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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

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

Garlic Yeast Bread

Reviewed: Sep. 10, 2007
Quite good and I love they are with ingredients you have on hand. I used regular flour. Be aware that you get a very small loaf from this- I set mine to 1 lb after considering the small amount of flour the recipe calls for. Also, even for you garlic lovers out there, don't add another clove; it is excessive, & may add a pungeant taste. Overall, bread was light, golden, with an underlying tone of garlic bread. *1/25/08* I made this again without realizing I had already made it once- still amazing. I might double the recipe next time.
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21 users found this review helpful

Thimble Cookies

Reviewed: Feb. 6, 2013
Delicious. The dough is not super sweet and the jam provides just the right amount of sweetness. The cookies are pretty, and unlike other jam topped cookies I have tried, the dough for these permits you to make good sized indentations. The cookie itself is like shortbread and is fairly delicate. It is not a hard or truly time consuming recipe either. I would definitely make these again.
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Potato Bread

Reviewed: Mar. 30, 2008
Good, simple, and easy. Hard to resist.
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7 users found this review helpful
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Pear Pie I

Reviewed: Aug. 21, 2010
Easy and yummy. I would make it again.
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3 users found this review helpful
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Sloppy Joes II

Reviewed: May 21, 2010
This recipe is a delicious and great for a quick weeknight dinner. I followed the recipe exactly and it has a nice tang. I doubt it would feed 6 adults though. It would serve four people, max.
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0 users found this review helpful
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Magic Peanut Butter Middles

Reviewed: May 25, 2009
You present a gourmet cookie, without the effort or time typically required. It is SO easy! Tip: I doubled the recipe, but did not double the eggs or butter - healthier, and just as tasty. Everyone raved over these, and I normally dislike the chocolate/peanut-butter combo. Will make again.
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1 user found this review helpful

Winter Squash Rolls

Reviewed: Jan. 11, 2009
Good! Very tasty, moist, and they have a very deep golden color. With the butternut squash, I put it in the microwave (covered) for several minutes, and then just pulled off the skin. Be sure to rotate it if you microvwave it. Also makes it softer and easier to cut. Boiling gets you the same result.
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1 user found this review helpful
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Peppermint Patty Brownies

Reviewed: Jan. 8, 2009
Quite good. I used Junior Mints for half and Andes Mints for the other half. It didn't spread as evenly as desired, but the taste was scrumptious. I would recommend using Junior Mints. Gives a nice, gooey filling.
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2 users found this review helpful
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Pumpkin Cheesecake II

Reviewed: Jan. 6, 2009
Sooooo delicious. Make sure to bring all ingredients to room temperature before using them (to prevent future cracking) and use a water bath in the oven. 1) I used ground walnuts for the crust 2)I added more pumpkin than called for. 3) I ommited the lemon extract 4) Used another reviewer's recommendation for a glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill. The glaze is a must. However, it does not "look" pretty b/c the chopped pecans are gloopy, so weigh the extraordinary taste of the pecans against the aesthetic presentation concerns.
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2 users found this review helpful
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White Fruit Cake

Reviewed: Dec. 21, 2008
Especially good toasted, if you like fruit cake.
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7 users found this review helpful

Walnut Wheat Bread

Reviewed: Dec. 7, 2008
I liked this bread, although next time I would add a tablespoon or two more of the brown sugar. It has a very nutty, wheaty taste - the walnuts and wheat flour are very complimentary. I used my bread machine by adding the melted margarine, hot water (as hot as you can get it since the rest of the liquid ingredients will cool it down), the salt, and the yogurt (all I had was peach - I don't think it matters as I can't taste any peach whatsoever in the end result). Then I topped the liquid ingredients with the flours, sugar, and at the top the yeast. [Overdetailed for those new to the bread machine miracle]. I included only about 1/2 cup of chopped walnuts, as I usually dislike nuts in baked goods (ironically, we have walnut orchards so I try to use them when I can). I put the nuts in the "add ins" part of my breadmaker (if you don't have this component, just add it in with the dry ingredients. I selected the dough cycle w/ add ins, which kneaded it. I let it rise once in the machine, punched it down, and then divided the dough up into about 16 round rolls. Let it rise in the turn-off oven (or some other draft-free warm spot) for an hour, and then bake until golden (maybe about 15-20 minutes). Overall, loved this recipe. Chop the nuts relatively finely (or not) depending on your taste. The result is soft, tasty, and perfect for a unique and "gourmet" type dinner roll. The texture reminded me of the bread in olive-bread (but thankfully w/o the taste of olives): e
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2 users found this review helpful

Wonderful Banana Cake

Reviewed: Apr. 17, 2005
Very light, moist, and tasty. Especially easy to make. I followed the recipe exactly, except I cooked for about 50 minutes in a non-preheated oven. The top will get a little brown, but don't worry about it. Topped with powdered sugar so as to not overpower the banana taste. Tastes like banana bread, but lighter and sweeter.
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2 users found this review helpful

Surprise Burgers

Reviewed: May 9, 2005
Simply delicious. I used fresh pineapple cut into chunks. My only recommendation is to cut up the pineapple into very small pieces or to used crushed pineapple, since the big hunks undermine the moistness and texture of the hamburger. I love the sauce- I might just use it on my hamburgers and skip the pineapple if I'm in a hurry.
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24 users found this review helpful

Peppermint Patties

Reviewed: Aug. 26, 2005
Yay! These taste so good! However, they are such a pain to make! You must freeze the patties before you dip them, because if you do not, they start to melt and break apart. Unlike other reviewers, I could not dip them, even after freezing. Instead, I laid use a butter knife to "frost" them- one side first, and then I went back and did the other side (since the first side had dried by then.) Also, I used about 1/4 cup less of sugar than called for, and the consistency of the dough before they dried was perfect- they flattened slightly to form perfectly rounded patties- no need for me to bother patting them out. Also, if you want to cheat, and get the taste without the traditional pattie look, you could always "frost" one side and and leave the other one white, making elegant black and white cookies instead, with the same amazing flavor.
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Savory Pork Roast

Reviewed: Dec. 15, 2011
The recipe does not lie - prep time REALLY is 5 minutes. Very simple and quick, yet the results are succulent and flavorful. Will definitely make again.
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2 users found this review helpful

Mexican Shepherd's Pie

Reviewed: Jun. 4, 2005
My family absolutely devoured this. I personally would give it 4 1/2 stars, but my Mom asked for the recipe. I used more beef than called for, and cooked it thoroughly. I, like other reviewers, included the corn in Jiffy corn muffin mix, and let it settle for 5 minutes before pouring it into the main dish. Sprinkled with a handful of Montery Jack cheese. The hotness of the dish depends on your taco seasoning. The sweetness of the corn muffin mix was very complimentary to the beef. Will make again- it was soo easy, and so good.
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1 user found this review helpful
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Pumpkin Cream Cheese Muffins

Reviewed: Aug. 3, 2009
I used 15 oz. of pumpkins and cooked for about 24 minutes. Delicious. I couldn't get enough of the filling in, so it was just a hint of the cream cheese taste - I would have liked more, but oh well. Co-workers LOVED these. They are very moist and fairly quick to make.
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Gourmet Sweet Potato Classic

Reviewed: Dec. 27, 2005
Oh so yummy. Very moist and rich. The grandkids had to cook Christmas dinner, so I brought this dish. It was the only dish given special notice for its taste. : ) I doubled the recipe and still used only one 9x13 dish to retain a kind of carmelized goodness.
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3 users found this review helpful

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