wannabebaker Recipe Reviews (Pg. 1) - Allrecipes.com (18504588)

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Yellow Clooney Cake

Reviewed: Dec. 25, 2014
This had a good flavor and a nice crumb to it, butI wouldn't call it exceptionally moist. I made it into a 9x13 cake, but otherwise followed the directions exactly. I needed 40 mins for the cake to cook completely. I'll probably make it again and try adding more fat (butter) so it's more to my taste.
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Vanilla Pudding

Reviewed: Jul. 6, 2014
This was my first time making a eggless pudding, so I probably had incorrect expectations. I found the texture odd, as it didn't remain creamy as it cooled. I used it for banana pudding (ran out of eggs and was looking for an option), and the pudding layer is "solid". The flavor was good, though. I added almond extract and a splash of bourbon with the vanilla. Now that I now what to expect, I'd make this again, maybe for a kids dessert with some fruit compote or something on top. Thanks for sharing this recipe.
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Fresh Grapefruit Cake

Reviewed: Mar. 22, 2014
I made some modifications based on the other reviews and my taste: vegetable oil instead of butter, all grapefruit juice instead of mixing w/milk, doubled the zest, and a bit of almond extract with the vanilla. I also reduced the sugar to a scant cup. I thought it was pretty good, although I would've liked more grapefruit flavor. I'd make it again, maybe with a flavored glaze or more zest (not a fan of icing/frosting).
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Banana Chocolate Chip Cake

Reviewed: Jan. 5, 2014
I really enjoyed this cake. I made a couple of modifications based on other reviews: 1c sugar (2/3 white, 1/3 brown), some chopped walnuts, a splash of pure vanilla extract, cinnamon, and nutmeg. I used two very ripe bananas and made it all in the food processor (wet first, pulse until puréed, then add dry, pulse just until mixed, then stir in choc chips and walnuts). The only change I'd make next time is to stick to the recipe's recommend 2/3c sugar, as it turned out a bit too sweet for my taste. Otherwise I found it moist and delicious with awesome banana flavor and texture. Thanks so much for sharing this recipe! Forgot to mention: I made this in a 9 in round cake pan instead of 9x13. It rose well and was definitely more cake than bar.
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Easiest Focaccia Recipe

Reviewed: Aug. 18, 2012
this was a good "blank slate" for adding your own flavorings and touches, and extremely easy to make. i did half whole wheat flour and half all purpose flour, added ~1/4c olive oil to the dough, along with 1 tsp salt and 1/2 tsp garlic powder. i also proofed the yeast (in warm water w/sugar added) before adding to the flours. my home is pretty dry today, so i used close to 1 c of water to get the dough to come together. i put the dough on an oiled baking sheet, flipped it to coat both sides, then covered loosely to let it rise (30 mins was perfect). after rising, i just stretched it a bit (like you would pizza dough), patted it to about 1/4" thickness, and sprinkled dried herbs, some diced red onion, and sea salt on top and baked on 425F for about 15 mins and it came out wonderfully. makes waaaaaaay more than four servings (easily eight). i will certainly be using this recipe as a base for some more creative recipes, thanks so much for sharing!
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Holiday Left-Over Sweet Potato Cake

Reviewed: Jan. 3, 2012
this cake was very good and moist. the only things i changed were using 1c white sugar and 3/4c brown sugar, and used pumpkin pie spice instead of cinnamon. i used a chocolate stout beer, and the cake had a wonderful richness to it. i just used roasted sweet potato (no sugar or butter already added in) and the cake was plenty sweet enough. thanks so much for sharing this recipe, i will certainly use this again.
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Simple White Cake

Reviewed: Dec. 18, 2011
this was pretty good, although i did make a few modifications...1 tsp vanilla extract and 1 tsp almond extract, 3/4 c milk, ~1 tsp fine sea salt, and ~1 c semi-sweet choc chips. i got 14 cupcakes (using a standard sized ice cream scoop as the measuring cup). the texture was very light and fluffy and the flavor was pretty good but not "pow" delicious. maybe next time i will add a little more extract or something. if you had issues with the consistency/texture, make sure all of your ingredients are at room temp before using (including milk and eggs), that helps everything blend smoothly so you won't run the risk of overmixing to ensure all ingredients are incorporated. it is a good base cupcake recipe, though. and so easy to make! thank you for sharing the recipe :-)
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Challah I

Reviewed: Aug. 8, 2010
these were so yummy. i did make a couple of changes, though. i halved the recipe, but i still used about 1/3c honey. i also used an additional egg yolk. and i proofed the yeast in the warm water with a little sugar before mixing everything together. i didnt make loaves, i made them into little rolls instead (got 13 GIANT rolls with halved recipe). i brushed them with a little melted butter before letting them rise a second time, then brushed them again with an egg/honey wash before baking them. i didn't have any issues with them rising either time, and they turned out delicious and flaky. thanks so much for sharing this recipe!
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Homemade Bagels

Reviewed: Aug. 1, 2010
these were yummy, although mine were kind of ugly. this was my first time making bagels, so maybe i need a little more practice with shaping them. i add some golden raisins, cinnamon, nutmeg, and choc chips and used whole wheat flour. i accidentally used too much butter, so i ended up using about 4 1/4 c flour and baking about 30 mins, but they still turned out soft and tasty. this seems like a great base recipe to add your own touches to, thanks for sharing!
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Almond Shortbread I

