Chose this recipe because was looking for a really crunchy cookie. With the following slight alterations, came out as the crispiest, crunchiest, scrummiest cookies- def 5 stars with these changes. Most important I think is the "dropping" part- instead of tablespoonfuls, use teaspoonfuls at the MOST, maybe even less. Then flatten quite well with a fork. The smaller cookies means the entire cookie is crisp and crunchy, not just the edges. Bake about 8-9 min. Also made some changes to batter: added 1 egg yolk (read that egg yolks lead to crispiness in the allrecipes article "Perfect Cookies") and used only 1/2 c oil and 1/2 water instead of 1 c oil. In an airtight container, these have stayed crisp for days!

Reviewed On: Oct. 14, 2009

It's funny reading the reviews, way too orangey vs not fruity at all...have to say I am in the second camp. Was definitely nice and tender (I did marinate boneless breasts for a few hours), however, think the name of the dish was mostly responsible for the disappointment rather than the actual taste. Had it just been "Savoury Chicken..." or something, may have had a more positive response to the dish. Was just expecting a much fruitier/sweeter flavour. In the end, was actually more reminiscent of your basic korean marinade for bulgogi.

Reviewed On: May 11, 2009

This cake was almost perfect- just a bit too sweet. I did use 1 c brown and 1 c white as suggested by others and may have packed the brown sugar too tightly, but still think only 1/2 c brown and 3/4 c white would be more than sufficient. Also, in the frosting I only used 1 c confectioner's sugar as that's all I had and that was just perfect. I like the flavour of cream cheese to really come thru, can't imagine how sweet it would have been with 3 or 4 cups! Only other changes were adding in fresh grated nutmeg and an extra teaspoon each of vanilla and cinnamon as recommended by others. For those with falling cakes, don't know if this is what helped, but I combined all dry ingredients in a separate bowl and mixed thoroughly with a fork, beat all wet ingredients really well with the mixer, then gradually added the dry to wet and beat by hand just until everything combined smoothly. Cake rose perfectly. The texture of the cake was amazing as is, curious to know how it would have turned out with the applesauce and pineapple additions, will have to try it next time... Regardless, it's a way to get carrots voluntarily into my son, so definitely a keeper!

Reviewed On: Apr. 5, 2009