BunnyD Recipe Reviews (Pg. 1) - Allrecipes.com (18568097)

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Cream Cheese Blueberry Pie

Reviewed: Jan. 25, 2010
Delicious, great way to showcase blueberries. I adjusted the recipe a bit - for the cream cheese portion I doubled the cream cheese to 8oz instead of 4oz, added a teaspoon of vanilla extract and used a 16oz tub of Cool Whip whipped topping instead of whipped cream (for convenience). The blueberry topping I kept pretty much the same but added a tablespoon of lemon zest. The pie was wonderful, creamy like a fluffy cheesecake (I'm glad I doubled the cream cheese though otherwise I think it would have been too fluffy) and the blueberry topping was a great consistency with just the right sweetness. The lemon juice and extract brought out the blueberry flavor even more. Definitely a keeper!
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71 users found this review helpful
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German Chocolate Thumbprint Cookies

Reviewed: Dec. 2, 2006
Excellent cookie recipe! I loved the convenience of using a cake mix for the majority of the cookie dough. The coconut/pecan topping was actually really easy to make from scratch, and not overly sweet like the canned versions. I added 1/2 cup of flour to the cookie batter as suggested by the other reviewers, and chilled the dough before making the cookies and in between batches - they came out beautifully. My husband loves German Chocolate Cake so I can't wait for him to try these! ** I've made these cookies multiple times and found that added about 1/2 cup of semi sweet chocolate chips to the batter makes it even better and brings out more of the chocolate flavor! :)
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41 users found this review helpful

Magic Cookie Bars I

Reviewed: Nov. 19, 2006
Very yummy! I made a few modifications after reading the reviews - I used chocolate graham crackers and doubled the graham cracker/butter base since a few of the reviewers said the base was a little skimpy as it is - I liked the thickness of the base but would probably use less butter next time. I put the milk on top of the base since other reviewers said it made for a more attractive bar (I might do half under and half over next time though, to help the toppings stick better) and instead of just semi-sweet chocolate chips I mixed white chocolate chips and chocolate/peanut butter swirled chips. Since the base was thicker it took longer to cook. I check them after 25 minutes and they were not even close to being done so I covered it with foil to keep the coconut from burning and had to bake it for about 20 additional minutes. They were awesome once the cooled and set up a bit, I'll definitely make this again!
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39 users found this review helpful

Easy Baking Powder Drop Biscuits

Reviewed: Oct. 6, 2010
Best drop biscuit recipe I've tried so far! Fluffy and buttery, and very easy to make. I found the milk quantity to be a little too much - I ended up adding just over a cup of milk and that was plenty. Next time I'll try rolling these out for cut biscuits. VERY good with a little butter and jam. Be careful not to overmix the dough, and if you want a browned top you may want to brush the top with a egg/milk/butter wash. I'll definitely keep this in my recipe box!
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22 users found this review helpful

Italian Wedding Cookies III

Reviewed: Jul. 14, 2006
This was a very simple cookie to make. I made the ground almonds by grinding up sliced almonds in my blender, it works well if you do it in small batches and scrape down the sides now and then. The cookie itself reminds me of a biscotti but not completely dry - it has that puffy airy texture to it. Very nice slightly sweet almond flavor, I think I'll try adding a little almond extract to enhance the flavor. I used unsalted butter and added 1/4 tsp salt per the other reviewers comments. They're very pretty and rustic - I plan on giving these as favors at my sister's bridal shower! :)
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17 users found this review helpful
Photo by BunnyD

Rocky Road Squares

Reviewed: May 5, 2007
This was a pretty simple but yummy recipe. My modifications - I increased the graham crackers to 2 cups and the butter to 3/4 cup to make a thicker crust, and decreased the chocolate chips to 1 cup (I think it'd be way too sweet with 2 cups of chips). I also used chocolate graham crackers instead of the regular kind. Since the crust was thicker I ended up cooking about 30-35 minutes. It turned out pretty well, and it was an interesting variation on the traditional Magic Layer bars. Very sweet and chewy!
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12 users found this review helpful
Photo by BunnyD

