blackhighheels Recipe Reviews (Pg. 1) - Allrecipes.com (18549995)

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Old-Fashioned Potato Salad

Reviewed: May 9, 2008
I rated this as a five, because it really is superb. Personally, however, I will cut the sugar to half in the future. On the other hand, I love the zing that the vinegar gives it. Definitely add your own flavor with bacon, onion, etc.
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14 users found this review helpful

Basic British Scones

Reviewed: Nov. 9, 2010
So not my favorite. They were an odd texture and had a funny after taste that I attribute to the cream of tartar. I'll not even try this recipe again.
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7 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Jan. 7, 2007
Definitely fudge, not cake. Good fudge, bad cake. I'll keep looking for a recipe.
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4 users found this review helpful

Peanut Butter Cupcakes

Reviewed: Feb. 1, 2012
These taste really good, but I also came out with very flat cupcakes, so that was disappointing. I also had a hard time getting them to cook all the way through. They were either raw or slightly burned, even with the temperature turned down.
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3 users found this review helpful

Cinnamon Syrup

Reviewed: Dec. 16, 2011
Went well with pumpkin pancakes. I only used 1 tablespoon of flour and the consistency of the syrup was perfect for my tastes. Note: I have also tried 1/2 tablespoon of flour, but that wasn't quite enough.
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3 users found this review helpful

Easy Baked Pumpkin Pudding

Reviewed: Oct. 13, 2013
This tasted all right, but I am unlikely to make it again. I definitely think the cinnamon should be mixed into the pumpkin batter rather than sprinkled on top. I can also vouch that you need the entire two tablespoons. I personally think it could have used an extra egg and a larger pinch of baking soda - maybe one teaspoon instead of the one half I used.
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2 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Sep. 8, 2013
I was skeptical... my pie crusts tend to be fine, but not amazing. This one delivered and was flat out the best crust I have ever made. The next time I make it I will cut the salt down. I also took another reviewer's advice and started with a quarter cup of water. I only needed about a teaspoon more than that for the perfect amount of liquid. Had I started with the full half cup, the dough would have been too sticky. I also froze the shortening before using it. That seemed to make it really easy to cut into the flour. I also think I could have gotten four crusts out of it (not deep dish), but I stuck with three for this round. Next time I will try four. Thanks for sharing Grandma's recipe!
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2 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Jun. 28, 2012
Wow! Yum! I followed the directions pretty closely and my cake turned out to be perfectly delicious! I used a 10" round and it was the perfect size for me. I will say I was surprised at how much volume the cake had. It really does poof up. I did put some streusel in the middle as well. Also, after some mental debate, I put the top layer of streusel on the cake BEFORE putting it in the oven and it was perfect. My coworkers kept commenting that the cake had the perfect combination of crunchiness from the top layer, balanced with the delectable-ness of the rest of the cake. I really recommend trying the cake recipe as it is written before making too many changes. It was super yummy.
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2 users found this review helpful

Easy Microwave Chocolate Cake

Reviewed: Jun. 28, 2012
I like this cake. It turns out well and is easily adaptable. I like it as a peanut butter cake, especially. I just exchange 2/3 of the butter for peanut butter. If I want to leave out the cocoa, I replace it with flour. This recipe works well for me.
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2 users found this review helpful

Hillbilly Pie

Reviewed: Jun. 18, 2012
I like this pie, but do think it is too sweet. I've tinkered with adding less sugar and adding a little flour to help thicken it. I've also tried simply adding less sugar. Neither of those worked perfectly. I might try tinkering a little more, because I really do like it. I just wish it wasn't quite so sweet.///Update: on a side note, I had real pecan pie this summer (I live overseas), and this is not even a close substitute. I still like this pie, but can't compare it to pecan.
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2 users found this review helpful

Chocolate Peanut Butter Fudge

Reviewed: Oct. 16, 2011
Worked for me. Good texture, nice flavor. I would add vanilla next time, and cut down on the sugar. (I know, it's fudge!)
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2 users found this review helpful

Peanut Butter Cake II

Reviewed: Jan. 17, 2010
If I was rating just the cake, I would give it a three. Although the flavor is good, the packaged cake mix taste still comes through. It is also dry and doesn't hold together well. If I was rating just the frosting, I would give it a four. It tastes AMAZING, but I only needed two cups of powdered sugar and significantly more cream than called for...so much in fact that next time I will use milk in order to spare some fat calories. If I was rating it on what my colleagues said about it as they ate it, then I would have to give it a five. They really enjoyed it and ate it all. I will definitely make the frosting again, and the cake I may play with a little. When I figure out how to make it less dry and crumbly, it has a lot of potential.
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2 users found this review helpful

Pumpkin Cookies V

Reviewed: Jul. 11, 2007
These are a very moist cookie. I baked them for 15 minutes and that worked, but I made large cookies. The flavor of the glaze is great, but I thought it overpowered the flavor of the cookies. After the cookies and glaze were completely cooled, however, the flavor was perfect. I also had a lot of glaze left over when I was done so I double-topped the cookies as was suggstsed in another review. I have forwarded this recipe to my sister who loves pumpkin cookies.
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2 users found this review helpful

Butter Pecan Bars

Reviewed: Jan. 6, 2014
Since I found this recipe two weeks ago, I've made it four times. I really love it. I like it as is and I like it with coconut. I have found that I need to bake it significantly longer than the recipe says, but that isn't enough to make me give it fewer stars. Here are my personal preferences: use chopped pecans, use 1 1/4 cup dark brown sugar and no white sugar, use 1 cup coconut, throw in a pinch of baking soda (about 1/4 tsp.). That combination works for me!
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1 user found this review helpful

Oaty Cereal Bars

Reviewed: Nov. 9, 2013
These were so sweet they were inedible.
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1 user found this review helpful

Hummus III

Reviewed: Sep. 17, 2013
I enjoyed this recipe. Like many other reviewers, I adjusted it to suit my taste. For me that meant less tahini, less lemon juice, less salt, more chickpea juice, and a (small) roasted red chili. The result was nice. I'll take another reviewer's suggestion and freeze most of it in single-serving packets.
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1 user found this review helpful

Homemade Vanilla Pudding

Reviewed: May 17, 2013
This recipe was okay. It has more sugar than I care for - I think half the amount would have suited me better. I also had to add extra thickener. I probably won't make it again. I prefer the richness that eggs add and will use a recipe with eggs in the future. This recipe was easy, however.
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1 user found this review helpful

No Bake Cookies III

Reviewed: Mar. 23, 2013
I really like this recipe in almost all versions, but I always put in less sugar than the recipe calls for. Also, I almost always make these in the microwave. The instructions are pretty much the same, other than you may need to modify the amount of boiling time based on your own microwave.
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1 user found this review helpful

Banana Oat Muffins

Reviewed: Mar. 15, 2013
I could taste the baking powder in the final product, which I didn't like. I also would have liked a tad bit more sugar. I may frost what's left just to perk it up a bit.
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1 user found this review helpful

Peanut Butter and Oat Brownies

Reviewed: Jan. 6, 2013
I like the flavor of this recipe, but I definitely think the recipe needs leavening other than the eggs. Were I to make it again, I would add perhaps 3/4 tsp baking soda and 1/4 tsp baking powder. Without the leavening, the baking time definitely needs to be increased. At twenty minutes with no leavening, this was nowhere near set enough to take out of the oven. I also would decrease the sugars to 1/2 cup each, as I prefer cookies that aren't so sweet.
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1 user found this review helpful

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