katie_luvs2bake! Recipe Reviews (Pg. 1) - Allrecipes.com (13086117)

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Easy PHILLY OREO Cheesecake

Reviewed: Nov. 1, 2008
Im rating this 4 cause it sounds yummy but doesnt say if you should use the cream of the oreos and where to use it **Update: Ok, so thanks to the person that reviewed this after me I could make it.. I interpreted "divided" badly, i thought it was the cookies divided in 2! oops my bad.. this was delicious!
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279 users found this review helpful
Photo by katie_luvs2bake!

Marble Swirl Pound Cake

Reviewed: Nov. 27, 2008
Great! but If I hadnt made these changes I think it might have turned out dry: 1. use 3 cups flour (I used normal all purpose flour) 2. Mix differently: First cream butter and sugar together. Beat in eggs one at a time, add vanilla. Then add the premixed dry ingredients SIFTED to the batter alternating with the milk (1/3 flour mixture - 1/3 milk ending with milk) When you put in the cocoa to the 2 1/2 cups of batter SIFT THE COCOA I used salted butter and omitted the extra salt. Also, I used the whisk advise to creat a marbled effect. I put 3/4 of the chocolate batter, then all the white batter and then spooned in the rest of the chocolate batter and spreaded with a knife, then stuck in the whisk all around the cake. Perfect! Glazed with easy chocolate bundt cake glaze from this site NOTE: this is a dense but moist cake making these adjustments. You WILL need a glass of milk! I am giving this 5 stars ONLY BECAUSE I THINK THAT WITH THESE CHANGES ITS WORTH A TRY, AND TO ENCOURAGE OTHERS TO TRY IT! if I were to rate this recipe as is i wouldnt be able to because I didnt follow directions because in my book ingredients arent mixed that way and im not going to risk my ingredients Update: ok, so a day has past and this cake is definetly a 5. it is still moist. its covered only with plastic wrap. forgot to say i glazed this with a glaze found on this site: 1 cup semisweet chocolate chips, 1 (14 ounce) sweetened condensed milk. heat on medium heat stirring constantly until chocolate
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204 users found this review helpful
Photo by katie_luvs2bake!

Torta De Hojas

Reviewed: Dec. 1, 2008
Hi everyone! so, i live in chile where this is a very popular cake. But it is a very intense cake, a little piece will go a loooooooong way, thats why several bakerys here have started to include pastry cream in it. so along with the "manjar" that is the thickend condensed milk, you put one layer of pastry cream and one layer of manjar. To make the manjar more spreadable you need to do this: whip up 3/4 cup of whipping cream and fold in to the manjar. this makes a less intense cake. if you want the intense cake use the manjar mixture without the pastry cream layers. if you use the pastry cream it will still be very intense! You can also make 3 different layeres: whipping cream, pastry cream and manjar. this will make it a lighter cake, BUT STILL INTENSE! to decorate spread a thin layer of manjar over and around the cake and sprinkle generously with walnuts. it can also be shredded coconut. you can be creative with this. people here even make it with manjar, raspberry jam and pastry cream!
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77 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Oct. 30, 2008
Beat the eggs before mixing with the cream cheese.. One of the reasons cheescakes crack is because too much air is incorporated into the mixture..
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44 users found this review helpful
Photo by katie_luvs2bake!

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 27, 2008
these cookies are veeeeeeeeeery good, but if you dont modifie it as other reviewers say, you probably will have a flat cookie.. so the ingredients that you should change are: flour, use 1 3/4 cups. baking soda, use 1 teaspoon. salt, only 1/2 teaspoon. If using salted butter, omit the salt. Update: I made these again and I cant believe how happy they make people LOL. Just wanted to say that the batter will seem very tough and hard.. but they come out very soft and chewy! If you want a chewy cookie let them cool on the cookie sheet 5 minutes, if you want a crispier cookie let them cool 1 minute! there is an article called perfect cookies on this site, its very helpful
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28 users found this review helpful
Photo by katie_luvs2bake!

Chocolate Crinkles II

Reviewed: Feb. 2, 2009
This is one of the few recipes I would give a 10 if I could.. chewy, moist brownie type cookie.. Dont be fooled and let them bake 10 minutes, they will look done before, but learn from my mistake. I took them out at 8 minutes and they were raw in the middle. So 10 minutes does the trick! I have 2 things to say: one is i cant imagine why these dont "crinkle" for some people, its impossible for them not to crinkle, because as they spread the sugar spreads and well, they will crinkle! LOL. And 2, after spraying the sheet and using parchment paper i learned whats important is to transfer these to a wire rack after one minute.. NO MORE THAN 2 MINUTES! as they cool they will stick to whatever they are on!. good luck!
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26 users found this review helpful
Photo by katie_luvs2bake!

