MunchiesDepudged Recipe Reviews (Pg. 1) - Allrecipes.com (10447547)

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Nana Dot's Irish Soda Bread

Reviewed: Mar. 19, 2010
I can't really rate the recipe since I modified the recipe a bit to suit my tastes. I used all whole wheat flour 3/4 cup + 3 tbs BUTTERMILK instead of the milk with apple cider vinegar. Eliminated the caraway seed, currants and raisins since I wanted to serve it plain with something savory. Used frozen butter ( to insure it will be flaky) and just cut it in with two knives. Shaped it into 2 round loaves and cut a cross in the middle of each loaf. Before baking, I brushed the loaves with about 1/4 cup buttermilk to get a nice crusty outside. The baking time was just fine for me since I have a convection oven. Hope this helps! =D
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3 users found this review helpful
Photo by MunchiesDepudged

Crystal's Chocolate Chip Pumpkin Cookies

Reviewed: Mar. 8, 2010
This recipe is great as written! Like another user mentioned. Uses butter and lots of pumpkin. (Almost double the amount most recipes call for) I made some changes to make it healthier and suit my own tastes. I used 2 1/4 cups of whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp nutmeg, 1 1/2 tsp cinnamon, 1/2 cup melted butter, 1/2 cup low fat buttermilk, 1/2 cup BROWN sugar, 5 packets of Splenda, 2 tbs flax+1/2 cup water pureed till smooth (substitutes the eggs), 2 cups of pumpkin, 1 TBS vanilla, and 1 cup of semisweet chocolate chips. I decided to use melted butter to blend in the brown sugar better. The full cup of butter is really not necessary but definitely needed for the wonderful flavor of butter. The buttermilk that substituted for the other 1/2 cup of butter provided the rich flavor that apple sauce/ yogurt won't provide. I didn't use the walnuts but I'm sure they would be delicious. Perhaps even better with toasted pecans. Drop them by rounded tbs on the cookie sheet and flattened them out slightly because they don't spread much. I baked mine at 375 degrees for 19 minutes. They may look done earlier but they are not! The large amount of pumpkin takes a while to cook through. After baking, the result is a crisp outside and soft inside cake-like cookie. Amazing rich buttery pumpkin flavor cookie. My house smelled just like Thanksgiving time when I was baking. Definitely try it this way. Hopefully my review helped. =D
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21 users found this review helpful

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: Dec. 1, 2009
I was afraid of the high amount of flour and low temperature at first but went ahead and tried this recipe. I halved the recipe and used all whole wheat flour and milk chocolate chips. I only had to cook them for about 10-12 minutes in my oven. Crispy edges and chewy moist center. Be careful not to over bake and spray your pans with non-stick cooking spray. I cooled my cookies on a cooling rack but couldn't wait 20 minutes to have them. Delicious bakery sized cookies! Must try!
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1 user found this review helpful

Irresistible Irish Soda Bread

Reviewed: Nov. 25, 2009
Good flavor and moist but too cakey for my taste. I was hoping for more of a biscuit texture. Amazingly Easy Irish Soda Bread is better. Sorry.
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1 user found this review helpful

Frosted Banana Bars

Reviewed: Nov. 5, 2009
Although the title is a bit misleading because it came out more like a cake than a bar, it was delicious! I decreased the sugar to 1 cup (used brown sugar for a richer flavor), used low fat yogurt (no sour cream) and used half whole wheat flour. I made my own cream cheese frosting using AR's Cream Cheese Frosting II to frost my cake and topped it with chopped macadamia nuts. Do not overbake these! The flavor and texture is better when you leave it in the fridge overnight because it gives it time to develop a more intense banana flavor and hardens a bit so it's more like a bar. Hope this helped.
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1 user found this review helpful

The Perfect Chocolate Chip Cookie

Reviewed: Oct. 28, 2009
1.Used 3/4 cup of oil + 1/4 cup smooth peanut butter 2.Took out the white sugar. 3. Replaced the AP flour with whole wheat flour. It was delicious. Crispy on the outside and chewy on the inside! Yum!
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Oma's Cottage Cheesecake

