This is the second time I've made this. The first time was quite a long while ago. Today I made sure to rinse and dry all the vegetables. I added in 1/3 - 1/2 cup corn and a small can of fire roasted green chiles. I mixed the beans with the spices first. I added 1 tbsp cumin, 2 tsp chili powder, 1 tsp garlic pepper, 1 tsp of my own chipotle spice mix, and a few shakes of liquid smoke. After I mixed that well, I took all the vegetables (which I chopped the onion and bell pepper finely -- the garlic I left whole) and put them in a bread loaf pan, mixed in some olive oil, and roasted them for awhile. I drained the vegetables after removing them and added them to the bean mixture. I pressed the garlic and mixed well. Instead of bread crumbs, I used 1/2 cup oats (run through the blender slightly), and wheat germ (oh, I have no idea how much -- I just added til it looked right, 1/3 cup maybe?). Instead of an egg, I used 2 tbsp ground flaxseed + 6 tbsp water, mixed. I added that last. I sprayed a lined baking sheet with Pam, sprayed my hands, and formed patties (then sprayed the tops of them). I got 6 good sized (but thinner) patties. All vegan too! For the rest of my family, I made up some chipotle mayo as suggested by other reviewers. I glanced at the recipe, but I didn't follow it exactly. I used a big glop of mayo, a big squirt of ranch, and most of a chipotle bouillion cube. Cumin was perfect, I thought.

Oh my god, this was SO good. I left out the corn syrup, used 1/3 brown sugar and 2/3 white sugar, used powdered buttermilk, tripled the cinnamon, added a teeny bit of chai spice (by McCormick), and used a heaping tablespoon of cornstarch mixed with enough water to make it look like 2% milk. I just made it. I am making pancakes tomorrow (truck-stop buttermilk from this site), and I thought I'd make this the night before based on some reviews. Now I really wish I hadn't because this is truly perfect fresh. It's thick and sort of foamy, but in this really great amazing way. The taste really is exactly like cinnamon rolls. It's a beautiful caramel colour. It is already starting to separate, and I'm hoping it will be okay once reheated/shaken up tomorrow. I'll update after breakfast. UPDATE: So I never updated, but... it was good the next day, but it was different. Not a bad different, just not as amazing as it was when it was fresh. I recommend using it fresh.

I've made these twice now in the past six months. That's not to say they're not good. What that says is they're TOO good! These are absolutely the best cinnamon rolls I've ever eaten. However, the first time I thought the vanilla overpowered the rolls, so the second time I cut the vanilla in half. It was perfect. Still vanilla-flavoured, but not overpowering the delicious rolls. I made this by hand, as I don't have a bread machine (I prefer doing things by hand anyway). I used the method someone else gave on here, and many others followed. Works perfectly. Thank you! This has become a special occasion breakfast :o)

These brownies were very good. Incredibly fudgey and very chocolatey without any hint of zucchini. It made me happy that they were vegan by nature. I tweaked the recipe a bit. I cut the flour down to 1.5 cups and added 1 box of dry white chocolate pudding (.5 cup), I did half white/half brown sugar, half dark cocoa/half reg cocoa. I didn't use the frosting, but I threw in a whole bunch of chocolate chips. I also did like other reviewers and added the salt to the zucchini instead of the dry mix. I used 3 large zucchini (bigger zucchini tend to have more moisture) to get 2 cups. I prepared the zucchini mixture first, then made the dry mix so the zucchini could sit. After adding the zucchini to the dry mix it was like normal brownie/cake batter. My original plan was to puree the zucchini, but I decided after shredding it (tiny, tiny!) that it would probably be okay. I was worried because the strands were pretty obvious in the batter, but after baking the only evidence left was some strands on top. If you frosted them no one would ever know. I tried them straight out of the oven to see if that vegetable taste was there that some experienced. Nothing. They were very thick, very fudgey, very dense. There were a few spots that were slightly cakey, mainly the edges and part of the top. I baked for probably about 28 minutes. The second day: a slight odd taste, but still good. Kinda vegetable-y. I would definitely make these again! Thank you for the recipe!

