DaniellaMarie Recipe Reviews (Pg. 1) - Allrecipes.com (18468230)

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DaniellaMarie

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Chewy Coconut Bars

Reviewed: Mar. 12, 2008
Absolutely the best! My husband and kids love these and they are not huge fans of coconut. I use butter flavor shortening instead of regular. Also use 1.5 C coconut, 1 C walnuts, and 3/4 C dark chocolate chips so the chocolate flavor doesn't dominate the coconut and up the baking time to 30 min. This recipe also works well as a regular cookie recipe if you thin the dough out with some milk (just a splash) and bake at 350 for about 11-13 min. This is now my "go to" chocolate chip cookie recipe. Very good, can't stop eating the dough! Will make again and again!
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Lemon Cooler Cream Cake

Reviewed: Mar. 3, 2008
This is a great recipe, very similar to my mother-in-law's recipe for lemon lime sheet cake. The lemon lime version is as follows: Used Lime jello instead of lemon to pour over the cake (also use less water: 3/4C hot and 1/2C cold). Make sure jello mix is room temp before pouring over cake. For the topping blend with hand mixer in glass bowl: 1 1/2 C cold milk 1 envelope dry whip topping mix (Dream Whip) 1 pkg lemon jello Blend 3-8 min until stiff peaks form. Frost cake and refridgerate. TO DIE FOR. My husband requests this cake often. Just make sure your beaters and mixing bowl are cold.
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Cake Mixes from Scratch and Variations

Reviewed: Dec. 30, 2007
I tried the white cake variation, it didn't rise very much and had a dense, gummy texture.
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Surprise Banana Cake

Reviewed: Sep. 10, 2007
I don't like to give bad reviews, but this one was not for me. Had a ton of black bananas in my fridge for baking, decided to try something different from banana bread. Found this recipe and tried it. I followed the recipe exactly, the cake was dry and lacked flavor. I checked the cake at 25 min (instead of 30) and it was overdone. Will not make again.
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Photo by DaniellaMarie

Mint Chocolate Cake

Reviewed: Sep. 10, 2007
OHHMYYGOSSHHH, can't say enough how awesome this cake is. I made it for my step-son's 18th bday party (he's a die hard mint chocolate fan). It came out wonderfully. I did however modify it slightly: used the chocolate cake recipe on the back of the Hershey's cocoa powder box- why mess with perfection? I baked them in 2- 9" round cake pans, did add 1/4teasp of peppermint ext. to the batter. After they cooled and I removed them from the pans I put them in the freezer. The frosting: I did double the frosting and changed 2 things, used milk instead of water and added 1/2 t of vanilla to give it a creamier flavor. The people who are doubling the peppermint must like the taste of toothpaste. It is all personal preferrence, but my advice is to taste it before you double it. Frost the cake with the mint frosting and freeze it before frosting with the chocolate layer (left that the same too). I then topped with green sugar crystals and froze again. This cake was out of this world, just wish the frosting didn't melt so quick, I may work on that to get a frosting that holds up to room temp heat (this does not). Overall 10 stars +++. Thank you Virginia for the recipe! I will be making this again and again.
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23 users found this review helpful

Banana Oatmeal Cookies III

Reviewed: Sep. 10, 2007
These are awesome. I had a ton of black bananas in my fridge (they make the best bread) and wanted to use them up. Wanted a change from banana bread so I tried this recipe. Changed it slightly: omitted the nutmeg (didn't want it to taste like banana bread), omitted nuts (didn't have), used 1/2c shortening and 1/4 butter, and increased the oats to 2c. Also added a splash of milk (eyeballed it, maybe 1/8c) and 1/2 t vanilla. Fantastic unadulterated banana flavor. Just make sure to watch them carefully, mine came out perfect at exactly 9 min at 400.
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Heavenly White Cake

Reviewed: Sep. 5, 2007
I don't know why so many people are having problems with this cake. It lives up to its name.
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Sarah's Applesauce

