This cake was absolutely amazing -- I generally avoid cake mix recipes because I find they taste too much like chemicals, but that certainly doesn't apply to this one. I used the Duncan Hines super moist white cake mix, used only three egg whites, 2 tbsp of oil and used low-fat Philly strawberry cream cheese. I took it out of the oven at 25 minutes and it was cooked perfectly. After cooling it, I frosted it with another white chocolate frosting from this site, but to up the strawberry flavour a bit, I put a thick layer of strawberry jam between the two layers of cake and topped it with a layer of the frosting before putting the top cake layer on. I then refrigerated it for a night before serving it, and the end result was a super moist, dense, but still cake-like cake. It was absolutely amazing, fresh tasting, strawberry-tastic and delicious! It won rave reviews from everyone at dinner. In fact, my mother in law, who never has more than one small slice of cake, asked for seconds. Thanks for an incredible recipe, Beth! This one will go into my permanent file!

WOW. Oh man, these are amazing. I followed the recipe and used a bunch of the tips from previous reviewers -- I cut the oil in half and did half applesauce. I only used 1/2 tsp. of salt. I did NOT squeeze out the zucchini -- of course your brownies will be dry and crumbly if you squeeze out the only moisture that's supposed to go into them!! I also swapped out the walnuts for 1/2 cup of chopped dark chocolate - yum. As for the frosting, I read that other people were finding it quite thin, so I added the milk only until I got the consistency I wanted. I had a couple tbsp left over, so I would definitely recommend adding milk gradually, not all at once. Anyways, with those changes, and thanks to a truly fantastic recipe, I now have a half eaten pan of absolutely fantastic (and somewhat healthy) brownies!! Thanks Marian!

Oh my goodness - so good. This was a huge hit at our Mother's Day brunch. It was gone after about 5 minutes! So easy, and a must-add to any family brunch. It's like a cinnamon bun on crack.

Absolutely awesome - I made this for brunch for 12 people and there was barely any leftover! There are a couple non-pork eaters in the group, and a person with an allergy to garlic, so instead of ham, I used shredded chicken, and instead of garlic, I added some italian seasoning, salt and pepper to the sauteeing vegetables. The whole thing turned out amazingly well and it got rave reviews from everyone. Thanks for a great recipe!

This was awesome. It was a last minute meal, so I didn't have all the right stuff on hand, but I improvised and it turned out really well. I used chicken broth instead of water and omitted the boullion. I only had tomato paste, so I used that and added a chopped tomato as well. I also added about 1/3 cup of frozen peas, and half a chopped, sauteed onion. I used white rice since I ran out of brown, and my chicken was already cooked (it was leftovers and was looking pretty dry) so I just shredded it and added it to the mix. I baked it about 35 minutes and voila! It was really delicious and easy. thanks!

Ok, I know - 3,000 other people love these muffins, but I just didn't! I found them to be way too sugary - the topping, in my opinion, was gritty and uninspired (what do you need to add more sugar to this already very sugary recipe for?) In addition, I found the finished product to be light and cake-like, with not too much of a banana flavour. When I'm having a banana muffin or banana bread, I'm looking for that nice, dense, comforting banana loaf texture and weight. This was too cakey for my liking. Additionally, these are so unhealthy... maybe frosted they'd be good for a cupcake or dessert treat, but for breakfast?! You'd be on a sugar high for half an hour, then crash and burn by mid-morning! Sorry, I wish I liked these better, but for people looking for a more substantial, banana-y recipe, I'd reccommend looking elsewhere!

Delicious and easy - what could be better? Didn't change a thing!

Wish I could review it 4.5 stars, but alas -- I made this with only a few alterations, which I would DEFINITELY suggest for added depth and flavour. First, I added two chopped garlic cloves to the onions and celery. Then when I added the broccoli, I also added 3 small, chopped and peeled potatoes to add a bit of depth and thickness. I also chopped up some old cheddar cheese -- about 3 or 4 tbsp worth -- and added it to the soup. Lastly, when I pureed it, I took out a few scoops of hte broccoli and put it back in after pureeing the rest. A very hearty, delicious and healthy soup! Thanks for the recipe!

