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Donut Muffins

Reviewed: Jul. 28, 2011
Nothing extraordinary about this recipe. It was well so-so. It was a bit better the next day, with all the flavors seeming to blend even more together. Won't make again.
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2 users found this review helpful

Pan de Sal - Filipino Bread Rolls

Reviewed: Mar. 14, 2011
Mabuhay!!! Thank you for sharing a bit of the Philippines with the world. I wish that all of you who have tried baking this recipe in your respective homes and countires can visit our country and enjoy freshly baked pandesals with Kesong Puti (White Cheese) with our Kapeng Barako (our local brewed coffee)
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2 users found this review helpful

Chocolate Walnut Bars

Reviewed: Mar. 29, 2010
My rating and review is based purely on the merits of the recipe. Nothing extraordinary with the crust, its a simple butter crust with walnuts. The filling resembles a badly proportioned brownie recipe. It lacks a chocolatey flavor and is generally bland and lifeless. I did not want to waste what I baked so we had it with a big scoop of vanilla ice cream, but even then, my friends just ate the ice cream and just a bite of the bar. This is definitely an over-rated recipe!
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2 users found this review helpful

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Feb. 7, 2010
this recipe didnt work for me. it was way too sweet and the graham crust was way too thin for the milk content. it turned out to be a soggy blob.
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3 users found this review helpful

Orange Chiffon Cake

Reviewed: Nov. 20, 2009
Since the cake is supposed to be a chiffon, I used cake flour and sifted the dry ingredients 3 times. i followed the reviews of others and used 3/4 cup OJ and omitted the water. I also added a touch of orange color to the egg yolk batter and when it was combined with the whites, the cake had a wonderful orange color making it look like an orange cake. The cake was so fragrant even while it was baking. Moist, flavorful and a burst of sunshine kind of cake!
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26 users found this review helpful

Aunt Joyce's Chocolate Cake

Reviewed: Nov. 12, 2009
Recipe is just okay and not exceptionally good. To prevent lumps and overbeating due to efforts to take out the lumps --- it would be better to mix the flour alternately with the warm water, intead of adding the entire liquid after adding the entire flour. I still prefer my traditional recipe in terms of taste, flavor and consistency.
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2 users found this review helpful

Red Velvet Cupcakes

Reviewed: Apr. 11, 2009
The secret is to beat the butter and sugar till light and fluffy! I decreased the cocoa to 2 TBSP and used 2 TBSP of red food color to get that perfect shade of red. I checked the oven after 18 mins and decided to bake for another 2 mins. I took it out of the cupcake pan right after and let it cool in a separate pan so it won't get overbaked while it cools. Came out very moist with just the perfect shade of red. Frosted with a basic cream cheese frosting. Really good! This recipe needs a frosting though as it can't stand on its own flavor.
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4 users found this review helpful

S'mores Crumb Bars

Reviewed: Apr. 10, 2009
Great concept. However, it definitely lacks butter to bind the crushed grahams. Will add another 1/4 to 1/2 cup butter the next time I make this. I chilled the bars overnight so i can cut it without making a mess and wasting all the crumb mixture. I will also try other reviewers' suggestion and try putting all the crumbs at the bottom next time. Otherwise, its a good tasting recipe, not too sweet and not too bland, just crumbly.
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1 user found this review helpful

Coconut Chiffon Cake

Reviewed: Apr. 4, 2009
Since the recipe looks like a chiffon-like type of cake, suggest that you use cake flour instead of all purpose flour. The coconut can also be mixed into the egg yolk batter.
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13 users found this review helpful

 
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