Doubled the recipe for a 13x9 pan. Used Nestle's La Lechera dulce de leche which is dulce de leche in a squeeze bottle found in the latin american section of the grocery store (I found mine in food lion)..turned out FABULOUS, RICH AND CREAMY. Taking this to a Carolina Gamecock football tailgate tomorrow...I KNOW people will gobble these up. Can't wait to share them with everybody!

I used special dark cocoa and these brownies came out so rich and decadent. Chocolate buttercream frosting on top really polished them off too. I took them to a dinner party tonight and there wasn't a crumb left. Not too overly fudgy..but just right. Needless to say, they were divine and would satisfy any chocolate craving.

WOW! My Boyfriend was so impressed! He told me it was in the top 3 things Ive ever made and wants to have friends over just so I can make this again! I def. followed what other reviews said...DONT BAKE THE CHICKEN! That makes it way to bland!

What an easy and flavorful bread pudding recipe. I had 2 extremely ripe bananas and used Hersey's Dark Chocolate chips to contrast the sweetness a little; I also scaled the recipe down to 6 servings (using the tool on Allrecipes) and only used 1/2 cup sugar not 3/4 cup, and baked it in a glass pie plate without the water bath at 350 for 30 minutes and it came out great, yet still very moist. I finished the pudding with a vanilla, cinnamon glaze...my roommate has already had 2 servings :)

This is an unbelievably good cake. I added vanilla and semi sweet chocolate chips (next time I think I'll add milk chocolate or peanut butter chips and an extra banana). I baked mine in a 9x13 pan and added a cream cheese frosting on top. I already had everything in my pantry except for sour cream. It was so much more moist the next day and all I can say is that it tasted amazing (everyone I gave it to at work agreed) and I loved how simple it was. Give this a try, you can spice up the recipe however you like, but be sure not to over-bake it or it will be too dry.

Classic, simple ingredients, easy, scrumptious. Never had I wanted vanilla ice cream more than last night to have with my warm chocolate pie..It took me 10 minutes to whip together and 50 agonizing minutes of waiting for it to finish cooking. I actually did 3 heaping tablespoons of cocoa to intensify the chocolate flavor and boy was it good; also used a regular, not deep dish pre-made pie crust but next time think I will try doubling the recipe for a deep dish crust for a thicker pie or even using mini/individual pie crusts for parties. 50 minutes was perfect cooking time, just so you know, the pie will still have a slight jiggle to it as it comes out of the oven but don't worry it sets up even more when cooling. I'm guessing because of the butter, the bottom crust was almost caramelized, a nice contrast from the creaminess of the filling; even the top had a thin layer of crunch. The pie is sweet so be prepared..ice cream or whipped cream would definitely cut the sweetness and be a perfect compliment to this dessert. I loved this and can't wait to make it for friends.

This is a good basic recipe when you don't have a lot of time or if you're too tired want to cook. I usually don't use the cumin and substitute it for rosemary. When I have them on hand, I will add canned diced tomatoes and even adding a splash of red wine brings a lot of depth and flavor to this recipe. Simple ingredients and cooking at its best!

Needs more vanilla and more chocolate, but otherwise, perfect consistency! I followed these suggestions which helped the cookies hold their shape while cooking and stay soft: 1 3/4 cup flour, 1 teaspoon baking soda, stir together oats, flour, baking soda, salt, chocolate chips and stir in dry mixture with wet ingredients. I had to cook mine for 14-15 minutes so that they were completely cooked, but that usually depends on the oven. Definitely give this recipe a try if you like oatmeal chocolate chip cookies!

These are absolutely sinful, elegant and definitely one of the easier molten chocolate cake recipes I have come across...I've made this recipe multiple times (without the raspberries)and refrigerating the batter anywhere from 2-5 hours (however long of time you can allow) really makes a difference. I butter/grease individual ramekins well to prevent sticking and as they cool before I'm about to plate them, run a knife around the edges of the ramekins and flip the cakes out on a plate. Serve warm with vanilla icecream and you will be in heaven. I plan on fixing them for valentine's day this weekend :)

Usually I'm an only made from scratch kind of girl and don't particularly like using boxed mixes, but my roommate had one and needed to use up some eggs. I added a teaspoon and a half of vanilla extract and used white and semi sweet chocolate chips. The cookies came out really fluffy and soft right out of the oven. Honestly, not my favorite thing I've made, but they were easy. I just prefer all traditional homemade baked goods from scratch over boxed stuff any day.