Reviewed: Sep. 3, 2007
This looks like good recipe, but it all depends on your personal taste. I did not try the recipe (I have too many apples to count out just 4), but it looks as if there is too much sugar. I would add that amount of sugar to a huge pot, not just 4 apples. Apple sauce is pretty fool proof, you can't really mess it up, it is dependent on personal preference. The longer you cook it the smoother and more "velvety" the texture, shorter cooking with provide a crisper flavor and chunkier sauce. I cook mine in large batches (think 50 gal ice chest filled with apples) in the oven in 2 very large covered pots (even distribution of heat as opposed to stovetop -- decreases burning) stirring every 15-20 minutes. In additon to cooking method, you can also make it with or without skins. A grinder is a must if you choose to leave the skins on. Experiment and have fun.
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Apple Hermits

Reviewed: Sep. 3, 2007
Very good cake like cookie. The flavor of this cookie is fantastic, but was a little too sweet. I ended up tripling the recipe but only doubled the sugar. I also chopped the apple supper fine. Also tossed the raisins with the chopped apple prior to baking, they soaked up some of the apple flavor. Cookie was also dry, added milk to get to a drop cookie consistancy. End product was a very moist cookie with great flavor. I took these to my fire department for our meeting night and got rave reviews. Forty hungry firefighters said these were awesome. Guess I may have to make them again.
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Tomato Zucchini Casserole

Reviewed: Aug. 6, 2007
Needs more stars! Absolutely awesome. My company (whom I didn't know disliked tomatoes) ate two servings. The only change I made was to decrease the amount of tomato and zucchini (leave the amount of cheese the same) and bake in a 9"X7" pan. Yum-O!
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Whole-Wheat Chocolate Chip Cookies

Reviewed: Aug. 2, 2007
Absolutely fantastic. I love to bake with whole wheat flour, and now I have finally found my choc chip cookie recipe. I used only 1 cup Splenda brown sugar and no white sugar. Also reduced chocolate chips: 3/4 c semisweet and 3/4 c dark chocolate chunks. Yeah baby. First sheet was gone in 10 min between my kids and the neighbors' kids. Everyone loved.
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Sausage, Zucchini and Two Pepper Pasta

Reviewed: Jul. 31, 2007
Wish I could give 4.5 stars, almost perfect. Was looking for a recipe to use some fresh zucchini and pork sausage given to us and this did the trick! I modified some things due to what I had on hand. Used bow tie pasta instead of penne (prettier than penne), a whole yellow onion, doubled all spices except salt (was a little bland before). Omitted the wine, peas, and parmesan. Only used one green pepper. Used chicken bullion instead of stock. Also had to add corn starch to thicken at the end. Next time I will be prepared and have the colored peppers on hand to improve the presentation. Deffinately a keeper for the recipe box.
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Fluffy Pancakes

Reviewed: Feb. 19, 2007
SO GOOD...These are my family's favorite, loved by 3 picky teens and a 3 year old who has never liked pancakes before. These are wonderful! I made minor adjustments: as written this recipe gets 4 stars, after I did some minor "tweaking" it became a 5 star pancake recipe. I changed the shortening to margarine, increased the sugar to 2.5 tablespoons, increased the baking powder to 2.5 teaspoons, added a teaspoon of vanilla, and a dash of cinnamon. I ususally cook my cakes @ 350 on my griddle, but for these I turned it down to 300. They turned out beautiful, light, fluffy, and delicious! *Upped the baking powder to 3 t and subst. whole wheat for 1/2 of the flour without anyone noticing a difference in flavor :)
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Easy Peach Crisp I

Reviewed: Jan. 15, 2007
This recipe is super easy, d'lish, and is filled my house with an amazing aroma. A great recipe to use up all of the jars of peaches my mother-in-law gave us. I made a couple modifications: i used a 9x7 pan instead of a 9x13 pan. I added approx 1/4 c splenda + 2 T sugar to the peaches along with nutmeg, vanilla ex. almond ex, and a generous amount of cinnamon. I mixed white cake mix, a stick of slightly softened butter, 1/8 c splenda brown sugar, and 1/4 c oatmeal with my hand mixer. sprinkled the whole thing with a little more sugar, cinnamon, and nutmeg. Baked for approx 50 min. FANTASTIC!!
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