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The_Swedish_Chef rated and reviewed the recipe Pink Champagne Cupcakes

"There is a tiny, incredible bakery near me that makes Pink Champagne cupcakes but at $3.50 apiece...wow!, I can only afford one per week and certainly NOT afford any to give away. As soon as I saw this recipe for them, I hauled out the baking pans and made my OWN!!! They taste identical to the bakeries and I am beyond happy! Now, for those of you that like cream cheese frosting, I have the recipe for the frosting that both the bakery uses and I used on my cupcakes. My family does NOT like tons of frosting so this amount is fine by us, but if you like tons of frosting, just double the amounts. :) Pink Champagne Cream Cheese Frosting: 1 -8oz packages Cream Cheese 1/2 Stick Butter 2 1/2--3 Cups Powdered Sugar 1/8 to 1/4 Champagne or Spumante In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth."

Posted on 2/7/2013

The_Swedish_Chef rated and reviewed the recipe Upside-Down Caramel Latte Bake

"Fabulous, fabulous DESSERT!!!! Note, I said "dessert", not "breakfast". I used an artisan bread that had raisins, apricots and pecans baked into it. Ditched the maple syrup and used Karo syrup, instead. I skipped the step with the added butter, brown sugar and pecans. Made the custard but allowed it to come to room temperature with a slight "set" and then poured the cooled custard on top of the espresso bread mix. I then tossed some cubes of torn bread on top, that had been dusted with a sugar/espresso powder mixture. Baked it, made standard whipped cream/espesso powder (minus the butter!). Allowed the "bake" to become warmish after taking out of the oven and served in tiny slivers with the whipped cream and almonds on top. Folks went INSANE for it...as a dessert, mind you! Everyone wanted the recipe so I shared my version. Think of it as a bread pudding, folks, and you won't object so strongly. And delete layers, substitute items to make it your own. :)"

Posted on 1/4/2013

The_Swedish_Chef rated and reviewed the recipe Huevos Rancheros Tarts

"I always make sure to read a recipe at least three times before putting items on my grocery list, simply to see "What are the ingredients making?" When I realized that the cheese was simply garnish and that you're making "from scratch" a salsa, I decided to use the recipe as ONLY a template. I made the egg/pastry per instructions but used my own salsa that I can in Autumn. Made refried beans and used crumbled goat cheese rather than the queso fresco because I like more "kick" with my cheese. EXCELLENT meal, so fast to put together if you don't make the salsa from scratch. You can toss this together in 30 minutes!"

Posted on 1/4/2013

The_Swedish_Chef rated and reviewed the recipe Double Almond Wedding Cupcakes

"I already reviewed this recipe back in April but this site doesn't allow for editing, so here comes an addendum. I have made this recipe no less than TWENTY times since I received the recipe in a Betty Crocker email! These cupcakes have become a Legend within my friend's minds and is the MOST requested baked good that I make. I continue to add 1/2 milk/water and have also discovered that adding 1 teaspoon of vanilla to BOTH the cake mix and frosting really amplifies the almond flavouring. I've made it with and without the vanilla and the reaction is much more favourable to the vanilla version. Just passing on this Field Tested info. "

Posted on 10/21/2012

The_Swedish_Chef rated and reviewed the recipe Mango-Blueberry Champagne Cocktail

"I've been making mimosas like this for decades! Champagne is my favourite alcoholic beverage and I've tried every combination of juice possible. The blueberries are a beautiful touch in this drink and when I added them THIS time, my husband gave me an official "Thumb's Up". :)"

Posted on 8/16/2012

The_Swedish_Chef rated and reviewed the recipe Peachy Orange Cream Cocktail

"~sigh~ Well, I guess I like this recipe if for no other reason, it inspired me to make a cocktail for my husband and myself that actually TASTED like a Peachy Orange CREAM cocktail! Rather than muddling a peach and orange together, I simply used peach nectar and squeezed a fresh orange, then added a tablespoon of Half & Half to get a creamy flavour and blend the tastes. And, rather than using a Lemon-Lime soda, I used plain flavoured Perrier. The juices and simple syrup made the cocktail sweet enough to enjoy. We loved my version, not so much the original one which was like a boozy fruit salad with fizz. :("

Posted on 8/16/2012

The_Swedish_Chef rated and reviewed the recipe Caramel Mudslide Pie

"My husband is Scottish so when I read this recipe, the British Banoffee Pie immediately came to mind! So, used a pre-made Oreo crust, placed a thin layer of microwaved caramel on the bottom crust, cut up two bananas into coins, and then placed the boozy ice cream on top, topping off with the whipped cream, swirls of caramel and some espresso dust. Ratio? 1 Pie + 4 people = NO LEFTOVERS!!! :) Thanks, Betty Crocker, I never would have thought of making this with ice cream. "