My roommate and I just made this in our tiny college apartment for a football tailgate this weekend...it is so delicious that we're worried it won't make it to the tailgate as we have been snacking on it all night! I cannot begin to say how easy it was and how quick we we made it with a double broiler (so the chocolate wouldn't burn). After the chocolate cooled in the pan for a little bit, we put it in the freezer for 20 minutes and it had already set up! We cut it into squares with a pizza cutter while it wasn't too firm and put it back into the freezer for 10 more minutes to continue setting. We thought it would be necessary to use crunchy peanut butter because that adds a nice, textural element since it's pretty rich. We've already had people in the apartment ask what we were making because it smelled so good in the hall!

Such a flavorful and healthy salad! To the dressing I added red wine vinegar and white wine vinegar to make it more tangy. I also added lime zest and a green bell pepper. The fresh cilantro is a necessity when making this because it just adds a whole other element and flavor. Overall, really enjoyed eating this!

These are my mom's absolute favorite cookie.Whenever I am home from college she asks me to make her a batch and I double it so I can make these thin cookies into sandwiches with a basic vanilla frosting in the middle. I think it is really important for you to work with softened butter for this recipe (NOT MELTED) to maintain the proper consistency of the batter. The absolute best thing to cook these cookies on, is parchment paper. They are so delicate, but slide off very easily when baked on parchment. And one more thing...because this recipe yields a good bit of cookies and you find it hard to finish a whole batch, the cookies hold up really well in the freezer and last for a long time. If you like baking, these take a long time and effort to handle the cookies gently, but they're fun to make.

I made this bread yesterday with the recommendations/changes of other reviews and I was a tad bit disappointed. The flavor was great (I added 2 teaspoons of vanilla, a teaspoon of cinnamon, chopped pecans, and used 3 fairly large ripe bananas for a big banana taste). The bread was not moist at all and I even did mommyinseattle's suggestion of covering the bread for half an hour with aluminum foil right after it came out of the over(i think it cooked it more)! I added 2 eggs like others suggested, but next time I will only use 1 hoping that will make a difference. I give this recipe 4 stars because I loved the appearance of the bread (beautiful color and rise), it made our house smell amazing, and there was a sweet-vanilla-banana flavor to the bread. What I didn't like was that is came out so dry BUT I will definitely attempt this again because of all the other stellar reviews hoping that the second time around is better and more moist!

Making the recipe was very easy, but I added larger amounts of the spices that the recipe called for and I also added 2 teaspoons of vanilla to the pumpkin mixture. When making the topping, it was really difficult to evenly spread out the melted butter over the cake mix, so if there is one thing I would do differently, it would be to combine the melted butter and cake mix together before spreading it over the pumpkin mixture. Adding pecans to the cake mixture was definitely a good idea..it gave it a good crunch and flavor. I made this for my some of my college friends after having a big can of pumpkin left over from the holidays and they really enjoyed it!

After gathering a few tips from other reviewers, I changed the recipe and almost wished I HADN'T. The bread came out fine but with kind of a bland taste, and probably not as good as it could have been. The modifications I used: 1 1/2 cups of brown sugar and 1 1/2 cups of white sugar and 1/2 cup of oil and 1/2 cup of butter. I added a teaspoon of vanilla and also topped muffins with a cinnamon cream cheese frosting. I really liked the density of each muffin though but next time I will try the regular recipe with more spices and vanilla.

I just baked these muffins, they smelled wonderful while they were in the oven and the presentation was exceptional when they came out they looked great! BUT the taste was very bland. The texture was fluffy and nice, but the only flavoring came from the cinnamon-sugar topping. The muffins weren't very sweet, so if you like a muffin that is sweet, I'd suggest you go to another recipe. To be honest, I was dissapointed by the recipe after such rave reviews.