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Chewy Crispy Coconut Cookies

Reviewed: May 5, 2011
Okay, I made this the first time with revisions. I did give it 5 stars due to the fact that my healthy version tasted so good that the original must, also. My changes: whole wheat flour for all purpose, Nature's Path Smart Bran cereal for the cornflakes, 1/4 cup Brummell and Brown Yogurt spread and 1/4 cup unsweetened applesauce for the butter, 1/2 cup Splenda and 1/4 cup Splenda Brown Sugar Blend, 1 cup unsweetened coconut flakes, and added 1/3 cup dark chocolate chips. I baked for the recommended cooking time and they were perfect. My husband usually hates "healthified" versions of treats, but really likes these. I haven't told him they contain a high fiber cereal...
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Whole Wheat Muffins

Reviewed: Mar. 5, 2011
Great base recipe. When I made as originally directed, I found it a little bland. But, after the following additions/changes, they are a hit with the family: added 1 small can of pineapple chunks with juice, 2 very ripe bananas-smashed, 1 teaspoon of vanilla extract and 1/2cup of shredded coconut. I omitted the oil, cut back a bit on the sugar and added a splash of milk after mixing everything just to get the right consistency. This made 12 perfectly portioned muffins and they came out moist and flavorful. I try to replace oil and butter with fruit when I can.
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2 users found this review helpful

Cranberry Nut Bread II

Reviewed: Nov. 15, 2010
I only made a few adjustments (I always try to make a bit healthier): whole wheat flour, 3/4 cup of dk brown sugar (I just prefer the taste), about 2 tablespoons of Smart Balance spread for the butter, halved the cranberries, added 1/2 tspn each of vanilla extract, cinnamon and nutmeg and skipped the icing. I cooked it at 350 for 50 mins and it turned out pretty tasty. I did find it a little dry and I will try adding a small amount of nonfat yogurt to the batter next time in place of the butter. I'm going to make mini loaves for the kids to give their teachers for Christmas this year. 1 loaf should translate to 4 mini loaves.
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9 users found this review helpful

Pumpkin Coffee Cake

Reviewed: Oct. 15, 2010
I can't really rate this since I took other's suggestions and added a few of my own changes the first time I baked this. Here are my subs for the cake: whole wheat flour, applesauce for butter, omitted sour cream; used 15oz can of pumpkin puree; 1/4 teaspoon each of cinnamon, nutmeg and allspice instead of pumpkin pie spice and 3/4 cup of dk brown sugar for the 1 cup of sugar. For the topping: 1/4 cup of oats, 1/4 cup of dk brown sugar, dash of cinnamon and nutmeg and 1/4 cup of chopped walnuts. I put into 13x9 glass casserole dish and baked at 350 for 30 mins. Turned out very moist and just sweet enough. Had a great pumpkin flavor. I entered the ingredients into a calorie counter program and if cut into 10 pieces, each piece is only 235 calories.
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Country Crunch Pancakes

Reviewed: Mar. 20, 2010
My whole family really enjoyed these pancakes (and I am always experimenting with 'healthy' pancake recipes). The only changes I made were to swap the proportions of whole wheat and white flours. I ended up with plenty of topping left that I will add to my next bowl of oatmeal. So far, this is the family's favorite pancake recipe. Thanks!
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3 users found this review helpful

Chocolate Chip Cookies Lite

Reviewed: Mar. 4, 2010
I decided to double the recipe and made 12 regular sized cookies. I did use 1 whole egg and subbed 1/4 cup of oatmeal and used all whole wheat flour for the remainder. I only used 1/4 cup of dark chocolate chips and small handful of chopped pecans. They are very good and satifying. I have been looking for a chocolate chip recipe that didn't have butter, shortening or oil--this will certainly be my go to recipe when I want something lowfat/lowcal and dessert-like.
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1 user found this review helpful

Crazy Crust Pizza Dough

Reviewed: Jan. 23, 2010
I followed the suggestions of other reviewers: 1.5 cups of flour, 1 egg and 2/3 cup milk. I then made the Arrabbiata Sauce from this site and it was a hit. I spread the dough out to make a very thin crust (which my family prefers). Definitely our go-to crust recipe from now on.
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Sausage & White Bean Soup

Reviewed: Jan. 12, 2010
I have big eaters in my family of 6, so I use 4 cans of white beans (whatever is on sale). I use turkey kielbasa instead of sausage as we usually eat a pretty lean diet. This is a great base recipe and I season and add vegetables as I see fit based on what I have in the fridge and what we prefer. Overall, very satisfying.
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1 user found this review helpful

Sugar-Topped Applesauce Muffins

Reviewed: Nov. 11, 2009
I've written a review before notating my additions of coconut and pineapple. This time I added 1 cup of oats with 2 medium grated carrots, chopped walnuts and zest of one orange. The batter was a little dry so I did add about 1/8 cup of milk to the plain nonfat yogurt I had originally subbed for the milk. They are quite good even tho I omitted the sugar topping. The carrots and applesauce seemed to have made the muffins sweet enough.
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Grandma's Sugar Cookies

Reviewed: Oct. 18, 2009
I poured over many of the recipes before deciding on this one based on the reviews and that it did not call for shortening. I wanted to make fun Halloween cookies with my 4 kids. It took about 4 more cups of flour in total to aid in using cookie cutters. The dough was very sticky (I chilled the dough for 3 hours); my husband and I had to keep piling on the flour and kneading it in so the kids could cut out the shapes. If I were to use this recipe in the future, I would add at least another 1.5 cups of flour to the actual mixture first. They would have been better as just drop cookies.
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Delicious Black Bean Burritos

Reviewed: May 2, 2009
Honestly, I only used this recipe for inspiration. I feed my family of 6 with this easy variation: heat up 3 cans of black beans, 8oz of fat free cream cheese and chopped onions in saucepan until all cheese has melted. After warming up the flour tortillas in the microwave (about 20 sec), I just pile on the bean mixture, then shredded cheese and salsa. The whole family enjoys it and it only takes about 10 mins from start to finish. *and pretty healthy
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2 users found this review helpful

Pizza Pan Oatmeal Cookie

Reviewed: May 2, 2009
I substituted applesauce for the butter and pressed dark chocolate chips and chopped pecans into the dough before cooking. It was really good and kids and husband loved it. I had tried it with butter the first time I cooked it and have progressively lessened the amount of butter until I completely eliminated it. The family didn't even notice.
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8 users found this review helpful

Sweet Potato Enchiladas

Reviewed: May 2, 2009
I used all low fat ingredients and warmed up the tortillas in the microwave (as another reviewer suggested) and they were a hit--even with my kids. I loved the creaminess of the sweet potato mixture.
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Addictive Pumpkin Muffins

Reviewed: Apr. 20, 2009
I made healthy substitutions,also, and they turned out really delicious. I scaled the recipe down to 24 as 36 would have yielded too many: 3 cups of whole wheat flour and only 1 cup of sugar (2+ cups seemed like too much); I didn't have all of the spices, but I did have cinnamon and apple pie spice and vanilla extract. Not all my children like raisins, so I didn't mix them into the batter; I added them to the top of 1/2 of the muffins. I made a simple topping to the muffins before baking: cinnamon and sugar (I keep this mixture in an old cinnamon container to sprinkle on the kids' toast), dash of apple pie spice and raisins. The muffins are not "picture-worthy" but they taste great and the kids couldn't get enough of them. When I entered the ingredients into a calorie calculator, they were about 120 cals each. Not bad and with healthy ingredients and fiber.
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3 users found this review helpful

 
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