Replaced with some whole wheat flour. Added mashed sweet potato skin and all. Could go easy on the sugar, it's a very sweet sweet potato bread.

AWESOME. italian hard roll = must. used olive oil instead of butter and reduced fat moz cheese.

a little to sugary for my taste.

These just came out like a mouthful of peanut butter than you stuck in the oven. I might have done something incorrect but they didnt hold together at all. Batter doesnt seem as easy to make as you might think....

these brussel sprouts have become a CRAZE among my friends and family. I ve never seen people so excited over a vegetable before. Roast these suckers till the outside leaves are almost black and lots of salt (ground salt is the best). I ve also thrown in a little rosemary and garlic. Great with beer!

I made a half batch of these with about 3/4 cup of whole wheat flour and also used mostly that Omega 3 super healthy peanut butter. With most cookies make sure you undercook this babies just a little bit. They definitely keep that melt in your mouth effect the next day, even if they're not straight out of the oven.

I havent tried to make the frosting yet but it looks delish. The cake itself, I cut the recipe in half bc I just wanted a taste. I also substitued white flour for whole wheat flour. I made it three days ago and it still moist and yummy.

I took note of the warnings that this was going to be drippy so I added maybe a tablespoon of extra bread crumbs. I was going to do real bread crumbs but for time's sake I did the fake ones. Made the recipe according to the directions. Substitued 1/4 BBQ sauce on the top, and maybe added about 1 extra Tbsp of ketchsup on the top to cover. Baked for 50 minutes in a 8x4 pan and it came out delish!

I used multigrain baking mix,and squeezed an orange for the 1/2 cup juice. I added 1/4 tsp nutmeg and 1/2 tsp cinnamon. Unfortunately these are still very very bland, they come out tasting like biscuits. the topping is great though, will have to try it on other muffin recipes.

Since my oven is broken I made this is non other than a CONVENCTION OVEN! I thought I added a little too much banana so I threw in a little extra flour. It is a very dense bread. I made it for my dad who complained that there wasn't enough sugar. This is true, but bread should taste like bread, not cake, right?. But I loved it, it wasnt too banana-y either. I dont even like banana bread and I would make this again. **I finally made these in a reg oven. It turned out much better. I now add chocolate chips and people love it. I bake it in one of those low round cake dishes and it comes out looking like a giant cookie, stays moist for days....also use about 75% whole wheat flour now.

This delightful goodies taste are pretty much dessert for me when made with white flour. I usually half the recipe and it still makes a respectible amount. I also usually sustitute a cup of whole wheat flour for reg. flour to make it a little healthier. It's still good, but not as good when you do it with regular flour, esp if you want to eat them the next day, instead of straight-out-the-oven. I also use All-Bran cereal. Sometimes I also stick it in the freezer for a bit to speed of the process, but they are really much better if you just let me sit in the fridge for the designated amount of time.