Bianca Morgan Recipe Reviews (Pg. 1) - Allrecipes.com (187310304)

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Bianca Morgan

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Pumpkin Cake III

Reviewed: Oct. 13, 2013
I just wanted to add my voice to the chorus of praise for this cake. This cake is SO MOIST, so delicious! I did reduce the amount of oil to 1 cup and I only used 3 eggs (I was trying to make it A LITTLE healthier.) I also frosted it with the Holland Cream (White Cream Filling) from this site. It turned out amazingly well! Rave reviews from everyone! Love it! Will use this as my go-to pumpkin cake recipe.
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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 21, 2013
Really yummy. Loved the combination of flavors. I agree with other reviewers- double the recipe for the sauce and add a bit of thickener, either cornstarch or flour diluted in water. I added some stir fry veggies and served it with white and brown rice. So good! This one is a keeper!
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Cream Cheese Filled Pumpkin Muffins

Reviewed: Mar. 11, 2013
WOW! WOW! WOW! So incredibly good! This recipe made 12 muffins, but the muffin cups were very full and when they baked, they puffed right up and over the edge. Perfect! Just like the ones at coffee shops! I did sweeten the cream cheese as some have suggested. For the spices, all I had was cinnamon, nutmeg and ginger, so I used a tablespoon of cinnamon and 1/2 t. each of nutmeg and ginger. Texture was perfect! Not gummy at all. Beautiful crumb. Just delicious!
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Blueberry Pie

Reviewed: Mar. 11, 2013
Loved it! Fabulous recipe! Made it for Valentine's Day dinner. My blueberry pie was sweet enough and set just wonderfully. Proportions are great. Next time I make it, I think I will keep the ratios the same, but just putting more filling in the pie so it ends up bigger and more domed. The whole house smelled SO NICE while it was baking and cooling. This is a keeper!
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Meatball Nirvana

Reviewed: Feb. 13, 2013
Very yummy! I made these for the first time tonight. While they were baking, the whole house smelled wonderful. The Worcestershire sauce and red pepper flakes really make these taste fantastic. I would suggest spraying the pan, even if it's lined with aluminum foil. (My meatballs stuck to the foil a bit.) I will use this recipe again, maybe with something besides pasta sauce.
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Brown Sugar Cream Cheese Frosting

Reviewed: Feb. 6, 2013
Wow! I loved this recipe! I needed frosting for the Clone of a Cinnabon recipe from this site, and I was out of powdered sugar. This recipe was perfect! Perfect sweetness from the brown sugar, not grainy at all. I even left out the honey because it was fine without it. I will use this again!
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Feb. 4, 2013
So delicious! It is important that these cool completely before cutting them. I also recommend mixing the melted butter and graham cracker crumbs together, then pressing them into the pan. That make the crust really nice. I used a 9x9 pan because I wanted to crust a little thicker, and scaled back a bit on the toppings. These are very good right out of the fridge with a tall glass of cold milk. I plan to make them again, but I might use a little less butter in the crust, because it was a little oily. Overall, a great recipe.
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No Bake Cookies III

Reviewed: Feb. 1, 2013
Dangerously good. So sweet, so chocolatey, so peanut buttery. I made these just like the recipe says, and they turned out great. I didn't have any waxed paper, so I lined my cookie sheets with plastic wrap and lightly sprayed them with non-stick spray. They're cooling in the fridge right now :)I plan to make these again and I will try, as someone has commented, to make them with 2 T butter and 1 c. sugar.
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Holland Cream (White Cream Filling)

Reviewed: Jan. 31, 2013
Loved this! I couldn't believe something so good and professional- tasting came from my little kitchen with just a few simple ingredients. I used it to frost the Black Magic Cake on this site. Turned out perfectly. So easy to make. Easy to scale up or down. Thank you so much! Will make this again and again.
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Black Magic Cake

Reviewed: Jan. 26, 2013
This is it!!! The perfect chocolate cake!!! Wow! Just perfect! Dangerously good! Deliciously moist, perfectly chocolatey. So so good! I made a couple changes out of necessity: I didn't have much milk, and I didn't want to brew coffee, so I used 2 cups of water instead. I also melted a couple ounces of Ghirardelli chocolate chips and stirred that into the batter. Made a LOVELY cake. The little bit that's left has been sitting on the counter, covered with plastic wrap. The cake is getting smaller and smaller...but it's tasting better and better as the days pass. Can't say enough good about this. Try it! You won't be disappointed.
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Clone of a Cinnabon