Reviewed: Jul. 18, 2010
this recipe was pretty good, although i can see why some would use 2c as opposed to 2.5c flour. i creamed the sugar and butter really well (for about 4-5 mins using room temp salted butter), and folded in the 2c of flour. i had to knead the remaining half cup into the dough (along with about 1/4 cup chopped almonds and 1/4 cup mini choc chips). the dough was pretty crumbly, so i kind of "patted it" into two rounds before chilling for about 1.5 hrs. i wasn't able to roll out the dough (still too crumbly), so i just patted it out more and used my cookie cutters. i baked about 1/3 of the dough and got 13 cookies. i baked them for 20 mins, until they just started to lightly brown. the flavor was great, but were a little dry. they are definitely worth making again, but i will try it with less flour or more butter and see how that works out. thank you for sharing this recipe.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 9, 2010
these were very yummy. i made the recipe as is, except omitted the salt because i used salted butter (all i had). the only thing i would recommend is maybe putting the dough in the fridge or freezer for a bit before rolling. my dough was pretty soft, but the kitchen was warm so that may have been why. otherwise these were perfect. thanks for sharing this recipe!
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Grandmother Stougaard's Caramel Pecan Sweet Rolls

Reviewed: Dec. 31, 2008
these were very good. the only reason i rated this as four starts is because the "caramel" was runny when i filled the buns onto a plate after i took them out of the oven. it didn't really stick to the top of the rolls. i think i'll omit the water next time. otherwise, these were very yummy. even the dough tasted so much better than the pre-made rolls at the store and mall. i am definitely going to try this recipe again, thanks so much for sharing!
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Basic Flaky Pie Crust

Reviewed: Nov. 30, 2008
this pie crust was easy and delicious. i added a little sugar (probbably 2-3 tbsp) and used it for a sweet potato pie. absolutely delicious and flaky. thanks so much for this recipe.
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Sweet Dinner Rolls

Reviewed: Nov. 30, 2008
these rolls tasted pretty good. they had a nice flavor, although they were a little tough the next day. i added about 2 tbsp of clover honey just because i love honey, but i'm sure they are good w/o that addition. i didn't want to use my breadmaker so i did it by hand. mix the water, a pinch of sugar, and yeast together (i just put them in a measuring cup) and let it proof, about ten minutes or until it gets bubbly. then just mix all the ingredients together (i usually use a wooden spoon), adding the flour last, until you have a sticky dough. knead on a floured surface until you get a smooth ball, place in a greased bowl, cover with a clean kitchen towel or greased plastic wrap, and let it rise about 2 hrs in a warm place. then follow the directions from there. my apt was kind of cool, so it didn't rise really well the first time, but after i shaped them (i just cut into squares, i had about 24 rolls), buttered the tops, and let them rise again while i drove to mom's in the warm car (about 45 minute drive), they about doubled in size. they cooked for about 20 minutes and everyone loved them. i thought they tasted good, seemed just a tad dry. i may add a little more butter or less flour next time. otherwise, this is a great recipe. thanks for sharing.
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Chocolate Banana Bread Pudding

Reviewed: Oct. 3, 2008
this recipe was yummy with a few modifications-used whole wheat french bread; like others, i put the bananas (two) in the food processor w/the liquids so there were no "chunks", just banana flavor (could've used one more, but they weren't super-ripe either so that's my fault); used 1/4c white and 1/4 brown sugars (PLENTY sweet enough); threw in a couple handfuls of walnuts; added a bit of cinnamon and nutmeg (didn't measure it, whoops); and while it was still warm i took a knife and tried to "swirl" the chocolate chips throughout so we wouldn't bite into whole chocolate chips. i didn't use the water bath, baked in a glass 9x13" for about 45-50 mins. great warm or cold, especially with good quality vanilla ice cream. everyone loved it. thanks so much for this recipe!
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Chantal's New York Cheesecake

Reviewed: May 25, 2008
This recipe was just ok. The only change I made to the recipe was to add some melted chocolate to the recipe to create a marbled cake, and it was still kind of bland. I ended up with two canyon-sized cracks in the cake, and the crust was very crumbly and unstable. This turned out to be a "fluffy" cheesecake, not a dense on like I was expecting.
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Dawn's Candied Walnuts

Reviewed: Jan. 2, 2008
these are awesome! i've made them so many times and i always get rave reviews. i have substituted pumpkin pie spice for the cinnamon and they are fabulous. thanks so much for sharing this recipe!
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4 users found this review helpful

Million-Dollar Pound Cake

Reviewed: Jan. 2, 2008
this pound cake was good, although i thought it was a little dry as well. i baked it for 1 hr 40 min, putting it into a cold oven. i don't think it was overcooked (i checked doneness at 1 hr 20 and it wasn't quite done yet), so i may add more eggs or milk next time to see if that results in a moister cake. i did all vanilla extract instead of using vanilla and almond and the flavor was excellent. thanks for sharing this recipe. ***Update: used 1 full cup of milk and it turned out absolutely delicious and moist.***
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Brooke's Best Bombshell Brownies

Reviewed: Nov. 2, 2007
These were good, but not fantastic. I did follow suggestion and use half brown and half white sugar. They were very sweet, I think next time I will cut the sugar down to 2.5c. Also, the vanilla flavor was a little strong for my liking, maybe 1/2 tbsp would work better. I made two batches and added about 1c chopped walnuts to one of the batches. I preferred those to the plain ones. Not a bad recipe, I will continue tweaking it to my liking.
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Chocolate Banana Bread

Reviewed: Sep. 25, 2007
For me, this was a five-star recipe with the following additions: 1/8c more cocoa powder, about 1/4c more sugar, 1 additional egg, about 1/4 tsp cinnamon and 1/8 tsp nutmeg. I used walnuts and also added in about 8-10oz semi-sweet chocolate chips (just used what I had left). I used two large ripe bananas. It baked for about 70 minutes, then I let it cool, covered in foil. It was delicious!
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