BubbleWrap Profile - Allrecipes.com (16478747)

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BubbleWrap


BubbleWrap
 
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Recipe Reviews 14 reviews
Cream Cheese Sugar Cookies
I agree with LHARNISH. Forget the chilling and use a cookie press. It's faster and easier and the cookies are pretty even without decoration. After chilling, the dough came out of the fridge like a brick. Not bad to roll if you're a BODY BUILDER! The only thing I did differently was add the whole egg. These are very good and would make a wonderful addition to a Christmas cookie platter. Exactly 7 min. at 350°F was perfect. I thought they tasted dry and overcooked when any part except the very bottom of the cookie was golden brown.

1 user found this review helpful
Reviewed On: Oct. 12, 2012
Zucchini Brownies
Baked one batch with oil and one batch with applesauce instead of oil. Exact same glass pan, same day, same (monster-sized) zucchini and same baking time (30 min). Applesauce version was MUCH better. I could taste the oil and the oil version was less moist and more crumbly. FYI: I baked both versions with 100% whole wheat flour and not one person knew the difference and still LOVED these. You'll have to press the dough into the pan, but the zucchini just seems to dissolve and they'll never know it's there unless you tell them. Outstanding recipe! (Mostly) healthy brownies! Who knew!

4 users found this review helpful
Reviewed On: Aug. 30, 2012
Zucchini Bites
Awesome base recipe. I made some changes second time around. My large zucchini was about 10 lbs, so I was guessing and used 2 cups grated. Worked fine. Replaced the heavy cream with buttermilk. Replaced the Parmesan with Cheddar. Added 2 tsp Greek Seasoning. I'd say prep time was a little more than 15 minutes with all the peeling, chopping and grating. Personally, I wouldn't serve them with chili or soup. These would be a great brunch item served with sausage & fruit. They are much more egg-like than muffin-like. I used my 1 Tbsp cookie scoop and got 33 muffins.

5 users found this review helpful
Reviewed On: Aug. 28, 2012
 
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