Posted on 7/19/2012

The_Swedish_Chef rated and reviewed the recipe Strawberry-Orange Smoothies

"I received the email featuring this recipe at 11:22 a.m. on Friday and by 11:32, I was grinning from ear to ear, sipping this most delightful and tasty treat!!! We have been experiencing a killer heat wave in Chicago (3 days of 103 degree heat) and my appetite has been destroyed because of it. I've been living on iced tea and yogurt so THIS recipe came in the nick of time! I didn't change a thing and was so pleasantly surprised at the *pop* of flavour the orange juice made! My next attempt had me using honey-flavoured Greek Yogurt instead of plain and orange-mango juice instead of regular; it was equally enjoyed. I highly recommend this simple, tasty, and in my case, life-saving recipe. :)"

Posted on 7/7/2012

The_Swedish_Chef rated and reviewed the recipe Red and Blue Lemonade Cocktail

"What a GREAT Summer Cocktail!!! Since it's just my husband and I who enjoy cocktails (everyone else here likes beer/wine) I had to do the math to break this drink down to individual units. So, in a highball glass, I place 2 oz. of frozen lemonade, 1 oz. of homemade Limoncello, and either/or lemon-flavoured Perrier or plain. I then skewer the berries, starting with 2 blueberry, a strawberry and ending in 2 blueberries, so it's easy to not only stir the drink but also to eat the berries without fishing them out of the drink when they end up at the bottom of the glass. Highly recommend as a simple, delightfully refreshing drink."

Posted on 6/28/2012

The_Swedish_Chef rated and reviewed the recipe Red and Blue Lemonade Cocktail

Posted on 6/28/2012

The_Swedish_Chef rated and reviewed the recipe Speedy Honey-Lime Fruit Salad

"I have been making this salad for over 30 years. I originally found the recipe in the now defunct "Chocolatier" magazine. In that one, you used fresh citrus slices and poured the honey/lime juice/zest over it and let it sit in the frig for a couple of hours or overnight. Since then, I "cheat" and use those wonderfully prepared jars of Del Monte Mixed Citrus slices in the glass jar, sold in the produce section; saves you a good HOUR of prep time! Sometimes I also add the smallest bit of chopped mint to this dressing if I'm using other combinations of fruit like melon or apple, but if I'm sticking to citrus, I just use the lime/honey combo. Never used the coleslaw salad dressing; can't see the reason you'd need it. "

Posted on 5/5/2012

The_Swedish_Chef rated and reviewed the recipe Tres Leches Cupcakes

"I've been looking for a Tres Leches cupcake recipe FOREVER, so I jumped at the chance to make this one. Now, I love making cakes from scratch but for cupcakes...forgetaboutit! It's Betty Crocker cake mix, every time! I used the recipe located for Double Almond Wedding Cupcakes on this site but then followed the recipe 100% for the milk mixture. (*NOTE*--I've hated "cupcake papers" my entire life so I grease the muffin wells and bake them right in there. After 10 minutes cooling, I take them out, cool on a rack, and THEN place them into cupcake papers for ease of handling. What's the difference? The paper doesn't pull out the moisture from the cake AND the paper doesn't pull apart the cupcake as you're desperately trying to peel it away from the cupcake!)So, with THIS recipe, I did the cooling on the rack, but then placed the cupcakes conveniently back into the cupcake wells to treat with the milk mixture and refrigerate. When getting ready to serve them, I then put them into the clean and tidy cupcake papers, placed the whipped cream and coconut on top (skipped nuts) and served them at a 40th birthday party on Cinco de Mayo! What a hit they were!!! Will be making these again, but ONLY with the box mix and recipe for the batter from the aforementioned Double Almond Wedding Cupcakes, minus the almond extract, of course. :)"

Posted on 5/5/2012

The_Swedish_Chef rated and reviewed the recipe Double Almond Wedding Cupcakes

"As SeaChef wrote, this IS the !BEST! cupcake I've ever made, and I've been baking cupcakes from scratch for over 60 years!!!! Way back in the 40's and earlier, a Bride's Cake would be made by the family's best baker and the taste of these cupcakes is identical to what I remember loving about wedding cakes of yore. Beyond simple to make, I was initially freaked out by the 1 TABLESPOON of almond extract asked for in the cake batter...DON'T BE!!! It turns out phenominal! Also, like SeaChef, I used 1/2 water and 1/2 milk for the liquid; the fats in the milk make the cake moister. The frosting ratio was spot on for frosting 100% of the 10 Jumbo-sized cupcakes I made, replicating the pattern Betty Crocker showed for the frosting. I brought these to an anniversary party of 6 people and every.single.one. of the 10 cupcakes was devoured by the end, with two cupcakes needing to be split in half to "keep the peace". LOL I can't recommend this recipe enough; I plan to make it for every one of my special occasions and to make ordinary days a wee bit special, too. :)"

