I didn’t hate it but I couldn’t find anything special about this recipe. I love bananas, rum and ice cream and I thought this would be a perfect combination for me, but it turned out to be just “okay”. I tried it twice and I added some lemon juice for the second time and I liked it better than without it. Since everybody is giving it 5 stars and it is really easy to make, let me try to make this for my friends and see what they are going to say.
I followed the adjustments by other reviewers; added apple sauce, nutmeg, brown sugar, extra vanilla and instead of crushed pineapple, I added raisins that were cooked in orange juice and drained. I baked it in the late afternoon, served it at night at a party. Although the frosting was delicious, it didn't wow me or my friends that time. It was too fluffy and didn't have much flavor. I was very disappointed and took back the left over which was a lot. Next night, other friends came over and we tried it again and somehow it was better. Moist and settled, I guess. So I will give 4 stars instead of 3. Still I think I wanted it to have more taste of carrot. I wonder if I should have "packed" the carrot and maybe used organic.
I baked several different cookies for Halloween and New Year's Eve parties and I think this one was the best among them. I have nothing bad to say about these. I baked them for 10 minutes and they were nicely soft and chewy. The right amount of sweetness and saltiness from the peanut butter chips got everybody's immediate attention and they disappeared quick. Although a friend of mine disagree, I will definitely add some pecan or walnut pieces next time. She thought they were just as perfect as they were. Definitely making them again for sure!
If you've ever had some New York cheesecake (in New York City, please!), this is exactly like that. If you like it, you'll love this one but this has a hint of citrus flavor. Just like the NY cheesecake, this is very rich and very dense. I prefer to get a bit more citrus flavor from the cake and glaze, so I will add more lemon or orange juice & zest next time. Also, again, this is super rich, next time I will use just two packages of cream cheese instead of three, but for people who don't think NY cheesecake is rich then just go for it. Instead of using this crust recipe, I used a crust recipe from "Bake Sale Lemon Bars" and added some lemon juice and zest. I just like their crust and it tasted great but if I make this recipe again, I'll try the crust recipe from this recipe or the chocolate one since some reviewers mentioned it was good. I used a springfoam pan and baked in a hot water bath (no crack!) but it took 75-80 minutes for me to finish baking. I also wanted to take this cake to a party and baked it in the afternoon. But it still wasn't set after four hours so I gave up bringing it but I was glad I didn't because it probably wasn't ready and wouldn't have come out as good unless you rest it overnight. I don't really care for this type of cheesecake because it's just so rich and sweet, but I'm sure some people will love this. Besides, with that orange glaze on top of it, it'll make a wonderful cake for a party and people will be impressed to find out that y
Don't get me wrong, I didn't hate or dislike these cookies. But I baked several cookies at once so I can't help but comparing them, and for that, these cookies were okay/good/very neutral therefore 3 stars. I think I know why. With 2 cups of semisweet chocolate chips, 2 cups of sugar were just too much for me and everybody else who had tons of other sweet desserts at a party. I will make this again with 1 cup of brown sugar & 1/2 cup of white sugar next time and with my personal likeness, I will add more vanilla. To avoid getting flat cookies, I put them in a freezer for a few minutes right before I bake. They came out very nicely soft and chewy so I know this recipe will work if I just reduce the amount of sugar. I will definitely try this recipe again and then I might be able to give it 4 or 5 stars.
I have to be honest, I don't know if I can call these "cookies" since they were very spongy cake bits to me. And just like another reviewer mentioned, the texture became very "wet" next day and, I'm really sorry to say this, but they looked awful and very unpleasant (let me just say I can't say what they looked like here but many people agreed)... However, there are some good reasons why this recipe got 3 stars from me. Yes, this was a super easy recipe, using pumpkin made me feel like I was making some healthy dessert and although I didn't care for them much and was ready to throw them out (and I LOVE pumpkin anything!), some people, especially people are older than 50, told me these were their favorite cookies and I baked several different cookies. And because it took only 60 seconds or less to whip this up, I will give this recipe another chance. If I make this again just plain then I will flatten them with a bottom of a bottle or something before baking them for a better "look." But I think I will definitely add raisins and chopped nuts for a better texture and taste.
I usually try following the recipe exactly when I first make it unless almost all reviewers agreed on something else. For the crust, I followed almost exactly except I added 1 tbsp lemon zest and baked in a 350 degrees oven. It was very easy and tasted awesome, I've been making this crust for other recipes so many times since then. For the lemon bar itself, I followed reviewers recommendations based on many agreements among them. I used 6 eggs, 1 3/4 cups sugar, 6 tbsp flour and 1 cup lemon juice. I think I love "very lemony" flavor than others but this came out just too much and too rich, so I cut them into small pieces. Still I thought they were very good lemon bars and I will try making them again with the right amount of sugar and 1/2 cup of lemon juice (I still think I need more than 1/4 cup). It didn't become frothy and I didn't really mind but I'll try whipping egg white first next time. I wrapped each piece with plastic and froze them. I defrosted it a night before in a fridge or an hour or so on a counter top (make sure you eat it before it gets bad) and it tasted exactly the same.
I wanted to bake a banana bread but this muffin recipe looked promising so I gave it a try. I followed the banana batter recipe exactly except I switched 1/4 cup of white sugar to brown sugar because I just love the taste of brown sugar and I added about 1 1/2 cups of chopped walnuts. It was such a easy and fast recipe. I didn't have any muffin cups so I placed wax paper in a meatloaf tin and baked at 350 degrees for 1 hour. Now as for the crumb topping, because some reviewers mentioned that the topping got too wet the next day, I was afraid that would happen because I was going to serve it the following day, so I added more flour like some suggested and topped it on at the last 5 minutes of baking. But it didn't come out right so I scraped most of them off from the bread. Although it didn't wow me, the bread itself came out very nicely and tasted just like the Starbuck's banana bread which was good. It's just something was missing... probably the right topping. I'll try making muffins and follow the recipe exactly to see what happens next time.
This was very good. The only thing I changed was the ratio of the olive oil and sesame oil. I put 2 tablespoons sesame oil and 1 tablespoon of olive oil to enhance the flavor. When I baked the salmon, I also added a bag of frozen stir-fry vegetable mix around the salmon. It was a well balanced delicious and nutritious one-dish meal!
I'm thinking it might only needed a half package of the ramen noodle soup to season the noodle. Also make sure to add sesame at the end of browning. It burnt very easily. But overall, the salad was delicious. I'll make it again.
I was looking for a non-soy sauce based salmon dish. This looked promising because I had all the ingredients and I love spicy food. I'm sorry but I didn't care for it at all. I have variety of hot sauce and couldn't decide which one I should use so I used half hot wing sauce and half Asian rooster sauce.
Hmm... Sorry, I didn't care for this one much. I've been searching for a salmon recipe that is not a soy sauce base so I tried this. I really liked the herbed goat cheese itself and I was eating it while I was baking the salmon, and I love anything with mayo, I thought this would be my next favorite dish but it came out rather blunt.