Fabulous! Would sub more peanut butter for less butter next time. That's it!

What's not to like? Uber moist; easy to make. Excellent flavor.

I've made gnocci several times in the past and actually found this recipe more user-friendly than others. I followed it but subbed a little whole wheat flour (maybe 1/4 cup). Here are my gnocci tips:refrigerate the dough to make it easier to handle; don't let the water be rapidly boiling when you drop your gnocci in (I bring it do a rolling boil and then let it slow down before I put the gnocci in, I think it agitates them too much if it's boiling to hard). Finally, sometimes the gnocci texture is a bit to "raw" seeming for me so I brush them with olive oil and stick them under the broiler on a cookie sheet for a few minutes on each side. The texture is sumptuous.

So good! I actually didn't have dried chives or coriander but it was excellent anyway. My 16 month-old is gobbling it up like candy. WIll definitely add this to my permanent collection. Thanks for a great new way to cook tempeh!

I just changed my review. Initially my cookies were a horrible crumbly mess. I let them cool for about an hour and tried to pick them up and they just fell apart. I gave up on them and came back about 3 hours later and the texture totally changed (and now so is my rating). These are fantastic but you MUST let them cool a long time. Also DO NOT OVERCOOK-even a little. Definitely better to error on the side of them being too raw otherwise no matter how long you let them sit they will fall apart when you pick them up. The flavor is great. Pleasantly surpised. I'll make them again...now.

Very disappointed. The bread's moisture doesn't comensate for it's virtual lack of flavor or anything that makes it stand out. Mediocre at best.

Exactly what I wanted! Perfect chewy texture and thickness. I just cut out 1/2 cup sugar and added walnuts. Thank you!!

Perfect texture! I was amazed that I didn't find them too sweet. Sooooo good. Didn't have large marshmallows so I guessed and used approx 8 ounces small marshmallows instead.

This was the first successful bread-making endeavor I've had. I don't have a bread machine. I mixed the ingredients and kneaded into an elastic dough (required about 1/4 cup extra flour). I let it rise 1 hour and 30 minutes then punched down and formed into 2 baguette-style loafs, let rise another hour, then baked 20 minutes at 375. The texture was great, like something I'd buy at the local bakery. Saving this recipe!

Excellent! The only change I would make next time is to cook it a little longer. I have never seen my 14-month old eat so much!

Wow! Soooo good! Will now be a repeat treat for me. I subbed 1/2 the flour with whole wheat flour and cut out 1/4 cup of the sugar. I think this recipe is a bit mislabeled as a "cake" because it's the texture of a sweet bread. Also, watch the bake time; mine was a bit dry and I only baked it for 40 minutes.

Fabulous. Great texture. Sea salt sprinkling on top is a good idea if your diet allows.

So deliciously moist. I did do the inevitable though...modified it... a tad to make it more healthy. I used only half the oil and subbed plain yoghurt for the other half. Also used 1 and a half cups sugar instead of 2 and egg whites instead of whole eggs. Used half a cup of whole wheat flour instead of all white and added about 1 cup oc chopped walnuts. The result was really good.