Posted on 4/21/2012

The_Swedish_Chef rated and reviewed the recipe Bananaberry Bread

"I was all set to make Banana-Blueberry Bread from this site when I read a review by Ms. Ziebell saying to "Not bother with this one. Make Bananaberry bread instead." So, I checked out this equally unknown recipe and am SO grateful to Ms. Ziebell for her recommendation!!!! First, I adore baking with buttermilk and second, WHY use dried blueberries when you can use fresh or frozen? It makes NO sense! I read all the reviews HERE, added the suggested vanilla and nutmeg and bumped the blueberries up to 1.5 cups. Also, since my family does NOT like quick bread format but muffins instead, that's what I made. Thoroughly enjoyable, the bright burst of tart berries is a perfect oounterpoint to the sweetness of the banana. A reviewer wrote that the berries made it soggy and sunk to the bottom; that was not my experience at all. This batter made 12 Jumbo muffins, using a 1/3 cup scoop for each well and took 28 minutes to bake them. This recipe is a Keeper, for sure, and one that I'll look forward to making in the years to come. :)"

Posted on 2/27/2012

The_Swedish_Chef rated and reviewed the recipe Easter Chicks Cupcakes

"I made these last year and they were a MASSIVE HIT!!! I had trouble finding the specific candy mentioned in the recipe so I used 2 pieces of Candy Corn to form an open beak and chocolate chips with the pointy side placed DOWN, into the frosting, for the eyes. I plan on making them again for my 2012 Easter celebrations. :)"

Posted on 2/24/2012

The_Swedish_Chef rated and reviewed the recipe Citrus-Kissed Fig Thumbprints

"I made three changes because of my family's preferences but the core recipe was stellar. Change #1: No one likes fig ANYTHING in my home, so I used Smucker's All Fruit Spread in Apricot. The marriage of the orange and lemon zest suggested a nice marriage with apricot; I used a pure fruit spread because jam or jelly would have leaked out of the cookie. #2: Because of the apricot, I used almond vs. vanilla extract. #3: Once the cookies were cool, I melted dark chocolate chips and shortening and drizzled a thin stream over the cooled cookies. This combination was insane and my family begged me to make them again, this coming weekend. Secretly, I'll make the fig version for myself. ;)"

Posted on 1/16/2012

The_Swedish_Chef rated and reviewed the recipe Almond Poppy Tea Cookies

"This is a positive review, so please read to the end. I'm 60 years young and have never bought a packaged mix in my life!!! Why? I simply enjoy baking from scratch. However, my teen grand daughter saw this recipe and begged me to make it with her. :-) How can you turn down a request like that? Very easy to make, but I was severely disappointed in the taste, the first day. However, the second day, they were AMAZING!!!!! I guess the ingredients just needed to meld together, to achieve their yummy goodness. Will I change from scratch to mix cookies? Not full time, but I won't balk at the next recipe my grand daughter wants to share with me that uses a mix."

Posted on 12/27/2011

The_Swedish_Chef rated and reviewed the recipe Ham, Spinach and Cheese Strata

"It took me less than 24 hours to receive this recipe in a Betty Crocker email and have it on our table for Christmas Eve. STUNNING!!!! I used sourdough bread (I love the taste!) and used very thin slices of smoked ham from our butcher.Rather than have the meat on the bottom, I had the veggies as the bottom layer, then the ham, 100% of the Cheddar Cheese, the soaked bread and then the Italian cheese. It baking time was perfect and so was our meal; now, we can have this for brunch, too! Merry Christmas, 2011!"

Posted on 12/24/2011

The_Swedish_Chef rated and reviewed the recipe Ginger-Lemon Delights

"I'm not pulling the ratings down by asking a question, so I gave it 5 spoons, on theory. I despise using mixes from ANY company, when I have 100% of the ingredients in my pantry. Could I make Betty's Molasses Crinkles instead of the mix and then use the glaze as a topping? I just hate buying a preservative packed pre-mix. "

Posted on 12/12/2011

The_Swedish_Chef rated and reviewed the recipe Fantastic Fruit Dip

"I've been making this dip for over 10 years! Got it from a lady at church and it is so deceptively simple, yet sublime! I don't need to worry about calories so I use full-fat yogurt; I mean, you're using it on FRUIT which is low in calories. I make it early in the day and allow it to "rest" and mingle in flavour; sometimes I use plain yogurt or vanilla. Wonderful dip!"

Posted on 3/13/2010

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