BubbleWrap Recipe Reviews (Pg. 1) - Allrecipes.com (16478747)

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Cream Cheese Sugar Cookies

Reviewed: Oct. 12, 2012
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.
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1 user found this review helpful

Zucchini Brownies

Reviewed: Aug. 30, 2012
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!
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4 users found this review helpful

Zucchini Bites

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

Cafe Mocha Mini Muffins

Reviewed: Dec. 8, 2011
First, they're very tasty. Now the bad news. This is not a muffin, it's a cupcake. 1 star knocked off for false advertising. Cupcakes have butter and sugars creamed together first. Muffins...never. I didn't know this until I made these, expecting to get muffins. I have an amazing Wilton non-stick mini muffin pan. I've never used paper liners for muffins and they pop out perfectly. These stuck to the pan...so another star knocked off. I will try a different MUFFIN recipe and add choc chips & coffee.
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5 users found this review helpful

Chocolate Almond Pudding

Reviewed: Jul. 1, 2011
Outstanding! I started out on med-high heat, whisking constantly to shorten the cooking time. After cooking, continued whisking with the pot partially submerged in a bowl of ice-water. 10 minutes and we were eating room-temp chocolate with sliced strawberries. Was delicious even using skim milk. Couldn't even notice the almond flavour. I might double both vanilla & almond next time and see how that works. Thanks so much Josie!
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4 users found this review helpful

Heavenly Potatoes and Ham

Reviewed: Jun. 10, 2011
I'm afraid I can't give this recipe a full 5 stars. Wayyyy too much butter. But having made my modified version at least dozens of times now, I'm just here to give you more ideas. I skip all the butter, bread crumbs and cream-of-whatever soup. I add chicken stock if I need more liquid. I try to use all 3-Cheddar, Mozza and Jack. Add 2 or 3 tsp of your favorite spice. We like Greek Seasoning or Essence of Emeril. I've made with ham, bacon or sausage and we like all versions. This time, I very finely chopped a head of broccoli (no stalks) and added along with sliced black olives and cooked, sliced pork sausage. All the broccoli-haters were almost finished eating before anyone even noticed! They thought they were chives, which I had liberally sprinkled on top of the dish before serving. (It helped that they were eating while watching a playoff hockey game.) I've added finely shredded carrots, green peas or cooked, chopped spaghetti squash on occasion. Never one complaint! :)
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3 users found this review helpful

Simple and Amazing Peanut Butter-Chocolate Fudge

Reviewed: Mar. 6, 2011
I used 8 oz semi-sweet chocolate, regular creamy peanut butter and Grade A Maple syrup. This may or may not be the best fudge in the world, depending on your definition of fudge, but it did what it was supposed to do. Only licking the cooled spoon silenced the chocolate craving monster until next time. I didn't find the maple syrup overwhelming at all. In fact you might really have to pay attention to discover it's there. Stir until everything is melted and combined. Pour in a dish and refrigerate. Couldn't be easier. A child could make it. Good job!
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13 users found this review helpful

Shortbread Cookies II

Reviewed: Dec. 26, 2010
I'm certainly no shortbread connoisseur, but these weren't my favorite and there were MANY left on the cookie tray after a house full of people on Christmas day. Baking 9 minutes was perfect. I will likely not make these again, but I'm not convinced there's anything wrong with the recipe. It may be a case of no shortbread fans in our group.
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3 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Dec. 26, 2010
Only thing I did different was left out the tomato paste because I'm just not a fan. 5 stars for taste, and while the meatballs were good, the outsides had a slightly slimy quality I wasn't crazy about, so 4 stars. No one else said anything. I may have been the only one who noticed. Maybe I'm just very spoiled, but I will brown the meatballs before they go in the sauce next time. Thanks Jeremy!
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4 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Dec. 26, 2010
This may not be the best Hollandaise I've ever had, but it's a very, very close second. It's enough for 4 servings where each serving is 1 piece of bread, then ham, then 2 eggs. You might stretch to 6 servings. Exceptionally quick and easy. Make right after you put your eggs in to poach so there's no need to try to keep it warm. Excellent job chellebelle. Thanks so much!
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3 users found this review helpful

Skillet Cookies I

Reviewed: Dec. 16, 2010
I love dates but for some reason I think these are just OK. Rated 5 stars because the recipe is perfect. Don't expect it to come to a full rolling boil. Start timing when it appears as if it's starting to boil. Don't burn your hands trying to roll. They roll nicely while the dough is still warm. The icing sugar stuck beautifully to the dough balls. I wonder if the person who had problems with the sugar not sticking was because the dough was still hot? The coconut didn't want to stick as well and I rolled those first. You can see a LOT of brown candy through the coconut but the icing sugar ones looks like a plate of snowballs. 1 Tablespoon of dough for each ball made 37 balls.
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10 users found this review helpful

Refrigerator Nut Rolls

Reviewed: Dec. 16, 2010
I've rated 5 stars because technically, I never had a single problem. The recipe is perfect as it stands, even when making a half recipe. They look very pretty and inviting, but the problem is it's a nut filling rolled in bread. The description and ingredients fool you into thinking this is some kind of pastry, but it has the exact texture and taste of bread. Dividing the dough (1/2 recipe) into 8 portions will make 128 rolls which overflows 2 aluminum pie plates. I baked on a baking stone so the bottoms don't get so browned. ** Edit** NO ONE like them. NO ONE! Maybe they can be fixed with a drizzle of caramel icing on top...because there's still a huge amount left in my freezer. The idea was good but I won't be making these again unless the carmel icing idea goes over. I might use the nut filling somewhere else. Sorry!
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5 users found this review helpful

Chocolate Covered Cherries

Reviewed: Dec. 16, 2010
I'm guessing the 1 gallon jar of maraschino cherries with stems is about 300 to 400 cherries. I made 3 different batches with different flavours (plain, rum, almond). Each batch wrapped 50 cherries using 1 level tsp of fondant. I put each tsp of dough in between 2 pieces of waxed paper and using the flat bottom of a glass, pressed out to about 2" disc. I wrapped the fondant around the cherry and rolled between my palms, even with the stem on, then I froze. The frozen cherry was easy to dip using the stem, then I twirled the cherry to remove excess chocolate. Only 2 stems (out of 150) broke off using this method. Even when putting the dipped cherries on waxed paper on top of a frozen plate, they still needed to be double dipped on the bottom. I'll be using candy cups from now on to shorten this process. Adding shortening to pure milk chocolate will make the chocolate super soft which was OK but the cherries cannot touch each other because they'll stick together. Whoever said the juicier the cherry the better was correct. The rum batch where the cherries sat out drying the longest have a crystally sugar consistency rather than a softer juicier center. Though if the cherry is too wet it's really hard to wrap. Great recipe Meredith. Thanks.
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25 users found this review helpful

Honey Mustard Dressing II

Reviewed: Dec. 16, 2010
I don't like sweet and sour (but I wish I did) so I made the recipe exactly as submitted for others. Not your traditional dressing for raw veggies, but the 5 adults and 2 kids thought this was great. The whole recipe would have been gone if there had been 2 or 3 more adults. My family thanks you Mary!
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6 users found this review helpful

 
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