This was SO GOOD! I followed the recipe exactly, only made the frosting, didn't need the glaze. The mint was not too strong and didn't overpower the flavor. Don't add anymore or it might be too intense! Made the frosting to cover the One Bowl Chocolate Cake III from this site. The flavors went together perfectly and everybody that tasted it LOVED it!

This was soooo good! I made some changes though to make it my own. I added cubes of portabello mushrooms, spinach (the frozen works fine, no need to pay more for fresh), less bacon (about 7 pieces is more than enough), added garlic when I sauteed the mushrooms and onion in the leftover bacon grease, used FIVE eggs, and ONE cup of cream. It was perfect. My boyfriend and I ate it for dinner, for breakfast, and lunch the next day! Couldn't get enough!!

I think its better with vodka then whiskey.

These were quite good. Made them to go with dinner and followed the advice of another reviewer to drizzle garlic butter over top of them. I was nervous to plop down more than a teaspoonful of the mixture because a lot of people said that they can get too mushy if they're too big, but mine were SO tiny! I should've had spooned out a round tablespoon or even a little more. Definitely very tasty, but not sure if its worth the extra time just for some cheesy rolls.

This was a great fondue recipe! I followed it exactly and it turned out very tasty. My boyfriend could NOT get enough, was desperate to get the last few remaining drops. Used french bread and sliced apple to dip in it :)

This was a good recipe, but not the best. The chicken came out a tad dry. It was difficult to roll the chicken with the pesto and cheese without all of it coming out, so it probably would have been better if I rolled it better. I'll most likely try it again though

This is SO GOOD!!!! I love brown sugar and I love cream cheese so together they are amazing. But beware, it took me 3 tries to get it right! The first and second time was when I wasn't as skilled in baking so now it helped to know to beat the cream cheese seperately until fluffy and then add the butter, white sugar, powdered sugar (which I thought it would need to be fluffy so I put about 3/4 cup in), and the vanilla. I omitted the almond just because I dont have any. Also, before beating the cream cheese, it helps to put your bowl (preferably glass or metal) and beaters in the freezer to get cold and then use it while they're still chilly. I used this on the Deep Chocolate Raspberry Cake from this site.

Very good cake!! I made it to have on christmas eve. I did make some changes though... to make it easier, I used a yellow cake mix I had on hand. I combined the mix with all of the spices (definitely add extra!!), then I beat the mixture with the water and oil that the boxed mix called for and beat in the eggs seperately. I also added a teaspoon of vanilla. The frosting recipe was perfect! Overall, I didn't find the cake to be too dry. The amount of frosting made was perfect for a layered cake and compliment it very nicely. It made it VERY sweet, but thats exactly what I like so no complaints!

Unfortunately I did not have any large baking potatoes so I used what I had: small gold potatoes. And it still came out great!! I followed the recipe exactly except I mixed bacon in the mix and put some on top just because I like it so much. Be sure to be very careful when scraping the mixture out. It wasn't too hard though, which is good because I hate diffuclt recipes. Will make again and again and again......

Perfect for the holidays or any other time of the year! I'm a sucker for anything pumpkin and anything cinnamon. I doubled the spices to my own liking and put a little less chocolate chips than called for because I didn't want the chocolate to overcome the pumpkin flavor. Another reviewer mentioned "wetting" the chocolate chips and putting them in the dry mixture before adding the wet, so I did that but the chips still sank to the bottom. But it tasted great so I guess it's not really a problem! I would definitely recommend everybody to try these :)

Very good graham cracker crust. I used it for the Marbled Pumpkin Cheesecake. I had to increase the ingredients for 12 servings and found that it had to bake for at least 15 minutes extra, just because it wasn't very crisp yet. The overall flavor complimented the cheesecake very well, maybe even a little bland but sometimes that works well with pies. ALSO, i added about half an egg to the mixture to make sure that it would stick together well and not crumble too much. A very reliable and simple crust :)

So delicious and so easy. I used an electric beater on low speed and whipped the cream for about 5 minutes until thick and then added EXTRA sugar and EXTRA vanilla. About a tablespoon and a half of more sugar and at the LEAST two teaspoons of vanilla, but I could've added more. I then beat all of this with the mixer for about another 5 minutes. Very fluffy and light, PERFECT!!! I put it on the Marbled Pumpkin Cheesecake from this site.

What an awesome holiday cheesecake!!! This was my firsy ever attempt at a cheesecake so I ws sure to read all of the reviews and look up articles about baking cheesecakes. Here's what I found to make it come out right: I wanted to do a water bath, but I didn't have a large enough pan so I just placed a pan full of water below it just so it could add moisture to the oven. And like others suggested, when the timer went off I turned the oven off and kept it in there for an hour and then refrigerated. I was also careful about keeping my cream cheese and eggs at room temperature and I beat the cream cheese until fluffy BEFORE adding the eggs or any other liquid. I used pumpkin pie filling that has the spices in it AND added extra spices (including cloves) just because that's my personal taste. (and fyi, I could've added more! still not enough to my liking but still delicious). I increased the cream cheese to 3 packages, I definitely recommend that to have a nice, rich cheesecake. I did not use the gingersnap crust only because I didn't have any of the cookies on hand so I used the graham cracker crust from this website and I made my own whipped topping (Whipped Cream from this site, with extra vanilla of course!). All in all, this recipe took quite some time but it was FOR SURE worth it :) :)

VERY GOOD cake. so moist and the taste was amazing. I made it for my friend's birthday and it was gobbled up by everyone very quickly!

Not as soft or gooey as I would've liked. Definitely needed more cinnamon so I added a bunch more. It was also hard to get the cinnamon mixture to stick to the dough making it hard to roll up. These were "okay" cinnamon rolls. Not anything special, but were still somewhat tasty.

Loved this recipe! Very easy and quick. I only made enough for 4 servings and added a 1/2 teaspoon of vanilla and a little extra brown sugar and cinnamon since I love it so much :)

I would've given this 5 stars if I had not needed to change the recipe a tad. I put in 3/4 cup of chocolate because it definitely needed more. I also used buttermilk instead of souring the milk with lemon juice. I went ahead and used the chocolate cream cheese icing and brown sugar cream cheese icing that another member suggested. Also, as a semi-beginner cook, I didn't realize that I should've put the batter into two round pans as there was just too much batter in one to cook in that amount of time and it caved in a tad in the middle. The taste was AMAZING though so it still deserves at least 4 stars.

I loved these!!!! I followed the recipe exactly and they turned out great. They were definitely firm enough and didn't crumble. I dusted powdered sugar and some extra brown sugar on top after they came out of the oven. Great for dessert or even a sweet breakfast treat! I'd love to try drizzling chocolate over it.

Did not care for the texture at all. The taste was very good and "moist" could not even begin to explain the mushy feel. Loved the taste though, wish it worked but it just didn't.