miki Recipe Reviews (Pg. 1) - Allrecipes.com (18405177)

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Marble Cake I

Reviewed: Apr. 2, 2013
We did not enjoy this cake. The taste was a bit flat and the texture was too dense, almost like a pound cake.
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Jelly Roll

Reviewed: Jan. 26, 2013
I was very disappointed with this reipe. I followed this recipe to the letter and it did not turn out. When un-rolling it cracked so bad it could not be used. I gave it 2 stars for a great taste. All the jelly roll stye cakes I've use in the past require seperating the eggs and whiping the egg whites. I alway get a light soft fluffy cake from those. Wanted something easier. Guess cutting corners doesn't always work.
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4 users found this review helpful

Clone of a Cinnabon

Reviewed: Oct. 20, 2012
These were excellent. Thanks for sharing.
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0 users found this review helpful

Salad Dressing Cupcakes

Reviewed: Oct. 6, 2012
These were fantastic. Great texture and moist. I make sure to always sift my flour before measuring to make sure I don't use too much. After I sift again with salt and baking soda this make sure your cake stays light. Well sifted ingredients mixes easier and therefore does not allow the gluten to overdevelope and leave you with dry, dense cake.
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Caramel Popcorn

Reviewed: Mar. 5, 2012
halved the recipe to try it before making a big batch. I wish I would have made the whole batch, this is AMAZING!! one of the best caramel corn recipes I've tried. I turned it into moose much by adding toasted pecans with the caramel and drizzling with dark chocolate after it cooled. Harry and davids has nothing on this.
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2 users found this review helpful

Oatmeal Lace Cookies

Reviewed: Nov. 1, 2011
The best lace cookie I've ever had!! I up'd the servings to 36 and sandwiched them with chocolate. Make sure they are well baked of they will stick. If done right, they practically slide off. Also, I used a 1/2 tsp. cookie scoop leveled and these to me were the perfect size. I aslo spread them a bit with the back of a spoon to get them nice and thin. Do not bake these on a very humid day. They will not crisp up well due to moisture in the air. If it's muggy, make a red velvet or chocolate cake instead and save this for a dry day.
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5 users found this review helpful

Aunt Gail's Oatmeal Lace Cookies

Reviewed: Aug. 17, 2011
as written these did not spread but ended up like oat shortbread almost. For the 2nd half of the batch I added 1 T. corn syrup and 1T. water to it. That gave me a lace cookie.
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4 users found this review helpful

Chocolate Crinkles II

Reviewed: Mar. 17, 2011
These were fantastic. Cracked beautifully and was nice and fudgey inside. Make sure you chill these long enough or you'll never be able to roll them. I coated my hands with powdered sugar for rolling into a ball and that helped a lot.
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2 users found this review helpful

One - Two - Three - Four Cake IV

Reviewed: Feb. 4, 2011
I didn't have any butter so I used shortning and added a little butter flavor to it. It was fantastic! This is one of the lightest cakes I have ever made and as a semi-professional baker that says a lot. This one is getting filed. For those who had a problem with dryness. Never sccop out the flour, spoon it into the measuring cup and level it. Too much flour = dry cake. Also beat the butter sugar till it's really well creamed together and add eggs one at a time beating to death after each one. Good luck.
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2 users found this review helpful

Nutty Cream Cheese Frosting

Reviewed: Nov. 5, 2010
Used this as a filling for a red velvet cake that I wrapped with white chocolate plastic for an engagement cake. It was wonderful.
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1 user found this review helpful

Southern Red Velvet Cake

Reviewed: Oct. 30, 2010
This is an excellent red velvet cake. The only thing I did different is I used about 1-1.5 oz. of food coloring because I like my red velvet cake really red. This cake has a nice light chocolate flavor and great texture. A little chewy without being too dense. For those of you who complained the cake was dry you may being using too much flour. Make sure you are not scooping the flour into the cup but spooning it in and leveling the cup. Keep the flour light by sifting. This also makes it easier to incorporate into the batter without overmixing and thus creating higher gluten levels = overly dense cakes that dry out. If you live in a dry climate add an extra egg yolk and a T. of oil to keep your cake moist. This is a southern cake and it is very humid in the south. They don't worry about anything drying out :) Also, you must really whip the butter/sugar/eggs till they are really fluffy and airy. I add eggs one at a time and then just let it keep going. As for the frosting I must admit I did use all butter and it is excellent. I just kept whipping it until it was not longer gritty. The butter was very soft so this didn't take too long. I also found it to be very thick. I didn't want to use milk to thin it because I wasn't sure if it would make the whole thing colapse. I used 2 heaping tablespoons of sour cream and that make it spreadable. This is an excellent recipe if you have the patience to make it. This is not a 123 cake so please don't try to rush it.
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84 users found this review helpful

