Treehuggr Recipe Reviews (Pg. 1) - (13270315)

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Mint Buttercream Frosting With Dark Chocolate Glaze

Reviewed: Apr. 4, 2009
I thought this was a great simple buttercream. I made a decadent chocolate (flourless)cake since I am getting ready for Passover and wanted something different for the frosting. I had been on a ganache kick lately so it was a nice change. I didn't have mint extract but I had some Ovation Chocolate Mint Candies. I put these through the mini processor to crumble them up and they made a great addition to the recipe. Also added the green food coloring and with the chocolate specks from the candies it was a perfect combination. Since I used the candies, I omitted the glaze. Only use real butter when baking. I sprinkled some green sugar on top to make it festive.
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3 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Apr. 16, 2009
I love this recipe! I made it the other morning for my coworkers and it turned out to be the best ever! I did some adjustments, however... I mashed the bananas (used three very ripe ones) and a little extra vanilla. Once I poured the batter into the pan, I added a streusel topping made with brown sugar, flour, oats, cinnamon and butter. This gave it a crunch topping and the oats added some very yummy flavors. The girls at work said this was the best banana bread they had ever eaten! Even my macaw (who is a banana connoisseur!) loved it. I will definitely use this recipe again and again!
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Vegetable and Feta Latkes

Reviewed: Nov. 13, 2010
I made this last year for Hanukkah and plan on making it again this year! It totally puts to shame boring old plain potato latkes! I think I will try it with onions this time too. Long metal tongs and a well seasoned cast iron skillet make this recipe even tastier!
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5 users found this review helpful

Spiced Applesauce Bread

Reviewed: Nov. 19, 2009
I adjusted this recipe just as bit similar to everyone else's. I used 1/4 c oil, 1 1/2 c of my own homemade applesauce (one sweet apple chopped, 1 granny smith apple chopped and cooked in water, brown sugar and cinnamon and then pureed in my mini processor) 1 c of flour, 1 c of pumpkin pancake mix from Trader Joes, 1/2 c sugar, 3/4 c of brown sugar, cardamom, allspice, nutmeg and cinnamon. Then I made a crumb topping of brown sugar, chopped walnuts, TJ pumpkin pancake mix, cinnamon and butter. Baked at 350 for an hour. So tasty and delicious! Very spicy with the allspice and cardamom. I didn't measure the spice, just added and tasted.
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2 users found this review helpful

Cranberry, Sausage and Apple Stuffing

Reviewed: Nov. 25, 2010
I made this today and only did a few substitutions. First, I am vegetarian so I substituted pears for the sausage and veggie broth for the chicken broth. I was making a Maple Dijon glazed Quorn brand Turk'y roast to go with it. After cooking the Turk'y roast for 20 minutes on 425F, I added the stuffing mix and placed the turk'y on top and brushed on the glaze. I let it all bake for 15 minutes at 400F, added more glaze, then baked it for another 15 minutes. This made the turk'y and stuffing perfect! Even the ladies at church were shocked to have a vegetarian turk'y and stuffing there, but it was definitely a hit!
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12 users found this review helpful

Creamy Vanilla Ice Cream

Reviewed: Jul. 17, 2009
My son's 18th birthday party is this weekend and I promised him that I would make homemade chocolate chip ice cream to go with his chocolate chip cake. I was bored with the recipes in the booklet that came with my ice cream maker and they never tasted just right - always kind of grainy with a filmy aftertaste. So I went looking for one to use today and this one takes the cake! I modified it just a bit and doubled the recipe and here is what I used - **note this made a perfect 4 quart serving size!** 4 eggs, 2 cups of sugar, 1/2 tsp of salt, 4 cups of whipping cream, 2 cups of half and half, 2 cups of milk (I used 2%), 3 T vanilla, mini chocolate chips. I started by taking the sugar and the eggs and creaming them until they were thick and gooey. In a medium pan, I put all the milk and cream in and stirred it constantly. Once it was hot, I added the vanilla and the egg/sugar mixture. I continued cooking on medium heat about 15 minutes, still stirring constantly. After about 15 minutes, it will start to thicken nicely and stick to the back of the spoon. I pour my custard into a bowl and lined the top of the custard with plastic wrap before adding the lid. Let it cool for a few hours in the fridge then popped it in my Rival and started churning! I added the chocolate chips about halfway through the churning process. It took a full 40 - 45 minutes but it was perfect when it came out! I felt like I was eating an ice cream sundae fresh off of the farm! Thank you so much
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16 users found this review helpful

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