As everybody else is saying, this is a fantastic and really easy to make recipe. I personally think adding an extra cup of confectioner's sugar is a little much, but if that's what does it for you, then okay. I followed the recipe and got a wonderfully sweet and tangy frosting. A trick to help get the cream cheese and butter started, besides just having them both softened, is adding a dash of milk or cream - it makes it all a lot easier. I used this on top of a German-style Apple Cake, and topped it with homemade caramel. This frosting really helped make the cake. Thanks for posting!

Reviewed On: Oct. 9, 2009

I've made this recipe twice now, and have loved it both times. The second time I had so quintuple the recipe for a shower, and it worked out quite nicely - ridiculous amount of chopping though. Neither times have I used shrimp, and neither times has it been missed. I found it really important to make sure that the bulgur has absorbed all the water, and has become dry and fluffy before you add it to the tabbolueh - otherwise you get this gross water at the bottom of the bowl. I think it's better to just cook the tabbouleh on the stove instead of pouring hot water over it as the recipe said. Also, I prefer using 1 cup bulgur to 1.25 cups water. Feta and tomatoes are a natural addition. I served it with hummus and pita, and it was a huge hit. The portions given here are verrrry generous. Make it as it says, and you'll be eating it for a week. Which is good. Because it's good. That's it. Done now.

Reviewed On: Jul. 17, 2009