Reviewed: Jul. 20, 2009
Here is the deal. Omit the milk and lemon juice. Use one TBS of vanilla. Decrease the sugar to 1/3 cup + 2 tbs. ( Use brown sugar). I used 1% whipped cottage cheese and it was great. I didn't have graham crackers so I used corn flakes and added cinnamon and nutmeg I pre-baked the crust at 350 degrees for 8 minutes as well. I started off baking the cake at 400 degrees for 10 minutes and decreased the temperature to 325 degrees for 20 minutes. Next time I will double the filling to make a taller cake.Definitely kicks a cheesecake craving to the curb for a fraction of the calories and fat. Must try it this way! Hope my modifications helped.
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2 users found this review helpful
Photo by MunchiesDepudged

Pumpkin Chocolate Chip Cookies III

Reviewed: May 3, 2009
I modified the recipe to make it healthy yet delish. Used 2 cups whole wheat flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 cup canned pumpkin, 1/2 cup brown sugar( don't pack it), 8 packets of Splenda, 1 egg, 1 tbs skim milk (not necessary to be skim but what I had on hand), 1 tbs vanilla, 1/4 cup non fat yogurt + 1/4 cup smart balance margarine for the oil, decreased the chocolate chips (dark chocolate chips) to 3/4 cup to allow the pumpkin flavor to be pronounced. I didn't add any salt to the dough because there is already salt in the margarine and I decreased the sugar so I want to avoid a salty cookie. I'm not a huge fan of nuts in my cookies so I eliminated them but you can add them if you like.If you want a more orange colored cookie, add a few drops of food coloring as well. I cooked them as directed.( 350 degrees for 10 minutes) Before putting them in the oven, I flattened them out a bit so they look prettier. Be careful not to over bake them or you'll end up with a drier cookie. Bake them just so they lose their sheen and soft in the middle. The cookies continue to cook as they cool. I loved them cold and fresh out of the oven. It tastes much more moist straight from the oven and chewier from the fridge. Definitely try them this way. It's lower in calories and yummy. Hope my review helped! =D
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14 users found this review helpful

Easy Chocolate Bundt Cake Glaze

Reviewed: Apr. 26, 2009
Perfect! I used Ghiradelli dark chocolate chips which balances out the sweetness. So easy and delish! =D
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1 user found this review helpful

Cake Balls

Reviewed: Feb. 22, 2009
My rating is for the idea only. I made my own plain yellow cake reducing the sugar content and my own reduced fat cream cheese frosting. I baked the cake a day ahead and crumbled it the next day. I mixed the frosting in together and rolled into balls. Don't use as much frosting as stated. Use just enough so that the mixture is combined and cookie dough like. I popped them in the freezer overnight and dipped them in dark chocolate not almond bark after. They hardened pretty quick considering my cake balls were frozen. Oh my! I couldn't stop eating them. So good! Must try. I'm making strawberry cake from scratch and home-made cream cheese frosting again with dark chocolate chip next time. Must try!
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5 users found this review helpful

Soft Oatmeal Raisin Cookies

Reviewed: Oct. 8, 2008
This cookie is delicious with some modifications. I used all whole wheat flour, doubled the yogurt (used low fat vanilla), halfed the sugar to 1/2 cup since the yogurt is already sweetened (used only brown sugar), used 1 whole egg rather than 2 egg whites (why waste it?), and skipped the butter flavored granules. Instead of adding in my oatmeal and raisins last, I stirred it in with my wet ingredients before adding the flour mixture to absorb some moisture. To make up for the butter flavor, I would use butter-flavored non stick spray. I had to bake mine for 11 minutes to get them cooked through and they were just a bit more than a tbs per cookie. After baking, I let them sit on the baking sheet for about 3 minutes so they can be chewy. Put them in the fridge and they will stay moist and will be chewy. They actually taste better the next day! Hope my review helped! =D
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No Bake Fudge Cookies

Reviewed: Sep. 27, 2008
I LOVE them! I tweaked by using skim milk, half-ed the sugar(brown sugar to make them richer tasting), margarine, used heaping tbs of cocoa, upped the vanilla a bit and omitted the raisins. I stirred all the ingredients together to cook except for the oatmeal to get a smoother texture and make sure everything was well combined. I added the oatmeal last. Put them in the freezer for about 10 minutes if you want to eat them sooner! DELICIOUS. It totally ruined my diet! =]
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5 users found this review helpful

 
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