Ninety Minute Cinnamon Rolls

Reviewed: Apr. 19, 2009
First time i made cinnamon rolls.. these were GREAT.. I used ACTIVE dry yeast, let the yeast proof with warm (1/4 cup) water, added warm milk and butter, sugar, egg, and 2 1/4 c. flour, beat with a wooden spoon, added 1/2 cup more flour, then put on lightly floured table, and kneaded in the remaining 1/2 cup of flour (and maybe a bit more) . Let rise 1 hour, punched down, rolled out, put the sugar/butter mixtuer (used 1/3 cup butter) rolled up leaving 1 inch of the edge without the mixture, put some water on it with my finger to seal. Cut into 12 pieces, placed on lightly greased 9x13 inch baking pan. Let rise another hour (both times next to the warm oven,covered). Baked 15 minutes.. do not OVERBAKE. brushed with 1 tbsp melted butter and sprinkled a bit more brown sugar. Iced with cream cheese frosting (1 cup powder sugar, t tbsp butter,4oz cream cheese, 1/2 tsp vanilla, 1 tbsp milk) Second time using yeast.. this was easy once i got help from some of the girls from the exchange! not sure why but i only got one swirl or whatever you call them. next time i will roll out the dough bigger
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24 users found this review helpful
Photo by katie_luvs2bake!

Chocolate Ganache

Reviewed: Nov. 19, 2008
Easy, simple.. DELICIOUS! I am never EVER making another chocolate frosting.. this doesnt have that sugar after taste that other frostings have.. also I imagine it wont taste like plastic tomorrow like other frostings that use butter thanks! 5 Dic: Im going to make this with cadburry three wishes chocolate that has dark, milk and white chocolate. in chile its called tres sueños. I want to frost cupcakes with it. I will tell you how they come out! UPDATE: Ok, so i made this with milka triolade and it was oh so goooooooood! however, the texture was more like a mousse when i whipped it. so next time im going to use 10.5 ounces triolade chocolate and 3/4 cup cream . Why? because milk and white chocolate have milk! and a higher fat content (Should have thought about it before LOL) i also was a little in a hurry so i put the still warm ganache in the freezer and it curdled a bit. make sure you have the time it takes to let this cool down. dont put it in the fridge if its not at room temperature. make sure you like the chocolate your using, or LOVE IT. the ganache will taste like it only a bit softer.. I cant believe chocolate companys havent made there version of ganache yet.. its much better than any frosting or buttercream. UPDATE 2. made the ganache and dipped strawberries in it , put them on foil and stuck them in the fridge!!! perfect, the chocolate hardened so beatifully. i will upload a picture! if doing this make sure the strawberries are dry so the ganache sticks to them
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19 users found this review helpful

Better Than Pumpkin Pie

Reviewed: Apr. 5, 2009
wow,, this pie is sooo creamy and smooth.. just like i remember pumpkin pie.. it tastes just like it, same color, same everything LOL .. mine wasnt that pretty but its really good. changes i made (due to reviewers saying it wasnt enough filling): 1 1/4 cup brown sugar, 1 1/2 cup MASHED butternut squash (about 2 3/4 cup chopped) 1 1/4 cup evaporated milk, 2 medium eggs, 1 tbsp cornstarch, 1/8 teaspoon cloves, 1 tsp cinnamon, 1/4 tsp nutmeg and ginger each. soo good! baked 55 minutes then turned off the oven and left it in there 10 more minutes.. i made this with the butter flaky pie crust from this site!
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15 users found this review helpful

The Best Lemon Bars

Reviewed: Dec. 24, 2008
wow,, congrats to the author.. the crust is great, however if you have my luck, your 2 lemons will give you like 2 tablespoons of juice LOL. so i used 2/3 cups juice.. but.. when i poured it over the crust i discovered it was way to little filling. so finally this is what I did. 1/2 cup flour, 2 1/4 cup sugar, 1 cup lemon juice, 6 eggs. this was great.. thanks so much!!
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10 users found this review helpful

Easy Bacon, Onion and Cheese Stuffed Burgers

Reviewed: Nov. 4, 2008
GREAT recipe!! im on a diet so I couldnt actually taste them but my family LOVED them!! I live in chile so for election day I wanted to make an all american meal so thanks for the recipe ps. if your cheese comes out of the sides its because you didnt close them well.. you have to play with the meat (with your fingers) to make sure they dont have any holes where the cheese can escape! i "molded" them alot of times so that i wouldnt have that problem also, if you dont like your burgers GIGANTIC divide every pound of meat in 8, they still came out HUGE try to not make them too thick.. keep in mind that 2 of them will make one!
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10 users found this review helpful

