This was a huge hit with my daughter for her birthday cake. Great for people that don’t love globs of traditional frosting on their cake. I made it exactly as written, didn’t change a thing. I would recommend doubling the recipe for a large cake. Mine barely covered a regular sized cake with little left to drop over the sides.
We made this recipe as part of our Christmas dinner. I didn’t care for it for several reasons. I can see where it might be a good recipe if I modified it but I didn’t since it was my first time making it. I found there to be too much onion and too much cheese sauce. I was overwhelmed by the rich thick creamy sauce. I will lighten it up if I make it again. I would use a sharper cheese but less of it since it will have more flavor. I would also cut the onion in half and slice it very thin. I think putting it in a more shallow baking pan will help too.
These muffins really are the ultimate. Stop right here, this is the recipe that you’re looking for. I did not make any substitutions but I did add 1/2 cup mini chocolate chips in addition to the walnuts. I love how the mini chips give just enough chocolate taste without overpowering the banana or the nuts. Plus my family loves them with the chips in them. I did go a bit heavy on the nuts as well, maybe almost to 3/4 cup. As a result, I had to bake my muffins for about 8 minutes longer than the recipe as written. The big challenge for me with bananas is always the size of the bananas. Sometimes I have small or large, but this time I used 5 medium sized bananas. I prefer a measurement baking rather than a number but it worked out well and my muffins released from the pan perfectly. They’re a little dark in color but not burned. Great recipe!
This recipe combines two of my favorite desserts in one and it works well together. I followed the recipe exactly, if a bit heavier on the lemon juice (I used freshly squeezed lemons as I had them in the fridge). My crust didn’t come out as well as I would have liked, and it stuck to the bottom of the pan even though I buttered it as per the original directions. After chilling a few more hours subsequent servings were a bit easier. I think these bars tasted even better the next day. The reason I only gave four stars were because of the crust issues. I may tweak it next time to see if I can make it better tasting and easier to manage for serving. The taste of these is five star, if you love lemon a new cheesecake you must try these.
This burger was amazing. We only eat meatless once a week so we try things that we think will be satisfying and delicious. Well, this recipe is a winner! The only thing we changed was that we used a teaspoon of cumin and chili seasoning instead of a Tbsp. It didn’t affect the taste or texture one bit and pleased my non spice loving daughter. Loved the thick and meaty consistency. Thanks for the recipe!
I have made this several times now and I have to say I LOVE this recipe. I am famous for sugar reduction In my cooking and baking so I cut down the sugar by half. It’s tarty but just the way we like it in my family. Thanks for the great recipe!!
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