Blueberry Crumb Bars

Reviewed: Feb. 6, 2007
I made this for my husband because he LOVES blueberries. The adjustments I made partly based on other reviews - I used butter instead of shortening, used half white and half brown sugar in the dough, included the optional cinnamon and salt and added a tablespoon of vanilla extract, added an extra teaspoon of cornstarch to the blueberry mix, and added 1 cup of sliced almonds & chopped walnuts and an additional 1/2 cup of brown sugar to the remaining dough for the crumb topping. I also used frozen blueberries instead of fresh. It turned out pretty yummy, but I felt like the dough could be a little sweeter - it tasted a bit like biscuit dough to me. Next time I make this I might up the sugars to 2/3 cup each and try that. The bars were very tastey though, really showcased the blueberries, and the flavor got even better the next day. :)
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4 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Jan. 27, 2007
Wow, this is a really rich cake! They weren't kidding when they say it's for chocolate lovers. It's very moist, but the chocolate was a bit overpowering for me - all the chocolate chips plus the tang from the sour cream was a bit much. I will probably make this again, but cut back on the chocolate chips to about a cup. If you REALLY love chocolate go ahead and stick to the 2 cups of chips, otherwise I would suggest using a bit less. I also used vanilla extract instead of almond. Overall a very pretty cake, incredibly moist, and pretty easy to make. :)
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4 users found this review helpful

Chocolate Chip Mini-Muffins

Reviewed: Apr. 13, 2011
These are nice, yummy little mini muffins. Not especially spectacular, but they were tender and moist without being sticky. You mostly get the chocolate flavor, the muffin itself wasn't too sweet. I used butter instead of shortening, and ended up using brown sugar instead of granulated because I was out, and more like 1/2 cup of mini chocolate chips. Took these too a toddler playdate and the kids gobbled them out. The batter without the chocolate chips would probably be great to mix in lots of things like blueberries or other fruit. This made just enough to fill my 24 mini muffin pan. Use mini cupcake liners if you can, it will make getting things out of the pan so much easier.
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3 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Feb. 8, 2009
Really good recipe! I made this for a "retro" potluck and everyone raved. The salty crunchy crust is a nice contrast to the cream cheese and strawberry toppings. A few slight changes: I decreased the sugar in the cream cheese mixture to 3/4 cup and added 1/2 tsp vanilla extract. I found the jello topping a little thick, next time I might add a little more than 2 cups of boiling water. This was a fun recipe!
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2 users found this review helpful

Four Cheese Macaroni

Reviewed: Jan. 26, 2007
So yummy, even my husband who never likes macaroni & cheese loved this. I used penne noodles instead of macaroni, and doubled the cheese per previous reviews - turned out so cheesey and delicious, I will definitely make it again!
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2 users found this review helpful

Sweet Potato Casserole II

Reviewed: Dec. 12, 2006
Excellent - I was told by more than once that these were the best yams they ever had. I cut the sugar down to 1/3 of a cup, it was plenty sweet enough. Very yummy!
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2 users found this review helpful

Creamy Caramel Flan

Reviewed: Apr. 9, 2006
A very good recipe! I've had horrible luck with custard based desserts and I tried this one last night - it came out perfectly! A few notes - I'd never melted sugar before and couldn't believe that a pot of just plain sugar could melt and carmelize without water or something else, but be patient, it did melt and carmelize. I kept the baking pan warm on a back burner but the carmel still didn't coat the pan as much as I wanted, but like the other reviewers said the finished product was fine - the carmel turned into a light liquid during baking. The taste definitely has a cheesecake flavor to it - next time I make this I think I'll try halving the cream cheese to see how that turns out. It's very good, and looks impressive! I'll definitely have to try making individual servings for my next dinner party. :)
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2 users found this review helpful

Rich Chocolate Frosting

Reviewed: Mar. 7, 2009
This frosting was really good. It had a dense, chocolate flavor that reminded me of a canned chocolate frosting but better flavor. If you want something fluffy with a delicate flavor this probably isn't the recipe for you. I cut the recipe in half and that was plenty for frosting a 9" two tiered cake with extra for piping a simple border. It definitely has a strong chocolate flavor - next time I might cut back on the cocoa just a bit. I also ended up using more milk, probably 3/4 cup total (adding slowly a tablespoon at a time while blending) to get the right consistency. I will keep this on file when I need a rich chocolate frosting!
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1 user found this review helpful
Photo by BunnyD

Slow Cooker Pulled Pork

Reviewed: Jul. 4, 2007
Wonderful, easy way to make pulled pork! I used pork top loin and it came out very moist and shredded very easily.
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1 user found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: May 15, 2007
Excellent! I made it just as instructed except for adding a teaspoon of vanilla. It was fluffy, and not too sweet, with a nice peanut butter flavor. My husband just announced he'll be eating spoonfuls of it! :)
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1 user found this review helpful

 
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