Holy hot dogs these are good! Crispy edges, chewy middles... mmm.. My husband and I love the spiciness of them (I accidentally put in a full tbsp. of cinnamon, but they still taste awesome to me) and because we love ginger, I added about 1/4 cup of chopped crystallized ginger. Other than that, I left the recipe as is. Oh man, these are really, really good. Thanks for an awesome recipe!

The cooking time is NOT a mistake. I don't know if you're aware of this, reviewers who said that it was a mistake, but ovens are quite often calibrated differently depending on their age and brand. Also, altitude makes quite a difference in how baked goods turn out. When I cook my bread, it comes out perfectly at the time stated. However, I specifically included "or until toothpick comes out clean" to ensure that everyone else who made this bread would take it out at the right time. Perhaps before you review, you should a) read the recipe more closely and b) pay more attention to the things you're baking.

I love this recipe! It's so versatile and so much better than boxed granola bars... I like to skip the cinnamon and put in a tsp. of vanilla, 1/2 cup peanuts, 1/4 cup chocolate chips and 1/4 cup coconut or raisins. Also good is 1/4 tsp. almond extract, 1/2 cup toasted almonds and 1/2 cup dried, chopped cherries. And I like to put in mixed dried fruit, cinnamon, 1/4 tsp. vanilla and walnuts, too. They're awesome - you can have a different bar every time!

Fan-flippin'-tastic! I doubled the spices, added 1/4 cup of chopped crystalized ginger, made it in a bundt pan and glazed it with a vanilla glaze and oh man, was it ever awesome. It's 25 below 0 here, and this cake is perfect on a winter day - nice and spicy, warm, dense and moist. My mother-in-law said it was just like her nana used to make! Quite the compliment! Thanks for a great recipe!

This cake is amazing - so rich and dense and chocolatey. I made it in a springform pan and was glad I did because I don't know how I'd have gotten it out otherwise. Served it with vanilla whipped cream and raspberry coulis - awesome. Thanks for the recipe!

This cake was SO good - I used cake flour, but other than that, made the recipe as it was written. I made two layers, made a simple chocolate frosting to put on top/in between the layers, and the cake was a hit. Served it at a friend's birthday and everyone loved it! It was moist, chocolatey and really, really good.

So good - flaky and warm. The perfect comfort food. I skipped the cayenne pepper because I didn't have any and they were still awesome.

These were light and delicious - I took out the cinnamon and orange zest and put in a little blue food colouring and these made beautiful little snow flakes with my cookie press. The dough worked really well in the press and the cookies didn't spread so I could make a ton at a time. Thanks for a great recipe!

Out of a dozen rich, chocolatey, Christmasy baking items I made this year, these were my husband's favourite -- they're soft on the inside and the outside has a nice crunch... the spice is nice and unexpected. All around awesome Christmas cookie!

Made this recipe as stated, except we used chicken stock in the place of beer as many reviewers suggested, and it was a hit! It was thick,more like a chili than a soup, and turned out nice and spicy, tomato-y and healthy, as well, which is a nice bonus... A great recipe - thanks!

These were quite good - I made some regular sized muffins and some mini-muffins. I cut the oil in half and used half applesauce, as well. The only reason I didn't give this 5 stars is because, as my husband says, they didn't have that wow factor, but they were good nonetheless.

I calculated the nutrition info for these muffins, in case anyone's wondering -- if you make 24 muffins, they're 192 calories each with 31 grams of carbs, 6.45 grams of fat and 3.5 grams of protein. *** Easy, quick and fantastic - I followed the recipe exactly and was glad I did. I was able to make 12 mini-loafs and they were light, chocolatey and had a hint of spice that really complemented the pumpkin. A great way to use up some extra pumpkin, and I'll definitely make them again! Thanks for the great recipe!