This cheesecake was amazing. Restaurant quality. I was worried at first because this was only the second time I've ever made cheesecake. The first time I had no clue what I was doing -- it ended up brown with a big crack. Not bad, but not great either (mind you it was a different recipe also). This time I prepared and read up on allrecipes tips. I used a waterbath, made sure not to overbeat, used room-temperature ingredients. I turned the oven on, let it preheat, stuck the cheesecake in for exactly 1 hour, turned off the oven, and left it in for 2 hours. I never opened the oven until I took it out. It was perfect. No cracks, no browning, just smooth and white! I used about 26 crushed Oreos for the crust and a chocolate ganache found here on the site. It was thick, rich, and seriously absolutely amazing and addictive. UPDATE: I made this a turtle cheesecake and was told by two people that this is the best thing they've ever eaten. Will supply picture/add-ons.

This recipe has now become a favourite. I did make some changes, but I firmly believe this would've been an awesome cookie even without them -- so I gave it a full 5 stars. I did as others and used 1 tsp baking soda and 1 tsp baking powder. I also added 1 tsp vanilla. I used 1/2 cup unsweetened cocoa powder and 3/4 cup dark cocoa powder. I cut the flour down to 1 1/4 cups and added a box of white chocolate instant pudding (about 1/2 cup). I added a teensy bit of salt, 1 cup white chips, a little over 1 cup semi-sweet chips, 1 1/4 cups coconut, 1/4 cup chopped glazed pecans, 3/4 cup chopped walnuts. I cooked them for 9 minutes, which was perfect for my oven. I also rolled mine into balls so they'd be little puffed-up balls since I don't like flat cookies. These are the ultimate craving-killing cookies. They were amazingly soft, perfectly sweet, and very addictive.

These were very good brownies. I think I substituted half of the white sugar for brown, added some coconut, some chopped nuts, and made them into brownie muffins. They were very moist and delicious! UPDATE: I took this recipe and created my own version of it. Really, I changed it so much its not even the same, heheh. But had I never come across this recipe, my version would never have existed. So thank you! My version of it has become my one and only brownie. Always fudgey and gooey.

Fantastic pizza crust recipe. The only thing I changed was I added a tbsp or so of Italian spices to the dough. My family loves this crust!

Very good! I lowered it a star because there were no spices. I added 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves. I also substituted butter for the shortening. I believe I used 1/4 cup brown sugar and 1/2 cup white sugar too. I used 4 brown/black bananas which were more than the 1 cup banana called for. I added twice the nuts (a full 1 cup). I took the suggestion of some and turned the oven down to 325*F. I made muffins and after 23 minutes they were perfect! I also used the topping another reviewer suggested: 1/8 cup oats, 1 tbsp brown sugar, and 1 tsp cinnamon. They were soo pretty with the oats on top! Thank you!

These are really great brownies. I even forgot 1/2 of the butter -- long story, but they were still delicious! Next time I'll remember to use ALL the butter :O) I doubled the recipe and used a muffin tin instead of a pan. I also halved the sugar in the glaze and added a tbsp of Nutella. Awesome glaze. I also substituted about a third of the white sugar with brown sugar. I also think I used 1.5 cups instead of 2 cups of sugar as recommended by the doubled recipe. (I made these a couple weeks ago, trying to remember!) I added chocolate chunks and chips to them also. Really, really good!

Fantastic muffins. The recipe does not call for any spices, so I lowered it a star. I added 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, and 1/4 tsp chai spice blend (its a McCormick gourmet spice blend -- very yummy). I also substituted 1/3 of the white sugar for brown sugar. I used a mini muffin pan, so I chopped the apples (1.5 gala apples) into smaller pieces. I also only baked for 8 minutes. It made 36 mini muffins. Usually I like to put butter on my muffins, but these were so good I ate them plain! These will definitely be a favourite. Thanks! :O)

These cookies were amazing. I made these about a week or so again. I used a little less butter, 1.5 cups of the coconut, pecans, and chocolate chips, and I used glazed pecans instead of regular ones. They were an instant favourite! I got 39 cookies out of it. I actually made them again a couple days ago. I cut out a little more butter, added more fillings this time. They're still really good, but I think I preferred the 1.5 cup fillings more. Cutting out butter doesn't affect the greatness for me. I made them slightly bigger and got 36 cookies. For me, for my oven, 8 minutes is PERFECT. Just lightly golden brown on the bottom, tiny bit of goldenness on the top, soft, moist, and chewy.