Wendy Recipe Reviews (Pg. 1) - Allrecipes.com (18750819)

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Black Magic Cake

Reviewed: Aug. 31, 2013
Wonderful recipe, even with substitutions! Didn't have buttermilk so used skimmed milk with 1 tbsp vinegar; didn't have enough cocoa so added melted baking chocolate; decreased oil to 1/3 cup to lower the calories (every bit helps, right?); and decreased sugar to 1 1.2 cups. Came out moist and delicious! Baked in 2 silicon cake pans. For kids, frosted part of cake with whipped ganache. We found very chocolaty - perhaps it helped to add the melted baking chocolate! Recipe a keeper for sure!
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1 user found this review helpful

Easy Sugar Cookies

Reviewed: Nov. 14, 2012
Great recipe although it too sweet for me, especially with the added sprinkled sugar. I'll decrease the butter to 1 cup next time! Otherwise, perfect!
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0 users found this review helpful

Clone of a Cinnabon

Reviewed: Aug. 21, 2011
Best cinnamon roll recipe I've tried so far. The only change I made was to replace 3 cups of the bread flour with whole wheat flour. This is a keeper!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 18, 2011
Great recipe! I used whole wheat flour and the kids couldn't taste the difference! Also used chopped almonds because they were sitting in the fridge. Delicious!
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0 users found this review helpful

Bran Muffins III

Reviewed: May 21, 2011
I tweaked this a lot because I was afraid it would be too dry but wanted it more healthy and to use oat bran and frozen blueberries which I had on hand - 2 cups whole wheat flour, 1 cup oat bran, 1/2 cup wheat bran, added 3/4 tsp baking powder, only 4 tbsp molasses and added 1/4 c brown sugar because some said not sweet enough, 2 eggs to make it more moist, 3 tbsp applesauce instead of butter, 3/4 c frozen blueberries and it was amazing! Still might not be sweet enough for some but it was just right for me and it was really, really, moist!
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4 users found this review helpful

Cinnamon Rolls I

Reviewed: Jun. 21, 2010
Best cinnamon roll recipe I've ever tried! Didn't let it sit overnight and it was still delicious. I prepared the dough in the bread machine, then after it was made into rolls, let it rise for 1 hour before baking. I baked it at a lower temp though, as I though this would help it rise more since I hadn't the patience to let it sit overnight (my son wanted one ASAP). It was super moist and delicious! It was sweet enough to not need icing. This recipe's a keeper for sure.
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1 user found this review helpful

Chocolate Chiffon Cake

Reviewed: Sep. 10, 2008
I have been looking for a recipe that's a cross between the traditional heavy chocolate cakes and the lighter cake mix ones and this is it! It was just the right sweetness for us (i.e., not too sweet) and we used a ganache frosting for those with sweeter teeth. I did invert it on a bottle but wonder if it wouldn't stay light because it has baking soda in it. The kids GOBBLED it up!
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8 users found this review helpful

Cream Cheese Pound Cake I

Reviewed: Jun. 8, 2008
It was too dense for me and my family - it had a cake consistency only on the outside layer but inside was very dense.
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0 users found this review helpful

Never Fail Applesauce Spice Cake

Reviewed: Dec. 6, 2007
This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made it first with too much applesauce (to finish the jar I had), and it came out way too dense although my children loved it. When I made it a second time with the right amount of applesauce, the consistency was pefect. I also sprinkled the top with a sugar and cinnamon mixture before it baked and it made the cake look nice without any frosting.
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64 users found this review helpful

Banana Cake VI

Reviewed: Nov. 26, 2007
Awesome recipe (with a few tweaks)! Used 3 medium blackened, overipe bananas that would have been thrown away otherwise. After reading the reviews, I decreased sugar to 1.5 cups, used self-rising flour, added a handful of chopped walnuts, and cooked in a bundt pan (to avoid an undercooked middle). Baked for 1.5 hours. Did not put in freezer since our freezer was full and the cake was still very moist. Cake does have a slight banana bread consistency but is more cakelike than other recipes I've tried. Did not make frosting and the kids still loved it. Definitely is replacing my former fav banana cake recipe!
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Grandma's Lemon Meringue Pie

Reviewed: Jul. 22, 2006
The filling was way too runny... we ended up trying to eat it by spooning the filling as a sauce over the meringue. It was also too sweet.
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Happy Birthday Cake

Reviewed: Dec. 14, 2005
I ran late and needed to bake a cake just as the guests were arriving, so had to make shortcuts. I softened the butter in the microwave and mixed the eggs in without separating them and the cake still turned out great! I did have to lower the oven temperature to 300 after 15 mins though, since I saw that the cake was browning too much on top and was still undone inside (convection air oven). It also make a huge cake and would have overflowed had I not used as big a cake pan as I did. I sifted cocoa powder over it (quick and less fattening than frosting and anyway the cake was still warm and would've melted any frosting!) and it looked elegant. The guests loved it! Very buttery smooth and just as delicious the next day after refridgeration. Great recipe since it uses basic ingredients on hand that one could just throw in one go. This is a keeper!!!
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79 users found this review helpful

Whole Wheat Honey Bread

Reviewed: Jan. 18, 2005
Nice and moist, but a bit too dense and way too sweet for sandwiches. It collapsed a bit on me, so if I were to make it again I would decrease the water or add more flour.
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