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Too Much Chocolate Cake

Reviewed: Aug. 29, 2010
If I could give this recipe 10 stars, I would. It's a simply awesome chocolate cake. It needs absolutely nothing on top. It's incredibly rich, moist, and flavorful all on its own. I didn't have sour cream, but did have a large container of low-fat plain yogurt, so I used that. Also used 1/2 cup of brewed coffee instead of water. It turned out beautifully. Mix the chocolate chips with a little bit of the dry cake mix before stirring them in...they won't sink to the bottom of the pan. Thanks for a great recipe! Update: I've made this probably 25 times now and it still gets gobbled up faster than I can believe. I now use a bag of mini chocolate chips instead of the regular size ones and somehow it tastes even more chocolatey. :) Subbing coffee for the water is a must for even more of a chocolate flavor boost!
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2 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jun. 27, 2010
These are awesome scones! I made them exactly as written except I used blueberries since I truly hate raisins in any form. These were super easy to whip up in the food processor. I noticed they were taking much longer to bake than the 12-15 minutes specified, so I turned the heat way up to 400 like I do for all of my other scone/biscuit recipes. They cooked up beautifully and people can't keep their hands off them. Thanks for a great recipe!
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1 user found this review helpful

Apple Coffee Cake Pizza

Reviewed: Oct. 14, 2009
This is just awesome. I used crescent roll dough for the crust (because I've never touched yeast in my life), but otherwise followed the directions exactly and my co-workers gobbled it up this morning. Thanks for a great recipe!
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0 users found this review helpful

Cream Cheese Squares

Reviewed: Sep. 1, 2009
These are fantabulous! Everyone in the office is raving about them this morning. They are a little sweet for my taste, so I'd love to try them with half the sugar, but no denying they are delicious. I added lemon zest and squeezed a little lemon juice into the cream cheese mixture and added an egg as well. Made a 2nd batch with raspberry jam spread over the filling. Wonderful. Also, I just brushed the top layer of dough with butter rather than pour a bunch of melted butter over the top. Thanks for a great recipe!
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Easy Iced Coffee

Reviewed: Aug. 19, 2009
I am so hooked on this recipe. Except for using a sugar substitute, I follow the recipe exactly. I'm saving tons of money...sorry Starbucks!!
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1 user found this review helpful

German Sweet Chocolate Pie

Reviewed: Jun. 2, 2006
This is always a fantastic pie. I never freeze it, though. Instead, I just put it in the fridge. Also, I use an oreo crust and whip up fresh whipping cream with a little powdered sugar and vanilla and mound that on top of the pie. This recipe is actually inside the box of Baker's German Sweet Chocolate.
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43 users found this review helpful

The Best Banana Bread

Reviewed: Mar. 19, 2006
I've never made a really good banana bread until I tried this recipe this morning. I did modify some things--used real butter, half white and half brown sugar, added 1 tbs cinnamon, 1 tsp vanilla, and a dash of salt. I didn't measure the bananas, but used the four I had on hand that were mostly black on the outside, soft and sweet on the inside. Sprinkled the top with sliced almonds, since it's what I had on hand. It baked up beautifully in exactly one hour. What a great Sunday breakfast!
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515 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Jan. 27, 2006
What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn't work out, I was going to head to Bob Evans to get her pie since, while I find their food lacking, they do a fantastic coconut pie. I followed some of the advice in previous reviews and used 1 1/2 cups half-n-half and 1 1/2 cups canned coconut milk. I also used the 1/3 cup of cornstarch instead of flour and made my own whipped cream. I also used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle. I made the custard in the microwave and it was thick, smooth, creamy, and beautiful in just 5 minutes. I pulled the bowl out after each minute to stir the mixture with a whisk. SO easy and SO good. No need for coconut extract if you use fresh coconut and coconut milk. Thanks for a great recipe!
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773 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 15, 2005
I'm not quite sure why these cookies get such rave reviews. I am a very experienced baker and enjoyed the texture of these cookies, but my husband and I both feel they taste just ok. I doubled the amount of vanilla and it still didn't help. If I ever try these again I will try adding some salt. Hopefully that will help.
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Cranberry Orange Almond Bread

Reviewed: Nov. 10, 2005
I followed the recipe exactly and found it to be a great moist quick bread. I only cooked it for 45-50 minutes so that it wouldn't dry was perfectly done. The only thing I wanted was a more intense flavor. Next time will add more orange zest and try using plumped up craisins instead of fresh cranberries.
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3 users found this review helpful

Pumpkin Muffins II

Reviewed: Oct. 26, 2005
Outstanding pumpkin muffin recipe. Except for the cinnamon, definitely cut those spice amounts in half, though. I like them spicey and they are MORE than spicey enough with 1 tsp each of nutmeg, cloves, and 1/2 tsp of allspice. I used 1 cup white sugar and 1 cup brown, and also added a simple cream cheese icing on top. Delicious!
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1 user found this review helpful

Chocolate Cappuccino Cheesecake

Reviewed: Feb. 23, 2005
Outstanding! I made this for my boss' birthday today and it is absolutely scrumptious. I love making cheesecakes, but this is my favorite recipe by far. It is rich, velvety, and has just the right amount of sweetness. I used Scharffen Berger bittersweet 70% chocolate because that is what I had on hand, but next time I will try it with a less expensive, semi-sweet chocolate that you can get in the grocery store, just to see if it comes out as luscious. I'm sure it will.
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1 user found this review helpful

Absolute Mexican Cornbread

Reviewed: Dec. 23, 2002
Sorry, even with only using half the butter the cornbread was WAY too greasy... fingers came away coated with grease just removing one muffin from the pan. Texture was okay....used half the sugar and it was still a bit sweet for my taste.
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11 users found this review helpful

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