Red Velvet Cake I

Reviewed: May 26, 2010
I am giving 5 stars for the texture alone. This cake is so light and fluffy it's unreal. I've never had a red velvet cake this fluffy before. They are usually dense cakes. The only thing I changed was I used butter instead of the shortning and I didn't add all of the food coloring (couldn't bring myself to do it) It still has a nice color but it's not clown red. This is going to be my new go recipe for red velvet. If you feel that the cake comes out too dry it means your most likely overbaking it. If you want to up the moisture a bit you can also add an extra egg yolk to the mix.
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13 users found this review helpful

Tortillas II

Reviewed: Apr. 15, 2010
Excellent tortillas!! These were a snap to throw together and tasted great. I made 8 large tortillas instead of 12 smaller ones because we like to really stuff them. They rolled out nicely and really thin. Didn't need much bench four but it's a dry day out today. Foe those of you having trouble rolling them out. You need to really let them rest. Flour has a lot of gluten and when you mix it the gluten strands get tight. That is why should also take care not to over knead the dough either. Let it rest for at least 20 min. before rolling and another 20 min. before cooking. This will give you a great tortilla. I usually roll them early in the day and cook them up right before eating. Perfect.
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23 users found this review helpful

Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Apr. 14, 2010
used this frosting on my daughters birthday cake and it was yum! I didn't add the cocoa to it. Make sure you use a real and high grade vanilla flavoring. You could prob. try adding different flavor and hav great success. This frosting has a great spreading consistancy but I think it's a little too sweet to use between layers as well as on top. I filled my cake with lightly sweetened whipped cream and fresh unsweetened strawberries. It was perfect.
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2 users found this review helpful

Four Egg Yellow Cake

Reviewed: Apr. 9, 2010
This cake was one of the best yellow cakes I ever made. The only thing I changed was I used real butter instead of the shortning. I also sifted the flour BP and salt together before adding it to the butter sugar mixture. When makeing any kind if layer type cake always sift the dry ingredients. This helps keep it light and it gives you a lighter fluffier cake in the end. Also make sure you cream the butter and sugar till it's really creamy and then add eggs one at a time and beat after each one till it's super creamy. This will also help avoid that really dense texture that some people were complaining about.
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12 users found this review helpful

Danish Pastry

Reviewed: Nov. 14, 2009
This was one of the best danish pastry recipes I have ever tried!! I cut the recipe in half just in case it didn't turn out (hate to waste good ingredients) and did alter it just a little to be honest. I did use a non dairy margerine and water instead of milk but I had to for dietary reasons. I cannot imagine it coming out better though. It was flakey and light not greasy at all. The recipe called for lemon and almond I was a little eh about that so I used vanilla and nutmeg wich is really just a preference. I also gave the dough 2 turns and then left it in the fridge overnight giving it the last turn in the morning before rolling out. This is a sticky dough so please do not add more flour to it as that will make it tough. Instead flour the table or pastry board evenly not neccessarily generously when rolling. use flour to roll as needed but watch how much you use as with any pastry dough. I also like to brush off the excess as I fold the dough over to minimize the addition of flour. This should be a very soft dough. Also I recommend wrapping in parchment paper as opposed to wax paper. It will not stick as much.
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82 users found this review helpful

Lemon Pie Bars

Reviewed: Aug. 21, 2009
I used this filling over a sugar cookie crust because I had it left over from another bar cookie recipe. The only change i made to the filling was adding some grated lemon zest to it. All I could say is WOW! it was soo good. The filling is very creamy and lemony. I did not dust with sugar becase the crust was so sweet and it was perfect. A really great balance of sweet and sour. I highly recommend adding some lemon zest as it really brings out the lemon flavor without making it more sour. Just grate up the zest from the lemon you are going to use for the juice but do it before you squeeze it otherwise it could be difficult.
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4 users found this review helpful

Peanut Butter Cake II

Reviewed: May 24, 2009
I could really taste the box mix flavor in the cake. It was a real turn off for me personally. The frosting was also way to sweet for my taste but it had great texture so 3 stars for that part of it. If cake mix from a box is something you like the I say try it if not look for a fully from scratch recipe.
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5 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: May 24, 2009
Great texture and flavor. I made sure the butter was room temp and really whipped it up with the PB. I then added about 1 cup of the sugar slowly. Then I added a little milk to make it a bit over moist. I really whipped it up and if got really fluffly. I then mixed in the rest of the sugar. It came out perfect and I love that it's not to sweet.
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1 user found this review helpful

Grilled Cheese and Peanut Butter Sandwich

Reviewed: May 14, 2009
I love these sandwiches!!! I use multi grain bread and serve sliced apples on the side. SOOO yummy and gooey. I disagree that you should use american cheese. Cheddar is totally the way to go. It's like those cheddar pb crackers that you buy but bigger and gooey and warm. OMG, I think I have to go make one now.
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9 users found this review helpful

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