Simple White Cake

Reviewed: May 22, 2009
Ok, this is the best white cake I have ever tried. For taste, a 5. for texture, a 5, for simplicity, a 5. for it not sticking, a 5. Seriously, if this didnt come out for you your probably doing something wrong. the only thing I did different was to add 2 tablespoons of milk. I beat the heck out of the butter and sugar (5 min), then out of my eggs (3 min after each)I used a wooden spoon to mix in the vanilla, premixed the flour and baking powder and sifted it into the batter gently stirring it. then gently stirred in the milk until well combined and smooth. it will not be either too thin or too thick and have a light yellow color. I baked the cupcakes 17 minutes until they were golden on the top. the texture is moist and light but not too moist or too light and has a lightly crunchy top. dont fill the cupcake papers too much (only 3/4) because it rises a bit. this is the only cake i will use from now on and just in case anyone wants to know it is very similar to the cake used in magnolias bakery (i have never tried it, but the recipe is almost exactly the same and I know it is a very famous bakery in the u.s) thank you so much for a great cake recipe !! Oh! and im not trying to say that you copied the recipe.. im just trying to say that a very well known bakery uses a similar recipe :) I know people here tend to make attacks to people that submit famous recipes or that are similar, thats not my intention.. Update: i made this again with margarine and used 3/4 cup milk. it mu
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9 users found this review helpful
Photo by katie_luvs2bake!

Best Ever Banana Bread

Reviewed: May 19, 2009
this bread is soooo good! the house smelled divine while it was baking.. thank you for this recipe! i used plain yogurt and 1/2 cup brown sugar 1 cup white sugar. added cinnamon as I do to all my banana breads
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9 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Dec. 20, 2008
this is the BEST chocolate cake i have EVER had. i managed to mess it up by using a bad springform pan and it was the ugliest cake you will ever see, but the best taste. i made it with chocolate ganache made with milkas triolade, a mix of milk, semibitter and white chocolate. it is the best cake i have eaten and my family agreed. next time i will make it with a good pan, be sure to grease it well if you have old pans like me.. (im buying new ones) great recipe! thanks to the person who submitted it.. i literally made the batter in 15 minutes (inluding measuring) i used 1 cup of cocoa but i think sticking to the recipe would work fine. dont stop trying this if you only have 3/4 cup cocoa
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9 users found this review helpful
Photo by katie_luvs2bake!

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jun. 8, 2009
these ARE the best! they were still chewy 2 days later! I didnt change a thing.. except for making half of the batch with chocolate chips and the other half with m&m´s.. soo good!
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8 users found this review helpful
Photo by katie_luvs2bake!

Caramel Sauce

Reviewed: Dec. 1, 2008
Actually, what you get from this is called manjar; that is sold here in chile. It is not the same as caramel, which is called caramelo in spanish. Caramel is more liquid while manjar is rich and thick. if you like the rich taste of this (which is very good) simply add milk to it(in a saucepan over medium-low heat) until it is the consistancy that you like. you can also make a mousse hope this helps! use one can of manjar with 3 cups whipping cream + 1 tbsp confectioners sugar. whip the cream and add the sugar. fold in manjar This is not a dangerous recipe as long as the pan always has water, it has been called a dangerous method because some people tend get distracted because it takes so much time. as long as you babysitt it .. it will be fine i give it a 5 because it has great taste, even better than some of the manjar sold in chile. try it with toasted bread, apples, graham crackers or try the torta de hojas here.. yum! Update: I cant believe some people say this doesnt taste good or it was a waste of ingredients!!! you can make sooo many things with manjar. its a thicker buttery milky type of caramel sauce. when you make it this way its thicker than the ones that they sell in chile or argentina but its just a matter of adding whipping cream as I said. You really wont regret this! I will upload a photo of manjar that is sold in chile so you can see the thickness that you will get because the one that i buy is very thick as i like to spread it on bread!
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8 users found this review helpful

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Reviewed: Nov. 28, 2008
Just wanted to say the glaze was great.
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8 users found this review helpful
Photo by katie_luvs2bake!

Pecan Pie V

Reviewed: Aug. 18, 2009
absolutly amazingly good! :D just 2 things to say: 1. thanks VM for sending me pecans!! and 2. the calorie count doesnt include the crust because it isnt in the ingredient list! so for 1 piece of pie its like 500 calories lol (if you cut it in 8 pieces).. its really good though, a small piece goes a looong way! :)
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7 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Jan. 1, 2010
waaaaaaaaaay too sweet.. I had to add milk (alot) with the added milk it was a bit better, but a bit too thin for my tastes.. thanks anyway!
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6 users found this review helpful
Photo by katie_luvs2bake!

Half and Halfs

Reviewed: Jul. 8, 2009
these are sooo good! not flat at all, they are puffy, soft and oh so goood! family LOVED these.. 5 stars for the idea, 4.5 stars for taste. perfect texture! yumm thanks for the recipe! (didnt change a thing)
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6 users found this review helpful

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