BakingBot Recipe Reviews (Pg. 2) - Allrecipes.com (18867237)

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Italian Peas

Reviewed: Dec. 14, 2011
Haha. I made this with 1 tablespoon of chicken bouillon, instead of chicken stock - and it still tasted good! If you opt this route, cut down to a 1/2 tbs of bouillon and don't add salt. I would also cut down on onions next time - too much onion flavor.
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2 users found this review helpful

Striped Delight

Reviewed: Dec. 7, 2011
People enjoyed this, but it wasn't a hit. Easy to make, but be careful of mixing the layers. Would be best pre-served on individual plates, in order to highlight the contrasting layers.
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3 users found this review helpful
Photo by BakingBot

PHILLY Bavarian Apple Torte

Reviewed: Nov. 23, 2011
Pretty yummy. Bring your cream cheese to room temperature for a smoother cream cheese base. Pretty easy to make too and it looks impressive.
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5 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Oct. 12, 2011
Delicious for folks who love cream cheese. I found the cream cheese flavor a bit overpowering.
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3 users found this review helpful

Easy Chocolate Fudge Cake

Reviewed: Sep. 27, 2011
This is delicious! I used a 9x13 dish and followed the instructions to a tee. I might use 3/4 of the amount of sauce, but the entire batch works too - it looks like a not-quite-solid ganache. Omitted the walnuts. Would compliment strawberries - especially chocolate covered strawberries used to garnish the top.
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3 users found this review helpful
Photo by BakingBot

Lemon Chiffon Cake

Reviewed: Sep. 10, 2011
Good - very lemony. I baked in a 9" springform pan. It raises enough that you can create the three sliced layers easily. Save some of the lemon pie filling for decorating the top - a yellow top is very pretty. Don't omit the lemon zest.
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2 users found this review helpful

Blueberry Pie

Reviewed: Aug. 21, 2011
So delicious and so easy. Will make time and time again. For reference, four cups is two pounds.
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4 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Aug. 21, 2011
Easy to work with and ends up as flaky goodness. Keeps intact very well. I put in the freezer for a half hour and it is chilled enough to roll easily.
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5 users found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Aug. 8, 2011
I was not impressed. The cupcakes were on the dry side. Recommendations for others: make the cookie dough balls big - big walnut sized - because otherwise you can't even tell the cookie dough is inside. Also, use mini chocolate chips, as opposed to normal sized, just so you get more chips per cupcake. Won't make again.
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9 users found this review helpful

Pumpkin Cake II

Reviewed: Aug. 8, 2011
SO MOIST and delicious. By far the best pumpkin cake I've had or made. Very flavorful, although I did add perhaps 1/4 teaspoon of pumpkin pie spice (which I would recommend). There is no need to frost it, but if you do, cream cheese frosting would compliment it. I made this for my office, and it was gobbled up in a snap. Great for potlucks - will definitely make many more times.
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5 users found this review helpful
Photo by BakingBot

Purple Plum Pie

Reviewed: Jul. 24, 2011
ADD MORE SUGAR! The pie is very tart, despite the fact that I used ripe plums and added more sugar. I used my own pie crust recipe and baked it in a 9" pie plate. I recommend making 1.5 times the filling - I used 6 cups of plum, and it was barely filled the pie plate. Also, no problem keeping the skins on the plums, although I suspect they add to the tartness.
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2 users found this review helpful
Photo by BakingBot

My Mother-in-Law's Plum Bread

Reviewed: Jul. 24, 2011
I enjoyed this, and it is really easy to make. I used strawberry yogurt, as that is what I had on hand. I don't think it matters - the yogurt if more for the sake of moisture. The "bread" itself is more similar to cake as far as consistency, and it tastes as though jam has been baked in - but without the sticky mess. Made it for friends and they loved it.
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Chocolate Trifle

Reviewed: Jun. 4, 2011
Can't go wrong with this. You can make it less unhealthy (but not healthier, lol) by using fat free whipped cream and pudding mix. I prefer using real whipped cream (pint of heavy whipping cream + sugar + beat in chilled bowl with beater until forms peaks. I don't think it'll take a full pint - I start with a cup of liquid.
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1 user found this review helpful

Strawberry Torte

Reviewed: Jun. 4, 2011
Makes for nice presentation. You can use cookies similar to lady fingers as well. Fairly basic, and while the photo has the ribbon around it, I found it unnecessary for the final product to remain intact.
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3 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Jun. 3, 2011
Potluck favorite. Instead of crescent rolls I use the 'white bread' recipe on allrecipes for the dough. I sauté the onions and garlic.
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1 user found this review helpful

Sand Tarts

Reviewed: May 10, 2011
Very yummy. Similar to Russian teacakes or Mexican Wedding Cookies. Chill dough in freezer for a quicker process. Also, don't worry about the dough being crumbly when you shape it into a ball. For purposes of appearance, I would shape them into perfectly round balls or into crescent moons. They don't spread out, so your initial shape is what you get. 20 minutes was perfectly timed. I'd make again.
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6 users found this review helpful

Rich Chocolate Truffle Pie

Reviewed: May 2, 2011
Heavenly, rich chocolate. I made my own oreo cookie crumb crust instead of using store bought. VERY quick to make.
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4 users found this review helpful

Ghirardelli® Chocolate Saltine Toffee

Reviewed: May 2, 2011
Quite good and not difficult to make. Makes WAY beyond 10 servings. You *need* a candy thermometer. TIP 1: Watch very carefully when it goes above 310 - the last 20 degrees climbs very quickly, and it will burn within 20 seconds if you pass 350. TIP 2: parchment paper - not wax, not foil - is needed. Otherwise, it will stick to the toffee as the toffee mixture seeps between the cracks/holes of the crackers. Great for a snack when visiting someone. Put in colorful canisters or wrap in colored transparent paper to make yummy gifts.
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7 users found this review helpful

Almond Cream-Puff Ring

Reviewed: Apr. 21, 2011
Sooo easy, tasty, and quick. Don't worry about making the ring - it normally doesn't hold together, and the individual ones are just as good and probably preferable (people avoid breaking things apart). Great way to make cream puffs - and you can avoid drawing circles. I made these twice of how quick it is. Highly recommended.
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10 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Apr. 2, 2011
I love these - soft and easy. I use Bisquick for the baking mix. Instead of adding the parsley with the butter, I sprinkle it on top at the end as a type of garnish - it mixes with the butter on its own. For a group under 10, I would recommend halving the recipe.
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2 users found this review helpful

Displaying results 21-40 (of 295) reviews
 
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