Reviewed: Jan. 22, 2013
WOW! These are delicious! They really do taste like the real thing. Made them exactly as the recipe says, plus frosting. I didn't have bread flour, so I measured 1 tablespoon of whole wheat flour into a 1 cup measuring cup and filled the rest with all-purpose flour. They came out perfectly. The dough is SO NICE to work with. Loved the brown sugar filling. Loved the frosting. This will be my new cinnamon roll recipe. I will gladly make these again! Thanks for the recipe, Marsha!
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Syrian Bread

Reviewed: Jan. 16, 2013
Incredible! These turned out just like the ones at our favorite Middle-Eastern restaurants. I followed the recipe exactly, but did everything by hand since I don't have a bread machine. My husband and I LOVED these! I will make these again!
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Thick-Style Lebanese Garlic Sauce

Reviewed: Jan. 16, 2013
WOW! This was SO good! I made this with my own hummus recipe and the Syrian Bread recipe on this site. Everything tasted just like a Middle-Eastern restaurant. The garlic sauce did turn out just a little too liquidy, but I think I added too much olive oil. (I will start with less next time and gradually add more.) Mine was still delicious, though! I will make this again!
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Chocolate Cornstarch Pudding

Reviewed: Jan. 10, 2013
So delicious! This was very easy to make. I followed the recipe, except I left out the butter (I didn't think it was necessary.) I did used 1/2% milk. This was so wonderful. It turned out perfectly. I will certainly make this again. Next time, I might try to cut back the cornstarch and the sugar (it was really sweet; not a bad thing at all, but I might try to make it a little "healthier"). Also, I would recommend covering the pudding with plastic wrap right on the surface of the pudding if you refrigerate any. If not covered this way, it will have a thick skin (which some people may not like.) This pudding is so good nice and cold, right from the fridge. Thank you, Kelly, for this yummy recipe!
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 4, 2013
Wow, wow, wow! So delicious! I had never made this before, but all the reviews I read sounded so good, I decided to make a double batch today. The loaves are sitting on my kitchen counter right now. The whole house smells fantastic. This pumpkin bread is wonderful! I did adjust the recipe a little bit: I used half the amount of oil, half the eggs, no cloves, doubled (or more) the spices, half all-purpose white flour and half whole wheat flour instead of just all-purpose white flour. For my 4 loaves, I topped one with a handful of dark chocolate chips, one with white chocolate chips, one with chopped walnuts and one with sweetened shredded coconut. I am so pleased with how these turned out! I will make this my go-to pumpkin bread recipe from now on. Thank you for this fantastic recipe, Laurie!
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Pumpkin Brownies

Reviewed: Jan. 1, 2013
These are SO YUMMY. I made them with the brownie layer on the bottom and the pumpkin layer on top, as some others have done. They spices in the pumpkin layer were perfect, though I left out the cloves because I don't care for the taste. These were even better the next day, after they spent the night in the fridge. I would make these again. Thank you so much for the recipe!
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Soft Sugar Cookies IV

Reviewed: Nov. 27, 2012
I just LOVE this recipe! I've made it several times and decorated the cookies for a baby shower, a wedding shower and a house warming. I recommend rolling them out to about 3/8" thickness and using cookie cutters. The possibilities are endless. They taste just as good, if not better, than the fancy, decorated ones from the bakery or cookie bouquet store. Just PERFECT! Thank you, Laura!
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Egg Free Chocolate Chip Pumpkin Cookies

Reviewed: Nov. 20, 2012
I had some leftover pumpkin, I had no eggs and I wanted something sweet for me and my husband. These were PERFECT! I cut the recipe in half because having all those cookies around could be dangerous. :) I used butter instead of shortening. I used about 12 oz. of canned pumpkin. And I used about 3 oz. each of white chocolate chips and semisweet chocolate ships. SO SO GOOD! These cookies are moist, soft and chewy. I would love to make these again! Thank you, Arlene!
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Burger or Hot Dog Buns

Reviewed: Nov. 20, 2012
"WOW!" That's exactly what my husband said after the first bite. This recipe is GREAT. It was really easy. I followed the recipe exactly because this was the first time I made it. I did brush the tops with egg before baking, as a few people suggested. I made 12 hamburger buns, though they were kind of big. Next time, I might try 14 of even 16. The texture of these buns is NOT like the cheap Wonder Bread buns at the store. These taste fancier, more gourmet, like something you'd get at a nice sandwich shop or restaurant. They are NOT like the dense, heavy, brick-like buns I've made before. They were light, almost fluffy, but sturdy enough to hold a big, juicy hamburger loaded with toppings. I also waited until they were cool, sliced them all in half, and stored them in freezer bags. They thaw beautifully. About 30 seconds in the microwave, and they taste like they just came out of the oven. I will DEFINITELY make these again. Wish I could give it more than 5 stars. Thank you, Sally!
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