look of bread baked in a bread machine, so I set my machine for a dough cycle and finished the bread in the oven. When the dough cycle was completed, the bread had not risen very much at all even though the yeast was fresh. I turned the dough out onto a cookie sheet, covered and let rise for another half hour, then baked at 300 degrees for about 50 mins, brushing the top of the loaf with more oil before baking and again halfway through. When it was done, the bread was VERY soft and dense, the crust was perfection. I had friends over, and the entire loaf was eaten by us with just butter. Everyone loved it! I will be making another loaf tomorrow :).
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166 users found this review helpful

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