Thick and rich. Next time i'll use a bigger pan to thin these out a little. I had a hard time getting the temp/time right. They started to burn on top but were still undercooked inside, so i lowered the temp and left them in 15 more minutes. I added almost a full cup of peanutbutter, and used mini chips in BOTH batters. It's a really good, easy recipe. Next time, i'll just need to bake them at a lower temp for longer.**Update** These are 10X better the next few days!!

I baked this in an 11 inch springform tube pan. I baked it for 1 1/2 hours @ 350, and was still completely raw. I'm no beginner, i'm not sure what happened here.

I made these into bars, which worked out well. I recommend using a pastry cutter to make the crumb. There is far too much butter in the crumb topping. 1/4 cup would have been much better. I probably won't make this again.

Whoa, these are the best no-yeast cinnamon rolls! It's important to understand because they are yeast free, the texture is cakey/muffiny instead of chewy. I used soy milk because it's all i had, and they were still great. I spooned the 12 teaspoons of the filling in a pie dish, and arranged them in there instead of a muffin tin. I topped them with cream cheese frosting. They were SO GOOD.

Wow, really rich, a little goes a long way. I made an oreo crust and it was a great combo. I let everything come to room temp, and let it sit in the off oven for a hour, but i still got a fairly big crack- so i topped it with ganache.

This is a great basic quiche ratio. I chopped and roasted a red onion with a little spinach and poultry seasoning. I used 1/2 cup shredded cheddar, and crumbled some goat cheese on top.

I used this recipe to top a cheesecake. It was a bit too runny, so i added about a 1/3 of a cup extra chocolate chips, and that was perfectly thick.

I can't believe how easy and delicious this is. I used 2 1/2 cups sugar and it was plenty, i may just add 2 cups next time. I'm looking forward to adding chocolate chips and other add ins.

This turned out GREAT, but i changed it, so... I used 3 1/2 Cups WW flour, and dusted with Barley flour during kneading because it was sticky. I used a tablespoon of honey instead of sugar, and loaded it with dried basil, garlic, and onion powder. It was the best WW crust ever.

I used 1/2 Barley flour, and 1/2 WWflour, and used more jam. They turned out great, but REALLY sweet, next time i'll cut the brown sugar in half.

I altered this recipe quite a bit, i didn't have caraway seeds so i went in a different direction by using 1/4t Cardamom, 1/4t Pumpkin pie spice, 1/2 C raisins, and sprinkled with turbinado sugar. I did follow the kneading/rising directions. My only complaint: It took 7 cups of flour to form a dough!!! I actually ran out of APflour after adding 4Cups, and used WWflour for the rest. Obviously when making bread, the flour is never EXACT, but this was WAY off. It was really delicious and customizable. I will definitely make it again, next time i'll use the dough hook on the kitchen aid because it was really sticky...and now i know to make sure i'm stocked up on flour!

I used this recipe as a loose guide. My changes: 1/2 C Parm- 1/4 C Chevre- 1/4 C Feta. 1/3 C melted Earth Balance margerine- 1/3 C Olive oil. 1 teaspoon Garlic powder-1/2 teaspoon pepper. 1 Cup italian bread crumbs.

Used 13 apples, 2 3/4cSugar, 3tspCinnamon, 1tspCloves, 1/4tspSalt, juice of 1 Lemon. Followed the crocking directions. I think the recipe as written would have been far too sweet. Next time i'll reduce the sugar even more.

I love Quinoa, i love Tabbouleh, i love this salad! As is, it's a great recipe. But I didn't use the exact measurements, changed it to my taste, added a little fresh mint, etc... Love it!

Excellent! Cut them in half, cut down on the salt, and sprinkle with parmasean cheese the last 5 minutes. Mmmm...

This is SO easy and pretty healthy. I made the whole thing in the food processor (less bowls to clean). I ground up the oatmeal, then added the rest of the dry ingredients (i added 2Tblspn ground flax seeds to boost the nutrition, some pumpkin seeds, and a little extra salt.) Then i mixed up all the wet ingredients as directed (used soy milk instead of milk, and a little extra honey), added that to the food processor, and whirled it until is formed a dough. I used an ungreased non stick loaf pan. Turned out yummy. Next time i might add an egg to the wet, i think it might do good things for the texture.

I chopped and toasted the hazelnuts, used 100% whole wheat flour, almond extract, and added a handful of chocolate chips. Shaped and baked on parchment paper. By far the easiest biscotti dough i've EVER worked with! It was like clay, a dream! Maybe the the whole wheat flour made the difference, but since no reviewers are complaining about "sticky dough" or any other of the usual biscotti issues, i'm guessing it's just a great recipe no matter how you change it. Thank you for this recipe!!!

I'm thrilled to find this recipe! My husband and i are vegetarian, and most store bought puddings/mixes contain gelatin. Now we can have chocolate pudding again! I used vanilla soymilk instead of milk, and a splash of dark rum instead of vanilla. After the first 3 minutes, i stirred it, put it in for another minute, and it was done. So easy. **UPDATE** This makes AWESOME puddin' pops!

These were really good! The egg technique is what caught my eye, and it worked great for keeping the spices on the potatoes and crisping up nicely. The spices were good, not too hot, i increased the chili powder and added cayenne. Great technique to play around with, add whatever spices you like.

I used a graham cracker crust, i blind baked it for 8min first so it would'nt get soggy. The filling was just the right amount, so i would'nt use a deep dish crust like the recipe calls for. I don't think it would fill up all they way. Also, the "not too sweet" description is misleading. It was REALLY sweet, i even used salted pecans! But, pecan pie should be!